Payathamparupu Payasam/Mung dal Payasam

Ingredients

1.Mung dal-1 cup

2.Ghee-1 tbsp

3.Jaggery-1 cup

4.Cashew-4 to 5 Pieces

5.Coconut-1 tsp

6.Cardomom powder-1 tsp

7.Milk-1/4 cup
8.Water-1/4 Cup

Method

1.Wash and pressure cook Mung dal for  3 whistles.

2.In a dry pan add jaggery and 2 tsp of water  to dissolve jaggery .(Dont add too much water).when jaggery comes to boil just switch off the flame.

3.Then add coconut,Mungdal ,Cardomom Powder to the pan containing Jaggery and allow it to cook for 5 to 7 mins in the medium flame.

4.Meanwhile  add ghee in a dry pan and allow it to get heated,and then add cashews and roast it till it turns brown,then transfer it to a dry bowl.

5.Now Boil the milk in a separate vessel.

6.Before you serve Add the milk to the Pan containing Payasam(Payasam will become thick a time progresses,to loosen it add milk).

7.Now garnish the Payasam with Cashews.

8.Payathamparupu Payasam/Mung dal Payasam is ready to serve.

Oats Payasam

Ingredients

1.Oats-1 cup

2.ghee-2 tsp

3.cashewnut-5 to 6 pieces

4.Raisins-5 to 6 pieces

5.water-1 cup

6.sugar-1 cup

7.Elachi powder- a pinch

8.Milk-1 cup

9.sunflower seeds- 5 to 6 pieces

10.Cardamom - 5 to 6 pieces

11.Badam- 2 to 3 pieces

 

Method

1.In a dry pan add ghee and then add cashewnut and raisins and allow it cook until its color changes to golden brown.

2.Then transfer the cashewnut and raisins into a bowl.

3.In a dry Vessel add oats,milk, water,sugar and mix it well(If u feel the mixture is thick add more water).

4.Grind the cardomom,sunflower seeds,badam  coarsely in the mixer.

5.Then add the grinded powder to the vessel containing oats mixture.

6.Switch on the flame and allow it to cook until the oats completely cook and merges with milk. 

7.Then add elachi powder and allow it to cook for a minute(If you feel payasam is thick add the boiled milk).

8.Then switch off the flame and add the  roasted raisins.

9. Oats Payasam is ready to serve.

 

Oats Payasam can be served as nyvedhyam.Its very healthy too.

 

 

 

Semiya Payasam/Vermicelli Payasam

Ingredients

1.Semiya/vermicelli-1 cup

2.ghee-2 tsp

3.cashewnut-5 to 6 pieces

4.Raisins-5 to 6 pieces

5.water-3 cups

6.sugar-1 cup

7.Elachi powder- a pinch

8.Milk-1 cup

Method

1.In a dry pan add ghee and then add cashewnut and raisins and allow it cook until its color changes to golden brown.

2.Then transfer the cashewnut and raisins into a bowl.Then add semiya/vermicelli in to a pan and roast it until its color changes to golden brown(Stir it constantly so that its color does not changes to black).

3.In a bowl add water and allow it to boil,then add roasted semiya.vermicelli and allow it to cook until the semiya/vermicelli becomes soft.

4.Then add sugar and elachi powder and allow it to cook for another 2 to 3 mins.

5.Then add milk and allow it to cook until it comes to boil.

6.Then add roasted cashewnuts,raisins to the pasyasam and garnish it.

7. Semiya Payasam/Vermicelli Payasam is ready to serve.

Semiya Payasam/Vermicelli Payasam is usually a dessert/done on auspicious day for nyveidhayam.

Tips

1.Payasam gets thicker as the time passes so if you want to thin it add the bowled milk and cook it for 2 mins and stir it well.