The most famous payasam or pudding of Kerala especially during festival Season. One of the most easy to make pudding and the tasiest also!!! Every time this is made at home we would have very little food for lunch so that there's plenty of space in our stomach...!!! to savour this delicious dish.
Ingredients:
Rice Paalada / Ada maker
(Hardened small pieces made of raw rice powder) - 1/3 cup,
Sugar (granulated) - 1/2 cup,
Milk - 1 litre or two packets,
Cardamom - 3 nos.
Ghee - 1 tbsp,
Cashew nuts - 6-8 nos. broken into pieces,
Raisins - 4 - 5 nos.
Method:
1. Boil approx. 1 litre of water in a pot, when it starts boiling add the ada maker and simmer for 2 to 3 minutes.
2. Allow it to rest for 10 minutes and drain off the starch. Hold under running cold water for few seconds and drain again.
3. Add 1/2 litre of milk to the half cooked ada maker and cook again.
4. When its cooked completely cooked add sugar and simmer.
5.Remove the outer covering of cardamom, crush the seeds nicely and add to the simmering payasam.
6. When the payasam becomes like a kuzhambu or thick porridge, switch off the flame.
7. In a seperate sauce pan boil remaining milk and add to the hot payasam and mix well.
8. Heat ghee in a small pan, add cashew when its about to turn brown add raisins, saute and add this seasoning to the payasam.
9. Payasam or pudding is ready. Serve hot or cold as dessert after lunch or dinner.
Note:
If you dont have Ada maker, prepare it at home using the follwing method.
1. Take rice powder about 1 cup and make into a thick batter (similar to bread or slightly more watery and softer than that kneaded chapathi).
2. Take banana leaves(cut into square or rectangular pieces) and apply the batter thinly on the leaves. Roll them and tie them with a thread.
3. Steam in a steamer for about 10 to 15 minutes.
4. Remove the tied rolls and cut the steamed rice pancakes into 1cm square pieces.
5. Use these for making payasam / pudding mentioned above.
6. While preparing avoid the 1st and 2nd procedure of payasam, instead directly pour milk and cook.
Ingredients:
Rice Paalada / Ada maker
(Hardened small pieces made of raw rice powder) - 1/3 cup,
Sugar (granulated) - 1/2 cup,
Milk - 1 litre or two packets,
Cardamom - 3 nos.
Ghee - 1 tbsp,
Cashew nuts - 6-8 nos. broken into pieces,
Raisins - 4 - 5 nos.
Method:
1. Boil approx. 1 litre of water in a pot, when it starts boiling add the ada maker and simmer for 2 to 3 minutes.
2. Allow it to rest for 10 minutes and drain off the starch. Hold under running cold water for few seconds and drain again.
3. Add 1/2 litre of milk to the half cooked ada maker and cook again.
4. When its cooked completely cooked add sugar and simmer.
5.Remove the outer covering of cardamom, crush the seeds nicely and add to the simmering payasam.
6. When the payasam becomes like a kuzhambu or thick porridge, switch off the flame.
7. In a seperate sauce pan boil remaining milk and add to the hot payasam and mix well.
8. Heat ghee in a small pan, add cashew when its about to turn brown add raisins, saute and add this seasoning to the payasam.
9. Payasam or pudding is ready. Serve hot or cold as dessert after lunch or dinner.
Note:
If you dont have Ada maker, prepare it at home using the follwing method.
1. Take rice powder about 1 cup and make into a thick batter (similar to bread or slightly more watery and softer than that kneaded chapathi).
2. Take banana leaves(cut into square or rectangular pieces) and apply the batter thinly on the leaves. Roll them and tie them with a thread.
3. Steam in a steamer for about 10 to 15 minutes.
4. Remove the tied rolls and cut the steamed rice pancakes into 1cm square pieces.
5. Use these for making payasam / pudding mentioned above.
6. While preparing avoid the 1st and 2nd procedure of payasam, instead directly pour milk and cook.
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