Sago 1 cup
Water 2 cup
Vermicelli 1/2 cup (damaged into small pieces)
Milk 2 1/2 cup
Sugar 1 cup
Ghee 3 tablespoon
3 Cardamom pods
Cashew nuts
Raisins
Soak the sago in water to have an hour. Boil it with water. Stir constantly to avoid it from sticking with the foot of the pan, until it might be translucent. Lower heat and then leave it for fifteen minutes. Stir from time to time.
Heat the ghee inside a pan. Fry the cashew nuts cardamom pods inside it. Add vermicelli and fry until golden brown.
Add this towards the Boiling sago. Adding sugar, milk raisins. Stir for couple of minutes before the sugar dissolves. Serve hot.
Eco-friendly daal 1/2 cup
Thick coconut milk 1/4 cup
Dairy 1/4 cup
Sugar 1/4 cup
Ghee two tablespoons
Soak the eco-friendly grams in water overnight. Boil it with water for 25 minutes, before the eco-friendly gram is cooked(over low heat). Adding dairy, coconut milk, sugar cardamom pods. Stir constantly for ten minutes, before the sugar is dissolved. Add some ghee. Serve hot.
1/2 cup Lengthy-grain grain
4 Cardamom pods
1 1/4 cup Sugar
Blanched Almonds
2 cups water
2 1/2 cup Milk
Blanched unsalted pistachio nuts
1 tablespoon rose water
Wash the grain and boil within the water over medium heat for five minutes, before the grain is 1/fourth done. Drain it and hang aside.
Inside a heavy based pan, boil the milk with cardamom pods over medium heat. Add some grain and prepare for 40 minutes, before the grain is fully cooked and also the milk becomes thick. Stir constantly to avoid sticking. Adding sugar, almonds, and pistachios prepare for five more minutes, before the sugar dissolves. Stir constantly. Sprinkle rose water Remove from heat. Take away the cardamom pods. Serve warm or chilled.
Ingredients
Milk 1 Litre
Sugar 1 Cup
Cardamoms 6 Crushed
Raisins 15
Cashew nuts 10
Grain 1 Cup
Condensed Milk Cup
Prepare grain in pressure oven till one whistle pops up. Open the lid and add milk into it and stir till it might be thick. Add condensed milk, cashew nuts, raisins and cardamom powder. Serve cold or hot.
Ingredients
Adda 1 packet (ready to use available)
Jaggery (Sharkara) 1 kg
Coconut 4 (for removing milk)
Coconut 1 cup (Reduce really small thin pieces)
Cashew nut 1 cup
Kismis (dry grapes) cup
Cardamom 6 (powdered)
Dry Ginger root (Chukku) 1 teaspoon (powdered)
Ghee Single serving
Method
Grate the coconut and grind it inside a grinder and extract the very first milk (say 6 cups). Adding single serving water down coconut and grind rid of it to accept second milk (diluted milk).
Fry cashew, grapes in a single table spoon of ghee and it aside.
Prepare the ada in 4 glasses of water. Once it might be soft, remove from fire and pour cold water onto it in order that it doesn't remain sticky. Drain water from this.
Have a pan burning and melt the jaggery inside it. Continue stirring till it's totally melted. Now add some ghee and on stirring well. After thirty seconds add some Adda and blend well. Now add some second milk and blend well till it boils. Add cashew and grapes. Mix well.
Remove in the fire after about a minute pour the very first thick coconut milk combined with the dry ginger root powder and cardamom powder. Mix well.
When the payasam is extremely thick, you are able to dilute it for your preference with the addition of more thick coconut milk or consuming milk.
