Jawarsi Payasam

Happy New Year to all out there!! Entering into the New Year with this sweet recipe. Jawarsi Payasam or Sabudana Kheer is a favourite among kids especially.

Ingredients

• 1 tsp Ghee
• 1/2 cup Jawarsi (Sabudana)
• 2 cups Sugar
• 5 cups Milk
• 1 tbsp broken Cashews
• A pinch of Cardamom powder
• A pinch of Saffron (Optional)

Method

1. Heat a deep bottomed pan and add the ghee and fry the cashews and keep aside.
2. In the same pan, add the Jawarsi and fry it till it starts spluttering and turns white.
3. Now add Milk and place the stove on medium flame. Cook the Jawarsi for around 20 min or till the Jawarsi becomes transparent.
4. Add the Sugar, saffron and cardamom powder and allow the mixture to boil for a few more minutes. Switch off and serve after garnishing the payasam with the fried cashews.

 

Akkaravadisal

"Inno Thiru Aadi Pooram, yemakkaka anno ingu Andaal avadharithaal. 
Kunnaadha vaazhwaana vaikuntha vaan bogam thannai igazhnthu Azhwaar thirumagalaaraai"


Today being Thiru Aadi Pooram (Andaal's birthday), this is the special prasadam made for this day. This is an Iyengar speciality and the recipe is from my mom.

Ingredients

• 3/4 cup Raw Rice 
• 1/4 cup Moong Dal
• 1 1/2 cups Jaggery (Adjust to taste)
• 6 cups Milk
• A handful of Cashews (broken to bits)
• A handful of Almonds (broken to bits)
• 2 tbsp Ghee
• A pinch of Cardamom powder
• A pinch of Saffron strands (optional)

Method

1. In a pan, heat 1 tsp ghee and fry the cashews and almonds till they turn golden brown. Keep aside.
2. Fry the moong dal and rice in the same pan till they turn a light golden brown.
3. In a cooker vessel, add the rice dal mixture and 5 cups of milk and place it in a cooker and cook it for 5-6 whistles.
4. Melt the jaggery in a small vessel and filter the jaggery. Add this jaggery to a thick bottomed vessel along with the cooked rice dal mixture, remaining ghee, remaining milk, cardamom powder and saffron.
5. Simmer and cook for a few minutes till the mixture reaches the desired (semi solid) consistency.
6. Garnish the Akkaravadisal with the fried cashews and almonds.

Pal Payasam

This is the most loved payasam and very easy to make but it just takes a long time. It is also one of the must have dish in a Kerala Sadhya.

Ingredients

• 1/2 cup Raw Rice
• 2- 3 litres Milk
• 1 1/2 cup Sugar (Adjust to taste)
• A pinch of Cardamom
• A pinch of Saffron strands
• 1 tsp Ghee (Optional)
• 4 tbsp Raisins and Broken Nuts (Cashews, Almonds) - (Optional)

Method

1. Wash the rice and add it to a pressure cooker along with around 1 1/2 ltr milk, cardamom powder and saffron and allow it to cook for 6 whistles.
2. When the steam subsides, open the cooker and add the remaining milk and simmer it stirring occasionally. Let it cook till the milk has reduced and the desired consistency achieved.
3. Add the sugar and simmer for 10 more min.
4. You may serve it as it is, or optionally heat a small pan with the ghee and roast the nuts and raisins in it and add it to the payasam and serve.

Suggestions/ Notes

1. Generally the nuts and raisins are not added to the pal payasam but I like to add it and give a crunchy taste to it.
2. This Payasam can be served hot as well as cold. It is nice in any way!

Wheat Flour Halwa

This is my friend Deepa Parul's recipe. She taught me and my mom this easy recipe and we make it very often. I made this today and I thought I ll post it right away.

Ingredients

• 1 cup Whole Wheat flour
• 1 1/4 cup Ghee
• 1 1/2 cup Sugar (Adjust to taste)
• 1 cup Milk
• 1 cup chopped Nuts( Almonds and Cashews)

Method

1. Heat 1 cup ghee in a deep saucepan and add the nuts and fry them till they turn a golden brown.
2. Add the Wheat flour and stir well. Then add the milk and stir continuously. It will become thick now.
3. Add the sugar and the remaining 1/4 cup ghee and keep stirring till the halwa comes off nicely without sticking to the pan. Wheat Halwa is ready to serve.

Chakkarai Pongal

Chakkarai Pongal or Sweet Pongal is the main dish made during the Pongal festival (which is the harvest festival of Tamil Nadu). It is also made on all important functions or festivals at home. They are also offered as Prasadam in most of the temples. This recipe is another of my mother's treasures and an ultimate sweet dish.

Ingredients

• 1 cup Rice (Sona Masoori)
• 1/2 cup yellow moong dal
• 2 cups Water
• 3 cups Milk
• 2 1/2 cups Jaggery
• 3/4 cup ghee
• 1 tbsp ghee
• A pinch of cardamom powder
• A handful of Cashews and Raisins

Method

1. Wash and add the Rice and Dal to the pressure cooker along with milk and water. Cook for 6 whistles.
2. Melt the jaggery in a big pan with 1/2 cup water and allow it to boil. Pour 1/4 tsp of the jaggery syrup in 1/2 cup water. If it dissolves then the jaggery syrup should still boil. If you can make it into a small ball, then simmer the stove.
3. Mash the cooked rice and dal and add it to the jaggery syrup. Be careful while adding as it may splutter.
4. Then add the 3/4 cup ghee and cardamom powder to it and mix well. Simmer for 2 more min and switch off.
5. Heat 1 tbsp ghee in a small pan and fry the cashews and raisins and pour it over the chakkarai pongal.