kheer recipe

kheer recipe

Adapradaman

INGREDIENTS

Short grain rice (Unakkalari) - 250 gm
Jaggery (Sharkkara) - 750 gm
Ghee (Neyi) - 200 gm
Coconut oil (Velichenna) - 50 gm
Cardamom (Elakka) - 10 gm
Coconut (Thenga) - 3 nos
Plantain leaves (Vazha ela) - 8 pieces
Cashewnuts (Kashuvandiparippu) - 50 gm
Raisins (Unakku Munthiringa) - 25 gm

PREPARATION

Soak unakkalari in water for 30 mins. Later, strain it. When it becomes dry, grind it to a very fine powder. Make sure you don't have any lumps in the powder. Place the plantain leaves directly on the gas flame till the colour changes: This is done to make the leaves more flexible and more aromatic. Add coconut oil, 100 gm of jiggery (diluted in water) to the finely powdered rice and mix well. Add sufficient water and knead the whole thing very well: You can check the consistency by dropping a portion of the dough from your hand. It should not be too thick or too thin. The consistency should be that of dosa batter. Pour the batter through your hands very thinly on the plantain leaves. Roll them and tie them up on both sides with the plantain threads/strings. Boil water in a big vessel. Place the tied plantain leaves filled with ada batter, in the boiling water for 30 mins. Remove from the hot water and strain it. Pour cold water over it and make it cool. Take out the adas from the leaves and place them in a strainer. Dissolve jaggery in a pan (preferably Urali) cut the ada into fine pieces. When the jaggery solution thickens, add the ada pieces. Stir well and add ghee in between. Grate the coconuts and extract 2 cups of thick coconut milk, 4 cups of thin coconut milk and 8 cups of very thin coconut milk. When the payasam gets reduced, add 8 cups of very thin coconut milk and mix well. Allow it to thicken. When the ada gets cooked and the payasam gets reduced, add the 4 cups of thin coconut milk and mix well. When it too gets reduced and thickens, add the 2 cups of thick coconut milk. Add powdered cardamom and mix well. Heat it through: Do not boil. Fry the cashews and raisins in ghee. Add it to the payasam and mix well.

Paripu payasam

INGREDIENTS

Cherupayar Parippu 200gm
Jaggery -400gm
Thick coconut milk 1&1/2 cups
Medium thick coconut milk 4 cups
Light coconut milk 4 cups
Ghee 3 tablespoon
Cashewnut & Coconut pieces 50 gm each

PREPARATION

Fry the parippu without oil for 5-6 minutes. Wash it well & cook with boiled water. Melt the jaggery by adding 1 cup water. Add the melted jaggery to well-cooked parippu & stir well. Add 2 tablespoon ghee to this & mix well. Add light coconut milk & when it starts boiling add medium thick coconut milk. When this mix evaporates and becomes half add the thick coconut milk. Stir well for 5 minutes & remove from gas. Fry the cashewnut & coconut pieces in rest of the ghee & add to payasam. Serve hot.

Paalpayasam

INGREDIENTS

Milk - 4 cups
Water - 3 cups
Rice - 2/3 cups (i used the red rice)
Sugar - 1 cup
Cardamom - 2, 3 pods crushed
Cashewnut - 10 (toasted in ghee)

PREPARATION

Mix water and milk, cook in medium heat with occasional stirring till the volume reduces to half. Wash and drain rice, add it to the cooked milk, cook under medium heat till rice is done. Add sugar, cook for 20 more minutes with frequent stirring. Add crushed cardamom. Remove from stove. Optionally, cashew nuts toasted in ghee can be added. We use the red rice from south India which imparts a shade of pink to the dessert, but any other not so sticky rice will do fine.

Seminya payasam

INGREDIENTS

Vermicelli / Semiya - 1 cup (100 gms approx)
Sago - 1/2 cup (optional)
Milk - 2 ltrs + 1/2 cup (refer notes)
Condensed milk - 1 tin (refer notes for sugar substitute)
Sugar - 1-2 tbsp, optional
Cashew nuts & raisins - 1/2 cup each
Cardamom - 3 big, crushed
Ghee - 2&1/2 tbsp

PREPARATION

If using sago, soak it in water for half an hour. Drain the water. Cook the soaked sago in 2 cups water till it becomes soft / glassy. It will take around 10 mins. Drain the water and rinse under cold water to remove the starch. Keep it aside. Heat 2 tbsp ghee in a bottom heavy pan and roast the semiya till golden brown. If you are using roasted semiya, just fry for 2-3 mins, till the raw smell goes. Add milk (2 ltrs) to it, bring it to boil and simmer. Cook till semiya is fully done, around 10-12 mins. Keep stirring in between. Add cooked sago, if using and mix well. Add condensed milk and stir, till it is well combined with milk. Cook for 4-5 mins. Do a taste test and add sugar, if required. Add crushed cardamom and remove from fire. Heat 1/2 tbsp ghee in a pan and fry the cashew nuts, when it becomes golden brown, add raisins. Add the fried cashews and raisins to payasam. Serve hot or chilled.

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