Paal Paayasam

Wishing a Happy Onam to all...

Onashamsakal.... 

No festival is incomplete without a grand feast which ends with a sweet, So today being Onam, i prepared a simple paayasam, Paal Paaaysam.Whereever malayalees are there , they will definitely celebrate it with a grand Kerala Sadya. So wishing you a Happy Onam to all...
I have prepared a simple Onam Sadya also we made pookalam at home.

 Pookkalam

Kerala Sadya

Recipe for Paal Paayasam
Ingredients

1. Kaima rice/Jeerakashala rice/Basmathi Rice - 2 cups
2. Water - 4 cups
3. Milk - 1 1/2 Litre
4. Sugar - 2 cups (the sweetness of my sugar was less)
5. Cardamom powder - 1/4 Tsp
6. Ghee - 1 Tbsp
7. Cashew Nuts - 10 to 15 slit
8. Raisins - 2 Tbsp

Preparation

• Wash and drain water from rice. In a pressure cooker, add rice and water. Cook for 4 whistles on medium flame. Once done off the flame and allow the pressure to release.Transfer this to a bowl.
• In the same cooker boil milk and cook on low flame.Let it reduce to 1 liter.
• Add sugar and mix well until sugar dissolves.Add the cooked rice and mix well. If lumps are there just mash it using a spoon.
• Now add cardamom powder. Switch off the flame and remove from fire.
• Heat ghee in a pan , fry cashew nuts and raisins till golden brown. Pour this on to paayasam and mix well.
• Serve it hot or cold.

Note

• The payasam thickens with time so switch it off accordingly.
• Addition of cardamom powder is optional.
• Also tempering cashew nuts and raisins in ghee is optional. You can directly add it.

Gothambha Paayasam

Ingredients

1. Skinless Wheat/Kuthiya gothambham/Broken Wheat / Cracked Wheat - 1 cup
2. Water - 4-5  cups (or 3 1/2 cups of third extract of coconut milk + 1 cup of water )
3. Jaggery - 3/4 Kg - 1 Kg
4. Water - 1/2 cup
5. Thick coconut milk - 1 cup
6. Second extract of coconut milk - 3 1/2 cups
7. Cardamom crushed and powdered - 3-4 
8. Dry ginger powder - 1/2 Tsp
9. Cumin powder - 1/4 Tsp
10. Ghee - 1 Tbsp
11. Cashew nuts - 10
12. Raisins - 10

Curious about how it looks like? I dont know what it is exactly called in English.

Preparation

• Clean and pressure cook the broken wheat either with 4 -5 cups of water or with both water and third extract of coconut milk to 6-8 whistles. (Refer Notes).
• In another bowl melt jaggery with 1/2 cup of water. Strain the melted jaggery .
• Reduce the flame of the pressure cooker. Now slowly pour the melted jaggery to this. Also add the second extract of coconut milk to it and boil.
• When it boils add crushed and powdered cardamom.Stir well  and after 5 minutes, add thick coconut milk. Heat for few minutes. (Do not let it boil). (Refer notes)
• Remove it from fire. Add dry ginger powder and mix well.
• In a pan, heat ghee, fry cashew nuts and raisins, off the flame and add cumin powder. 
• Immediately pour this along with the ghee to the hot paayasam. Keep it unstirred for  about 10 minutes and then mix it well.
• Serve hot.

Notes

• Pressure cook broken wheat for 6 - 8 whistles. I cooked on high flame for 5 whistles, checked if cooked, and cooked on low flame for 3 whistles. If water is absorbed, do add boiling water to it. Never add normal or cold water as the cooked wheat might become hard. 
• The colour of the paayasam depends on the type of jaggery you use.
• If you boil the paayasam after adding the thick coconut milk, it ends to curdle.
• The paayasam tends to thicken when it cools. If it is too thick you can add warm milk.
• Don't fry the cumin powder as it will give a different taste to the paayasam.

Sending this to 50 Sweet and Savory Holiday Recipes + Add yours to win a surprise Giveaway! by Siri

Sending this to 1st anniversary celebration with giveaways ! of cook click n devour

Mathanga Paayasam

Happy Vishu to all who love to celebrate life.....

Ingredients

1. Mathanga (Pumpkin) - 1/2 Kg
2. Thick Coconut Milk - 1 1/2 cup
3. Jaggery - 1 cup (Increase it according to your sugar level)
4. Cardamom crushed - 6-7 
5. Ghee - 2 Tbsp
6. Cashew nuts - 10
7. Raisins - 10
8. Water - 1 cup

Preparation

• Pressure cook pumpkin with 3/4 cups of water. Cool it and grind to a paste in a mixer.
• In a pan melt jaggery with 1/4 cup of water.
• Heat a sauce pan , transfer cooked pumpkin into it and strain and add the jaggery to it.
• Mix it well.When it boils , simmer the flame and add coconut milk to it. Mix it slowly.
• Let it boil.When small bubbles starts to come, off the flame and add cardamon to it.
• Now heat ghee in a small kadai, add cashews, when it starts to brown, add raisins, waits till in puffs up.
• Now pour this, with the ghee on to the payasam.
• Serve it hot.

I am sending this post to the kids event hosted by Guru's cooking

I am sending this to Monsoon Temptations

Cherupayar Payasam

Ingredients

1. Cherupayar /Green gram split without skin- 1 cup
2. Water - 2 cups
3. Jaggery - 3/4 Kg
4. Water - 1/2 cup
5. Thin coconut milk - 1 1/2 cups
6. Thick coconut milk - 1 cup
7. Ghee - 2 Tbsp
8. Cardamom - 6-8
9. Cashew nut - 10
10. Raisins - 10

Preparation

• First heat a pan and dry roast cherupayar. Boil it with water and smash it.

• In a bowl boil jaggery with 1/2 cup of water.

• Pour the jaggery and thin cococnut milk and bring it to boil.

• Check the sweetness. Add cardamom to it. Stir well. Keep the flame low and slowly pour in the thick coconut milk. Mix well and heat it for 3-4 mins. Remove from heat.
• In a small kadai add ghee, heat it through in cashews fry them and let it turn brown.Add raisins and let them puff up. Remove this tempered ghee and add it to the above cherupayar paayasam and stir well.

Note : Adjust sweetness according to your wish.

I am sending this to Cooking With Seeds Event - Yellow Moongdal of Manju's Kitchen and to

Cooking With Wholegrains by Priya's Versatile Recipes