Payasam delicacies

Tender coconut Payasam 
Ingredients 

• Tender coconut- 4 nos
• Milk- 1ltre
• Sugar- 250 gms
• Cashewnut- 50gms
• Raisin- 50 gms
• Cardamom- 2-3 nos
• Ghee- 50ml

Method

• Spoon out the flesh of the tender coconut from the shell and keep aside. 
• Blend half of it with the coconut water. Cut the rest of the coconut flesh into small pieces.
• Boil the milk with crushed cardamom. 
• Add the blended coconut and
• simmer on low flame. 
• Add sugar and cut coconut and simmer till it gets reduced to half and thick. 
• Heat ghee in a pan and fry the cashew and raisins.
• Add this into the Payasam and chill.

—Soju

 

Aaranmula Kadalippazha Payasam 
Ingredients:

• Red banana- 10nos
• Broken rice- 150 gms
• Sugar- 500 gms
• Milk- 1.5 ltrs
• Saffron- a pinch
• Cashewnuts- 100gms
• Ghee- 100ml 

Method

• Wash, soak and drain the rice and keep aside. 
• Boil the milk in a slow fire till
• it is reduced. Add rice and keep on cooking in slow fire. 
• Once the rice is cooked add the saffron,sugar and mashed red bananas. Simmer in low flame and remove from fire. 
• Heat ghee in a pan and fry the cashenut. Add this into the Payasam and serve along with sadya.

—Soju

 

Mango Pineapple Payasam 
Ingredients

• Raw mango- 2
• Pineapple- 1 medium
• Sago/Chavvary-2tbsp
• Coconut- 3
• Ghee- 1tbsp
• Sugar- 1 1/2 cup
• Jaggery - 1/2 of small piece
• Salt- 2 pinch
• Roasted Cashew nut - 10
• Raisins -10
• Cardamom powder-less than 1/4 tsp
• Yellow colour - one drop (opt)

Method

• Take 1 cup of thick coconut milk (onnam pal) and 3 to 4 cup of medium thin coconut milk (randam pal) from 3 coconuts and keep it aside.
• Choose mangoes that are about to ripe. Peel and cut them into pieces and cook well by adding 1 cup of water. If you are cooking them using a pressure cooker, one whistle is enough. Mash them well once they are cooked. 
• Peel the pineapple and cut into very small pieces. Cook it well.
• Add sago into 2 cups of water in a cooker and cook till one whistle. When the pressure settles down open the cooker and keep aside the cooked sago.
• Heat a heavy bottomed kadai and pour some ghee. Add  mashed mango to the pan and stir well for 5 minutes. 
• Add sugar and stir continuously for about 10 minutes in medium flame.
• Now add cooked pineapple pieces and stir well. Stir for another 10 minutes and then add the medium thin coconut milk slowly.
• Mix well and stir continuously till the payasam start to thicken.
• Add a pinch of salt and cooked sago and jaggery and mix well.
• Now add the thick coconut milk and mix well.
• Stir slowly for another 5 minutes and check the sugar. If required add more sugar.
• Add cardamom powder and roasted cashew nuts and raisins (heat 1tsp of ghee and roast cashew nuts and raisins separately) and mix well.
• You can add one drop of yellow colour (optional).
• If you don't want to bite into pineapple pieces, puree the cooked pineapple and then sauté.

—Veena

 

Jackfruit Pradhaman 
Ingredients 

• Deseeded Jackfruit Flesh- 30 to 40
• Jaggery- 300gms
• Thick coconut milk (Onnam pal)-1cup
• Medium thick coconut milk (Randam Pal)- 11/2cup
• ThinCoconut milk (Moonam pal)- 2 cup
• Coconut pieces - 2tbsp
• Cashew nuts- 15
• Ghee- 1 tbsp
• Dry ginger Powder - 1/4tsp
• Salt- one pinch

Method

• Cut  jackfruit flesh into small pieces.
• Pressure cook the jackfruit in a medium flame by adding 1 cup of water .
• Once the cooked jackfruit cools down make a paste of it. 
• Heat 1 tbsp of ghee in a pan, add the jackfruit paste and sauté. Stir for minimum 20 minutes in medium flame.
• Now add the melted jaggery (Melt jaggery in 1 cup water and strain)
• Stir this mixture for 10 minutes then add thin coconut milk.
• Stir until the payasam thickens.
• Then add medium thick coconut milk and stir continuously.
• Finally add thick coconut milk and lower the flame and cook for another 5 minutes and remove from the pan from fire.
• Add dry ginger powder and mix well.
• Heat 1 tsp ghee and roast cashew nuts and coconut pieces separately and add these to the payasam.

—Veena