How to make Tender Coconut Payasam

1. tender coconut meat (6-7 months old nut, pared and sliced into small pieces) - 0 .5 kg
2. ghee- 50 gm
3. jaggery-700 gm
4. coconut milk
(1st and 2nd milk )-3 cups
5. cashewnuts-50 gm
6. kismiss- 50 gm
7. coconut (sliced and roasted in ghee) - 1 tsp
8. cardomom- 10 nos
9. rice flour- 2 tsp
method
Heat thick bottomed cookware and put 25 gm of ghee. To this put tender coconut meat pieces and stir for 15 minutes in low heat. Add the thick syrup of jaggery and stir for another ten minutes . When jaggery stick to the tender coconut meat well, add the second milk of coconut. For thick consistency add rice flour mixed in little cold coconut milk through a sieve and stir well. Continue stirring and when about to boil add the first milk. Remove from fire and add roasted cashewnuts, kismiss, sliced coconuts and cardomom powder

How can we prepare Tasty Ada Pradhaman

ingredients
1. raw rice(to make ada)-200 gm
2. ghee-50 gm
3. molasses(sharkara)-300 gm
4. 2nd extract of coconut milk-600 gm
5. 1st extract of coconut milk-300 gm
6. dry ginger powder-1 gm
7. cunin powder-2 gm
8. cardamom powder-2 gm
9. cashew nuts-70 gm
10. kismiss-50 gm
method
Soak the rice,pound and pass through a fine sieve. Add water little by little to the rice powder and mix smoothly to a fine paste. Pour ghee and mix again till it reaches pouring consistency.Cut a plantain leaf to the size of a handkerchief and wilt it over fire so that it becomes soft. Have several pieces like this. Pour little batter into each leaf rollup and steam in a cooker. When cooked, remove and cut into very small pieces. Dissolve molasses in water ,strain and boil till it becomes syrup of one-thread consistency. Pour the syrup into a vessel on fire and put the ada pieces in it , reduce to one third, pour the second extract. Add all the powders in the first milk and pour into the above mixture. Bring to boil and remove from fire. Add in lightly fried cashewnuts and kismis. Could be served hot or cold.
Note: Readymade ada available in consumer stores may be used instead of making ada at home.

How to make Delicious Ghee Payasam---Recipe

ingredients
1.Unakkalari rice or short grain rice-180 gm
2. ghee- 90ml
3. jaggery-500gm
4. grated coconut -40 gm
5. cardamom powder-2 gm
6. cashewnut-30 gm
7. raisins-20 gm
method
Pick and wash rice and cook it by adding more than double the quantity of water. When the rice is cooked to a mashing consistency, add the pounded jaggery and allow melting completely.
When the jaggery has melted completely add grated coconut, half the quantity of ghee and stir. Reduce to a thick dropping consistency. Before taking payasam from fire add cardamom powder. Serve hot, garnished with fried cashewnuts and raisins in ghee.

How to make Delicious Pal Payasam

ingredients
1. milk- 4 cup
2. sugar-1 cup
3. rawrice- 1 handfull
method
Put ingredients from 1 to 3 in a pressure cooker and cook . After the first whistle lower the fire and cook for 20 minutes. Remove from fire and open the lid only after 45 minutes. Could be served hot or cold.

How can we make carrot payasam

ingredients
1. carrot grated- 250gm
carrot cut into
small pieces-750gm
2. milk-1 1/4 litre
3. sugar- 2 cup
4. condensed milk-1 tin
5. cardamom powder- 1/2 tsp
6. ghee- 4 tbs
7. cashewnuts and
kismis fried in ghee -2 tbs each
method
Saute the grated carrot in ghee and keep aside. Cook the carrot pieces in 1 glass of milk. When cooled grind this milk and carrot pieces in a mixer. Boil the balance milk by adding sugar. Add carrotmilk to this and boil again. Add condensed milk, sauted carrot, fried cashews and kismis , cardamom powder . Boil for 1 minute and remove from fire

How can I make Vermicelli Payasam

Ingredients
1. 2 dsp ghee
2. 2 dsp cashewnuts, halved
3. 1 dsp raisins
4. 200 gms vermicelli
5. 4 cups water
6. 2 litres milk
7. 1 cup sugar
8. ¼ tsp cardamom powder

Method
1. Heat ghee and lightly fry the cashewnuts and raisins. Set aside.
2. Grease a skillet with ghee and fry the vermicelli in it, till light brown.
3. Boil the water in a pan and add the vermicelli to it.
4. When half the water is absorbed, add the milk and sugar and simmer.
5. Stir in cardamom powder. Sprinkle the fried cashewnuts and raisins over the payasam. Remove from fire and serve hot.

How can I make Paal Ada Pradhaman

Paal Ada Pradhaman
Ingredients
1. 250 gms rice flour
2. 2 litres milk
3. 2 cups water
4. 2½ cups sugar
5. 1½ dsp butter
6. ½ tsp cardamon powder
7. ¼ cup cashewnuts, fried in ghee/butter
8. ¼ cup raisins, fried in ghee/butter



Method
1. Add the rice flour to 2 cups milk and mix well to make a soft batter.
2. Pour spoonful of the batter on to 6” square banana leaves and swirl to spread evenly.
3. Roll up the leaves and drop them into boiling water.
4. Cook for 10 minutes and remove from the water.
5. Cool and unroll the leaves. Drop the ‘ada’ (steamed pancakes) into a large vessel.
6. Chop the ada into small pieces.
7. Heat butter in a large heavybottomed vessel and lightly saute the ada in it.
8. Mix the milk, water and sugar together. Add gradually to the sauted ada and cook well, stirring all the time till it thickens.
9. Add the powdered cardamom, cashewnuts and raisins. Stir well. Serve hot.

How can we make Parippu Payasam

Parippu Payasam
Ingredients
1. 2 coconuts, grated
2. 2 cups husked green beans
3. 8½ cups water
4. ¼ cup sago
5. ½ cup coconut slivers
6. 4 dsp ghee
7. ½ kg jaggery
8. ½ tsp dried ginger powder or ¾ tsp cardamom powder
9. ½ tsp cumin powder

Method
1. Extract 2 cups milk from the grated coconut. Add water to the residue and extract another 6 cups.
2. Roast the green beans in a heavy skillet till an aroma rises.
3. Cook the beans in five cups water till the beans are soft and the water has been absorbed.
4. Boil 3 cup water. Add sago and cook till transparent. Drain off the water and wash in cold water. Strain and keep aside.
5. Fry the coconut slivers in 1 dsp ghee. Keep aside.
6. Add ½ cup water to the jaggery and melt over low heat. Strain into beans and cook, stirring in the remaining ghee.
7. Simmer gently, and as it thickens add the second extract (6 cups) of coconut milk and the sago.
8. When done, add the powdered spices mixed in the first extract of coconut milk (2 cups). Do not allow to boil. Into this, add the coconut silvers.
9. Stir well and remove from fire.

To serve 6