SEMIYA PAYASAM/VERMICELLI KHEER

Here is a delectable kheer/payasam which is so simple to prepare...

INGREDIENTS

• VERMICELLI/SEMIYA-1 CUP
• MILK - 1 LITER
• SUGAR-1 1/2 CUPS
• POWDERED ELAICHI-1/2 TEASPOON
• GHEE-2 TABLESPOONS
• CASHEW NUTS-1 TEASPOON
• RAISINS-1  TEASPOON

METHOD

• Boil milk well,stirring continuously and reduce it to 80% of it's original content.
• Heat a little ghee in a pan and roast the semiya lightly taking care not to brown it.
• Add a teaspoon of sugar to it and toss lightly.
• Add a cup of water and cook the semiya till done.Cool slightly.
• Add the boiled and reduced milk and sugar to the cooked semiya/vermicelli. Boil for 5 minutes over low heat. 
• Add the powdered elaichi.
• Fry the cashew nuts and raisins in ghee . Drain.
• Add them to the payasam.
• Serve hot or chilled.

PAAL PAYASAM

Here is the ultimate dessert-A fitting finale for a rich Southern spread...The thick,creamy,light pinkish paal payasam...a rich kheer made with full cream milk in which rice is cooked...

No South Indian feast is complete without the thick ,creamy sweet paal payasam.And it is the favoured neivadyam(offering) to God Almighty in many a pujas...



INGREDIENTS

• FULL CREAM MILK-2 LITERS
• SUGAR-2 1/2 CUPS
• RAW RICE/BASMATI RICE-2-3 TABLESPOONS
• POWDERED ELAICHI-1/2 TEASPOON
• CASHEW NUTS FRIED IN GHEE-10 -12
• CONDENSED MILK- 2 TABLESPOON(OPTIONAL)

METHOD

• Soak the rice for half an hour.
• Drain.
• Bring the milk to a boil in a heavy bottomed vessel.(You can use a pressure cooker too)
• Add the rice to the milk and cook continuously .
• Stir frequently.
• If you are using a cooker,then add the milk and rice to the cooker directly and pressure cook till one whistle in high heat  and for 15 -20 minutes over a low flame.
• Once the rice is well cooked,mash slightly and simmer further till the volume of the milk is reduced to almost half of it's original quantity and it acquires  a pinkish tint.
• You can add the condensed milk now, if you wish.
• Now ,add the sugar and elaichi powder.Remove from heat.Stir well till the sugar dissolves.
• Garnish with fried cashew nuts.
• Serve hot or chilled.

MOONG DHAL KHEER

Here is a healthy and tasty kheer which is so easy to make...

INGREDIENTS

• MOONG DHAL -1 CUP
• JAGGERY - 11/2 CUP
• MILK - 3 CUPS
• ELAICHI -4
• CASHEW NUTS -  10-15
• GHEE -1 TABLESPOON

METHOD

1. Wash,clean and pressure cook the moong dhal with enough water.
2. Mash the dhal till smooth.
3. Dissolve the jaggery in hot water.Strain. Boil the syrup for a few minutes.
4. Add powdered elaichi and the mashed dhal.
5. Stir well.
6. Add  the milk.Boil for a few minutes.
7. Fry the cashew nuts in hot ghee and garnish the kheer.

• This Kheer is called Payatham kanji or Payathamparuppu payasam in Tamil.
• It is usually prepared on Vratam days  or as a neivedyam for pujas.
• It is a protien rich ,calcium rich and iron rich dish.