PALADA PRADHAMAN

Here is a heavenly dessert fit for the Gods and you too...

It is Palada Pradhaman , a milk based kheer unique to God's own country- Kerala.

No Sadya (Festive meal) is complete in Kerala without a liberal helping of Palada Pradhaman...

The traditional Palada preparation is rather laborious - it involves a lot of soaking,grinding and steaming while preparing the Ada but with the availability of Instant ada over the counter in any good departmental stores,preparing this pradhaman has become very easy.


INGREDIENTS

• FULL FAT MILK -2 LITERS
• READY TO COOK PALADA -1 1/2 CUPS
• SUGAR -2 CUPS 
• POWDERED ELAICHI -1/4 TEASPOON
• CASHEW NUTS FRIED IN GHEE -1 TABLESPOON

METHOD

• Soak the ada in water for 10 minutes.
• Boil the ada in water till they are cooked to a tender consistency.
• Meanwhile ,boil the milk ,stirring continuously ,till it is reduced to 2/3 of it's original volume.
• Drained the cooked adas. Cool well in cold water.Drain.
• Add the adas to the boiling milk and cook continuously for 5 more minutes.
• Bring to a simmer.
• Add the sugar and elaichi powder.
• Remove from heat.
• Garnish with fried cashew nuts (preferably broken bits).
• Serve hot or after it is cooled.

CHAKKA PRADHAMAN/JACK FRUIT KHEER/PALAAPAZHA PAYASAM

Summer time is the time for mangoes and jackfruits...

And what can be a more appropriate time to make Chakka Pradhaman...Palaapazha payasam...(Jackfruit kheer)

Here arrives a fresh ,full ,ripe chakka /Jack fruit and the whole family is making uncalled for visits to get a whiff of the fragrance of this fruit ....

Yes...Cutting it open is a laborious task and I eagerly welcome a helping hand from my maid or family members  and once the fruit is cut open... segments are removed out,the seeds  and fibers are removed and cleaned  ....(mind you ....it takes a lot of time and patience)

Now, the plates of chakka/palaapazham  is served with a dollop of honey and I immediately reserve a portion of the fruit for my  delicious CHAKKA PRADHAMAN....

INGREDIENT

• JACKFRUIT SEGMENTS-1 LITER
• POWDERED JAGGERY-1/2 LITER
• COCONUT MILK OF 1 COCONUT
• SMALL COCONUT BITS OR CASHEW NUTS-1 TABLESPOON
• POWDERED CARDAMOM-1/4 TEASPOON
• GHEE-2 TEASPOONS

METHOD

• Clean and cut the jack fruit into smaller bits.Pressure cook with little water till soft.
• Cool.
• Grind to a paste in a mixer.
• Make a sugar syrup with a little water and jaggery.(Filter it when the sugar is just dissolved and then boil it to a thin syrup)
• Now add the jack fruit paste to the sugar syrup.
• Bring to a boil.
• Add the coconut milk  extracted from a freshly grated coconut and add to the mixture .
• Add the powdered cardamom.
• Simmer lightly.
• Remove from heat.
• Heat the ghee and fry the coconut bits/cashew nuts and garnish the pradhaman with them.
• The traditional Pradhaman has only chewy fried coconut bits   added to it but I personally prefer fried cashewnuts which adds to the taste.
• Serve hot or cold.
• The quantity of jaggery may be adjusted as per your preference and the sweetness of the fruit but care should be taken that the the sweetness of jaggery should not mask the sweet taste of the jack fruit.
• No festive lunch in Kerala is complete without this pradhaman.

CHANNA DHAL KHEER /KADALAI PARUPPU PAYASAM/PARIPPU PRADHAMAN

Here is a traditional payasam /kheer which is prepared usually in all South Indian homes during festivals or auspicious days....

It is the all time favorite Kadalai Paruppu payasam /channa dhal kheer. In Kerala ,it is known as the Parippu Pradhaman....

INGREDIENTS

• CHANNA DHAL -1/2 CUP
• JAGGERY -3/4 CUP
• COCONUT MILK -1 CUP
• CASHEWNUTS-10
• CHOPPED COCONUT BITS -1 TEASPOON
• POWDERED CARDAMON -1/4 TEASPOON
• GHEE-1 TABLESPOON

METHOD

• Roast the channa dhal in a hot pan.
• Pressure cook with enough water till it is done but not too mushy.(5 whistles)
• Soak the powdered jaggery in hot water and dissolve it. Strain away the impurities .Boil  for a few minutes.
• Heat the ghee and fry the cashewnuts .Drain. Keep them aside.
• Now fry the coconut bits in the ghee.Drain. Keep aside.
• Mash the cooked dhal slightly.Add to the sugar syrup with the water in which it is cooked.
• Bring to a boil.Add a little water or milk if it is too thick.
• Now ,add the cardamom powder and the coconut milk.
• Simmer for minute.
• Add the fried coconut bits and cashew nuts as a garnish.
• Serve hot or cold .

Linking to...

http://zestysouthindiankitchen.com/2014/10/hearth-soul-blog-hop-october-2nd-week.html#

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.

BADAM MILK PURI /PAAL BOLI

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Here is a wholesome dessert -which is a meal by itself too!

These delicious Badam milk puris or Paal Bolis are 

traditional desserts which are served along with the meal

or as a wholesome meal too!

INGREDIENTS

• MILK -1 LITER
• WHEAT FLOUR- 2 CUPS
• GHEE-1 TABLESPOON
• OIL FOR FRYING
• DUSTING FLOUR
• 
  
• SUGAR -2 CUPS
• ALMONDS-10
• YELLOW FOOD COLOR-LITTLE
• ALMOND ESSENCE -A FEW DROPS
• SAFFRON -A FEW STRANDS(OPTIONAL)

METHOD

For making the puris...

1. Add a teaspoon of sugar to the flour.
2. Add melted ghee to the flour.Mix well.
3. Add water (little by little) and knead the flour to a stiff dough.
4. Set aside for 15 minutes.
5. Make small balls and roll out small 3" round puris.
6. Deep fry in hot oil.Drain.

For preparing the Badam milk...

1. Soak the almonds in hot water.Remove the skin.
2. Now grind them to a paste with a little milk.
3. Add the almond paste to the milk.
4. Bring to a boil. Simmer for a few minutes.
5. Add the food color and essence.
6. Add the saffron dissolved in warm milk.

 Now,

Soak the puris,few at a time in the hot milk  and drain them out and arrange on a basin or a platter.

Do not soak for more than a 15 -20 seconds -or else the puris will lose shape.

Pour the hot milk on the puris and serve them 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.