Poori Payasam

Ingredients:

To make poori
Wheat flour - 1/2 cup ( I used measuring cup)
Salt a pinch
Water as required to make soft dough
Oil for frying poori

To make Payasam
Poori -  3 or 4
Milk - 2 cups (I used measuring cup)
Sugar - as required
Ghee -1tbs
Cardamom - 3 nos
Saffron - a pinch (optional)
Nuts  - few

Preparation:

Mix wheat flour, salt and water and knead nicely to make soft dough. Cover the dough for 15 to 20 minutes. Divide the dough into small portions, flatten it with  rolling pin and keep aside. Heat oil in a pan on medium flame, when its hot enough start making poori. Allow it cool and cut them into small pieces and keep aside.

Take a heavy bottomed vessel add milk, cardamom and sugar and boil on medium  heat  until the milk reduces to half the quantity. If you want you can add saffron at this stage.  Meanwhile, fry the nuts in ghee and keep it ready.   Now, add the cut poori into the milk and mix well. Finally add the fried nuts  and remove from heat.

Allow it to cool and serve. If you want you can refrigerate and serve chilled, it tastes better.

Enjoy.........

Mango Payasam

Ingredients:
Milk - 3 cups
Rice - ¼  cup
Mango pulp - 1cup

Sugar - ½cup

Cardamom - few
Cashew - few
Ghee - 2tbs

Preparation:

Soak rice in water for 1 hour. Meanwhile fry the cashews in ghee and keep aside.

Take a blender add ¼ cup of milk and give 1 whisk. Then take a  pan add milk into in and bring it to boil, when it starts boiling add rice to the boiling milk and let it cook, reduce the heat and stir occasionally. When it starts to thicken add sugar and cardamom and keep stirring. Finally add the mango pulp mix well, remove from heat and garnish with cashew. Allow it to cool and serve.

Pumpkin Payasam

Ingredients:
Pumpkin - 1 cup
Milk - 4 cups milk

Sugar - ½ cup

Ghee - 2 tbs

Sago - ¼ cup

Almond - 2 tsp
Raisin - 2 tsp
Saffron strands - few

Preparation:

Cut the pumpkin into small pieces and pressure cook by using enough water  to cover it and leave it for a  whistle or two  and switch off.  Once the pressure is released, take the pumpkin out and remove the skin and blend it in a blender to fine puree.

Meanwhile soak sago in water for 30 to 45 minutes, wash it and keep aside. Take a pan pour milk into it and bring it to boil, add sago to it and allow it to get cooked, when it becomes translucent, add pumpkin puree and mix well, now add sugar to it and keep stirring for few minutes. When done remove from flame. Fry almond pieces & raisins in ghee and transfer to this. Garnish with saffron strands, allow it to cool and serve.

Carrot Payasam

Ingredients:

Carrot – 3 no’s

Milk – 2 ½  cups

Condensed milk – 2 tbs

Sugar – ¾ cup

Ghee – 2tbs

Cardamom – 4 no’s

Saffron strands - few

Pistachios -  few

Preparation:

Wash the carrots, peel the skin off  and chop it.   Heat a pan, add  1 tbs ghee  & add the chopped carrots to the pan and fry for 5 mins. The color will change slightly at this stage add 1 cup of milk and boil the carrot.  Then grind the carrots along with sugar in a blender into a smooth paste and keep aside.

Boil the remaining milk  on low flame for 15 to 20 minutes, add condensed milk and stir occasionally, finally add saffron strands and switch off the flame.  Now add the  carrot puree to the milk and mix well. Garnish with fried pistachios and serve chilled.

Oatmeal Payasam

Ingredients:
Oatmeal - 1/2 cup
Milk - 4 to 5 cups
Brown sugar - 1 cup (if you want it sweeter then add an extra 1/4 cup)
Ghee/Butter - 2tbs
Raisin & Cashew nut - Few
Cardamom - 5 Nos

Preparation:
Heat a pan, add one tbsp of ghee fry cashew nuts and raisins and keep aside. In the same pan, pour the milk and later when the milk is about to boil add the oatmeal and keep stirring, allowing it to cook. When it starts getting thick add brown sugar and cardamom powder or whole cardamom. Finally garnish with raisins and cashew nuts and remove from fire. Allow it to cool and then serve.

Note: Don’t reduce the quantity of milk as it will become very thick. If you want you can add extra ½ cup of milk.

Semiya Coconut Payasam

Source: Geetu Pore- (Friend)
I had this in my friends house. Tasted very good and it
was very different. Thought i'll prepare the same and
post it.
Ingredients:
Milk - 3 cups
Semiya - 1/2 cup
Shredded coconut - 1cup(Sweetend or unsweetend-your choice)
Sugar - 3/4 cup (you can add or reduce according to your taste
Cardamom - 5 to 6
Ghee - 2tbs

Preparation:
Heat a pan, add a tbsp of ghee and add the vermicelli and roast it for 4 to 5 mts till a nice aroma emanates the kitchen and it turns a light brown shade. Remove from pan and keep aside.

Take a vessel pour the milk into it and cook for 5 mts, then add the roasted vermicelli and allow it to cook fully. Then add shredded coconut and sugar let it simmer for few more, stir it once in a while. Finally add cardamom powder or whole cardamom. When done remove from fire.

Serve warm or refrigerate until chilled.