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Payasam Payasam is prepared in festivals, temples, and

all special occasions.

It is prepared using milk, rice, ghee,

sugar/jaggery, Khoya. Some also add a little

bit of heavy cream for a richer taste. It is often

garnished using almonds, cashews, raisins and

pistachios. It is an integral part of traditional

South Indian meals. The South Indian payasam

also makes extensive use of jaggery and

coconut milk in place of sugar and milk.

Vermicelli is commonly used.

This is a sincere attempt to write about the traditional

Tamil Brahmins (Tam-Brahm) recipes.

This newsletter will contain the recipes of the food that

are typically cooked in a Tamil Brahmin community (Iyer

& Iyengar or any Brahmin community).

There is an old saying that goes like this You are what

you eat and Brahmin Cuisine follows the concept of

shaping the personality, mood and mind of the family

members.

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A u t h o r s : B r a h m i n s K i t c h e n

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www.iyerscorner.com Volume 1, Issue : 11 Page 1 of 33

Table of Contents

TIPS AND TRICKS ................................................................................................................................................ 3

POINTS TO NOTE GAYATHRI MUTHUKUMAR ........................................................................................................... 3

SRI RAM UMA .................................................................................................................................................... 3

SEMIYA PAYASAM ................................................................................................................................................ 3

JEVVARISI PAYASAM ............................................................................................................................................. 3

BADAM MUNDARI PAYASAM .................................................................................................................................. 4

THENGHA PAYASAM............................................................................................................................................. 5

WHEAT RAVA PAYASAM ........................................................................................................................................ 5

PAYATHAM PARRUPPU PAYASAM ............................................................................................................................ 5

THENGHA ARACHUVITTA PAYASAM .......................................................................................................................... 6

THENAI PAYASAM ................................................................................................................................................ 6

................................................................................................................................ 7 CARROT PAYASAM ............................................................................................................................................... 7

AVAL PAYASAM ................................................................................................................................................... 8

PAAL PAYASAM ................................................................................................................................................... 8

AVAL PAYASAM ANOTHER METHOD .......................................................................................................................... 8

KADALAPARRUPU PAYASAM KERALA STYLE ................................................................................................................. 9

NENDRAMPAZHA PRADHAMAN KERALA STYLE ............................................................................................................ 9

CHAKKA PRADHAMAN KERALA STYLE........................................................................................................................ 9

ELANEER PAYASAM ............................................................................................................................................ 10

USHA VENKI ..................................................................................................................................................... 10

.................................................................................................................. 10 ................................................................................................................................. 11 ............................................................................................................................... 12 .......................................................... 13 .................................................................................................................................... 14 .............................................................................................................................. 14 ................................................................................. 15 ...................................................................................................................... 15 ........................................................................................................................... 16 ........................................................................................................................... 16 ................................................................................................................ 17 ..................................................................................................................... 17

BAGAVATHI HARI ............................................................................................................................................. 18

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PARANGIKAI/SWEET PUMPKIN PAYASAM. ............................................................................................................... 18

RAVA PAYASAM ................................................................................................................................................ 18

SAGO OR JAVVARISI PAYASAM .............................................................................................................................. 18

CHOCOLATE PAYASAM ........................................................................................................................................ 19

AADA PRADHMAN ........................................................................................................................................ 19

KARNATAKA SPECIAL KUS KUS OR KASA KASA/GASAGASA PAYASAM ............................................................................... 20

OATS DELIGHT .................................................................................................................................................. 20

NELPORI PAYASAM ....................................................................................................................................... 20

COCONUTMILK AND FRUIT PAYASAM...................................................................................................................... 21

SEMIYA AND BADAM PAYASAM .................................................................................................................... 21

GODUMAI MAVU PASYASAM/ AATTAY KA KHEER ....................................................................................................... 21

KADALAMAVU PAYASAM ..................................................................................................................................... 21

SAIPRIYA ARUNKUMAR ................................................................................................................................... 22

GUAVA KHEER /GUAVA PAYASAM ......................................................................................................................... 22

COCONUT PAYASAM .......................................................................................................................................... 23

EASY RICE PAYASAM .......................................................................................................................................... 24

COPRA PAYASAM .............................................................................................................................................. 24

COCONUT MILK PAYASAM ................................................................................................................................... 25

ELANIR PAYASAM .............................................................................................................................................. 25

GAYATHRI MUTHUKUMAR .............................................................................................................................. 26

NUTRI KHEER/ DRY FRUIT KHEER .................................................................................................................. 26

CARROT KHEER ................................................................................................................................................. 26

SITAPHAL PAYASAM ........................................................................................................................................... 26

BADAM KHEER ............................................................................................................................................. 27

KHASA KHASA PAYASAM ...................................................................................................................................... 27

SHIRKURMA ................................................................................................................................................. 28

ADA PRADAMAN .......................................................................................................................................... 28

CARAMEL PAL PAYASAM ...................................................................................................................................... 29

SAKKA PAYASAM ............................................................................................................................................... 30

PAYASAM MIX ................................................................................................................................................. 31

DIVYA ANATHARAMAN ................................................................................................................................... 31

AVAL / POHA PAYASAM ..................................................................................................................................... 31

MOONG DAL / PASI PARUPPU PAYASAM ................................................................................................................. 32

PUSHPA KANNAN ............................................................................................................................................ 33

PASTA PAAYSAM ............................................................................................................................................... 33


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Tips and Tricks

Points to Note Gayathri Muthukumar 1. Payasam is one of the famous indian sweets. In South we name it payasam and in North they say kheer.

2. Always use thick milk for payasam.

3. Pkt milk or pasturised milk can be used.

4. Use fresh cashews. If it is old do not use. It spoils the entire taste.

5. Always reduce the milk to half for making payasam. This will give u the best

taste. ( for sugar patients if u don't add sugar also this will enhance the taste.) 6. For carrot or badam kheer reduce the milk and refrigerate one day before , so

that the milk will be thick and taste better.

Sri Ram Uma

semiya payasam 100 Grm semiya vai sirudhu nei vittu sevakka varuthukollavum. paal Oru Litre ah sunda kaachi adhil varutha semaiyavai serthu vegavidavum.

Semiya vendha piraghu thevaiyana sarkarai serthu ellakai podi pottu yerki neiyil

mundhiri thratchi varuthu serkavum.

instead of adding milk U can also add milkmaid. If u r adding milk maid no need to

add sugar. Instead of adding one litre milk 1/2' litre milk s enough. Then add diluted milkmaid

jevvarisi payasam 1/2 Cup jevvarisi 2 Mani nerram thaniril ooravaikavendum. Jevvarisi

muthumuthagha peridha vabdhuerukum. 1 Litre paalai naanghu kaachi siridhu

sundinavudan hevarisiyai adhil serthu vegavaikam. Adhil 1/2 Cup sarkari serthu

kodhikavaikavum. Elakai thool serkavum.Siridhu neyil mundhiri thartchai varutthu

payasathil serkavum.

instead of full milk v can add some milkmaid. If u R adding milkmaid just check

sugar.

it s healthy payasam. V can also have it like kanji without adding nuts.


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badam mundari payasam badam mundarai thala 15 Thengha 1/2 Moodi vellam 1/4 Kg

badam mundari thengha siridhu elakai serthu neerka araithukolavum Appo dhan

adupil vaikumpodhu kettiyaagum. Vendhavudan vellathai serthu siridhu kodhithavudan thevai yanal siridhu paal serkavum. Edharku mundhiri varuthupoda

thevai ellai. Thevaiyanal siridhu thrngavai pallu pallagha naruki siridhu neyil varuthu

serkalam.

instead of adding vellam u can also add milkmaid, but milkmaid serkum podhum

konjam dilute pannikolavum.

milk maid serthal thaniyagha paal serka thevai ellai.


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Thengha payasam Note : Ths receipe i gt frm my kerala friend.

Oru pidi arisi oora podavum thaniyagha Muthala oru glass payatham paruppu;

cooker le wenthu eduthakkanum. Appuram vellatha thanni wittu karaiya vittu,

azhukku, thurumpu,thoosi ellam filter pannitu antha pachcha wasanai poka

kothikkavidanum.

Pachcha wasanai pona piraghu vendha paruppu wittu kothikka weikkanam. oora

wechcha arisiya oru cup fresh thenga poo wechchu araichu payasathule

kalakkanam.

Keezha irakki vechchu pasumpaal serkanum Cardamom powder ellam pottu,

cashewnut, raisins, coconut bits ellam neile waruththu kottanam.

instead of milk u can also add coconut milk.

wheat rava payasam Wheat rava 100 Grm milk 1/2 Litre Boil and keep separate.

kodumai ravaiyai siridhu neyil varuthu 1 Cup water il vegavaikavum piraghu 1/4 Kg

vellaithai thool seiyavum. Vellam nandragha karaindhapiraghu yeraki vaithu paal

vidavum. Siridhu ellakai podi pottu neyil siridhu mundiri thratchai serkavum.

paal vitta piraghu vellam serthal paal thirindhuvidum selasamayam adhanal vellam

serthavUdan Yeraki vaithu kaachina paal serkavum

Payatham parruppu payasam payatham parruppu oru cup verum vaanaliyil vaasanai varum varai varukkavum

piraghu adhai oru cup neeril kuzhaiya veghavaithu adhil Oru cup vellathai thool seidhu podavum.

Vellam Karaindhavudan oru cup kaachina paal serkavum.

Siridhu neyil mundari thratchai serkavum.

edhu viradha natkalukku yetra payasam.


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thengha arachuvitta payasam 2'tsp pachaarisiyai ooravaikanum adhil 1/2 Moodi thengha thuruval 3 Elakai serthu

nice aagha araikavum. Adhai 2 Cup neeril adipidamal kilarikondey erukavum.

Vendhavudan 2 Cup vellathai thool seidhu serkavum. Siridhu nei vittu mundari

thratchai serkavum.

thevaiyanal siridhu Kaachina paal serkalam yeraki vaitha piraghu.

thenai payasam normally i wont fry for ths payasam.

in 1 Litre boiledmilk add 1 Cup of thennai and And cook for 5 To 6 Whistles. ThEn

add 2 cups powdered achu vellam .

Vellam karaindavudan siridhu elakai thool serthu neyil mundhiri thratchai serkavum.

Thevaiyanal siridhu pachakarporam serkalam.

instead of normal rice v r using in siruthaniyam Varaghu arisi la yum panalam


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1/2 1/4 1 , 200 100 , 10 200 , . . . .

carrot payasam 200 Grm carrot ahai thuruvi kondu nandragha siridhu Paal vittu araithukollavum. Piraghu 1/2 Litre kachina paalil serthu kodhika Vaithu adhil thevana sarkari serkavum. Siridhu yellakai podi pottu siridhu neyil mundri thratchai varuthu serkavum. ths s north indian receipe they will call as kaajar kheer. instead of milk u can do with milkmaid.but milkmaid use pannum podhu konjam dilute pannikanum.If u r using milkmaid no need to add sugar.


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aval payasam aval 1/4 Kg toosi thumbhu eduthu vittu siridhu neeril ooravaikavum. Then only it will give softness to payasam boil 1 LItre milk Nandragha kodhithavudan ooravaitha aval ey serkavum. Aval nandragha vendhavudan Thevayana sarkarai serthu siridhu elaka podi serkavum. Neyil siridhu mundari thratchai varuthu serkavum. aval payasam seiyum podhu konjam thalara seiyavendum.aval oorinal thickness vandhuvidum. edhu krishnajayanthi spl payasam in my home.

paal payasam 200 Grm basmati rice ah vanaliyil ney vittu sevakka varukavum. Adupai sim il vaikavum apodhudhan karukkadhu. Varuthu edutha arisiyai kulirndha neeril pottu nandragha kalaindhu kollavum Neyil varutha aridiyai kalayavittal adhu kuzhaivadharku padhil porindhuvidum. 3/4 Cup thannir vittu arisiyai kuzhayavegavaithukondu 8 Cup paalai ready ahagha vaithu kondu MudhaLil 2 Cup paalai vittu nandragha sundum varai kilarikollavum. Epadiye Konjam konjama paal vittu kilarikondiye 8 Cup paalayum serthuvittu 5 Cup alavirku sundividum. Adhil 2 Cup sarkarai pottu mixieil thool seidha 100 Grm mundhiri parrupaai serkavum. Konjam pista parupai keeriyo ellai thool seidho thuvalam. Piraghu konjam mundhiri neyil varuthu serkavum. konjam elakai podi serkavum. Konjam kungumah poo serkavum. Suvaiyana paal payasam ready.

aval payasam another method 100 Gram avalai nandragha neeril kalaindhu vadikatti vanaliyil siridhu nei vittu 5 Mundhiriyaum serthu varuthu adhil oru litre paalay ootri 300 Ml varumvarai sunda kaachavum. 300 Grm sugar serthu 2 Tsp elakai podi serkavum . it will b very tasty. Instead of adding 1 Litre milk u can also add some milkmaid.


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kadalaparrupu payasam kerala style 2 Cup thengayai thuruvi 1/2 Cup thanner vittu mudhal paal eduthu thaniyagha vaikavum. 3/4 Cup thanner vittu erandam paal eduthu thanniyagha vaikavum. cook 1/2 Cup channa dal adding necessary water For three whistles and after well cooked mash them in mixie In a pan add 1 Cup vellathool with 1/4 Cup water vellam karaindhavudan yerandam thengha paal serthu siridhu nei vittu padhiyagha sundum varai kilaravum then add the mudhal thengha paal and elakai thool and keep in low flame for 2 Mns. In ghee Fry broken cashews add to payasam. For ths tharatchai s nt necessary. v can also add sme sara parrup to payasam for taking thengha paal use only white portion frm the coconut

nendrampazha Pradhaman Kerala style i gt the receipe frm my friend. nendrampazham 3 Pazham vellam 2 Cup sukkupodi 1/2 Tsp oru thengai fullah thuruvi 1 Cup neer vittu araithu 1 St paal eduthu thaniyagha vaikavum piraghu 2 Cup neer vittu rendam paal eduthu thaniyagha vaikavum. nendrampazhathai thundu thunda narruki siridhu neer vittu cooker la vegavaithu vendhavudan mathil masikavum. Vellathai thool seidhu siridhu neeril adupil vaithu vellam karaindha vudan vadikaati masitha nendrampazha vizhudhudan serkavum. siridhu kodhithavudan rendam thengha paalahi serkavum. Nandragha mix aanavudan mudhal thenga paal vittu kelari adupai off pannitu konjam sukku podi serthu siridhu thengai konjam pallu palla naruki neyil varuthu pradhamanil serkavum.

chakka Pradhaman Kerala style i gt the receipe frm my friend. Its very easy to make. For kerala style payasam they will use coconut milk only. Its give more taste to payasam jackfruit 15 Pieces vellam 1 1/2 Cup sukkupodi 1/2 Tsp oru thengai fullah thuruvi 1 Cup neer vittu araithu 1 St paal eduthu thaniyagha vaikavum piraghu 2 Cup neer vittu rendam paal eduthu thaniyagha vaikavum. mudhalil palapazhathai thundu thunda narruki siridhu neer vittu cooker la vegavaithu vendhavudan mathil masikavum. Vellathai thool seidhu siridhu neeril adupil vaithu vellam karaindha vudan vadikaati masitha paalpazha vizhudhudan serkavum. siridhu kodhithavudan rendam thengha paalahi serkavum. Nandragha mix aanavudan mudhal thenga paal vittu kelari adupai off pannitu konjam sukku podi serthu siridhu neyil thengai konjam pallu palla naruki varuthu pradhamanil serkavum. nwadays instant coconut milk s selling in departmental stores half portion kettiyagha vaithu medhi padhiyai neer vittu dilute panni payasathil serkalam.


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elaneer payasam tender coconut 3 keep the water and coconut seperate. Oru thenghai thuruvi paal eduthu thaniyagha vaikavum 2 Cup varum sumaragha edharku first paal second paal nu thaniyagha vaika thevai ellai. Siridhalavu thenghavai siriya thundagha narukki thaniyagha vaikavum. Grind the remaining Coconut siridhu elalaikai Thevayana sarkari serthu mixieil oru sutru sutri edukavum.edhai thengapaalil kalakki Illaneer. Thenga thundugal seekavum. Edhai adupil vaikavendiya avasiyam ellai. Siridhu thevaiyanal mundri thratchai siridhu neyil varutthu serkavum. endha payasam satru neerka dhan erukkum.

Usha Venki

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Bagavathi Hari

Parangikai/sweet pumpkin payasam. * Take half of medium sized sweet pumpkin. Peel skin, grate it in a grater, transfer

to cooker for 2 whistles.(half kg)

* whip the cooked pumpkin, taking out extra water.

* Add 500gma of sugar, when sugar dissolves and uniform consistency reached,

add 200 ml of thick milk, fry cashew and kismis in spoon of ghee, garnish on the

top.

* can be served hot or cold.

( pumpkin can be run in mixie after its cooked)

Rava payasam FRY 250gms of rava, in spoon of ghee in low flames, till golden brown.

* Boil 300ml thick milk, add into the fried rava. * once rava is cooked and soft, add 400gms of sugar and one more glass of milk

* once it thickens, add fried raisins and cashews( in ghee), sprinkling spoon of

cardamom powder.

* Diebetic can have this, replacing sugar with sugar free or desire ....

Sago or javvarisi payasam * Fry 250gms of sago/javvarisi in a spoon of ghee for ten minutes in low flame.

* Boil 500ml thick milk, add the cooled sago into, let it get cooked. * keep stirring it since sago gets embraced very fast.

* when sago is cooked/ soft add 500gms of sugar.

* cook for ten more minutes, till sugar is dissolved and milk, sago and sugar come

together.

* put of flames, dd cardamom powder, paccha karpooram powder and cashews

fried in two spoons of ghee. * sugar patients can go with the same process, except sugar is replaced with desire

or sugar free tabs...


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Chocolate payasam Who doesnt love chocolates...

To celebrate CHOCOLATE DAY TODAY, posting this one...

* 100gms of coco powder/ Harsheys syrup 50ml( its a chocolate syrup u get in

supermarkets and Departmental stores)

* Boil Milk 500ml to 3/4 times.

* Add 100gms sugar and stir well.

* Add coco powder/ Harsheys syrup.

* stir well, finally add caremel flkes as a topping about 100gms for this, while serving.

* can top it up with bits of cashews fried.

( caramel is prepared by melting sugar in a flat pan, but flames put off before the

sugar turns brown.it gets firm and u get flakes out.

This could be refrigerated in a air tight box and used, these crystal like flakes are

added as topping)

AADA PRADHMAN * TAKE 250 gms of rice flour, sift, add water and make a batter( thinner than dosa)

* Take a big vazai ellai, make into rectangular sheets of our hand length, show it in

heat.( preventing from tearing)

* Now take two spoons of rice batter, spread on each vazai elai sheet, roll it, tie it

and steam.

* After steaming, drop it in cold water, the elai gets seprated from cooked adas. Take out these, put it in a bowl.

*Take 400 gms of jaggery, boil it in enough water, after ten minutes filter for

impurities.

* Now add the steamed ada pieces, ghee and thick milk of ground coconut(

extracting first and second milk)

* we see the pradamaan thickening. * Now add two spoons of ghee and cashews annd raisins fried iin ghee.

* serve hot or after cooled.


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Karnataka special kus kus or kasa kasa/gasagasa payasam * Fry 3 tbspn of kuskus and two table spoon of rice in 3 spoons of ghee, till it

splutters, emitting aroma and turns little brown, cool it.

* Take 500 gms of jaggery, add water till its soaked, boil and filter after jaggery

dissolves for impurities.

* Now, take 200gms of grated coconut, 4 cardamoms, fried kuskus and rice, run in mixie till u get a smooth fine paste.

* Add the filtered jaggery water to the ground paste, stir well, keep it in low heat,

till its cooked and start leaving sides. If its thik can add little milk.

Serve hot...

Good treat for people with Sleeplessness and also for having mouth ulcers...

Oats delight * Fry 300gms of oats in spoon of ghee.

* Boil it in half liter thick milk. * Soak 6 badams overnite, peel the skin, run in for a smooth fine paste in mixie.

*Add this with 500ml sugar into the oats boiled with milk.

* when badam gets finely blended with the oats and sugar dissolves, add a spoon of

ghee and cashews fried in ghee / Badam grated.

* when the consistency is reached, put off the flames, topping with pinch of

cardamom powder.

This can be prepared in a jiffy, Apathbandhava...

NELPORI PAYASAM *TAKE half kg of Nelpori, clean it and fry it in spoon of ghee. * pour 500ml of thick milk on the pori in low flames, till the pori is cooked.

* when almost thick, add sugar or jaggery of 300gms.

* put of the flames once becomes thick.

*Add pinch of paccha karpooram and cardamom powder and cashews and raisins

fried in spoon of ghee.

Very healthy payasam.

Diabetic can replace sugar and jaggery with either desire or sugar free...


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Coconutmilk and fruit payasam. *Take thickmilk of coconut, by grinding and filtering grated coconut.(both first and

second milk, around 400 ml)

* Take 100gms of pineapple, one big banana,

One chikoo/sapota(skin peeled and seed removed), run in mixie for a smooth paste.

*MIX fruit extractwith coconut milk, top it with grated badam, finelycut apple and few pieces of figs.

*serve cold...

Very nutritious payasam.

SEMIYA AND BADAM PAYASAM *Take 250gms of MTR vermicelli, fry it in thee.

*Soak 100gms of badam overnite, Peel the skin inthe morn, grind into fine paste. *Take 750mlmilk, boil the fried vermicellie in it.

*when itscooked add the badam paste, after ten minutes, add 750 Gmail of sugar,

Let it be in low flames, till comes together.

*put off the flames, add cashews and raisins fried in ghee garnish.

*sprinkle cardamom powder.

Godumai mavu pasyasam/ aattay ka kheer * Take 250gms of wheatflour, fry in 4tbspn of ghee. * when cool, add 500ml milk, keep in low flames, keep sauting.

* After ten minutes, add 400gms of grated Jaggery, let it boil, till consistency of

payasam is reached.

* Add spoon of grated coconut, cashew fried in ghee.

Serve hot.

( Gives a delitious taste and fine aroma with ghood and aatta combined together)

Kadalamavu payasam * Take 200 gms of basin, fry in 3tbspn ghee for ten minutes, till aroma comes and

colour changes.

* once its cool, add 400ml of thick milk, boil, add 500gms of sugar.

* when the sugar dissolves and the consistency reached, put of fire, add cashew

fried in ghee.

This can be prepared fast and with things available..


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SaiPriya Arunkumar

Guava kheer /guava payasam Ingredients Method

Riped guava 1

Milk 1/2 ltr Sugar 1/2cup

Elaichi powder

Ghee a tspn

Cashew

Boil the milk and keep aside

Chop guava into pieces and pressure

cook it Grind the cooked guava and strain it,so

that all the seeds will be strained.

Now take a kadai add guava

paste,sugar, elaichi powder and cook

well.

Turn off the stove. Let it cool.

Add warm milk and mix.

Garnish with cashews sauted in ghee..

Guava kheer is ready...


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Coconut payasam Ingredients Method

To Grind

Raw rice a tspn

Coconut 1 cup Jaggery 3/4 cup

Cashew 10

Elaichi 2

Payasam

Milk 1 cup Cashew 10

Ghee 2 tspn

Soak the raw rice in water for 10 mts.

Grind coconut,Elaichi and cashew(10)

smoothly.Add water while grinding.Take

a vessel/kadai.Add the jaggery with little

water.

It will start melting.strain the jaggery to remove the residue.

cook the jaggery till it slightly thickens.

Add the grinded paste.cook till it forms a

consistency.Turn off the stove and trfr it

to a vessel.

Fry the remaining cashews in ghee and

add it to the payasam.Allow it to

cool/warm.Now add the warm/cold milk

to the payasam and mix well.coconut

payasam is ready to serve.

Note:

Keep stirring the payasam often to

prevent it from getting burnt.

You can also add a pinch of salt to

enhance the taste. Dont add hot milk which may spoil the

payasam.

You can also add half tspn of kasakasa

while grinding which increases the taste.


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Easy Rice payasam Ingredients Method

Cooked rice a ladle

Milk 1/2 ltr

Sugar 1/2 cup Elaichi powder a pinch

Ghee a tspn

Cashews

Boil the milk till it reduces to 3/4 th of

the quantity.

Add smashed rice and cook for a minute.

Add milk,elaichi powder and keep stirring

until you get the flavour.

Garnish with cashews fried in ghee..

Easy rice payasam is ready...

Note:

You can add milkmaid at last to enhance

the taste by reducing the quantity of sugar..

Copra payasam Ingredients Method

Copra a cup

Jaggery 3/4 cup

Milk 1/2 ltr

Ghee a tspn Elaichi powder

To garnish:

Ghee

Cashew

Dried grapes

Boil the milk till it thickens a bit and allow it to cool

Soak jaggery in little water and strain

the impurities.

Take a kadai,add a tspn of ghee and

saute the chopped copras

Add the jaggery water and cook till it thickens.

Add elaichi powder.

Once it thickens turn off the stove

Let it cool completely

Add the milk and mix well

Garnish with cashews and dried grapes sauted in ghee.

Copra payasam is ready...


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Coconut milk payasam Ingredients Method

Cooked Rice 1/2 cup

Coconut 1

Jaggery 1/2 cup

Elaichi powder To garnish:

Ghee a tspn

Copra 2 tbspn

Cashew

Grate the coconut and grind it in mixie

by adding water.

Extract the first milk and keep aside.

Do it for two more times and extract the

second and third milk too.

Soak jaggery in little water and strain

the impurities. Now take a kadai,add the rice and

jaggery water and cook till both merges

well.

Add the third coconut milk and cook

When it thickens add the second milk

and elaichi powder. When the flavour arises,add the first

milk and turn off the stove.

Garnish with copra and cashew sauted in

ghee...

Coconut milk payasam is ready to

serve...

Elanir payasam Ingredients Method

Milk 1/2 ltr

Sugar a ladle

Tender coconut 1

Boil the milk till it thickens.

Add sugar and cook for a minute. Turn off the stove.

Allow it to cool completely.

After the milk gets chilled,add the tender

coconut water.

Refrigerate it.

Chop tender coconut into small pieces and add before serving...

Yummy and healthy tender coconut

payasam is ready...


Brahmins Kitchen


Gayathri Muthukumar

NUTRI KHEER/ DRY FRUIT KHEER Ingredients Method

cashew, pista, badam 10 each.

Coconut - 1 cup

Sugar - 1.25 cups Kas kas - 2 tsp

For decorating finely chopped fig, dates

each. Soak it in hot milk before

chopping. Method

Soak the dry nuts in hot water for 3 hrs.

Remove and grind it with coconut, sugar

. Now slow cook in gas for 10 mnts and

add 2.5 cups of hot reduced milk .decor

with chopped fruits . Serve hot or cold .

Carrot kheer Ingredients Method

Carrot - 1 / 4 kg

Sugar - 1. 25 cup

Milk 1.5 ltrs

Jaiphal pdr - 1 / 4 tsp

Cut the carrot into thin slices and fry it in

1 tsp of ghee.

now grind this carrot with quaternary

cup of milk and in a heavy bottomed

vessel add the paste cook in medium

flame till raw smell goes. Now add the

flavour and reduced milk to the kheer and serve lukewarm.

NOTE : why I mention to saute the

carrot means to remove the raw smell.

Sitaphal payasam Ingredients Method

Sitaphal - 2 Milk - 1 Ltr

Sugar - 3 / 4 cup

Separate the seeds of Sitaphal and mash

it in mixture. Keep 1 / 4 cup with out

mashing.

Now reduce the milk into 3 / 4 th add

sugar. CCook it for 10 mnts in slow gas

.bring it to room temperatue .add the

mashed Sitaphal and deseeded Sitaphal.

MiX well an serve chill.


Brahmins Kitchen


BADAM KHEER Ingredients Method

Badam - 1 / 2 cup

Milk - 1.5 Ltrs

Sugar 1 cup Saffron little dissolved in hot milk

Eilaichi pdr - 1 / 2 tsp

As I said reduce the milk a day before

and refrigerate.

Soak the badam for 5 to 6 hrs and

remove the skin grind it inot paste with

little milk.

Take a heavy bottomed vessel add the

badam paste cook in slow flame with continous stirring until the raw smell

goes. Now add sugar and cook for 10

more mnts in slow flame. Finally add the

reduces milk and saffron mixture to the

mix and serve hot or cold as per the

climatic condition.

khasa khasa payasam Ingredients Method

Khasa khasa - 5 tbsp( use new stock)

Grated fresh coconut - 1 / 2 cup

Jaggery - 1.5cup Eilaichi pdr - 1 / 2 tsp

Milk 1 cup

Fried chopped cashews

Take a pan heat it and dry roast the

khas khas for 3 mnts. Now add coconut and add 1 cup of water and cook in slow

flame until it is done.

Now add the jaggery to that and cook un

til it incorporates well. Cool it and add

thick milk with eilachi pdr and fried cashews.


Brahmins Kitchen


SHIRKURMA Ingredients & Method

Thin semiya_ 2 cup

Milk_ 1.5 Ltrs

Sugar_ 1cup

Badam, kismis, cashews_ 10 each chop and fried in ghee

Saffron _ little

Eilaichi pdr little

Method Take a tsp of ghee in kadai add Semiya fry till brown.

Reduce The milk to half and add sugar . cook for 10 mnts in slowflame.

Cook the Semiya separately with half cup milk.

Now add the cooked Semiya to the reduced milk. Cook till it becomes thick.

Finally add all dry fruits and flavour serve hot.

Note: this payasam should be thick.

ADA PRADAMAN Ingredients & Method

Ada chips_ 100 gms

Milk_ 1.5 Ltrs Sugar_ 1cup or 1.25 cups

Method

Wash the ada 2 to 3 times .drain the water and cook separately in 1 cup milk.now

take an aluminium cooker pour the milk and add half the sugar , once it boils slow

the gas fully add the cooked pradaman and give 1 whistle. Once the pressure releases add the balance sugar and open cook on medium flame for 10 more mnts.

Remove and serve hot or lukewarm .


Brahmins Kitchen


caramel pal payasam Ingredients Method

MILK - 1.5 ltrs

Sugar - 1 cup Sugar to caramalize - 2 tbsp

Rice - fist ful

Eilaichi pdr little

Take a 5 Ltr or 7 Ltr cooker ( aluminium

).

Heat it once the smoke comes add 2

tbsp of sugar.( medium the flame) This

melts to dark brown color. Now add milk

and half the sugar.

Once the sugar melts add the rice and

slow the flame completely. Mix well once

and close the lid .after 20 mnts whistle

comes. Switch off and once the pressure

releases open the cooker and add the rest oof the sugar and boil until the

entire mixture becomes little thick.

Serve hot.

Note: try this those who r all like pal

payasam like me will really relish it. The payasam color itself tempt to have more.


Brahmins Kitchen


Sakka payasam Ingredients Method

Jack fruit - 20 medium size ( ripped )

Jaggery - 2 cup

Ghee - 4tbsp

Jaiphal - 1 / 2 tsp

Eilaichipdr - 1 tsp

TAKE a kadai add 2 tbsp of ghee fry the

jack fruit till soft now add little water and

close the lid and cook until it become

soft. Now cool it and grind it to paste.

In same pan add jaggery with little

water melt the jaggery and add the fruit paste cook until it becomes thick , just

before add the remaining ghee and mix

well . Keep it in air tight container in

fridge.

This can be preserved in freezer for 1 yr. Whenever needed take 1 cup of paste

put it in a heavy bottomed kadai add 1 /

2 cup of water mix with out lumps if

necessary add some more jaggery to

this mix .

boil it for 5 mnts in slow flame.now

extract coconut milk from 1 coconut.

Add this milk to the mixture and give 1

boil. Add some chopped coconut which is

fried in a tsp of ghee to this mixture and

serve hot.


Brahmins Kitchen


Payasam Mix Ingredients Method

Semiya - 1 cup

Milk pdr - 3 / 4 cup

Pdr sugar - 1 / 2 cup

Saffron and eilaichi pdr little

Fried cashews - 10 Ghee - 1 tsp

Fry the Semiya in ghee till brown. And

fry the cashews also with one more tsp

of ghee. Mix together and keepaside.

once the mixer get cooled add milk pdr,

sugar pdr and the flavours. Keep it in

airtight container.

Whenever you want to use it take half

cup of mix , boil 1cup of water add the

mix cook it in slow flame for 5 mnts and

serve hot.

Note: for sugar patients add desire just

before serving or any sugar free pdr.

Divya Anatharaman

Aval / Poha Payasam Ingredients Method

Poha (Aval) - 1 cup (240ml)

Milk - 1 1/2 to 2 cups

Sugar - 6 to 8 tspn (depends on

sweetness)

Cardamon powder - 1/4 tspn

Ghee fried cashew - 1 to 2 tspn

Cook poha in water untill it smashed

Add sugar mix well , when sugar

completely dissolves and becomes thick switch off the stove

Add milk, cardamon powder and ghee

fried cashew and serve hot or cold


Brahmins Kitchen


Moong dal / Pasi paruppu payasam Ingredients Method

Pasi paruppu - 1/4 cup

Grated jaggery - 1/4 cup ( this

measurement gives correct taste if want

can add jaggery more )

Water - 1 1/2 cup

Milk - as needed Cashew - as required

Raisin - as required

Ghee - 1 tspn

Cardamon powder - 2 pinch

Dry roast the dal and pressure cook for 3

to 4 whistle with water

After pressure released open it and add

jaggery and mix well in low flame till the

jaggery dissolves

Meanwhile in a kadai heat ghee and

roast cashew and raisin

Pour this in to the payasam along with

cardamon powder and mix well

Add milk as per your need

Note:

i cooked the dal in pressure cooker for 4

to 5 whistle so add equal quantity of

jaggery

Generally the measurement is for 1 cup

dal 1/2 to 3/4 cup jaggery varies

according to one's taste

Sweetness of the jaggery will vary

depends on the quality


Brahmins Kitchen


Pushpa Kannan

Pasta paaysam Ingredients Method

Pasta or macroni- 50gms

Sugar-25gms Milk- 4cups

Elaichi powder- little

Cashews and raisins- 2tbsps each.

Boil macroni or pasta in water without

salt.

Boil milk in another pan once its boiled

add sugar and boil in low flame..now add the pasta and mix well. In a small pan

add ghee and fry the dry fruits and add

it to the paaysam. Add elaichi powder

mix well and switch off the gas. Serve

hot or cold.

Meena Kumar

Quick wheat rava payasam using only microwave Ingredients & Method

Take one cup broken wheat rava and add one cup of water and microwave for five

minutes remove it and add half cup jaggery,two spoons ghee,five to eight broken

cashew and keep it in microwave for another five minutes add one cup warm

milk,powdered cardamom to it delicious and quick payasam is ready to serve the

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