Payasams

Here i like to add all varrieties of south indian payasam and north indian kheer etc
What ever i know i like to share with u all. After reading and trying it you are welcome to comment. Your comments will help me also.

south indian Payasam

1. Paruppu payasam

Parippu (Green gram dal)	250gm
Sarkara (Jaggery)	250gm
Coconut milk	from 2 coconuts
Ghee	2 tbs
Cashew nuts, Raisins	for seasoning

Method:

Fry dal till light brown. Clean and boil the fried dal well. Heat jaggery with some water and make a thick solution. Take milk from the coconut thrice. Keep the thick milk taken 1st, aside. Add the 2nd and 3rd milk and the jaggery solution to the boiled dal. Simmer on medium flame till thick. Fry the cashew nuts and raisins in ghee. Add these and the 1st milk to the payasam . Mix well and remove from fire. Wheat Payasam

Ingredients:

Broken Wheat	250g
Coconut	2 no
Jaggery	500g
Raisins	10g
Cashew Nuts	10g
Ghee	3tbs
Cardamom	5g
Dry ginger powder	10g
Cumin Powder	10g

Method:

Grate the coconut. Add1/2 glass warm water to the grated coconut. Extract the first milk. Extract the second milk by adding 1 1/2 glass warm water. Again repeat the process to extract the third milk. IFry broken wheat lightly in one teaspoon ghee. Cook the wheat well in 1 1/2 liters of water. When it is done add the third milk and the second milk to the wheat and bring to a boil. When it thickens to a semi solid consistency, add powdered jaggery. Add the first milk, fried nut, raisins, powdered cardamom, ginger and cumin. Mix well and remove from fire immediately. Serve hot.

3) Pal payasam

Pal PayasamIngredients:
Milk
3ltrs
Dried red rice
180gm
Sugar
700gm

cashew,almonds,kishmish ,few green cardamomand desi ghee

Method:
Boil the milk. . When it boils , add the washed rice in it. Simmer in medium flame. Cook till the rice is done. Add sugar and mix well . Fry cashew nuts,almonds and kishmish in ghee and add to the payasam.Serve hot.

4)Semiya PayasamIngredients:

Vermicelli -

1 cup
Cashew nuts
handful
Raisins
handful
Water
3/4cup
Sugar
a cup
Saffron
a pinch
Milk
a cup
Cardamom
two or three pods Method:
Heat the ghee and fry the vermicelli till light brown.
In the meanwhile, boil the water. Add the vermicelli to the boiling water and cover it. Keep stirring occasionally. Once the vermicelli becomes soft , add the sugar and continue to stir. Put the saffron in the milk and dissolve it, add this milk to the vermicelli. Powder the cardamom and add it to the mixture. Then fry the cashew nuts and almonds in ghee and add these. Mix well and boil for about two minutes. Your payasam is ready and can be served hot or cold.