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  #1   SandeepU is offline
04-24-2008, 08:32 AM
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How to Make Payasam (Diff Varieties)


Here are the some of Payasam Varities :

Milk Payasam: Heat 1 litre of milk and when it boils and starts to rise add 1/4 cup of raw rice.Keep in low heat with constant stirring until the quantity reduces to one-half.Add 1 cup sugar and 1/2 tsp powdered cardomom.Roast some cashewnuts(10) and raisins in ghee and add it to the payasam.

Dal payasam: Moong dal - 1 cup, Powdered jaggery - 1 cup, Gram dal - 1 spoonSteam moong dal and gram dal in a pressure cooker.Mix jaggery in a little water(so that it just dissolves) and bring it to boil. Add the cooked dal mixture and heat for a little while. Add a tsp of cardomom powder.Roast 8 cashews in ghee and add it to the mixture.

Rice payasam: Basmati Rice & chopped almonds(combined) - 4 tsp, Milk - 2 cups, coconut extract - 1 cup, Evaporated milk - 1 tin, sugar - 1&1/2 cups, cardamom powder - 1/4 tspMethod: Soak rice for 15 minutes.Allow the milk and coconut extract to boil, add the soaked rice and cook. After it is cooked, add sugar, cardamom powder and almonds and let it boil for 5 minutes. Add the evaporated milk and let it boil.

Poppy seeds payasam (gasakasa): Poppy seeds (Gasakasa) payasam Poppy seeds 1\2 cup Sugar 1 cup milk 1 cup Soak 1\2 cup of poppy seeds in water for 3 hours and grind into a nice paste in blender. Add the sugar and milk. Stir well and boil upto 15 minutes. Add ghee fried cashews and pistas for delicious taste.

Carrot payasam: carrots - 1 kg, sugar - 1 kg, cardamom powder, saffron, roasted cashews, milk - 1.5 litres.Cut carrots into small pieces and boil them in pressure cooker. Add saffron and grind it well. Heat this mixture (keep in very low flame) and add sugar. stir constantly till sugar dissolves in the mixture. Add cardomom powder. add boiled milk to this mixture. Mix well. Refrigerate. serve cold. Roast some cashews and add to the kheer just before serving.

Frdz Evaru anna ganuka try chestey naku kuda koncham parcel Cheyandey.. marchi pokandii...

Thanks & Regards,
Ur's - DeepU.
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