Nurukku gothambu Payasam / Cracked wheat Payasam

INGREDIENTS:

• Cracked wheat / Sooji Gothambu - ½ cup
• Jaggery - 250 gm
• Thick coconut milk - 1 cups
• Medium thick coconut milk - 2 cups
• Coconut slices - 1 tbsp
• Sesame - 1 tsp
• Cumin seed - 1 tsp
• Cardamom Powder -  ¼ tsp
• Dry ginger powder -  ¼ tsp
• Cashew nuts - 10 nos
• Raisins - 2 tbsp

PREPARATION METHOD:

• Mix Jaggery in water till dilute it.
• Filter jaggery and keep aside.
• Cook the cracked wheat in water.
• Heat a heavy bottomed pan and add 3 tsp ghee.
• Add cooked cracked wheat into it and sauté for 2 -3 minutes.
• Add the jaggery to cooked wheat and mix well.
• Cook the cracked wheat in jaggery till the water in the jaggery is almost dries up.(stir continuously)
• Add medium thick coconut milk and let it boil.
• When the payasam starts boil, add thick coconut milk and boil for a minute and turn off the stove.
• Add dry ginger powder and cardamom powder and stir well.
• Heat the remaing Ghee in a pan.
• Fry coconut cut in light brown colour.
• Fry cashew nut, raisin, cumin seed, sesame.
• Add this seasoning to the payasam

Carrot Payasam / Carrot Kheer

INGREDIENTS:

• Grated Carrot - 1 cup
• Milk - 2 cups
• Sugar - ¼ cup
• Ghee - 2 tbsp
• Cashew nuts - 10 nos
• Cardamom powder - 2 -3 pinch

PREPARATION METHOD:

• Heat ghee in a heavy bottomed pan.
• Lightly fry cashew nut  in it and remove from ghee, keep it aside.
• Add the grated carrots and saute on medium heat till the carrots change the color.
• Add 2 cups of milk into it and mix well.
• On medium heat cook it well until the carrot absorbs the milk.
• Add sugar into it and mix well.
• Add remaining milk into the cooked carrot and let it boil for another 5 minutes.
• Remove it from the fire and add cardamom powder and fried cashew nut.
• Mix well and serve.

Pineapple Payasam

A Sweet and tangy dessert. Its a variety payasam which has a distinct sweet and tangy taste.

INGREDIENTS:

• Finely chopped pineapple - 2cup
• Sugar- 1 cup
• Jaggery - 1 cup
• Thin coconut milk - 3 cup
• Thick Coconut Milk - 1 ½ cup
• Dried Ginger powder - ¼ tsp
• Cardamom powder - ¼ tsp
• Ghee  - 3 tbsp
• Cashew nuts- 10 nos
• Raisins - 1 tbsp
• Sesame - 1 tsp
• Cumin seed - 1 tsp

PREPARATION METHOD:

• Add little water in jaggery, let it dissolve and filter it.
• Heat a heavy bottomed pan, add ghee into it.
• Add chopped pineapple into it and saute well till it becomes soft. 
• Add sugar and  filtered jaggery into the cooked pineapple and mix well.
• Stir continuously and allow to cook.
• When the pineapple absorbs the jaggery, add thin coconut milk.
• Stir well and let it boil.
• When it begins to boil, add thick coconut milk, mix well and boil for a minute.
• Turn off  the stove and add cardamom powder and ginger powder.
• Heat 1 tsp of ghee in a pan.
• Fry cashew nut, raisin, cumin seed, sesame.
• Add this seasoning into the payasam and mix well.

Adapradhaman

Pradhaman stands first amoungst all dishes in a traditional Kerala Sadya.
Rice Ada can be used to prepare a very delicius Payasam, otherwise known as Ada Pradhaman or Rice Ada Poridge.

INGREDIENTS:

• Rice Ada -200gm
• Gaggery -500 gm/ 1 lb
• Ghee - 4 tbsp
• Cashew nut - 10 nos
• Coconut cuts - 2 tbsp
• Thick Coconut Milk - 2 cup
• Sesame seed - 1 tsp
• Cumin seed - 1 tsp
• Raisin -2 tbsp

PREPARATION METHOD:

• Add Ada to 3 cup of boiling water.
• Cover the vessel and allow to remain for 15 minutes.
• Wash Ada in cold water and drain it.
• Put 2 tbsp ghee in a pan.
• Add AdA in it and saute for 3 minutes.
• Mix Jaggery in water till dilute it.
• Filter jaggery and add the jaggery to Ada and saute it. 
• Once the Ada cooks in jaggery, add coconut milk.
• Turn off the stove.
• Heat the remaing Ghee in a pan.
• Fry Coconut cut in brown colour.
• Fry Cashew nut, Raisin, cumin seed, sesame.
• Add this seasoning to the payasam.

Recommended Combination:usually in Sadya Ada Pradhaman is served with Pappadam and Pazham.

Semiya Payasam

Semia Paayasam is made of fried Vermicelli cooked in milk and Cardamom powder, seasoned with fried Cashew nuts and Raisins.

INGREDIENTS:

• Semiya/ Vermecilli - ¼ cup
• Milk - 3 cups
• Sugar - 1 ¼ cup
• Water-1 cup
• Ghee -2 tsp
• Cardamom Powder- 2 pinch
• Cashew nut - 10 nos
• Raisins - 10 nos

PREPARATION METHOD:

• Heat 1 tsp of ghee in a pan.
• Fry raisins and Cashew nut and remove from the pan and keep aside.
• Add one more tsp of ghee.
• Add vermicelli and stir till it becomes golden colour.
• Add water and 1 cup of milk to Vermicilli,let it boil and keep stirring occasionally.
• Once the Vermicilli is half cooked add Sugar, Cardamom powder and remaining milk and stir the mix.
• Reduce the heat, cover the pan and cook the payasam in low heat for 45 minutes.
• Turn off the stove, add fried Cashewnut and Raisin and mix well.

Recommended Combination:Served hot or cold

Paalada Pradhaman

Paalada Pradhaman is yet another popular paayasam served during auspicious occassions in family.
It is made up of Rice Ada cooked in Milk with Sugar.

INGREDIENTS:

• Rice ada(ready made) - ½ cup
• Milk- 4 cups
• Sugar- 1 cup
• Ghee - 2 tsp

PREPARATION METHOD:

• Soak rice ada in boiling hot water for 10 minutes and rinse them in cold water.
• Heat a pan and add ghee.
• Add Ada in to the ghee and saute for 2 minutes.
• Add Milk and Sugar into it,let it cook and keep stirring occasionally.
• Once the Ada is cooked, reduce the heat.  
• Cover the pan and cook the payasam in low heat for 45 minutes.
• (you can add cardamom powder if you like the taste)
• Remove from fire.