Baking with Merry

It's been quite sometime since I have made payasams  or kheer at home. The last I made was an Ada Pradhaman for last year's Onam. Suddenly I had an urge to make a payasam yesterday. I looked for the available ingredients and found a packet of cheru payar parippu /split  moong dal in my pantry. I googled for moong dal payasam / kheer and found many. Finally, I zeroed in the recipe from Spicy Treats , since it was quite easy to make. Ingredients: Recipe Source: Spicy Treats Moong dal - 1 cup Jaggery - 1-2 cups, grated Milk - 2 cups Cardamom powder - 1 tsp Cashew nuts - 8-10 Raisins - 8-10 Ghee - 2tsp + 1 tbsp Method: Cook moong dal with 3 cups of water in a wide vesssel . When the moong   dal  is 90 % cooked, add the grated jaggery. Stir well till the jaggery gets completely dissolved and the raw smell leaves. Add cardamom powder and stir well. Add 1 -2 tsp ghee and stir well. Then add warm milk to t...

Wishing All My Readers a Very Happy, Tasty and Prosperous Onam Hope everybody had a filling Ona Sadhya along with tasty Payasams...Here at my home we had almost 15 curries for the Sadhya and Ada Pradhaman in the end.... Usually, it used to be Semiya Payasam . This was my first try on Ada Pradhaman and it was a success....*smiles* Ingredients: Recipe Source: My Papa Ada - 200gms Thin Coconut Milk - 4 cups Thick Coconut Milk - 400 ml Jaggery - 3, large Ghee - 3 tbsps Cashewnuts - 8-10 Raisins - 2tbsps Cardamoms - 3-4 crushed Method: Wash the ada in water. Boil water and add ada to it, along with a pinch of salt. Once the ada is half-cooked, drain it in a strainer. Pour some cold water to the ada and keep aside. {The same way as you would cook spaghetti} Melt the jaggery, by adding little water. Filter it. In a pan, boil the thin coconut milk and the jaggery (melted and filtered) together. Add the half-cooked ada to the milk ...

Ingredients: Semiya/Vermicilli - 1 cup Milk - 1 litre Sugar - 3/4 cup Salt - a pinch (optional) Cashew Nuts - 10 nos Raisins - a few Cardamom - 5 nos (crushed) Ghee - 2tbsp Method: Fry the cashew nuts and raisins in the ghee and keep it aside. Fry vermicilli in ghee till it turns golden brown. Keep it aside. Boil milk. Add the fried vermicilli to the milk and cook on low flame for 7-10mins. Add sugar, salt and the crushed cardamom and boil. Sprinkle fried cashew nuts and raisins. Serve hot or chilled. I prefer serving it chilled as it tastes more sweeter.....*smiles*