Ragi Semiya Caramel Payasam

Ragi Semiya Caramel Payasam

Today's recipe is a sweet payasam, a dessert with the goodness of finger millet/ragi.It is a healthy treat for your taste buds.When ever its time for a celebration or festival I make semiya payasam because it is the easiest and also my favorite.I never tried ragi semiya before so was excited to try this payasam for Vishu Sadya. As you know malayalee sadhya is not complete without payasam/dessert served towards the end feast.Ragi semiya caramel payasam is enticing and luscious milk and caramel sugar payasam.

Ragi or finger millet is famous for its nutritional value,it is high in iron and calcium and a good source of fiber. My mom and grandmother always made sure to incorporate ragi to our diet on a weekly basis. My favorite was ragi halwa and ragi puttu. But looking into my blog,I realized that I have rarely posted anything with ragi. Finger millet/ragi is very healthy and if you are looking for some healthy options,try incorporating it in your diet.This payasam is different and tasty.Get your ingredients together  and try this recipe,you will surely love it.


Ingredients
Ragi Semiya/Vermicelli- 1 cup
Whole milk-5 cup
Condensed milk- 1/2 tin
Sugar- 1 cup
(adjust according to your taste)
Cashews and raisins- 1/4 cup
Cardamon powder-1/2 tsp
Ghee- 2 tbs

To make caramel add three tbs of sugar in a pan and place on the stove on low medium flame. Allow it to melt. When it starts to melt stir occasionally till all the sugar is melted and it changes color to golden brown. Carefully add 3 tbs of water and allow the syrup to boil. Add one cup of milk and mix the condensed milk. Set this aside.Boil the rest of the milk and set aside.

Heat  ghee in a pan and roast cashew nut till golden brown and raisins till they pop up and keep aside.
In the same ghee roast ragi semiya in low flame for two minutes. Allow this to cool a bit and add warm milk and stir occasionally. Allow the semiya to cook. This will take about 3-4 minutes and then add the rest of the sugar, caramel syrup  and cardamom powder. When it starts thickening to the desired consistency switch off the flame. Garnish with ghee fried cashew nuts and raisins.

Check other payasam recipes  from this blog..
Semiya Payasam
Pal Ada Mambazham Payasam
Elaneer Rose Payasam
Aval Sharkara Payasam
Lychee Cashew nut payasam


Try this,
You will surely love it.

Lychee Cashew Nut Payasam

Lychee Cashew Nut Payasam

Payasam is very popular dessert in Kerala and is made on every special occasions.Payasam is a very satisfying dessert and there are several varieties of payasam. This is a flavorful fruit and nut payasam. It is made with lychee fruit and cashew milk. Lychee is a summer fruit and  is very flavorful, and has a beautiful texture, soft ,translucent and sweet. You can buy cashew milk from the supermarket. I used Silk Creamy Cashew Milk. In addition sago pearls gives this pudding/payasam the desired creamy consistency. You can substitute it with rice or ada.Try this you will surely love it.

Ingredients
Chopped lychee-1 1/2 cup
Cashew Milk- 2 1/2 cup
Condensed milk- 3/4 cup
Cashew nut (to make a paste)- 10-12
Sago pearls/ chowari-1/2 cup
Sugar-3 tbs
Chopped cashew nuts- 8-10
Raisins- a few
Crushed cardamom-3-4
Ghee-2 tsp

First step is to cook the sago. In a heavy bottom pan add 5-6 cups of water and bring to a boil. Add the sago pearls/chowari and allow it to boil. After a few minutes you can drain the first water and add fresh batch of boiling water (again 5-6 cups) and continue cooking the sago pearls till it is clear and translucent.  Strain and run under cold running water and set aside.
Peel the skin of the lychee and remove the seeds. Add this into a blender and pulse. Strain out the juice of the lychee and set aside.
Soak cashew nut in half cup warm water. Make this into a fine paste. Add this to the cashew milk and mix. Mix condensed milk and bring this mixture to a boil.
To this add the cooked chowari/ sago pearls and the strained lychee juice. Stir and cook in low medium flame for 3-4 minutes.When it starts to thicken add crushed cardamom and sugar( according to your sweet preference ) and mix. After two minutes switch off the flame. Heat ghee in a pan and roast cashew nuts and raisins. When golden brown pour this over the payasam. Serve warm or chilled.

Try this,
Hope you will all enjoy!

Kadachakka Payasam

Kadachakka Payasam

Kadachakka/ breadfruit payasam is a quick dessert . You can make this with coconut milk and jaggery or with sugar.This is my mom's recipe. Here I have used sago pearls along with bread fruit to make this payasam. My mom some times makes it with small rice dumpling called kozhukatta.Give this recipe a try, you will surely love it.

Ingredients
Bread fruit sliced- 3 cup
Sago pearls/ chowari-1/2 cup
Thick coconut milk- 1 1/2 cup
Thin coconut milk- 3/4 cup
Powdered jaggery- 1 cup
(Adjust according to sweetness you prefer)
Water- 3/4 cup
Cardamom crushed- 5-6
Chukku/dry ginger powder- a pinch (optional)
Sliced coconut- 3 tbs
Raisins and cashew nuts- a few
Ghee- 2 tbs

 

To cook the sago boil 5-6 cups of water. Add the chowari and allow it to boil for two to three minutes, drain and add fresh batch of boiling water (again 5-6 cups) and continue cooking till it is clear and translucent.  Strain and run under cold running water and set aside.
 
In a heavy bottom pan bring 3/4 cup of water and jaggery to a boil. Simmer till it is completely dissolved.Strain the impurities and return to the stove and allow to thicken.

Chop bread fruit into thin slice. Heat one tbs of ghee in a pan. Add the sliced bread fruit and saute for two to three minutes or till it changes color to golden. Add the thick coconut milk and cook for two minutes or till it is soft. Pour the jaggery and continue to simmer for 2-3 minutes or till the payasam  thickens. Add cardamom powder, dry ginger powder and thick coconut milk and simmer in low flame for one minute.

Heat one tbs of ghee in a separate pan and fry sliced coconut,cashew nuts and raisins till it turns golden brown. Add this to the payasam and mix.Allow to cool and serve.

 Try this
Hope you will all enjoy!

Elaneer Rose Payasam/ Rose Tender Coconut Payasam

Elaneer Rose Payasam/ Rose Tender Coconut Payasam

 Elaneer payasam is made with young tender coconut water. Elaneer is refreshing and sweet in its own. Tender coconut meat will be soft and jelly like and can be scooped with a spoon. This payasam is made extra flavorful with the addition of rose petals. You can use tulasi leaves instead of rose  petals.Sago pearls is also added and helps thickening up puddings Try this, you will surely love it.

Ingredients
Tender coconut meat - 1 cup
Tender coconut water- 1 1/2 cup
Milk- 1 1/2 cup
Condensed milk- 1/2 tin
Sago pearls/ chowari-1/2 cup
Sugar- 2 tbs
Rose petals - course paste- 1 tbs
Rose water- a few drops
Chopped cashew nuts- 8-10
Crushed cardamom- 2-3

First step is to cook the sago. In a heavy bottom pan add 5-6 cups of water and bring to a boil. Add the chowari and allow it to boil for two to three minutes, drain and add fresh batch of boiling water (again 5-6 cups) and continue cooking till it is clear and translucent.  Strain and run under cold running water and set aside.

Boil milk in a sauce pan. Make a paste of rose petals. I used the paste of two red rose.

Make a paste of tender coconut meat . Add this paste, cooked chowari, elaneer/ coconut water and  rose petal paste into a heavy bottom pan and mix. Cook this in medium flame for 2-3 minutes. Add milk, chopped cashew nuts and stir occasionally. When it starts to thicken add condensed milk, crushed cardamom and sugar and mix. After two minutes switch off the flame.

You might also like,
Karikku Payasam/Tender coconut Payasam
Pazha Pradhaman
Palpayasam
Neipayasam
Pal Ada Mambazham Payasam
Chakka Pradhaman/Jack fruit Payasam



Try this,
Hope you will all enjoy!

Karikku Payasam/Tender Coconut Payasam

Karikku Payasam/Tender Coconut Payasam

Tender Coconut/karikku is a favorite among Malayalees. The water of tender coconut  is refreshing and is a thirst quencher on hot summer days. It is available year around and is used to make several tasty desserts and puddings. Karikku payasam is a simple and quick dessert made with the fleshy meat of the tender coconut along with coconut milk and jaggery. Try this you will surely love it.

Ingredients

Karikku/Tender coconut meat- 1 cup
Tender coconut water- 1 cup
Thick coconut milk- 1 cup

Powdered jaggery- 3/4 cup
(Adjust according to sweetness you prefer)
Water- 3/4 cup
Cardamom crushed- 5-6
Raisins and cashew nuts- a few
Ghee- 2 tsp

In a heavy bottom pan bring 3/4 cup of water and jaggery to a boil. Simmer till it is completely dissolved.Strain the impurities and return to the stove and allow to thicken.

Cook tender coconut meat in coconut water till it becomes soft (note if it is too tender you can skip this step). Pour the jaggery and continue to simmer for 2-3 minutes till the payasam  thickens. Add cardamom powder and finally pour the thick coconut milk and simmer in low flame for one minute.

Heat ghee in a separate pan and fry cashew nuts and raisins till it turns golden brown. Add this to the payasam and mix.Allow to cool and serve.

 Try this
Hope you will all enjoy!

Semiya Payasam

Semiya or vermicelli payasam is simple and delicious dessert and is truly delectable.It has  very simple procedures like roasting the vermicelli in ghee till it slightly changes color and then slowly allowing to cook in milk and sugar till milk is reduced and it attains a slight creamy consistency.When ever its time for celebration or festival I make this payasam because it is the easiest and also my favorite.I made this for Vishu along with sweet boli and the combination was divine. Boli is very popular in southern Kerala and is served along with pal payasam or semiya payasam during Sadhya. For the boli recipe click here.

Ingredients

Semiya/Vermicelli- 3/4 cup
Whole milk- 4 cup
Condensed milk- 1/3 cup
Sugar- 1/2 cup
(adjust according to your taste)
Cashews and raisins- 1/4 cup
Cardamon powder-1/2 tsp
Ghee- 2 1/2 tsp

Heat two tsp of ghee in a pan and roast cashew nut till golden brown and raisins till they pop up and keep aside. In the same ghee roast semiya till golden brown. Allow this to cool a bit. Add warm milk and stir occasionally. Allow the semiya to cook completely before adding sugar and cardamom powder. When it starts thickening add condensed milk and simmer for a few more minutes. Garnish with ghee fried cashew nuts and raisins.

Try this
Hope you will all enjoy