Ready Mix Payasam

Aaharam's Ready Mix Payasam : Pack of 100gms x 2

Ingredients
Basmathi Rice, Powdered Sugar, Cashewnuts, Roasted Vermicilli, Ghee and Powdered Elachi.
Net Qty : 100Gms  
Price : Rs.27/- per pack
Best before 3 months from the date of packing

Method of Use :  Unpack Readymix Payasam and mix with 500ml of Pure cow's milk and bring to boil in medium flame.  Stir occasionaly.  Once cooked and thickened, Remove and add 1 tsp of Pure Ghee and mix well.  Serve Payasam hot in Cup of your choice.

You can purchase from our Online Aaharam Store from the link below.

READY MIX PAYASAM

Paasi-Paruppu Payasam

Paasiparuppu Payasam
Posted by Krithiga Sathya Narayanan
Posted on 05/04/2017

Ingredients.
Moong dal -1/4 th cup 
Jaggery -1/3 cup or more 
Cardamom -2
Cashew -few ( roasted )
Milk-1/2 tumbler 

Preparation method :
1. Cook dal till it becomes soft. Don't over cook.
2. Melt jaggery with little water. Filter. Once boil comes add cooked dal. Boil for a minute in low flame. 
3.Add pounded cardamom.Switch off. After it becomes warm add warm milk. Mix well. Garnish with cashew.

Iru Puli Kuzhambu

Iru Puli Kuzhambu.

Posted by Swaminatha Sharma

Posted on 12/03/2017

A special recipe from the southern most part of Tamilnadu. The name itself identifies that 2 types of pulippu is available in this kuzhambu. Even the trambrahms of border of Kerala would have this recipe in their food often.

Preparation Method. 

In a kadai, add Red-chilly, urud dal, Methi seeds and saute well. Add to this grated coconut grind it to fine paste and mix with 1 cup of curd and keep aside. 

In a kadai, add chopped Pumpkin and drumstick with 2 tsp of oil and saute well. Add tamarind paste and bring to boil. Add salt, turmeric powder and asafotida and cook well. Once cooked, add the curd paste and allow to cook. Take care that once bubbles try to start on the borders, switch off the gas as once curd is added it should be totally boiled. Now garnished with tempered mustard seed and Curry leaves in Coconut oil only. This goes yummy with plain rice and kids would love to have once more time.

இதன் வாசனை ஊரை கூட்டும். 

Payasa

Carrot, pumpkin and apricot payasa
Posted by Veena Subramanyam on 24/12/2016

Ingredients
Grated carrot 1
Grated white pumpkin 100 gms
Milk 4 cups
Cashewnuts 6
Dried apricot 4 to 5
Condensed milk 5 tbs
Safforn pinch
Ghee2 sp
Raisins 1 sp
Method
Boil carrot Nd pumpkin in little milk till its soft. Cool it a bit. Grind this along with Cashewnuts, apricot and Safforn to a paste. Mix this paste and remaining milk and boil. Add condensed milk and boil to payasam consistency. Fry raisins in ghee and add to the payasa.

Carrot Kheer

Today's 23/12/2016 Special Recipe : Carrot Kheer - காரட் கீர் 

There are various methods in making a Carrot Kheer. This one is a simple method without using condensed milk. Try to make this simple method and you will find it easy and tasty too.

Bring to boil 3 nos of carrots in 350ml of milk, chopped in a bowl for 4 - 5 whistles and allow to cool. Once cool, remove carrots, add sugar to into and blend into a fine paste and keep aside. Keep the strained milk aside also (will be useful for making into right consistency). In a vessel, add 500 ml milk and stir continuously in flame until it gets reduced to 300 ml. Now switch of the flame and add the grinded puree to the milk and stir again. Check for sugar level, add strained milk if you need for Kheer consistency. Allow to cool in room temperature and store in fridge for 30 to 45 mins. Serve cool adding your required toppings like Pista, grated Cashewnut of your choice. 

Being Friday, offer as Neivedhyam to your Lord and Serve with pride to your near and dear....!!!!

Gulkand Basundi

Gulkand Basundi 
Recipe by Veena Subramanyam on 23/12/2016

Ingredients
Milk 1 litre
Milkmaid 5 tbs
Gulkand 3 sps
Cashew soaked 8
Elachi powder 1sp
Nutmeg powder pinch
Almonds and apricot for garnishing

Method
Boil milk till its thickened a bit. Grind gulkand and cashew with little milk and add it to the milk. Add milkmaid and let it boil a bit. Add elachi powder and nutmeg powder. Garnish It With Roasted almonds and apricot.

Ilaneer Nungu Payasam

Ilaneer Nungu Payasam
Posted by Sri Vidya on 09/01/2016

To Grind:
Cashews - 20
Milk - 1/4 cup
Ice Apple - 2
Others:
Ice apple (Nungu) - 6 to 8 chopped
Tender coconut - Elaneer and vazhukai pieces
Cardamom Powder - a pinch
Milk - 1 liter
Sugar - 100 gm

PREPARATION:  Soak the cashews in 1/4 cup of milk for 15 minutes.  Grind the milk-soaked cashews along with two ice apples into a fine paste.  Boil the milk such that it reduces by quantity to nearly half the amount taken. Add sugar and keep stirring.  Add the grind paste and stir well. Then add the chopped ice apples followed by a pinch of cardamom powder. Stir and let it boil a little. Once it's done off the stove and keep the payasam aside.  While serving the payasam, add a spoon of elaneer and add the chopped coconut pieces.  Nungu Elaneer Payasam ready

Paal Kozhukattai

Paal kozhukkottai.
Recipe posted by Venkee Sai on 15/11/2015 @ 2110 hours

1) Sieve rice flour.
2) add salt as per requirement .
3) add warm water little by little also mix 1 teaspoons full of butter or ghee.
4) make like chappathi dough.
5) prepare small balls (like seedai) keep aside.
6) add jaggary with little water. Keep it in low flame and filter it for dust
7) take 1/2 lit of milk make it boil.
When milk started to boil add small balls into it.
8) add elachi powder and fillterd jaggary to it.
9) keep it in low flame for 10min and off the flame.

Hot yummy Paal kozhukkottai ready.

Might be best preparation method also available by our beloved members.

Paal Payasam - பால் பாயசம்

Posted by Muralidharan Varadarajan
24/10/2015

பால் பாயசம் : 

ஒரு குக்கரில் மூன்று லிட்டர் பால் ஊற்றி அதனுடன் கைபிடியளவு பாசுமதி அரிசி நன்றாக களைந்து போட்டு அடுப்பை சிம்மில் வைத்து கொதிக்க விடவும். பால் கொதி வந்ததும் அடி பிடிக்காமல் அவ்வபொழுது கிளறி கொண்டே பால் மூன்றில் ஒரு பங்காக வரும் வரை கினறவும், பிறகு அதனுடன் கால் கிலோ சர்கரை போட்டு கரைய விடவும் பால் நன்றாக காய்ந்து வெளிர் பிரவுன் கலராக மாறியவுட.ன் அதனுடன் 150 கிராம் மிலக்மெய்டு ஊற்றி நன்றாக கலந்து இறக்கி விடவும்

ஒரு பாத்திரத்தில் 2 டம்ளர் தண்ணீர் கொதிக்க வைத்து அதில் பத்து பாதம் பருப்பை போட்டு 5 நிமிடம் கொதித்ததும் இறக்கி பருப்பு ஆறியவுடன தோலn் உறித்து நீளவாக்கில் துண்டுகளாக ந றுக்கி, நூறு கிராம் இரண்டாக உடைத்த முந்திரி பருப்பையும் ஒரு கடாயில் நெய் ஊற்றி இரண்டையும் பொன்னிறமாக வறுத்து அதை சுன்டிய பாலுடன் கலந்து, கொஞ்சம் ஏலப்பொடி கொஞ்சம் குங்கும பூ கலந்து  இறக்கினால் பால் பாயசம் ரெடி

Chakka Varatti

Chakka Varatti

Posted by Radha Chandrasekhar
Posted on 14/05/2015

cut the jack fruit into fine pieces. Boil the cut jack fruit in a kadai. Add jaggery...1:1, cut jack fruit : jaggery. Keep stiring.....when it thickens add grated coconut to taste and ghee. Keep stirring till the paste leaves the sides of the pan or keep stirring till the desired consistency...

There are two types of chakka varati.....one is like a paste without coconut and can be stored for months together and the other with coconut will stay for 4~5 days!

Paruppu Payasam

TYPICAL BRAHMINS PARUPPU PAYASAM

Moong Dhal – ½ cup
Channa Dal (Kadala paruppu) – ¼ cup
Jaggery – ¾ cup
Coconut – 3 tsp (Cut into fine bits)
Cashewnuts – 2 tsp
Ghee – 2 tsp
Water – 1 cup
Milk – 1 cup
Elachi Powder – 1 pinch
Add ghee and fry moong dal and channa dall until aroma. Pressure cook with ¾ cup of water and keep aside. In a pan, add ghee, fry cashew, cut coconuts and raisins and keep aside. In the pan add jiggery and add ¼ cup of water. When completely melted, remove and filter for impurities. Keep again in gas and stir well. Boil for 3 mins. Add the cooked dal and stir well. And boil until mixed well. Add cooked milk (Or coconut milk) and stir well. Garnish with fried nuts and coconuts and serve hot.

Arisi Payasam

Recipe : Arisi Payasam
Shared by : Radhika Bharathan
Dated : 23/01/2015

Raw Rice ½ cup.
Grated Coconut 1 cup, (Same size cup)
Jaggery 1 cup, (Grated Jaggery)
Fresh milk around 250 ml
Cashew nuts around 10 full pieces (break into small size)
Cardamom 2 or 3 pieces. (powder the cardamom)
Water 500 – 600 ml.

Procedure:
First soak the raw rice in sufficient quantity and keep it for about 30 minutes. Spread the grated coconut on a plate and let it for a few minutes.  First Grind the coconut into a semi coarse texture and transfer it to a container.   Grind the Rice with minimum water to a fine coarse texture. Now, add the ground coconut and run it for a few seconds to get a well-mixed content. (Collect the washed mix in a separate container) Collect the thick mix separately.

Take a sufficiently round bottom, thick, vessel and heat it. Coat the bottom with a pinch of Ghee. Now, add around 200 ml of water and allow it to boil. Once, it starts boiling, add the coconut rice mix. While adding the mix, keep stirring. Keep the stove in full flame, until the mix reaches boiling. Once it has reached boiling, keep the stove in medium flame. Let the mix be boiling for sufficient time. 

Now, prepare the jaggery. Grate the jaggery and immerse in water. Now, stir this vigorously and allow the solids settle at the bottom. Slowly take out the pure jaggery water and leave the solid sediments at the bottom.  When the mix is boiling evenly, add this jaggery water and increase the flame to full. Keep stirring then and there. When the mix reaches a homogeneous state, the sweet aroma would be coming up. This is the proper mixture. When the Paayasam gets thicker, keep adding a bit of water.   Meanwhile, boil the fresh milk and keep it hot. When the Paayasam gets thicker, add the milk and keep stirring constantly.  Now, after adding the milk, the Paayasam would be frothing on the surface and let it mix and boil for a minute.  Enough and bring it down from the stove. Now, add the powdered cardamom over the surface. Don’t stir. Just leave it.  Take a pan, add ghee and when it is hot, fry the cashews to golden brown color. Transfer the entire contents to the Paayasam and just leave it like that. 

Ashgourd Kheer

Recipe : Ashgourd Kheer

Shared by : Indira Ashokshah

Dated : 23/11/2014

Ingredients

1/2 kg ashgourd..grated ( squeez water)
1/2 ltr milk ( thick)
1/4 kg sugar
1 teaspoon khuskgus
4 teaspoon grated dry copra
10 cashew
10 raisins
6 strands safforn
4 cardamom...

Method:::
In a kadai add khuskhus fry till pink..add copra safforn n cardamom fry for a second n powder it.
In the same kadai add 2 spoons of ghee add cashew when it turns pink add raisins...add grated n squeezed ashgourd fry till light pink.  Boil milk.. Add sugar and allow it to thicken a little..add powdered khus khus...fried ashgourd and boil for a few seconds..allow it to cool..  Tastes very good....

Nendram Pazha Pradaman

Recipe : Nendram Pazham Pradaman - நேந்தரம் பழம் பிரதமன்.
This is a traditional recipe in made in Kerala in Brahmin houses)

This recipe & Photo courtesy by Prema Kannan.

Ingredients : தேவையான பொருள்கள்.
Nendram Pazham (A special type of Banana available in southern part of India ) = 2 nos
Jaggery / Vellam = 100 gms
Coconut Milk = 1 Glass
Cocounut (Cut into small pieces) = 1/2 cup
Ghee = 2 tsp
Water = 1/2 glass

Preparation method : செய்முறை
Boil the Banana in steam. Blend the cooked banana in a blender and make it a paste. In a kadai, boil jaggery / vellam and filter for impurities. Boil again and add the blended banana and bring it to boil again. Add coconut milk and bring it to payasam consistency and remove from the stove. In a fry pan add ghee and cut coconut pieces, fry them and add to the payasam.... Serve hot in a serving bowl.