Ingredients
Thin semiya: 1 cup
Ghee: 1 tbsp
Milk: 4 cups
Milkmaid: as per taste
Custard powder: 1 tbsp
Fruits: Pieces of favourite fruits to garnish
Method
Heat the ghee in a pan and roast semiya in it.
Add 3 cups of milk and milkmaid into a saucepan and mix it well.
Add the roasted semiya into boiling milk and stir well.
In a small bowl, add 1 tbsp of custard powder into 1/4 cup milk and add this mix to semiya and stir well continuously.
When the preferable consistency is received, turn off the heat. After semiya cools down, add fruits in it and mix it well and serve it.
Ingredients
Carrots: 3 (chopped)
Cardamom powder: 1/2 tsp
Thin coconut milk: 1 cup
Thick coconut milk: 1 cup
Jaggery: 1/2 cup (powdered)
Cashew nuts and raisins
Method
Boil the carrots until they are soft.
Dissolve half cup jaggery in water and strain it for obtaining the solution.
Blend the soft carrots after they cool down and make a puree.
In a pan, add the carrot puree, jaggery solution, thin coconut milk and cook it on low heat.
Do not let it boil and turn the heat off once it starts steaming.
Now add the thick coconut milk.
Saute the cashews first and the raisins in ghee until it turns golden.
Add cardamom powder.
Stir the mixture well and the payasam is ready to serve.
Ingredients
Ice apple: 6-8 pieces (peeled)
Full cream milk: 1 L
Sugar: 3/4 cup
Condensed milk: 1/4 cup
Cardamom powder: 12 tsp
Saffron stings: a pinch (soaked in 2 tbsp warm milk)
Method
Finely chop the ice apples into small cubes and keep some aside.
In a heavy-bottomed pan, boil the milk, then simmer until it reduces to about two-thirds of its original volume.
Stir in sugar and condensed milk until dissolved.
Add saffron milk, cardamom powder and simmer for 2–3 minutes more.
Let the milk cool completely.
Once cool, mix in the paste and chopped pieces.
Refrigerate for at least 2 hours and serve chilled for the best flavour.
Ingredients
Short grain rice:
4 tbsp
Milk: 2 cups
Sugar: 1/4 cup
Cardamom powder: 1/2 tsp
Rose syrup / Rooh Afsa
Method
Cook the rice in milk, until it softens.
Add 1/4 cup sugar, 1/2 teaspoon cardamom powder and cook until it thickens.
After the mixture cools down, pour the rose syrup until it turns soft pink in color.
Shallow fry cashews in ghee and top the payasam with it.
Ingredients
Sabudana (tapioca starch pearls): 1/2 cup
Milk: 1 L
Sugar: 5 tbsp
Cardamom powder: 1/2 tsp
Cashew nuts: 2 tbsp (chopped)
Raisins: 1 tbsp
Ghee: 1 tsp
Method
Wash the Sabudana well and soak it in water for 20 mins.
Cook it for 5 mins until they become translucent.
Add milk, cardamom powder and stir well.
Add the sugar as well.
Simmer for 25 minutes until the pearls are soft.
Stir occasionally so that the mix does not stick at the bottom of the pan.
Turn the heat off once the consistency is creamy
Saute the cashew nuts and raisins in ghee and add them to the payasam.
Garnish with finely chopped cashews if needed