Mango Payasam / Mango Kheer / Mambhazha Payasam

Ingredients :

1. Mango - 1 big very ripe
2. Jaggery grated- 1 Cup
3. First Coconut Milk - 6 tsp coconut milk pwoder mixed with 1  to 1 half cup water.     
4. Second Coconut Milk - 1 tbsp of thick coconut milk
5. Cardamon Powdered- 1 tsp
6. Cashewnuts - 10 nos
7. Raisins - 10 Nos
8. Ghee- 2 tsp

How To Cook :

1. Boil 1/2 Cup water and when it come to boil ,add the grated jaggery , let it melt fully.
2. Strain the jaggery syrup.Keep this aside.
3. Fry the cashewnuts and raisins , keep this aside.
4. Cut the mangoes  and cook the mangoes with 1/4 cup water in low flame for 5 minutes.
5. After 5 minutes mash  the mangoes .Cook for sometime so that the excess water get evaporated off.( max of 2 to 3 minutes )
6. Now add the jaggery syrup , cooked mangoes and mix well.
7. Cook in low flame for 10 minutes.
8. When the syurp starts to thicken , add 1 tsp ghee and again cook for 2 to 3 minutes.You will see the mixture start to thicken.Bubbles start to form.
9. Now add the first coconut milk and cook in low flame for 15 minutes.
10. You will see the payasam start to thicken.
11. Now add the second coconut milk , cardamon powder , fried cashewnuts and raisins.
12. Serve hot !!!

Parippe Payasam

Ingredients :

1. Dal - 1 cup
2. Jaggery- 1 kg
3. Ghee- 3 tbsp
4. Coconut Powder- 10tbsp
5. Cashewnuts- 15 nos
6. Raisins- 1 nos
7. Cardamon powder- 1 tbsp
8. Coconut pieces- 20 nos

  Making Jaggery Syrup:

1.  Grate the jaggery well. 
2. Heat a pan and add 1 Cup water , transfer the grated jaggey .
3. Cook in low flame till the jaggery is completely dissolved.
4. Let it cool and after it is cool , pass it through a strainer to get a clear jaggery syrup.

Coconut Milk

• First Milk  :Mix  5 tbsp of coconut milk powder with 3 glass  luke warm water.

• Second Milk: Mix 5 tbsp coconut milk with 1/4 cup luke warm  water.

How to Cook:

1. Roast the dal till it start turn to brown.

Dal before roasting

Dal after roasting.

2.    After it is done, keep it aside till it turn warm.
3.    Wash it well and drain the water out.
4.    Cook the dal in cooker with little water to 3 whistles.
       ( Always keep in mind the dal will be hardened after it gets cooked in jaggery  , I love to bite dal while i have payasam , so have cooked the dal acoordingly.

5.   After it is cooked , transfer the cooked dal into the pan.

Dal in Pan

6. Transfer the jaggery syrup over the dal.

Dal and jaggery mixed.

7. Mix it well and stir continuously for sometime in low flame  ( approximately around 20 minutes ) till the mixture start to thicken.

8. When the mixture start to thicken , add ghee and stir for 2 minutes.

Adding ghee.

9. After 2 minutes , add the first milk and cook in low flame for 15 minutes, stirring continuously.

10.  After 15 minutes , the kheer will start to thicken ( Always keep in mind the consistency of the kheer will even more reduce after it gets cool down, So accordingly when the consistency is good enoough , switch off the flame).

Adding first milk

Mix it well and stir for sometime

Stir for 15 minutes minimum and the kheer will start to thicken .

11. After the kheer is ready add the second milk and make sure you dont cook it .

12. After you add second milk , stir once and mix well. Switch off the flame.

Adding second milk

Stir well.

Stirred and ready to add the fried items.

13.  Fry the cashewnuts , raisins , coconut pieces separately and keep this aside.
14. When the kheer is reayd add the fried items and cardamon powder..
15. Serve hot .

Semiyo Payasam / Vermicelli Kheer

Ingredients :

1. Milk - 1 1/2 litre ( 6 Cups) , I used the full cream one.
2. Vermicelli / Semiyo - 1 Cup
3. Ghee- 2  tbsp
4. Saffron - 1 pinch
5. Sugar- 1 1/ 2 Cup to 2 Cup according to the sweeteness you need.
6. Cahsews  and Raisins  - 1/2 Cup
7. Cardamon powdered- 1 tsp

How To Cook :

1. Fry the Vericelli in 1 tbsp ghee till it turn golden brown. Make sure not to get burnt.
2. Boil the milk.Add saffron . When the milk comes to boil, add the vermicelli and let it get cooked.Keep on stiriing till it get cooked. 
3. After the vermicelli is cooked, keep on stirring till the milk start to thicken.( Step 2 and Step 3 together might take minimum 20 minutes)
4. Add sugar and bring to boil.
5. Fry the cahsewnuts and raisins in 1  tbsp ghee
6. Add the cardamon powder,cashewnut,raisins.

Jackfruit Payasam ( Chakka Pradhaman )

This is an easy jack fruit pradhaman as i used ready made jack fruit jam and coconut milk powder. The authentic payasam is made with ripe jack fruit and  the coconut milk is made from the grated coconut. As i didn't get the jack fruits , i opted to use the jack fruit jam.
In Kerala we get jackfruits during jack fruit season and coconuts always. This is a very common sweet kheer made during the summer.

Ingredients:

1. Jackfruit Jam- 1 Cup
2. Jaggery Grated- 1/2 Cup
3. Cardamon powdered- 2 tbsp
4. Coconut pieces(Thengha kothe )- 4 Tbsp
5. Ghee 2 tbsp
6. Cashew nuts and raisins

Note  : Jack Fruit Jam will already include the Jaggery , Ghee. So we limit the amount of jaggery added when we use Jack fruit Jam.

Coconut Milk

•  Very Thin Coconut Milk ( Add First) : 4 Tbsp Coconut Milk Powder mixed with 2 glass water
•  Thin Coconut Milk ( Add Second)     : 4 Tbsp Coconut Milk Powder mixed with 1 glass water
•  Thick Coconut Milk( Add Third)       :  4 Tbsp Coconut Milk Powder mixed with 1/2 glass water

Garnishing :

1. Fry the coconut pieces in ghee and keep it aside.
2. Fry the cashew nuts and raisins. Keep this aside.

How to Cook Payasam:

1: Add jaggery with 1/2 cup water to a pan and cook on low flame until the jaggery is completely dissolved.

2: Add the jack fruit Jam, 1 tbsp ghee to the jaggery syrup with 1/2 cup water . Cook ( adjust the flame )  it well until the mixture start to thicken.

3: Add the very thin coconut milk to the  mixture of jaggery and jack fruit jam.

4: Stir it well. Again adjust the flame , stir continuously  until  we get a semi liquid paste like consistency.

5: At this stage add the thin coconut milk , stir continuously.  

6:The payasam consistency will start reducing after sometime . ( Keep in mind the consistency will again reduce after it cools down).

7: At this stage add the thick coconut milk, cardamon powder .

8: Stir for sometime.Again the payasam consistency will reduce . Then remove the vessel from fire. Garnish with Cashew nuts , coconut pieces and raisins.
9: Transfer to a serving bowl