PAAL PAYASAM/RICE KHEER

Ingredients
1.Rice - 1/4 cup
2.Milk - 2litres
3.Cardamom Powder - 1/2tsp
4.Sugar - 1cup(adjust more or less)
5.Almond slices - 3tbsp
6.Cashew nuts - 11/2 tbsp

Method
1.Boil milk in a heavy bottom non stick pan.Once the milk starts boiling reduce flame add washed rice and cook in medium flame till the milk reduced into half.
2.Add sugar and mix gently.Reduce flame to medium low and cook for 2-3mts.
3.Mash the rice gently with spatula and add mixed nuts,cardamom powder.
4.Serve cold or warm.

Carrot kheer

Ingredients

1.Carrot - 1cup + 1/8 cup(grated)

2.Milk - 3 1/2 cups

3.Cardamom Powder - 1/2 tsp

4.Cashewnuts or sliced almonds -1tbsp

5.Ghee - 3tsp
6.Sugar - 1/2 cup

Method

1.Reduce milk to 2cups by boiling milk in medium flame.Keep stirring in between to avoid any burning.

2.Heat ghee and fry nuts till it changes it nice color.Remove this and keep it aside.

3.In the remaining ghee add grated carrot and fry in medium flame for 5mts till the rawness from the carrots disappear.

4.Add the grated carrot to reduced milk and cook for 10-12 mts in medium  flame.

5.Add sugar,nuts,elachi powder and cook for 5-7mts.Turn off the flame.

6.Serve warm or chilled.

Sago Channa dal payasam

Ingredients

1.Channa dal - 1/8 cup

2.Saggu biyyam/sabudana - 1/4 cup

3.Jaggery(powdered) - 3/4 cup

4.Milk - 3 cups

5.Nuts - 1tbsp

6.Elachi Powder - 1/2 tsp

7.Ghee - 2tsp 
 

Method

1.Heat 2tsp ghee and fry nuts till it reaches nice color.Remove and keep aside.

2.Soak chana dal for 30 mts and pressure cook with 1/2 cup water for 3 whistles.The dal should hold the shape and not a mushy texture.

3.Heat milk.Once it starts boiling reduce flame to medium  and add cooked chana dal,sago .Cook till the sago becomes transparent by stirring in between to avoid any burning.Cooking time of sago depends upon the quality.(Mine took about 10mts.)

4.Reduce flame low and add  powdered jaggery.Mix well till the jaggery melts and combine to the milk.You will see slightly thickness in payasam.Turn off the flame and garnish with nuts and elachi powder.

5.Transfer this to a bowl and serve hot or chilled.

Saggubiyyam/sago payasam

Ingredients

1.Sago/saggubiyyam - 1/4 cup+2tbsp

2.Milk - 3 1/2 cups

3.Cardamom powder - 1/2 tsp

4.Jaggery - 3/4 cup

5.Sliced almonds or cashewnuts -  1tbsp

6.Ghee - 1tbsp

Method

1.In a pan heat ghee and add sliced almonds and fry till it turns into nice golden color.You add sliced almonds with out frying in ghee.

2.Heat milk in a vessel .Once the milk starts to boil,reduce flame to medium and add sago.Keep stirring in between to avoid any burning in the bottom of the vessel.It will take around 5-6 mts.It all depends on the quality of sago.Keep an eye after 5mts. The sago turns into transparent if it cooks very well.If sago over cooks it turns into thicker consistency.

3.Add jaggery to sago in low flame till all the jaggery melts.

4.Finally garnish with fried nuts.

5.Serve with warm or chilled.

Notes

You can use any type of nuts,raisins.I made this as a kheer consistency.if you want a thicker cocnstency reduce milk to 21/2 cup.