MANGO KHEER

NEEDED

1 cup mango pulp ( take a mango, peel the 

skin, cut , grind to a paste) 

Milk - 1 lr

Ghee - 1 tsp

Vermicelli / semiya- 1/2 cup. 

Sugar 

1/4 tsp cardamom powder,/ elachi powder

METHOD

Take a pan ,add 1 tsp ghee, add the vermicelli  and roast till the color changes. 

Now add milk, and cook on medium flame. 

Keep stirring occasionally. 

The milk should be reduced to half and the vermicelli is cooked, now add the sugar. 

The sugar should dissolve completely, add elachi powder and remove from flame. 

Let it cool down completely. 

Then add the mango pulp and mix well. 

Garnish with nuts and Serve chill. 

MANGO KHEER

NEEDED
milk - 1 lr
Mango pulp - 1  cup (take a mango,remove  skin , cut and grind)
little elachi powder
mango essence - 1tsp  (opt)
corn flour - 2 tsp (optional )- mix  corn flour in little milk and keep aside.
sugar (powdered)- 1/2 cup (adjust  according to the taste of the mango
chopped pista  little

METHOD

• take a thick bottom pan and add the milk .
• cook on medium flame , when it comes to pour out reduce the flame and keep stirring .
• when the milk reduces to 3/4 , add the corn milk mixture.
• (adding corn flour is optional)
• mix well .
• the milk will start thickening .(it shd not become too thick)
• cook for few minutes and remove .
• allow it to cool .
• then add powdered sugar , mango pulp , elachi powder , mango essence .
• mix well , garnish with chopped pista .
• serve chilled.

RAGI SEMIYA KHEER

NEEDED
Ragi semiya/ vermicelli- 1/2 cup
Milk - 1 lr
Grated  jaggery _ 1/2   cup  r to Ur taste
Elachi powder
Ghee-2 tsp
Roasted cashew -4
Kismis/ raisain -  little

METHOD

• in a thick bottom pan add 1 tsp ghee and roast the ragi semiya and cashewnut .
• now add 1 lr milk in the pan and cook on a medium flame, stir occasionally ,so that it doesnt pour out .
• the milk should reduce to half .
• then turn off the gas and add grated jaggery , elachi powder.
• mix well , the jaggery will melt in the heat itself .
• cool and serve garnished with raisain .
• (milk curdles if the jaggery is added before. so i added last)
• if the kheer is too thick , add little milk to loosen it.

AVAL JAGGERY PAYASAM

NEEDED
1/2 CUP - Beaten rice / poha / aval
jaggery (grated) - 3/4 cup ( depends on the sweetness of the jaggery )
elachi powder
grated coconut - 2 tsp
little cashewnut
1/2 cup milk

METHOD
soak the aval in water for 10 min.
grind the coconut and cashew  to a paste adding little water.
take a thick bottom pan , add this aval and add enough water.
cook on a medium flame , till it gets slightly mashed.
add the jaggery , and cook for few min .
add  the coconut cashew paste. add elachi powder .
mix well and remove from flame .
add little milk (let the payasam be thick ) and mix well .
 ( can leave even  without adding milk)

CORN FLAKES KHEER

NEEDED

Corn flakes - 1/2 cup 

Jaggery -(grated ) to ur taste

Elachi powder

Milk - 1 -2 cups 

METHOD

take a thick pan add corn flakes , and enough water.

Cook on a medium flame till its soft  and slightly mashed.

Add jaggery  mix well.

Add elachi powder , and milk .mix well and cook for few minutes. 

Roast cashewnut in ghee and add to the payasam .

NOTE

add less milk if u want it thick .

KAJURGUD KHEER

NEEDED
1 lr milk
Kajurgud/ dates jaggery - 1 cup grated
Bay leaf 1 r add elachi powder

METHOD

• Take a thick bottom pan.
• Add the milk , and cook on on mediuk flame.
• See it doesn't pour out.
• Stir occasionally, gently scraping the sides.
• Add bay leaf or elachi powder.
• ( discard the bay leaf atlast)
• Cook till the milk reduces to half .
• Then add kajurgud , and keep stirring , till it mixes well.
• Cook for few more minutes and remove.

NOTE
This is Same  as our basundi.
But instead of sugar, we add kajurgud.

SAGO PAYASAM

NEEDED
1/2 cup - sago / sabudana
2 cups - water
boiled and cooled milk - 1 cups
coconut milk - 1/2 cup
1/2 cup - sugar ( to ur taste)
elachi powder
2 tsp ghee
kaju , kismis

METHOD 

• Cook the sago in water , till soft ( r pressure cook )
• in wok add ghee and roast the kaju , kismis.
• remove and keep aside.
• in the same wok add the cooked sago , sugar .
• add milk ., let the sugar dissolve , cook on medium flame .
• then add kaju, kismis , elachi powder.
• add coconut milk and cook for 2 min on a low flame and remove.

NENTHRAM PAZHAM PAYASAM

NEEDED
nenthram pazham - 1 (ripe)
jaggery - 1/4 cup grated
2nd extract coconut milk - 1/2 cup
(if store bought can means dilute with 1 cup water.)
thick coconut milk -1/4 cup
kaju , kismis
coconut pieces little(1/2 tsp)
ghee - 2 to 4  tsp
elachi powder

FOR COCONUT MILK
take 1 fresh coconut, grate finely.
then add water and grind , then squeeze for milk.
u will get thick milk (1st extract)
then again grind the same coconut adding water. 2nd extract.yhis will be watery.

METHOD ;

• Cut the pazham to 2 pieces and steam the kela. (both pieces)
• now remove the outer skin , and deseed the middle black portion.
• mash the remaining with ur hands or in mixcy. 
• heat ghee in a pan and add the banana pulp .
• fry for 2 minutes and add the jaggery.
• cook on medium flame .
• add the thin coconut milk and boil for few minutes.
• when it thickens , reduce the flame and add thich coconut milk., elachi powder.
• add roasted kaju, kismis, coconut pieces and remove.
• serve hot or cold.

note;
sometimes the banana may taste little sour , so plz see to that before making payasam.

LAPSI KHEER

NEEDED
milk - 1/2 lr
lapsi / broken wheat - 1  or 1 1/2 tbsp
ghee - 1 tsp
condensed milk - 1/4 cup ( add to ur taste )
cashewnut / kaju , kismis - little
elachi powder

METHOD 

• cook  the lapsi till soft and keep aside.( can also pressure cook )
• in a pan add 1 tsp ghee and roast the kaju , kismis .
• remove the nuts and pour the milk in the kadai .
• keep in amedium flame , and cook till it reduces to half .
• then add the cooked lapsi and condensed milk.
• cook for another 5 min ,add nuts and elachi powder, mix well and remove.

NOTE;

instead of condensed milk  u can add sugar.

but condensed milk gives a rich and creamy texture to to kheer.

KHARIK (dry dates) PAYASAM

KARIK IS NOTHING BUT DRY DATES,  WHICH IS VERY GOOD FOR HEALTH.
IT WILL BE VERY HARD , 1st U HAVE TO BREAK TO SMALL PIECES. ( discard seed ) THEN GRIND TO A POWDER. CAN MAKE SWEET , PAYASAM  WITH THIS . 

(Karik powder is readily available in the shops also)

NEEDED:

1 tbsp Karik powder
Little jaggery
Boiled milk

METHOD

• In a thick pan , add karik powder,  and water ( 1 cup)
• Cook on a medium flame for few minutes.
• then add the jaggery.
• The jaggery should dissolve and it should be little thick.
• Then add the  milk as required. 
• Cook for 2 min and remove.

NOTE
This payasam should be little thick .dont make it very watery.
Adjust water and milk accordingly.

RAWA KAJURGUD PAYASAM

NEEDED:

Rawa-1/4 cup
Milk -1 cup
Kajurgud /dates jaggery- to ur taste
Elachi powder

METHOD

• Cook the rawa in little water( 1/2cup approx)till soft . 
• Then add the kajurgud and cook on medium flame.
• Still constant .
• When the jaggery gets comletely dissolved add milk. 
• Cook for 2 minutes and  remove. 

NOTE
U can cook the rawa in milk  also, but if u r adding  jaggery it will curdle.
instead of kajurgud , can use normal jaggery also.

COCONUTMILK PAYASAM

NEEDED:

Milk 1 cup
Coconut milk -1/2 cup  (Can take at home  or carton available)
Grated jaggery
Elachi powder

METHOD:

• In a pan add milk , coconut milk and cook on low flame for 2 min. 
• Then add jaggery and stir constant till it dissolve , on a low flame.
• Add elachi powder and remove.
• Add roasted Cashewnut.

NOTE:
dont bring it to a boil. Then it will curdle, only the raw smell should go and there should be a slight heat.

KAJU KHUS KHUS KHEER

NEEDED:
1 tbsp-  poppy seeds/ khus khus / kasakasa( soak in water for 1/2 an hr
little kaju/ cashewnut
elachi powder
milk - 1/2 lr
sugar 

METHOD :

• grind cashew ,khus khus  together  to a smooth paste.
• in a thick pan pour the milk . 
• add the sugar  and the cashew paste .
• keep in medium flame , so that the milk doesn't  pour out . 
• cook for few min , add elachi powder and remove.

JACK FRUIT PAYASAM

 

NEEDED:

jack fruit - 5 (discard the seed  and centre skin)

sugar 

milk

elachi powder

METHOD:

• par boil the jack fruit  and grind to a smooth paste.
• in a wok add the jack fruit paste and 1 cup milk . 
• add sugar and cook for few min .
• add elachi powder  and remove .
• now add boiled milk to this and serve.

AVAL PAYASAM

NEEDED:

Aval/ poha  -1 tbsp
1/2 lr milk
Sugar
2 tsp ghee
Pinch saffron
Elachi powder
Roasted cashewnut

METHOD

• Slightly roast the poha in 2 tsp ghee & turn a sec in mixy..(not to powder)
• Then boil the milk  , add sugar, poha . 
• Cook for few minutes in a low flame.
• When it comes to a boil add cashewnut, saffron , elachi powder & remove.

Note:

 dont make it too thick or too watery.
U can also add little cashewnut powder to payasam .

APPLE KHEER

HEALTH BENEFITS OF APPLE:

1. FIGHTS ALZHEIMERS:
apple contain quercetin, a powerful antioxident that protects brain cells from degeneration.eat the skin to get maximum disease fighting compounds.
2.PREVENT COLON CANCER:
when the natural fibre in apples ferments in the colon , it  produces chemicals that help fight the formation of cancer cells.
3. STABILIZE BLOOD SUGAR:
 apples r  loaded with soluble fibre, which slows the digestion of food and  the entry of glucose into the  blood stream.
4.FEND OFF HEART DISEASE:
 a fresh apple is an ideal snack.
5. BOOST GUM HEALTH.
  AND A FEW RISKS
1. PESTICIDES:
becoz  apples r vulnerable to worms, and  inscets, they r usually sprayed with pesticides several times.  always wash the fruit bef  eating.and  consider peeling waxed apple.
2. ALLERGIES:sulphur dioxide  is often added to dried apples to preserve moistness and  color which may provoke allergic reation.


APPLE KHEER:

NEEDED:

4 apple- peel skin , discard the middle part with seed and  GRATE
1 lr - milk
kaju - 10- 15
small piece dalchini/ pattai
1/2 tsp elachi powder
sugar to ur taste

 METHOD :

• grind  kaju, dalchini, elachi    and  1/2 the portion of the grated apple.(add little water  or milk if req)
• take a thick bottomed pan . pour 1/2 lr milk and  the remaining grated apple.
• cook in medium flame. when the milk comes to a boil add the ground paste and  the remaining milk 
• cook for 10 - 15 min on a low flame , stirring occasionally.
• remove  and  add the sugar . mix well .

NOTE:
if the apple is very sour , the milk may curdle.thats why 1/2 the  milk is added 1st .
kaju acts as a binding agent .

COCONUT PAYASAM

NEEDED:

milk - 1/2 lr (boiled)
jaggery( grated) to ur taste
elachi powder
any roasted nuts 

TO GRIND:
1 tbsp  grated coconut
plain  rice - 1/2  tbsp ( soak in  water for 20 min )
grind this to a smooth paste adding water as req.

METHOD:

• take a thick bottemed pan & add the coconut paste & add 1 cup water (approx).
• keep in medium flame & stir  a little.
• (see to that it dosent stick to the bottom.)
• when it becomes thick ( the rice shd get cooked)  add  the  jaggery  & stir well till the jaggery gets dissolved.
• then add the boiled milk , roasted nuts & remove.

PAAL PAYASAM

Needed:
milk - 1 lr
cooked rice - 2 tbsp
sugar
roasted nuts  (cashew, badam , raisain  , majaj)
elachi powder

saffron strands-a pinch  (opt)

MTD:

• boil milk in a thick bottemed pan  ,till it reduces to 3/4 lr .
• then add the cooked rice , sugar and cook in a low flame  till the milk reduces to 1/2 .
• then add saffron , elachi powder ,stir well and  remove.
• garnish with nuts.

NOTE :
instead of sugar u can add jaggery . it will give a different taste.

PANEER KHEER

needed:
paneer - 1/2 cup crumbled ( i made paneer at home)
milk - 2 cups
corn flour - 2 tsp
sugar - 2-3 tbsp
saffron - a pinch
elachi powder
roasted nuts- cashew, pista , badam  any

METHOD:

• crush saffron in 2 tsp milk  and  keep aside.( this gives color to the kheer)
• add corn flour in 2 tsp milk , mix well withoutlumps and  keep aside.
• boil milk ,add corn milk, mix well and  stir continuous in a low flame  for 10 min..... until it starts thickining.
• add sugar and  mix well, till it dissolves.
• add saffron milk and  give a quick mix.
• now add the paneer to the boiling milk and  mix well and  allow it to boil for 5 min
• add elachi powder and  switch off .
• garnish with nuts and  serve chilled.

CARROT KHEER

Needed:

medium sized carrot - 3-4    (cubed)
cashewnut - 10
almond-  5( soak in water for an 1hr and  peel the skin)
sugar  to ur taste
1 lr milk- boil  and  cool

Mtd:

1. pressure cook the carrot.
2. then grind the carrot ,cashewnut, and almond to a smooth paste.
3. transfer it to a bowl and  add  milk and sugar.
4. mix well  and  serve chilled.

note:
dont make it too thick ,or too watery.