Tuesday, January 18, 2011

Paal Payasam...my Sankranti sweet and a Reminder

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I made Paal payasam and Khara pongal for this sankranti but I could not post them immediately on the festival day.We make different kinds of pongal like sweet pongal,khara pongal,paal pongal paired mixed veg and pulses sambar for sankranti to celebrate the new harvest of the year.

The only sweet which I can never think of eating is sweet pongal which is made up of jaggery,somehow because of the color or watever I hate this sweet and never developed a taste for it from childhood.During my childhood,I used to add milk and sugar to the regular pongal in a small cup and mix well and I used to eat it as sweet pongal and that was my version of sweet pongal in my childhood(do not forget to remove the pepper corns from it if you are going to try my version anytime).Sankranti is incomplete with out making sweet pongal,so I make paal payasam as an alternative to sweet pongal and even if I prepare sweet pongal I use sugar instead of jaggery to make it.

I think you all can guess now what could be my next post,yes you are correct!!! ie.,Khara Pongal.

Ingredients:
1 cup new raw rice(any variety like sona masuri,kolam etc)
7 cups full cream milk(regular one is also fine)
3/4 cups sugar,approx
1/2 tsp cardamom powder
10-12 cashew nuts,broken
7-8 saffron strands
18-20 raisins
2 tbsp ghee

Method:
  • Clean and wash the rice and soak it for 10mins.
  • Bring milk to a boil in a big pot on medium flame and add saffron strands and rice when milk is bubbling and stir immediately and keep in low flame.
  • Keep stirring occasionally until the rice is cooked completely in milk.
  • After the rice is completely cooked the milk would have reduced in its quantity too,add the sugar and let it dissolves completely.
  • Mean while heat ghee in a pan and add broken cashew nuts and raisins until they turn their color and keep it aside.
  • After the sugar melts add the fried dry fruits along with the ghee and cardamom powder and mix well and cook it for another 2 mins.
Serve it either hot or cold or at room temperature,it tastes best anyways.


A Reminder:
I am eagerly waiting for all your lovely entries for my first event ' Only' Salads.So friends,please send your entries in order to make my event successful.

42 comments:

Indian Khana said...

Delish and love the shots Prathys

Lakshmi said...

slurrp! both of them look yummo! I have same containers with me minus the painting! I have clicked two salad photos from my mobile phone as I carry them to office and dont get enough time to click them at home. I will send them soon.

Aruna Manikandan said...

looks delicious....

Jeyashris Kitchen said...

cute pots and love the yummy version of palpayasam.Nice presentation

Unknown said...

That looks so beautiful and tempting Prathibha lovely pots..

marketplus said...

looks so tasty

Padhu Sankar said...

Nice pictures and lovely pot .Pal payasam looks lovely .Will try to participate in your event

notyet100 said...

luv the pics,...

Priya Suresh said...

Pretty pots, delicious paal payasam looks absolutely wonderful..Prathy i'll send my entries together once i post all my salads in my space dear, dont worry will send definitely my entries soon..

Rekha shoban said...

yummy and delicious payasam!!cute pics!

Unknown said...

Yummy looking payasam

Unknown said...

wow thats so tempting..

Unknown said...

yummy payasam,love the pot luks so cute:)

divya said...

Great looking,catchy and healthy sweet, absolutely inviting.love the pot looks very cute.

Raks said...

Payasam look very tempting,lovely clicks!

Home Cooked Oriya Food said...

love your pots...
lovely clicks too...

Gayathri Kumar said...

Very yummy pongal in a cute pot..

Saritha said...

I am just opposite it u,i love bellam pongal,i always prefer doing that.My kid 2 too likes it where as my kid 1 is like u,she hates bellam in sweets.

Loved the clicks :)

Hamaree Rasoi said...

Hi Prathy

Payasam looks awesome. Very cute earthen pots.

Deepa
Hamaree Rasoi

Puja said...

What a beautiful presentation..looks very festive n delicious!

US Masala

Treat and Trick said...

Looks delicious and I love that beautiful pot too....

Unknown said...

I love both pongalis....sweet and savory....both look awesome...lovely presenation!

Lakshmi ...Rasoi ki Malkin..northern and southern spices said...

Payasam looks yummylicious

Cilantro said...

Delicious looking payasam and great clicks too.

swapna said...

Delicious Payasam....yummy!!Love th epresentation!!

Kalyani said...

Lovely pictures & tempting ....

Sravs said...

Looks tempting and beautiful presentation

JishasKitchen said...

payasam looks so tempting and delicious...

Savi-Ruchi said...

very nice presentation. Same pinch, even I cant take sweet pongal with jaggery. I dont mind them with sugar though :)

Khaugiri said...

Payasam with inviting pictures...too good Prathy!!!

Tahemeem said...

Love the clicks :)
the payasam looks wonderful.... and the pots look adorable.... wish i could have a pot and the contents in the pot :)

vandana rajesh said...

Yummy treat. Liked the presentation very much. Wishing u a happy sankranti

sonu said...

lovely looking payasam...such a cute presentation...will surely try and send some salad recipe !

Jayanthy Kumaran said...

very inviting pics...nice presentation prathy..
Tasty appetite

Pavithra Elangovan said...

Looks so yumm yummy.. hope u had great festival :)

Laavanya said...

Tantalizing pics... I love paal payasam but I make a thinner version.

Oriyarasoi said...

Delicious payasam!!! And i love the presentation!!

Jayanthy Kumaran said...

wow...fantastic clicks prathy...lovely presentation...hats off dear..
Tasty appetite

Nithu said...

Beautiful click. Looks so yummy.

Unknown said...

Can we add Basumathi Rice instead the regular one

chef and her kitchen said...

@unknown...ofcourse you can, infact basnati rice adds more taste to pal payasam..

Anonymous said...

very useful really good information thanks for posting such a good information it will hepls the people a lot keep it up , Regards,
chakkara pongal recipe

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