Pasta Payasam | Macaroni Kheer Recipe | Kheer Varieties

Pasta kheer recipe with step by step photos.Navaratri is around the corner and it is a norm to prepare a different sweet and sundal variety for naivedyam on those nine days.I have been planning to post the pasta kheer recipe from so long and finally I am able to post it for this navaratri.The preparation process of pasta payasam is very similar to any other payasam variety just that we need to boil the pasta and then add to the milk unlike other kheer varieties where vermicelli or sooji or rice is cooked in the milk.

I usually get various pasta varieties which includes penne, shell, spiral, fettucine, macaroni, linguini, fusili, sphagetti etc but penne pasta is the favorite at my place as it absorbs the sauce well compared to the other ones.I have used macaroni for this payasam but one can either use shell or penne pasta varieties to prepare this kheer and I will not recommend other pasta varieties as they will not absorb the fluids well. The kheer absorbs the milk and thickens as it sit and hence while making the kheer add enough milk and adjust the sweetness as for your preference.

Check out other Kheer recipes in my blog here.

• Aval Payasam | Poha Kheer
• Carrot Kheer
• Korra biyyam Payasam | Fox Millet Kheer
• Moong Dal Kheer | Pesara Pappu Payasam
• Paal Payasam/Rich Indian Milk Kheer
• Palada
• Phool Makhana Kheer
• Sabudana(Sago) Kheer | Saggubiyyam Payasam
• Sooji Ki Kheer | Rava Payasam
• Semiya Kheer
• Undrallu Payasam | Paal Kozhukattai 

Here is how to make pasta payasam recipe with step by step photos.

Pasta Payasam Recipe:
Serves 3-4
Prep time: 2 mins | Cooking time: 25 mins | Total time: 30 mins
Cuisine: Fusion | Category: Sweets/Desserts

Ingredients:

1 cup Macaroni or any other small Pasta variety

1/4 cup Sugar
1/2 cup Condensed milk

3/4 liter full cream Milk

10-12 Cashew nuts

2 tbsp Raisins

15-20 Saffron strands

2 tsp Ghee

Method:

• Soak saffron in 2 tbsp warm milk for 10-15 mins.

• Boil macaroni in a big pot of hot water,add little ghee and let it cook for 12-15 mins until done or follow the instructions given on the pack.
• Boil milk and simmer it for 12-15 mins until it reduced to 3/4th of the quantity.

• Add cooked pasta to the simmering milk and reduce the flame and cook for another 5-7 mins.
• Add saffron soaked milk,sugar and condensed milk and mix gently till it dissolves and let it continue cooking over low flame.Always cook over low flame otherwise the milk might curdle.

• Meanwhile heat ghee in a kadai and fry cashew nuts and fry them until golden in color and remove them and keep aside.
• In the same kadai add raisins and fry them until they fluff up and remove and keep them aside too.

• Add ghee roasted cashew nuts and raisins and cardamom powder to the kheer and mix and switch off the flame.

Serve it hot/warm/cold or at room temperature.

Notes:

1. You can add 1/2 tsp Cardamom powder to the kheer while it is boiling.
2. You can make any kheer varieties like sago,vermicelli,millets etc.Sago and vermicelli needs to be roasted in ghee before adding to the milk mixture.
3. The kheer tends to thickens as it sits and hence make sure it has enough liquid when you finish making kheer.If it is thickened at the time of serving you can add boiled and cooled milk to the kheer.

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Moong Dal Kheer | Hesaru Bele Payasa | Easy Kheer Recipes

Moong dal kheer is one of the easiest kheer varieties to prepare and is also my most favorite one. I have posted a version earlier-Moong dal Payasam which is a thicker version much like payasam, check out the recipe here. Today I am posting another version of kheer which my mom prepares.My mom prepares this quite often, saying that it will give a cooling effect to the body.She always prepare this kheer which would be of the consistency like badam kheer and hence she always used to serve this in a glass instead of a cup.

Though the ingredients used in this kheer and the regular Moong dal Payasam are similar the taste and consistency is entirely different. The former version  is prepared using sugar and the consistency is thin where as the latter one can be prepared using either sugar or jaggery and is prepared thick like the other payasam varieties. I like both the versions but I prefer this lighter moong dal kheer as it is mildly sweet and love the idea of drinking the kheer biting into the fried cashew pieces and few moong dal bits here and there.This kheer is a treat when served cold on those hot summer days or as a warm kheer in the winters, it tastes nice either cold or hot.

For a vast collection of Payasam recipes, check out my post here.

Moong dal Kheer | Hesarubele Kheer | Pesarapappu Payasam Recipe:

Serves 2

Prep time:5 mins | Cooking time: 30-40 mins | Total time: 45 mins
Cuisine: Indian | Category: Sweets

Ingredients:
1/2 cup Moong dal(yellow variety)
1/3 cup Sugar
2.5 cups whole cream Milk
1 1/2 cups Water
1/2 tsp Cardamom powder
10-12 Cashew nuts, broken
2 tbsp. Raisins
2 tbsp Ghee

Method:

• Heat ghee in a small pan and add cashew nuts and raisins and fry them separately until they turn light golden brown in color and keep them aside.
• Boil the milk over the low flame until it becomes thick and reduces to 3/4th of volume.
• In a small pressure cooker add the remaining ghee and add moong dal and fry until it turns slightly red in color.
• Meanwhile boil water in another vessel and add the boiling water to the roasted moong dal.
• Pressure cook moong dal for 2-3 whistles until the moong dal splits and is cooked. It should be properly cooked,you can cook the dal with a bite or little mushy however you like.
• Add sugar to it and boil for 5-7 mins until the sugar is melted and the kheer starts thickening.
• Add boiled milk to it and simmer for another 5 mins.The kheer would not be very sweet, it should be mildly sweet.If you like it more sweet add a couple of tbsp. of sugar more.
• Add cardamom powder and fried cashew nuts and raisins mix well and switch off the flame.

Serve it hot/cold/warm or at room temperature.

 Notes: 

1. You can also add fried badam along with cashew nuts to the kheer.
2. You can make the kheer really rich by even pressure cooking the moong dal in complete milk,in that case you would need approximately 3 cups of milk.
3. The kheer would be slightly runny in consistency so it is better to serve it in a glass instead of a cup.

Technorati Tags: moong dal kheer, hesaru bele payasa, pesarapappu payasam, moong dal payasam, kheer recipes, payasam recipes, payasam varieties, festival recipes, navratri recipes, naivedyam recipes

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Payasam Recipes | Kheer Varieties | Festival Payasam Recipes

As the festive season is in full swing, its time when various kinds of Paysam/Kheer varieties are prepared as an offering to the God. No festival is complete without a Payasam. Payasam can be prepared with various ingredients such as Samiya, Sago, Suji, Rice, whole grains, various dals like Moong Dal,Chana Dal and vegetables like Carrot, Pumpkin, Bottle gourd and fruits like mangoes, tadgola, orange etc. I have compiled a list of Payasam recipes which we usually prepare at home. Plan to keep updating this list as and when I prepare more varieties. In case you have any specific requests for any Payasam variety , do leave a comment - will try posting that in the future. You can try preparing a few of the below during the 9 day Navratri festival. For accessing the complete list of Navratri recipes check out the post here.

                   
        Sago Kheer                      Semiya Kheer                 Sooji ki Kheer

                  
        Moong Dal Kheer              Rabdi                            Rice Chana Dal Kheer
     
                
       Carrot Kheer                  Poha Kheer                      Fox Millet Kheer

                   
      Undralla Payasam              Pappulo Undrallu              Palathalikalu

            
     Basundi                              Poppy Seed  Payasam     Makhana Kheer

          
     Paalada                             Paal Payasam                  Chana Dal Payasam

            
      Mango Seekarane                Tadgola Kheer              Komala Kheer

   

Technorati Tags: payasam recipes, payasam varieties, kheer recipes, kheer varieties, festival recipes, festival sweet recipes, semiya kheer, sabudana kheer, paal payasam recipe, carrot kheer, navaratri recipes, naivedyam recipes, south indian festival recipes, rice kheer, moong dal kheer

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Palathalikalu | Pala Thalikalu | Vinayaka Chavithi Recipes

Palathalikalu, Undrallu Payasam, Undrallu, Kudumulu, Bele Kadubu, Undrala Guggillu etc are the most favourite foods for Lord Ganesha and we prepare them without fail for Vinayaka Chavithi every year. Palathalikalu and Undrallu Payasam are made very similar just that the shapes are different where as in the former one the rice flour mixture is rolled into thin cylinders(or pressed even in sevai press) where as in the latter one the rice flour mixture is rolled into small balls also known as Ammini Kozhukattai in Tamil.

Palathalikalu is a typical Andhra sweet but it is also prepared in few regions of Karnataka. 'Thalikalu' are made with rice flour in the shape of long cylinders and are steamed and then cooked in thickened milk. One can make thalikalu by using a sev press as well- using the big holed one if you are short of time, but there are chances that the sev will get broken into tiny pieces or melt into the payasam and hence I adapt to make the cylinders by hand even though it is time consuming.

In Andhra the base for payasam is milk which is thickened with rice flour and grated coconut is added to it, but in our house my mom thickens the milk by adding  ground coconut-cashew nut-poppy seed mixture which not only thickens the payasam nicely but also adds the taste to it. I strongly recommend you to try this way of payasam base- I am sure you will love it.

Check out other important recipes for Vinayaka Chavithi:

• Steamed Kudumulu - with 3 fillings
• Karida Bele Kadubu | Fried Modak
• Bellam Kudumulu | Vella Ammini Kozhukattai
• Paal Kozhukattai | Undralla Payasam
• Dry fruit Modak | Kharjur Modak
• Pappulo Undrallu
• Puran Poli | Bobbatlu
• Undraalu with Biyyam rava - Andhra recipe
• Ammini Kozhukattai | Undrallu Sundal
• Avarekaalu Kadubu/Spiced Steamed Rice flour Dumplings
• Chintapandu pulihora - Andhra style

For a complete list of Various options for Ganesh Chaturthi menu, check out here.

Palathalikalu Payasam Recipe:

Serves 2-3

Prep time: 20-30 mins | Cooking time: 30 mins | Total time: 1hr

Cuisine: Andhra - South Indian | Category: Festival Sweets

Ingredients:
for Thalikalu:

1/2 cup Rice flour *(use freshly home made)

2-3 tbsp grated Jaggery

1 cup Water

a pinch of Salt

1 tsp Oil/Ghee

for Payasam:

1/3 cup grated fresh Coconut

1 tbsp Poppy seeds

6-8 Cashew nuts

1 1/2 cup Milk

1/2 cup Water

1 1/4 cup grated Jaggery

1/4 tsp Cardamom powder

Method:

to prepare Thalikalu: 

• In a vessel, add water, salt and oil and let it come to a boil.
  

  
• After it boils, reduce the heat and add jaggery and rice flour. At this point don't touch the rice flour, leave it as it is for 10-12 mins over medium heat.
  

  
• Take some dough in your hand, and using your fingers make small balls and make them into thin cylinders of 1 1/2 inches length as shown in picture.If the dough keeps sticking to you hand, smear little oil to your fingers to continue making the cylinders. This is the most time consuming process but the end product makes you forget all the pain you have taken while making it.
  

  
• After you finish making all the cylinders, place the steamer(or vessel) in a pressure cooker without any lid on the vessel. Do sprinkle one or two tea spoons of ghee on the top of the cylinders and steam it for 10-15 min without using a weight (like you would make idli).
• Once the pressure drops open the cooker and place the steamer(vessel) aside. You should be seeing shiny thalikalu as shown in the picture. 

 to prepare payasam:

• Soak cashew nuts and poppy seeds in 1/4 cup warm milk for 15 mins.Grind cashew nuts, poppy seeds, grated coconut and cardamom into a fine paste.
  

  
• Mean while boil milk and water and add jaggery and the ground coconut mixture. Cook it on low flame until the jaggery is melted.
  

  
• Add steamed rice balls and simmer for 6-8 mins until they absorb all the flavours and starts floating up. At this stage adjust the thickness of payasam by adding more milk to suit your required consitency. Do not boil for long as the mixture might curdle up sometimes.
• Let it sit for few minutes before serving which will help it to absorb the flavours and sweetness.

Serve it warm or at room temperature.

Notes:

1. Jaggery can be replaced with sugar in the recipe.
2. The addition of jaggery while making the rice balls makes them mildly sweet and makes it delicious when cooked in the coconut-poppy seed kheer. How ever it is optional to add jaggery while making those rice balls, but I suggest you to add.
3. If you do not have time to make those cylinders, you can use a sev maker(slightly big holes) to press them into long cylinders. You do not need to steam them, you can press them directly into the milk-water mixture and boil it until they float and then add ground coconut mixture and jaggery and boil for some time. 

Technorati Tags: palathalikalu, how to make palathalikalu, vinayaka chavithi recipes, payasam recipes, ganesh chaturthi recipes, pala thalikalu for vinakayaka chavithi, andhra recipes for vinayaka chavithi festival, festival recipes, sweets recipes

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Paal Payasam Recipe | Gokulashtami Recipes | Rice Kheer

Paal Payasam is one of the most important offerings to Lord Krishna for Krishna Jayanthi. My mom usually prepares it by boiling the rice in milk over stove top which is very time consuming but it adds a nice creamy taste to the kheer. I have already posted that version of Paal Payasam prepared on stove top earlier. This time I am posting a quick recipe for Paal Payasam using pressure cooker method and also by giving a small twist by adding chana dal. We do make another kheer variety with Rice and Chana dal combination with the base being coconut-khus khus mixture which is a very thick and creamy kheer- I would post it some other time. My MIL makes a similar version of kheer(rather you can say halwa as the texture would be very thick) in North Indian style where she uses basmati rice and pressure cooks it in more quantity of milk for longer duration until it forms like thick mawa, I am yet to post this in my space. It seems like my recipe list to post is never ending.

Coming back to today's post -  Paal Payasam with Rice and Chana dal, if you want you can avoid chana dal and follow the same recipe but the addition of chana dal adds a nice bite to the kheer. We have a tradition to prepare this Paal Payasam for house warming using the milk which we use for the milk ceremony and is considered good for us.

If you have not decided your menu for Sri Krishna Janmasthami which is nearing , go through my Gokulashtami recipe collection, it might be helpful to you. For quick reference I would suggest you to try any of these following quick recipes:

• Spicy Palakayalu | Spicy Rice flour Balls 
• Chakli | Murukku
• Chekkalu/Thattai/Savory Rice Crackers
• Ribbon Pakoda | Ribbon Murukku | Nada Karasu 
• Thenkuzhal | Thengolu | Thenkolalu Murukku
• Karam Gavvalu  - Spicy Rice flour snack of Andhra
• Aval Payasam | Poha Kheer
• Undrallu Payasam | Paal Kozhukattai 
• Paal Payasam/Rich Indian Milk Kheer - stove top version
• Phool Makhana Kheer

Paal Payasam with Rice and Chana dal Recipe:

Serves 3-4

Prep time:10 mins | Cooking time: 30-40 mins | Total time: up to 1 hr + soaking time

Cuisine: Karnataka - India | Category: Kheer - Sweets

Ingredients:

1/4 cup Basmati Rice

1/4 cup Chana dal(optional)

1 litre thick whole cream Milk

1/2 cup Sugar, approx.

1/2 tsp Cardamom powder

8-10 Cashew nuts, slit

2 tbsp. Raisins(optional)

1 tbsp. Ghee

Method:

• Wash and soak chana dal for half an hour. You can avoid chana dal in the recipe.
• Clean the basmati rice and keep it ready. You can either pulse it slightly or use the whole basmati rice as it is.
• Heat 1 tsp ghee in a cooker or thick deep pan and dry roast basmati rice slightly until the moisture evaporates and add chana dal and 1.5 cups of milk roughly and pressure cook for 2 whistles. If you are cooking directly in the pan, it takes quite longer but you need to add more milk for cooking it.
• Once the pressure drops you can add remaining 3- 3.5 cups milk and sugar and let it boil on low flame for 12-15 mins. The kheer thickens slowly and it also would become thick as it sits, so make sure you switch it off accordingly.
• Meanwhile heat remaining 2 tsp ghee in a pan and add cashew nuts and fry them until they turn golden color and remove them and keep aside. Add Raisins and fry until they bulge and remove them as well.
• Just before removing it from stove add cardamom powder and fried cashew nuts and raisins and mix well.

Serve it warm, hot, cold or at room temperature.

Notes:

• Chana dal is optional in the recipe, but it adds nice bite to the payasam. Give it a try with chana dal its nice.
• You can even add saffron strands soaked in milk to the kheer at the end which will give a nice saffron color to the kheer.
• The addition of nuts and raisins is again optional, but for me any kheer is incomplete with out nuts.
• If you are short of time you can pulse basmati rice in mixer so that it can be cooked faster. If you have rice rava you can even use it.
• Basmati rice adds a nice flavour to the kheer, hence I suggest to use basmati rice for this kheer. But you can use any rice variety also.

Wishing you all Happy Krishnashtami in advance!!

Check out my Gokulashtami recipe collection for more recipes for Janmashtami.
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