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Showing posts with label PAYASAM/KHEER/PUDDING. Show all posts
Showing posts with label PAYASAM/KHEER/PUDDING. Show all posts

Friday, November 11, 2016

Macaroni Payasam | Pasta Kheer!

Macaroni Payasam | Pasta Kheer is an easy dessert and loved by kids. After all the festivals I have started to post recipe, planning to blog regularly from now on. I prepared this for navaratri. It was different and tasted delicious.

Macaroni - 1 cup(can use baby pasta or any pasta of your choice)
Full cream Milk - 1 ltr
Vanilla Custard powder - 2 tblspn
Sugar - 3/4cup

~In a vessel/bowl boil water, add a pinch a salt and 1 tspn ghee enough to cook pasta. 
~Once pasta is cooked wash in cold water.
~Boil milk in heavy bottom vessel/pan. Keep in low flame to thicken.
~Mix custard powder in a bowl make a paste with milk and add to the milk. 
~Add sugar n keep stirring.
~Add cooked macaroni to the milk. 
~Mix well. 
~Let it boil for 10 mins in low flame.
~Off the stove. Allow to cool.

Serve chilled.

Macaroni Payasam/Kheer ready to serve.


- Condensed milk can also be added.
- It can be done without custard powder.
- Can add cardamom/elaichi powder too.

PS - Your feedback is appreciated. Do try recipe from ( take picture and send it to me through Facebook message or mail me at Will be glad to add in my page Tried & Tasted album on FB or post on my page. Thank you for your encouragement.

Wednesday, August 31, 2011

Amani Kozhakattai Payasam Step by Step Recipe | Vinayagar Chathurthi Recipe!!!


Amani Kozhakattai Payasam is prepared with rice flour dough and cooked in jaggery and milk.

Preparations are started for Tomorrow's Vinayagar Chathurthi at my home. Some of the dishes are Ullandhu Kozhakattai, Poornam Kozhakattai,Karjikai/Somasi, Ellu Urudai, Paruppu Payasam, Sundal and more. For more recipes on Vinayagar Chathurthi you can browse Indusladies Forum for more recipes here.

Take little dough.

Spread it lengthwise.

Take little portion and make small balls.

Place it in the idli plate and steam.

Kozhakattai Maavu - 1 cup(Approximate 20 tiny balls) to make the dough click here.
Vellam/Jaggery - 1 cup
Milk - 1 cup
Fresh Grated coconut - 1 cup
Rice - 1/2 tspn
Elakka/Elachi - 1no

Preparation Method
Steam the kozhakattai urundai, with other kozhakattai and keep ready.
Heat a vessel, add vellam/jaggery with little water, let it dissolve. Filter it if any mud particles are there.
Grind coconut, rice and ellaka in mixer or blender with little water to fine paste.
Again boil the vellam/jaggery till raw smell goes, then add milk, kozhakattai urundai. Mix well an boil in simmer flame.

Ammni Kozhakattai Payasam is ready to offer for Lord Vinayagar and Enjoy!!!

PS - Your feedback is appreciated. Do try recipe from ( take a picture and send it to me through Facebook message or mail me at Will be glad to add in my page Tried & Tasted album on FB or post on my page. Do follow me on Instagram id - saraswathiyer for more food stories and recipe ideas.Thank you.

Saturday, August 20, 2011

Arasi Paruppu Payasam | Happy Gokulashtami/Krishna Janmashtami!!!

Payasam is a mix of Rice, Jaggery and choice of Dal. Here I have used Channa Dal/Kadalai Paruppu, its very aromatic and tasty. I have posted few payasam varieties here. I prepared this for Avani Avittam Festival on Saturday.

It was perfect and everyone liked at my home. This recipe was taught by my Mother in Law, Thanks a lot.

Pic courtesy : Google images

Wish you all a very Happy Gokulashtami!!!

Here goes the recipe.

Rice - 1/2 cup(I used Ponni)
Channa Dal/Kadalai Paruppu - 2 tspns
Vellam/Jaggery - 1.5 cups(powdered or broken)
Fresh grated coconut - 1/2 cup + Rice - 1/2 tspn(for grinding)
Elachi powder - 1/4 tspn
Milk - 1 glass
Ghee - 1 tspn
Cashews/Raisins - 2 tspns

Preparation Method
Wash, rinse rice and channa dal. Pressure cook upto 3 whistles with water.
In a vessel, add vellam/jaggery with 1/2 cup water and allow it to dissolve. If required add more water, once its fully dissolved, filter it and again start boiling in low flame on occasional stirring till the raw smell of Jaggery goes.
Grind the coconut and rice with little water to fine paste.
Once the pressure is gone, take the rice and dal mix and mash it with a laddle/karandi.
Add the rice, dal mix to the jaggery, coconut paste and mix well.
Finally add milk and boil well. It should be to medium consistency. off the stove

Heat ghee in a pan, add cashews and raisins. Fry till brown and add to the payasam.

Delicious Payasam is ready for Neivedyam and Enjoy it warm or chill!!!

Once again wish Happy Gokulashtami to all friends celebrating the festival.

Until my next post. Happy Weekend.


Thursday, April 14, 2011

Rose Payasam!!!

Wish you all a very Happy Tamil New Year's Day இனிய தமிழ் புத்தாண்டு நல் வாழ்த்துகள்.

Basmati Rice - 1/2 cup
Milk - 1/2 lt(Any milk low fat/slim/full cream)
Sugar - 1/2 cup(Adjust sugar accordingly as rose syrup has sugar in it)
Rose Syrup - 2 tablespoons
Cashews -  1tspn(Optional)

Preparation Method
In a tall vessel, add milk and rice. Close with lid and pressure cook for about 8 to 10 whistles.
When steam goes off. Mash the rice in laddle and transfer to wide vessel.
Add the sugar, nuts and rose syrup. If its too thick add milk as required.
Allow it to boil once in low flame and blend well.

Off the stove.

Serve warm or chill.

This recipe along with Rosemilk is going off to Food Palette Pink by Akheela and Celebrate Sweets - Sweets with Rice by Priya started by Nivedita.

My next few posts will be my New Year Recipes Mangai Pachadi, Paruppu Boli/Bele Obattu and Obatt Saaru/Rasam.

Tuesday, April 5, 2011

Carrot Rice Payasam/Kheer!!!

Carrot Rice Payasam/Kheer was offering/prasadam to God and on India winning WC. You can also prepare this in pressure cooker method.

Rice - 2 tablespoons
Milk - 1/2 lt (Can use any type of milk)
Sugar - 1/2 cup
Carrot -1/2 cup(Pureed)
Cashews - 2 nos
Ghee - 1 tspn
Pistachos/Cashews - 2 tspns(chopped)

Preparation Method
Wash and rinse rice in water.
In thick bottom vessel, add milk and rice. Keep it in low flame.
Wash carrot, scrape skin, cut into small pieces. In a mixie/blender add carrot, cashews 2nos and little milk. Grind to paste. Keep aside.
Have an eye on the milk, keep stirring continuously it will overflow.
Add the carrot paste. Mix well.
Let the rice cook and raw smell of carrot goes. The milk will reduce little bit.
Add sugar and stir continuously. Keep it in low flame.
Heat a pan, add ghee and nuts. Wait till its brown.
Garnish it.

Carrot Rice Payasam is ready to serve. Enjoy it warm or chill.

This recipe is going to Celebrate Sweets - Rice by Priya and Nivedita.

Wednesday, October 13, 2010

Pasi Paruppu Payasam/Moong Dal Kheer

During Navarathri different kinds of sundal and sweets are prepared and being shared with family and friends.
Today I have prepared Pasi Paruppu Payasam and Red Kidney Bean/ Rajma Sundal. Its also called Payatham Paruppu, Siruparuppu in Tamil, Pesara Pappu in Telugu, Moong Dal in Hindi and Hesaru Bele in Kannada.
Pasi paruppu is very cooling and good for mouth ulcers.

Pasi Paruppu - 1 cup
Paal/Milk - 2 cups
Vellam/Jaggery - 1 cup(powdered or broken)
Elakka/Cardamom powder - a pinch
Nei/Ghee - 1 tspn
Mundri Drakshe/Cashew n Raisins - 1 tspn
Fresh Grated coconut - 1 tspn(Optional)

Preparation Method
Pressure cook the Pasi paruppu with water for 3-4 whistles.
In a vessel put vellam/jaggery with 1/2 glass of water and allow it to dissolve. Keep stirring. If you find any mud particles then you filter it and boil again till the raw smell goes in low flame.
Then add milk and mix well. Allow it to boil for 5 mins.
Now add the steamed pasi paruppu and mix well.
Add Elakka powder.

In a separate pan, heat ghee and add nuts. Once its brown garnish it.

Pasi Paruppu Payasam is ready to serve. Serve hot or cold.

Tuesday, October 12, 2010

Paal Payasam/Rice Kheer | without Condensed Milk- Method 2 and Awards!!!

Paal Payasam/Kheer is very popular sweet/pudding in India. This method is easy and simple. This can be tried by Bachelors too. Checkout my other method of payasam here.

Daily I have been preparing sundal today made payasam.

The colour of payasam will be this when its done in pressure cooker.

Milk - 1 litre(you can also use Low fat, Skimmed or any milk)
Rice - 2 tablespoons
Sugar - 1 cup(Adjust accordingly)
Cardamom/Elachi powder - 1/2 tspn

Preparation Method
In a pressure cooker, take a vessel which is  a bit long in height. Add milk, rice, cover it and pressure cook for 10-15 whistles. You can also see a colour change to pink.
Once steam is gone add sugar and cardamom and heat for 10mins till sugar dissolves. If you want it very thick and creamy, heat for longer time.

This get the flavour of condensed milk

Note - Stand near and stir occasionally till its thick and reducing.

Paal Payasam is ready to serve. You can serve hot or cold.

I have used this papasam without rice to make ice cream, check for recipe here.

Jay and Nithu has given this award for participating in their Event. Do Checkout my Guest Post in Nithu's site.

Monday, August 17, 2009

Javarsi(Sabudana) Payasam

Javarsi(Sabudana) - 1 cup
Milk - 2 cups
Water - 1 cup
Sugar - 1 cup
Ghee - 1 tspn
Cashew & Raisins - few

Preparation Method
Soak Javarsi in water for half n hour.
In a thick bottom vessel put Javarsi and water. Cook till its half boiled.
Then add milk and boil well. Keep in low flame to avoid overflowing. Stir occasionally.
When Javarsi is fully cooked add sugar and boil for few mins till the milk is thick in consistency.
In a pan, heat ghee, add cashews and raisins. Fry till its brown and mix with the payasam.

Javarsi Payasam is ready to serve.
I am treating this payasam for my hubby for his Birthday(Star wise) today. He liked it and just thought of sending it to your Milk event.

This recipe is going to FIL Milk event by Sanghi.

Friday, March 13, 2009

Palapazham Payasam

Palapazham Payasam (Jackfruit payasam) in tamil. It is a dessert done with Jackfruit. Popular in Kerala State, India. An easy and tasty traditional dessert prepared on auspicious ocassions.

Jackfruit - 10 pieces
Jaggery - 2 cups(powdered)
Grated Coconut - 1 cup
Cardamom - 1/2 tspn(powdered)
Coconut piece - 2 tspns
Cashews and raisins - 2 tspns(optional) for garnishing

Preparation Method
Take jackfruit and remove seeds. Chop them into small pieces.
In a bowl, put chopped jackfruit and add little water to cook.
In a Kadai or thick bottom vessel put jaggery and little water. Once it dissolves filter it to remove mud particles .
Once jackfruit is cooked well add jaggery to it. Mix well and allow it to boil in medium-low flame.
In mixie grind grated coconut and add it to this mixture. Add cardomom powder and boil well.
Chop coconut into thin and small pieces and fry it in 2 tspns of ghee till brown and garnish it.

Once its boiled a very tasty palapazha payasam is ready to serve.


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