Chakka Payasam

  

Ingredients

jack fruit ripe pieces  12-14

jaggery  1/2 cup

water  1/4 cup

thick coconut milk 3/4 cup

ghee 3 tsp 

cashew nuts chopped 3 tsp

coconut pieces 1 tbsp

cardamom pdr 1/4 tsp 

 

Preparations Pressure cook jackfruit with immersing level water (keep it less say 2 tablespoon) up to 2 whistles in medium flame or until soft. Cool it down, drain water then grind to a fine paste, set aside. Heat ghee in a pan and add coconut bits and cashews, fry till golden brown, set aside. Mix jaggery with ¼ cup water and break the lumps formed, strain(to remove impurities)and heat it up for 5mins until it bubbles(syrup consistency need not be checked). Add the jackfruit paste and mix until is evenly coated with jaggery. Let it become little thick, add remaining ghee then add coconut milk and give a quick stir. Don't let it boil for long after coconut milk is added as it will start to separate. So when it is about to boil switch if off and then add fried cashews, coconut bits, cardamom powder and give a stir.

Garnish with some fried nuts and coconut, serve chakka pradhaman warm/ cold. It is another Onam specialty.

 

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Paruppu Payasam

   

 Ingredients 

200 gm moong dal

400 gm jaggery crushed or to taste

1 1/2 cups thick coconut milk

4 cups medium thick coconut milk

4 cups light coconut milk

3 tbsp ghee

2 tbsp cashew nuts chopped

2- 3 tbsp coconut pieces

 

Preparations

Dry roast the  dal for 5-6 minutes. Wash it well and cook with boiled water.

Melt the jaggery by adding 1 cup water. Add the melted jaggery to well-cooked paruppu and stir well.

Add 2 tablespoon ghee to this and mix well.

Add light coconut milk and when it starts boiling add medium thick coconut milk.

When this mix evaporates and reduces by half, add the thick coconut milk.

Stir well  and remove from gas.

Fry the cashew nuts and coconut pieces in rest of the ghee and add them to the payasam. 

Enjoy the payasam hot / warm. 

 

 Normally the paruppu payasam is made as an offering to God on festive days.

 

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Pazha Prathaman- Onam special

Ingredients

1. Five well ripened Nendran Banana fruits

2. Jaggery 175 gm

3. water 1 ½ liter

4. Ghee 2 tbsp +2 tsp

5. Coconut 2 ½

6. Two spoons of small cut pieces of coconut

7. Cashew nut pieces -2 table spoons

8. Cardamom 15 gm

Method of Preparation

1.Peel the Bananas , remove the centre spindle , add little water and boil

2.When it becomes like a pulp , switch off the stove.

3.When the fruit becomes cool, grind it in the mixie adding little water

4.Mix Jaggery in 1 ½ litre water , boil till it reduces to half ,Strain the jaggery mixture

5.Add the Banana fruit mixture till it becomes almost dry. Add ghee and mix it and remove from the stove

6.Grate the coconut , grind it with ¼ liter water, extract the first milk and keep aside

7.Add 1 ½ liter water , grind further , extract the second milk and keep aside

8.Add two liters of water , grind further and extract the third milk

9.Boil the banana fruit mixture with third milk . When it is attains fluid consistency add Second milk and Boil till it becomes thick (payasam)

10. In the heavy vessel heat the ghee. Fry the cut coconut pieces , add cashew nuts , fry further and add it to the payasam

11.Add first milk and powdered cardamom

12. never add cow’s milk or Buffalo’s milk to this Payasam, because it will split.

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 https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

 https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs.