Saturday, August 26, 2006

Payasam

Ingredients :

1 cup Vermicelli
1 cup Sabudana
10 Cashew nut
10 Raisin
7 tsp Ghee
1 cup Sugar
1 litre Milk

Method :

1. Heat 1 tsp of ghee in a pan(in medium heat) & fry the vermicelli for 5 minutes & keep aside.Same to the sabudana.

2. Now, again heat 2 tsp of ghee & fry the ceshewnut & raisin till gloden brown & keep it aside.

3. Then boil the milk in a pressure pan & add the sabudana & close the pan for 15 minutes keep the flame in low heat & then add the vermicelli.

4. Boil the milk till the vermicelli becomes soft.Now add the ceshew nut & raisin & the leftover ghee.

5. Payasam is ready.Serve this hot & chill.Its a numer one dersert in south India.

1 comment:

gayatri said...

Add photo for this payasam.I think it will be more catchy.

 
Tamil Nadu, South Indian, Authentic South Indian, Authentic Chettinad, Salna / Mutton chalna, Spinach Pakoda , Egg Kuruma , Spinach Curry(Pasalikeerai Poriyal) , Kadai Chicken , Gravy Egg Noodles(Mee rabbos in Malaysian) , Sardinas Fish Gravy , Potato in Tomato Gravy , Tindora curry , Idly Sambar , Fish Sambal , Cabbage Kootu , Pepper Chicken , Okra Curry , Chick Peas Kuruma , Bottle Gourd Dal , Quick Egg Fried Rice , Idly and Fried Coconut Chutney , Brinjal and Potato Tarmarind Gravy , Desi Chori(Cow Peas) Tarmarind Gravy , Vegetable Noodles , Payasam , Potato Brinjal Curry, Vendakkai Puzhi Kulambu (Okra Tamarind Gravy) , Peerkangai Kootu (Ridge Gourd Kootu) , Vegetable Rice , Aatu Kari Kulambu (Mutton Curry) , Urulaikizhangu Pattani Poriyal (Aloo Mutter Curry) , Fish Fry , Fish Curry , Chicken Fry , Chicken Gravy , Tomato Chutney , Sambar , Mutton Kuruma