Just like Pradhaman, palpayasam is also a festive sweet. Its a blend of milk, sugar and ghee. Usually Vermicelli or Pal Ada is used as a main ingredient. Sometimes it is made with cooked rice also. Usually in Sadyas palpayasams are served along with Boli (a specialty of Thiruvananthapuram). For Onam I made Vermicelli Palpayasam.
INGREDIENTS
Vermicelli - 1 (200 gm ) pack, (very thin), Broken into small size pieces
Milk - 1 liter
Water - 1 Liter + as needed
Evaporated milk- 1 can
Sweetened condensed milk - 1 can
Cardamom - 5-6, crushed into powder
Ghee - 1/8 cup + 1 Tbsp
Cashew nuts - 1/8 Cup
Raisins - 1/8 Cup
METHOD
In a heavy bottom skillet heat 1 Tbsp of ghee and fry the nuts and raisins separately and keep aside. In the same pan add the remaining 1/8 cup ghee and fry the vermicelli till it gets a golden brown color. Do not burn. Add the milk and water into the pan and keep stirring continuously. When the mixture starts thickening add the evaporated milk and half the can of water. Add the crushed cardamom. When it starts boiling, and starts reducing in volume add the condensed milk. Turn the heat to medium-low. Keep on stirring. When bubbles start forming switch off the stove and keep stirring on top of the hot stove for a couple more minutes. Do not heat the payasam too much after adding the condensed milk or curdling may occur. Remove from the heat source and add the fried nuts and raisins. Keep the payasam closed for about 5 minutes before serving. Stir and mix well all the contents when served..
INGREDIENTS
Vermicelli - 1 (200 gm ) pack, (very thin), Broken into small size pieces
Milk - 1 liter
Water - 1 Liter + as needed
Evaporated milk- 1 can
Sweetened condensed milk - 1 can
Cardamom - 5-6, crushed into powder
Ghee - 1/8 cup + 1 Tbsp
Cashew nuts - 1/8 Cup
Raisins - 1/8 Cup
METHOD
In a heavy bottom skillet heat 1 Tbsp of ghee and fry the nuts and raisins separately and keep aside. In the same pan add the remaining 1/8 cup ghee and fry the vermicelli till it gets a golden brown color. Do not burn. Add the milk and water into the pan and keep stirring continuously. When the mixture starts thickening add the evaporated milk and half the can of water. Add the crushed cardamom. When it starts boiling, and starts reducing in volume add the condensed milk. Turn the heat to medium-low. Keep on stirring. When bubbles start forming switch off the stove and keep stirring on top of the hot stove for a couple more minutes. Do not heat the payasam too much after adding the condensed milk or curdling may occur. Remove from the heat source and add the fried nuts and raisins. Keep the payasam closed for about 5 minutes before serving. Stir and mix well all the contents when served..
No comments :
Post a Comment