A twist to the traditional payasam. Try apples, carrot, mixed fruit payasams

Make payasams with apples, bananas, dry fruits, carrots and the like

Apple Payasam

Ingredients:

Ripe, sweet apples, peeled - 4 cups, small cubes

Butter - 2 tbsp

Milk - 2 litres

Sweetened condensed milk - 400 ml (1 tin)

Almond slivers - 4 tbsp

Method:

In a deep pan, sauté the apple cubes in butter for a minute. Do so over a low flame. Pour in the milk. When it simmers for a couple of minutes, add the sweetened condensed milk. When it bubbles forth, pour into serving bowls. Garnish with almond slivers. Serve hot!

Banana Payasam

Ingredients:

Kadali pazham - 4 cups, sliced into medium rounds

Ghee - 4 tbsp

Boiled water - 1 cup

Jaggery syrup - 4 cups (recipe given below)

First and second extracts of 2 small coconuts.

(First extract of coconut milk - 3 cups

Second extract of coconut milk - 2-3 cups)

Thenga kothu / coconut slivers - 1/2 cup, roasted to golden colour in two tbsp ghee.

Method:

In a pan, add the ghee. When the ghee warms, add the kadali pazham. Sauté for 2 minutes over low heat. Add a cupful of jaggery syrup. When it starts to boil, add the second extract of coconut milk. Stir well. Now, add the rest of the jaggery syrup. (Check to adjust the sweetness to your taste.) When the mixture bubbles, add the first extract of coconut milk (Thalapaal). Stir over low heat. Remove from flame. Pour into a serving dish. Add roasted coconut slivers fried lightly in ghee.

Carrot Payasam

Ingredients:

Carrot - 4 cups, grated

Milk - 2 litres

Sweetened condensed milk - 400 ml, 1 tin

Sugar – half cup

Roasted cashew nuts - 8 tbsp, roasted in 2 tbsp ghee

Saffron strands - 3 pinches

Method:

Boil the grated carrot in a mixture of 2 cups water and 1 cup milk. When the carrot is cooked, add the remaining milk over minimal flame. When the milk bubbles, add the sweetened condensed milk. Stir well. Let it simmer for a minute. Pour into serving bowls. Garnish with roasted cashew nuts and saffron. Serve warm.

Pineapple Payasam

Ingredients:

Sweet pineapple - 5 cups, small cubes

Slightly thick jaggery syrup – Four and a half cups

Boiled water - 1 cup

Thick coconut milk - 4 cups, extracted from two small-sized coconuts

Cardamom powder - 1 tsp

Method:

In a deep pan, boil the pineapple in water. When the fruit wilts, add a cupful of jaggery syrup. When the pineapple pieces are firm and cooked, add the remaining jaggery syrup. When well combined, over low flame, stir in the coconut milk. Add the cardamom flavouring. Remove from flame. Pour into a serving dish. Serve hot.

Oats Payasam

Ingredients:

Oats - 2 cups

Sugar – quarter cup

Boiled water - 3 cups

Sago - 1 cup

Milk - 2 litres

Sweetened condensed milk - 400 ml or a single tin

Pistachios, badam - 4 tbsp, chopped

Method:

Soak the sago for a couple of hours and boil till cooked. Boil the oats and sugar in the water until the oats turn soft. Stir in the milk and sago. Bring to a boil. Lower the heat. Swirl in the condensed milk. Simmer until just heated. Stir well. Pour into small serving bowls and decorate with pistachios and badam. Serve warm.

Mango Payasam

Ingredients:

Sweet mango cubes - 5 cups

Thick jaggery syrup - 4 cups

Thick coconut milk - 3 cups

Cashew nuts - 2 tbsp, broken, roasted in 1 tbsp ghee

Method:

In a deep pan, boil the mango cubes in one cup of jaggery syrup and one cup water. Stir well. When the mango cubes are cooked, add the remaining jaggery syrup. Stir in the coconut milk. When heated through, remove from flame. Pour into serving bowl or into individual glasses. Garnish with roasted cashew nuts. Serve hot.

To make jaggery syrup

Jaggery - 2-3 kgs

Water - Two and a half cups

Method:

Place the jaggery balls in a vessel. Add water and boil till the jaggery melts completely. Minimise the heat. Simmer for five minutes. Remove from flame. Let the liquid jaggery cool completely. Filter using a metal strainer. Discard the mud and sediment. Pour into bottles. Store in the lower rack of the fridge. Your jaggery syrup is ready for use.

Serves - 8

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