Paal Paniyaram Recipe

:: Ingredients for Paal Paniyaram
raw rice- 1 cup
urud dal- 1 cup
coconut- 1
sugar- 3 cup
cardomom-2
oil to fry

:: How to make Paal Paniyaram
soak rice and urud dal for three hours. grind both of them
to paste by adding little
salt.extract coconut milk and add sugar and elachi.boil
the oil and take one spoon
of the paste aand fry it, it will come as a round balls
and add this balls in to the
coconut extracts.and the paal paniyaram is ready

Semiya Javvarisi Paal Paayasam

Semiya is an Indian style noodles mostly made of wheat. Javvarisi / sabudana are pearl like balls made of tapioca flour like sago. Whereas Paal means Milk and Paayasam means a Kheer (Hindi) or a rich pudding .
Payasam could be the typical dessert served with any Indian style full meals. We can make the paal payasam with milk and nuts alone with or without semiya . But the addition of Javvarisi gives a pearl like texture all over the dessert and it gives a sumptuous feeling too.
Javvarisi takes more time to cook than the semiya. So we should cook the Javvarisi first and then add the semiya.
Here goes the reccipe for the Semiya Javvarisi Paal payasam.

Semiya Javvarisi paal payasam / vermicelli kheer / milk payesh

Ingredients
Vermicelli / semiya - 150 gms
Javvarisi / sago /sabudana - 3/4 cup
2 % Milk - 2 cup
condensed milk - 4 tbsp
Sugar - 1 cup
Cashew nuts - 10
Raisins / dry grapes / kismis - 15
almond - 10
Saffron - a pinch
Cardamom - 4
ghee - 1 + 1 Tbsp
Water - 3 cup

Method:
Heat 1 tbsp ghee and fry the vermicelli till light brown.
(If we are using double roasted semiya, then proceed without roasting).
Boil 2 cups of water and add the Javvarisi (sago / sabudana) ,reduce flame, stir occasionally and cook covered till it becomes transparent.
Then add the semiya and cook it to tender.
Now add the sugar and continue to stir.
Put the saffron in the milk and dissolve it, add this milk to the semiya.
Powder the cardamom and add it to the mixture. (Store the skin of cardamom for tea).
Add the condensed milk and mix well.
Fry the cashew nuts and raisins in ghee and add them to the boiling semiya.
Put off fire immediately.
The consistency should be between thin and thick (easy to sip and drink).
Semiya Javvarisi paal payasam is ready!

Serving suggestion:
Pour the paal payasam into serving bowls and serve with spoon.
Chop the almonds into thin slices and sprinkle them over the hot payasam.
Serve as hot / cold dessert.
Makes nearly 6 cups (1 cup = 200 ml)of payasam.
Cooking time : 30 minutes.

Vermicilli Milk Dessert/Seviyan Kheer/Payasam

Vermicilli Milk Dessert is also known as Seviyan Kheer in India. In South India it is famously known as 'payasam'and is an integral part of a wedding or festival spread which is traditionally served on a banana leaf. It can be used as one of Baby's First Foods, since it is soft and cooked in milk. The condensed milk provides the required sweetness, no addional sugar is required.

Some like it hot, some like it cold, some would swear it tastes fantastic when its a day old! If you've already prepared kheer, do share how you like it.

Ingredients-

1/2 cup roasted vermicilli

1/2 cup condensed milk

1/2 cup coconut milk

1 cup whole milk

2 cardamoms

Raisins

Almonds

Preparation-

If your vermicilli isnt roasted make sure its roasted in ghee.

Peel cardamom and crush in pestle. Keep aside.

Pour the milk, condensed milk and coconut milk in a dish and heat on medium flame, stirring.

Bring this mixture to a boil.

When its boiling reduce the flame, add the roasted vermicilli and crushed cardamom. Mix and let it cook.

Once the vermicilli is cooked it will begin to float up in the milk. Add the raisins and take off the heat.

Garnish with almonds and serve hot, cold or even a day old.
Enjoy anyways