Besan(Bengal Gram) Kheer/Payasam/Pudding

Know what you Eat - Bengal gram is very high in protein and very low in glycemic index. This bean looks just like yellow split peas, but is quite different because it doesn't readily boil down to mush. It's more closely related to garbanzo beans, or chickpeas. The differences are that chana dal is younger, smaller, split, sweeter, and has a much lower glycemic index.

Cooking Time - 15 mins
Serves - 4

Ingredients
Besan flour(Kadalai Mavu/Bengal gram flour) - 1/2 cup
Milk - 3 cups
Water - 1 cup
Raw sugar/Jaggery(i used jaggery) - 1/2 cup or to taste
Ghee - 1 tsp
Elaichi powder - 1/2 tsp
Saffron - few strands

Garnishing
Ghee - 1 tsp
Raisins and nuts - 3 tsp

This is one of my mom's recipe and whenever we have unexpected guests, she used to make this in a jiffy and serve them. It takes very less time to prepare and of course if you increase the sugar will taste awesome. I believe sweetness is a acquired taste and in the process of taming mine as well as my family members to taste buds to get acquired to less sweet desserts, so feel free to increase the sugar to your taste.

Method

1) Heat a pan and add 1 tsp of ghee and once the ghee melts add the besan flour and roast it in small flame till it slightly browns and the raw smell is gone.
2) Now add 1 cup of water little by little, make a paste using a egg beater without any lumps.
(Even though we don't eat eggs, i use a egg beater for some of the dishes like Kesari, this kheer, Mysore pak where you will have to keep stirring without any lumps).
3) Now add 1 more cup of milk and saffron strands and simmer for 7-8 mins, stirring in between frequently using a egg beater till it is completely done .
4) Add jaggery or sugar, elaichi powder and once it melts switch off.
5) Add the remaining milk and garnish with ghee roasted cashews and raisins and serve hot or cold.

l This is our entry for Mithai Mela hosted by Srivalli.
l This is our entry for WYF Event hosted by EC.
l This dish goes to 15 mins Event hosted by Mahimaa.

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Vegan Coconut Payasam(Pudding)

Know what you Eat : Coconut is a tropical fruit that is rich in protein. Coconut contains a PH that is good for the skin, supporting the natural chemical balance of the skin. It softens the skin and helps to relieve dryness and flaking. Coconut can prevent wrinkles, sagging skin and age spots.



Preparation Time : 15 mins
Cooking Time : 20 mins
Serves : 4

Ingredients

Grated Coconut - 2 cups
White rice - 1/3 cup
Jaggery - 1 cup
Elaichi powder - 1/2 tsp
Saffron - few strands
Water - 3 cups

Garnishing

Toasted cashew and almonds

Method

1) Soak rice in enough water and leave it for an hour.
2) Rinse and drain the water from rice and grind it with the grated coconut into a paste adding little bit water as required.
3) Now add 2 cups of water, elaichi powder and saffron to the coconut and rice paste and boil it for a few minutes till the rice is thoroughly cooked.
4) Once cooked add jaggery and 1 more cup of water and leave it till the jaggery is completely dissolved.
5) Garnish it with toasted nuts. For vegan version you can use the toaster to toast them or use 1 tsp of ghee and saute the nuts till they turn golden.

This dish is our contribution to Srivalli's Mithai Mela hosted by Cooking 4 all Seasons.

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Cracked Wheat and Fruit Kheer(Pudding)

Know What You Eat: Cracked wheat carries a great deal of nutrition and fiber since it includes the fiber and nutrient rich outer bran and germ of the wheat.
There are two types of cracked wheat available in Indian stores, one is just the broken wheat in which the grains will be little big and other one the grains will be small and it is a combination of the wheat germ and bran. The second one cooks faster than the first variety, if you are using the broken wheat double up the cooking time.Preparation Time : 10 mins
Cooking Time : 20 mins
Serves: 4

Ingredients
Cracked wheat - 1/2 cup
Milk - 3 cups
Water - 1 cup
Saffron - few strands
Jaggery or raw sugar - 1/2 cup or to your taste
Chopped banana and mango - 1 cup

Garnishing
Ghee - 2 tsp
Chopped nuts and raisins - 1 table spoon
Elaichi powder - 1/2 tsp

Method
1) Dry roast cracked wheat till you get a slight aroma.
2) Now add 1 cup of water and let the cracked wheat cook for 5 minutes.
3) Now add 2 cups of milk and few strands of saffron to the cracked wheat and leave it to cook completely, stirring in between
4) Once the cracked wheat is completely cooked add the powdered jaggery and leave it for 1-2 two minutes till the jaggery dissolves completely.
5) Let this pudding cool for few minutes, this will become little thick so add the remaining 1 cup of milk and the chopped fruit pieces(mango and banana).
6) Heat the ghee and roast the cashew and raisins and elaichi powder and garnish the pudding with the roasted nuts and raisins.
7) You can serve the pudding immediately or refrigerate without adding the ghee roasted nuts and raisins as this will taste much better absorbing the sweetness and flavor from the fruits and just before serving garnish with ghee roasted nuts and serve.

This dish is our contribution to Srivalli's Mithai Mela hosted by Cooking 4 all Seasons.

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Figs & Almond Vermicelli Kheer (Pudding)

Figs & Almond Kheer (Pudding)

We have already tried vermicelli kheer made in a "traditional" way, now try figs vermicelli, "something different"& yummy.

Know What You Eat:

Prep time: 5 mins
Cook Time: 20 - 25mins

Ingredients:

1/2 cup - Seviya or Vermicelli (variety wheat or rice)
1 tbsp - Ghee
2-3 cups - Low fat Milk
1- 8oz Evaporated Milk
1/2 cup - Sugar (or according to your taste)
2 pods - Cardamom, powdered
4-6 nos. Figs (anjeer)
5 - 10 nos - Cashew nuts

Optional Ingredients:

4 - Pista, blanched and chopped
4 - Almonds, dry roasted
3 Tbsp - Condensed milk

Method:

1. Pour the milk into a saucepan for boiling. In the meantime, heat another saucepan with 1 Tbsp of ghee and roast the vermicelli till it turns light brown in color.
2. Roast the cashew nuts, almonds till golden brown and add to the payasam .
3. Now add diced figs (anjeer).
4. When the milk boils, add evaporated milk ,simmer it add the seviya and let it cook on low flame for 2-3 minutes and add the sugar and stir well.
5. Let it boil and then simmer till it start getting thick. Now add the condensed milk and turn off the gas when you feel the right consistency has reached.
6. Add the cardamom powder and stir.
   Now add the blanched pista.
7. Sprinkle the saffron strands and mix well.
   Serve hot or even chilled.

Note: It may thicken when it cools down, so add boiled hot milk to loosen it up. Also make sure you adjust the sugar as you will be adding condensed milk which is already sweet.

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Payathamparrupu Payasam - Moong Dhal Kheer

Nutritional Info - Split moong dal is a skinned and halved version of the whole moong bean.They are a good source of protein and iron.










Cooking Time - 20 min
Preparation Time - 5 to 10 min
Serves - 4

Ingredients

Moong Dhal - 1 cup
Channa Dhal - 1 tbsp
Jaggery - 1 Cup
Saffron - few strands
Elaichi Powder - 1/4 tsp
Water - 3 cups
Cold Milk - 1/2 cup

Garnishing
Ghee - 1 tbsp
Nuts(Cashew or Badam)

Method to make Kheer

1) Dry roast Moong Dhal and Channa Dhal till it is slightly roasted and you get a good aroma.
2) Once the dhal is roasted add water, saffron and let it boil till the dhal is completely cooked.
3) You can add as and when required and keep stirring so that the dhal doesn't stick to the bottom.
4) Now add the jaggery and stir it is completely dissolved.
5) Switch off and add milk and elaichi powder
6) Heat the ghee and add the nuts and once toasted garnish the kheer.

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Badam-Carrot-Moong-Pumpkin Kheer

Nutritional Info - Pumpkin is rich in potassium a nutrient that helps maintain blood pressure and kidney function.

Cooking Time - 20 min

Preparation Time - 2o min

Serves - 4

Ingredients

Carrot - 3 (big ones)
Pumpkin chopped – half the quantity of the chopped carrot pieces
Badam/Almonds – handful
Moong – handful
Saffron – pinch
Elaichi powder – pinch
Jaggery – ½ cup
Milk(Boiled and cooled) – ½ cup
Ghee – ½ tsp
Broken cashew – 1 tsp
Water

Method of Preparation

1) Place moong, almonds in a vessel and pour little bit of water just to cover these two. On top of moong and almonds place the carrot and pumpkin pieces, pinch of saffron and pressure cook for 3 whistles.
2) Switch off and once it is cooled transfer it to a blender and blend them into a puree adding little bit of water.
3) Pour the puree in a vessel along with water to the desired consistency, jaggery powder and elaichi powder and simmer them till the jaggery is thoroughly combined.
4) Switch off and pour the boiled and cooled milk.
5) Chill and before serving garnish with ghee roasted cashew and serve.

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