Shavige Payasa/Vermicilli Payasa

You Need To Have:
1 cup Vermicilli (MTR preferred)
3 cups Milk (can be replaced with half and half)
3/4 cup sugar
2 tsp raisins
2 tsp cashewnuts
2 tsp ghee
1 tsp cardamom powder
2 tsp MTR badam Feast

Method:
Put vermicilli ,  1tsp ghee in a thick bottomed vessel. Fry them on low flame till vermicilli turn golden brown.keep it aside.
 
Take milk in thick bottomed vessel and bring it to boil.  Add fried vermicilli toit and cook for 5 mins on low flame.Add sugar, badam feast and cook till sugar dissolves. Turn off flame.

Fry raisins and cashew nut in ghee and add it to payasa. finally add cardamom powder and mix well.

Serve hot or chilled as per your taste.

Pineapple Payasa/Parangi chekke Payasa

Before Coming  here we had been to in-laws place. My sis-in law visited to meet us. After starting from her home she called us and told she will be there in another 45 mins. My mom in law was not prepared with menu for the lunch. As entire family was meeting together she wanted to prepare sweet for lunch.we both were discussing about menu and she just saw pineapple on fridge. She said lets prepare pineapple payasa as its easy and can be done quickly.Until then I was aware of only pineapple kesribath and never about its payasa.

I was not happy with her decision(I thought pineapple payasa may be watery and it will not be good).But I was wrong. After having it , I just loved it. Aroma of pineapple with venilla beans was awesome. Hope you all may also like it.

You Need To Have:
1 cup chopped pineapple/parangi chekke
1-1.5 cup jaggery/bella(Based on sweetness of pineapple)
1 cup thick coconut milk/kayi halu
2-3 cardamom/ellaki
pinch of salt
2-3 tsp rice flour
8-10 cashew nuts
10-12 raisins
2-3 tsp ghee
1 vanilla stem

 

Method:

Take 2 tsp ghee in thick bottomed pan and add pineapple cubes into it. fry them on low flame until pineapple turns their color. (They will start caramelizing) and keep them aside.

Take another deep and thick bottomed vessel and put 2 cups of water and jaggery to it.bring it to boil. Once jaggery dissolves, strain it to remove dirty. mix pineapple cubes, jaggery ,pinch of salt and brink it to boil. add coconut milk and stir.
take rice flour and mix it with water and prepare paste. add this paste to payasa and simmer.(Adding rice flour will thicken the payasa).If your using vanilla stem , it can be put now and should be taken before serving.

Fry cashews and raisins in ghee and add it payasa. finally finish by adding powered cardamom. Serve hot or chilled as required.

Karjura(Date) Payasa

Dates are valuable as medicine for their tonic effect. It is easily digested; they are very useful for supplying energy and repairing waste. Milk in which clean and fresh dates have been boiled is a very nourishing and restorative drink to children and adults alike, especially during convalescence.

The nicotinic content in dates is an excellent remedy for intestinal disturbances. The date is a laxative food. It is highly beneficial in the treatment of constipation as the roughage provided by it stimulates sluggish bowels. They should be immersed in water at night and taken after making them into fine syrup the next morning to secure laxative effect.

Dates are also an excellent remedy for alcoholic intoxication. In such cases, drinking water in which fresh dates have been rubbed or soaked will bring quick relief.

We had been to my Sis-In-Law place few days back. She prepared Karjura(Date) Payasa for us.
Since then I just love karjura payasa. Simple to prepare yet very tasty. So here is the recipe for it.

You need to have

1 cup Dates, deseeded
1 cup Coconut Milk,
10-15 Nuts,
10-15 raisins
½ - ¾ cup Jaggery (Adjust acc to taste)
¼ tsp Cardamom Powder
1 tbs ghee



Chop dates into small bite size pieces and cook them for 8 minutes in water till they become soft. Drain the remaining water and keep it aside.

Cool these cooked dates before grinding them to rough, coarse paste without adding any water.
Take ½ cup of water in heavy bottomed pan and add this date mixture to it.To this add thin coconut milk, jaggery and keep stirring in medium heat.

Fry cashew nuts,raisins in ghee till golden brown.

When payasa starts boiling add cardamom powder , cashew nuts and raisins and cook further for 2-3 minutes.

(My sis-in-law dipped vanilla stem which was grown in her back yard at this point of time to give nice aroma to payasa.Even I used it. if your using it you need to take it out while serving)

Serve it hot or chilled and enjoy.