MANGO PAYASAM

A great melt in the mouth,Summer treat with mango flavor along with the creamy texture,makes this fruity dessert a pure comfort food

1-cup-ripe mango puree

a few mango pieces for garnish

1/2 lt--whole milk[if you want you can use low fat milk also

1/3 cup-Basmathi rice

4-tebsps-sugar

1teb-ghee

10-cashew nuts

10-raisins

1/2tesp-cardomom powder

1/2 cup-condenced milk

If you like you can add mango essence

a pinch of saffron

 

How to make:-

wash and soak rice in a little water for 15 min. then cook rice with 1/2lt. milk.Stirring continuously,let it cook till rice become very soft

Now add sugar and go on stirring till mixture thickens.Remove from heat and cool it

Fry cashew nuts and raisins in ghee and add to the rice mixture

Now add condenced milk and mango puree and cardomom powder mix well

Semya Payasam

Ingredients:

Milk 1 litre

Sugar 1/2 Kg

Vermicelli (Semya) 1/2 Kg

Ghee 4 tbsp

Cashewnut 10 nos(adjust as u wish)

Cardamom 5 nos(adjust as u wish)

Dry Grapes 10 nos(adjust as u wish)

Procedure:

1. Heat the Ghee in a pan and roast the cashews for about 1min. Remove and set aside.
2. In the same Ghee fry Vermicelli/Semya and roast until they start turning brown.
3. In a Milk Pan, heat the milk. When the milk starts to boil add the roasted vermicelli.
4. Cook for 4-5min or until the vermicelli is soft and well cooked. The mixture starts thickening.
5. Add the Cardamom powder and mix well.
6. Turn off the heat and add the powdered sugar. Mix well until the sugar dissolves.
7.Garnish with roasted nuts and raisin.