Method

 

1. Grate the Panner and keep it ready. Fry the nuts and raisins adding 1 tsp ghee in a small pan and keep it aside.

 

2. In a wide vessel, add the milk and start boiling it. Let it reduce to atleast 3/4 in quantity. You can add condensed milk at this stage. Add the saffron strands. 

 

3. Crush some cardamom seeds and add to the milk. When the milk is boiling, add the panner and allow to boil for 5 min. Add a pinch of salt. 

 

4. Add the fried nuts and raisins. Switch off the stove.

 

5. Garnish with remaining nuts and Serve it hot or cold.

 

Yummy, easy and tasty paneer payasam is ready to be served.

 

Notes:

1. Adding condensed milk is optional, but it makes the payasam richer in taste.

2. When adding sweetened condensed milk, reduce the sugar, accordingly.

3. Adding pinch of salt to payasam always makes the kheer, more tastier. 

4. Saffron strands can be soaked in separate milk and you can add that milk also. 

 

 

Recipe to make the Paneer payasam | paneer kheer

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Paneer Payasam | How to make Paneer Kheer

Paneer Payasam aka Paneer Kheer is a delicious kheer recipe which tastes similar to Basandhi. This is a quickest recipe which can be made within 10 min, if all the ingredients are in hand. Now let’s see how to prepare this Paneer Kheer.

Course Dessert

Cuisine Indian

Keyword paneer kheer, paneer payasam, paneer payesh

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 400kcal

Author Akila

Ingredients

• Grated Paneer – 1.5 cup
• Milk – 2.5 cups
• Condensed milk – 1 cup optional
• Sugar – as needed
• Raisins – 2 tsp
• Cashews – few
• Pista – few
• Ghee – 2 tsp
• Salt – a pinch
• Saffron strands – a pinch
• Cardamom – 2 crushed

Instructions

• Grate the Panner and keep it ready. Fry the nuts and raisins adding 1 tsp ghee in a small pan and keep it aside.
• In a wide vessel, add the milk and start boiling it. Let it reduce to atleast 3/4 in quantity. You can add condensed milk at this stage. Add the saffron strands.
• Crush some cardamom seeds and add to the milk. When the milk is boiling, add the panner and allow to boil for 5 min. Add a pinch of salt.
• Add the fried nuts and raisins. Switch off the stove.
• Garnish with remaining nuts and Serve it hot or cold.

Notes

• Adding condensed milk is optional, but it makes the payasam richer in taste.
• When adding sweetened condensed milk, reduce the sugar, accordingly. 
• Adding pinch of salt to payasam always makes the kheer, more tastier.
• Saffron strands can be soaked in separate milk and you can add that milk also.

*Post first published on June 5, 2015. Updated with recipe.

The post Paneer Payasam | Paneer Kheer | Payasam Recipes appeared first on Learning-to-cook.

Carrot Kheer / Carrot payasam is a simple, healthy and delicious dessert which can be made very easily. Though I wanted to try this kheer before somehow I kept postponing it. Also there are many versions in preparing this carrot kheer and this one is mine and I feel it is simple and suits my taste. Do try it and let me know. You can see different kheer / payasam recipes in my blog. Some are below.

Some Payasam Recipes in this blog
Mango Payasam
Jackfruit payasam
Pasta payasam
Quinoa Payasam
Semiya Kheer

How to make carrot kheer

Preparation time: 15 min | Cook Time: 15 min | Serves: 3

Recipe Category: Dessert | Recipe Cuisine: South Indian

Ingredients
Carrot – 1
Milk – 1.5 cups + 3 tbsp
Almonds – 7 to 8 (optional)
Cashews –  5 to 6 for frying in ghee +  10 (optional)
Raisins – 8 to 10 for frying in ghee
Sugar – 4 tbsp ( or as per taste )
Ghee – 2 tsp
Saffron – few strands
Cardamom pods – 3 (crushed)
Hot water for soaking almonds and cashews

Method 

1. Grate the carrots. Soak the almonds and cashews in hot water for 30 to 45 min.
2. In a pan/kadai, add 1/2 tsp ghee.

3. When it is hot add the cashews, fry till golden brown and keep it separately. In the same pan, add the raisins, fry it and keep it separately.

4. In the same pan, add 1 tsp ghee and add the grated carrots and fry it till the shhh sound stops (around after 4 to 5 min.)

5. Add 2 to 3 tsp milk and saute them slightly for another 3 min.

6. Transfer the content to the mixer, along with the soaked almonds, cashews and sugar. Grind to a smooth paste. (Add 2 to 3 tsp milk if needed)

7. In the same pan, add milk and add the saffron. Allow to boil.

8. Add the ground paste and mix nicely. Care to be taken, that it might get stick to the bottom and the sides of the pan. Keep on stirring gently.

9. Add the crushed cardamom and the fried cashews and raisins. Give a stir. Check whether the kheer came to a little thick consistency as shown below.

10. Switch off the stove and serve the hot and delicious carrot kheer.

Delicious, Tasty and Healthy Carrot Kheer is ready

Note:
1. Addition of cashews while grinding is purely optional. It enhances the kheer taste. If you are health or diet conscious, you can avoid it.

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The post Carrot Kheer | How to make Carrot Payasam | Gajar ka kheer | Kheer Recipes | Payasam Recipes appeared first on Learning-to-cook.

Semiya payasam or Vermicelli payasam or Vermicelli kheer is an easy, simple and delicious kheer. This is one of our family favorite payasam and also the first payasam, which i learnt to make it in early days. It can be made in a jiffy when any guests arrives at home and can never go wrong most of the times. I have posted some easy and yummy payasam recipes and you can have a look on it.

Some of the delicious payasam/kheer recipes are

Mango kheer / Mango payasam
Pasta Payasam
Javvarisi Semiya payasam
Quinao Payasam
Jackfruit Kheer

How to make Semiya Payasam / Vermicelli Payasam / Vermicelli Kheer

Preparation time: 10 min | Cook Time: 15 min | Serves: 4

Recipe Category: Dessert | Recipe Cuisine: South Indian

Ingredients

1. Milk – 3 cups + 1 cup

2. Semiya (vermicelli) – 1 cup

3. Sugar – According to taste

4. Cardamom pods – 5 to 6 (crushed)

5. Cashews – 8 to 10 

6. Raisins – 8 to 10

7. Water – 1 cup

8. Salt – a pinch

9. Ghee – 2 to 3 tsp

Method

1. In a small pan, fry the vermicelli in 1 tsp ghee, till it becomes, light brown and keep it aside.

2. In the same pan, 1 tsp ghee and again fry the cashews and raisins and keep aside.

3. In a vessel, add 1 cup milk + 1 cup water and allow to boil and add a pinch of salt to it. 

4. Now add the fried vermicelli and when it is 3/4th cooked, add the sugar, cardamom pods.

5. Add the remaining milk and allow to boil.

6. Add the cashews, raisins and the saffron and mix well and serve hot.

7. Delicious Payasam is ready

Notes:

1. Adding a pinch of salt, enhances the taste of the payasam.

2. Instead of adding, 1 cup milk + 1 cup water, you can cook the vermicelli in the water itself (until 3/4th cooked) and then add the milk. My mother uses this way and i am following it. 

3. Semiya Payasam will thicken when it cools down. So you can add little milk and add to it accordingly.

4. You can reduce the sugar and milk and can add condensed milk, for a rich taste.

Easy and Delicious Semiya payasam / Vermicelli Kheer is ready. 

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The post Semiya Payasam | Vermicelli Payasam | Vermicelli Kheer | Seviyan kheer | Easy payasam Recipes | Simple Kheer Recipes appeared first on Learning-to-cook.

Ingredients

• Quinoa seeds – 1 cup
• Water – 2 cups
• Salt – a pinch (optional)
• Milk – 3/4 litre
• Sugar – 1.5 cups (adjust accordingly to the sweetness)
• Nuts – few cashews, almonds, pista
• Raisins – few
• Few strands of saffron
• Ghee for frying the nuts – 1 tsp

Method

• Wash and cook quinoa with 2 cups of water and salt in the pressure cooker for 3 whistles.

• In a small pan, add ghee and fry the nuts and raisins and keep aside.
• In a wide pan, add the milk and saffron and allow the milk to boil.

• Now add in the cooked quinoa and sugar and let it cook for 5 minutes.

• Add the fried nuts and raisins, give a stir.
• Healthy and delicious quinoa payasam is ready to be served. 

Note: 
Quinoa can be cooked without the pressure cooker also, but takes more than 10 min.
Salt is optional. We used to add a pinch of salt as we feel it enhances the taste.

This goes to my event Dish name starts with Q

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This Jack fruit payasam or Jack fruit kheer is a new dish for me, which I got from here. It was really quick, easy and tastes wonderful. I just loved the taste.  I just used the same recipe, with little change of adding fried cashews, jack fruit and raisins, as I loved the crunchiness of the jack fruit and the cashews. Here we go for the recipe – Jack fruit payasam.

Ingredients

• Jackfruits (ripe) – 6
• Milk – 2 cups
• Coconut Milk – 1/4 cup
• Grated Coconut – 2 tsp
• Sugar – 1/4 cup (Increased or decreased as needed)
• Cardamom – 2 to 3 (crushed)
• Cashews – 10 to 15
• Saffron – a pinch

Method

• Soak cashews for 10 min in warm milk.
• Cut the jackfruit and cook in little water.
• Take one jackfruit and cut into small pieces which is used later.
• Now grind the remaining jackfruit in little milk and make into a smooth paste and keep aside.
• Now in the same mixie, add the soaked cashews and grated coconut and little milk and grind to smooth paste.
• Now in a heavy pan, add cashew coconut paste, jackfruit paste, sugar, coconut milk and remaining milk and allow to boil.
• Meanwhile, fry the 1 tsp cashews and raisins in ghee and transfer to the boiling payasam.
• Add the cut jackfruit and give a stir. (this step is optional)
• Add the crushed cardamom and saffron, garnish and serve hot or cold.

This goes to the following events

Dish Name Starts with J
Flavors of South India by simply.food

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