"Vermicelli & Sago Payasam: A Silky, Sweet Delight"

    Indulge in the timeless comfort of South Indian households with this classic Vermicelli and Sago Payasam. Colloquially called as Semiya Javvarisi Payasam is a cherished dessert that weaves together the delicate strands of vermicelli alias Semiya and the chewy pearls of sago, also known as Javvarisi. This authentic Indian Payasam is a milk-based concoction, sweetened with just the right amount of sugar, is not just a dessert; it's a tradition passed down through generations, bringing families together with each velvety spoonful. Picture this: as the aroma of roasted vermicelli fills the air, memories of childhood gatherings and festive feasts come flooding back. It's more than just a dish; it's a story woven into the fabric of our culinary heritage, waiting to be savoured with each delightful bite. Let our Vermicelli and Sago Payasam take you on a journey through the rich tapestry of South Indian flavours and traditions

    Vermicelli and Sago Payasam, a delightful fusion of textures and flavours, is a beloved dessert in Indian cuisine. Combining the delicate strands of vermicelli with the chewy tapioca pearls (sago), this creamy pudding is a treat for the senses. Whether served hot or cold, this Sweet Vermicelli Pudding is certain to evoke feelings of comfort and satisfaction.

"Vermicelli & Sago Payasam: A Silky, Sweet Delight"

 

 

     Sailing through my childhood memories, where the comforting aroma of my mom's signature Semiya & Javvarisi Payasam fill the air, rivalling even the beloved Gothambu Payasam. As a devoted fan of milk and sugar-based delights, my birthday celebrations were never complete without a generous serving of this creamy concoction or its simpler cousin, the Semiya/Vermicelli Payasam, or the very own Javvarisi/Sago Payasam.

    But let me tell you about Sheer Khurma, a distant relative from Persian cuisine that holds a special place in our hearts. While it may resemble Seviyan Kheer or our very own Semiya Payasam at first glance, it's the rich, velvety texture and the abundance of dry fruits and nuts that set it apart. Each spoonful is a symphony of flavours, delicately laced with the enchanting essence of rose water and kewra.

    So here's to the timeless traditions and cherished memories that make every bite of Vermicelli and Sago Payasam a journey back to the warmth of home and the love of family. Join me in savouring the richness of South Indian flavours and the sweetness of shared moments, one spoonful at a time.

For a delectable collection of Decadent Payasam/Pradhaman/Kheer Recipes, Click here ... 


Cuisine - Indian
Recipe Type - Payasam/Pradhaman/Kheer, Dessert
Difficulty - Easy
Serves - 3–4
Author - SM  

Preparation Time - 10-15 Minutes
Cooking Time - 20–30 Minutes

 

"Savour the Sweet Symphony: Exploring the Richness of Sago and Vermicelli Payasam"

"Vermicelli & Sago Payasam: A Silky, Sweet Delight"

Ingredients:

For Cooking Tapioca Pearls/Sago/Javvarisi:

 

"Vermicelli & Sago Payasam: A Silky, Sweet Delight"

Method:

For Cooking Tapioca Pearls/Sago/Javvarisi:

• In a pressure cooker or heavy-bottomed pan, heat some ghee & roast the tapioca pearls/sago/javvarisi in ghee on very low flame until they start to pop, stirring consistently.
• Add 1 cup of water and a pinch of salt to the roasted tapioca pearls/sago/javvarisi.  Pressure-cook for 2 whistles on high flame, then reduce the flame and cook for another 3–4 whistles. Allow pressure to release naturally.
• Once tapioca pearls/sago/javvarisi are cooked, drain any excess water and set aside.

 

For Semiya & Javvarisi Payasam:

• Heat 1 tablespoon of ghee in a pan and roast the cashew nuts on a low flame until they turn light golden brown. Remove and set aside.
• Fry the raisins in the remaining ghee until they plump up. Remove and set aside.
• Meanwhile, in another pan heat some ghee and roast the vermicelli on a low flame until it becomes golden brown, stirring continuously. 
• Pour in the milk and allow it to boil, stirring frequently. Once the vermicelli turns soft and cooked, add in the cooked Sago and mix well until well combined.
• Boil this on a low flame for a few minutes. Add condensed milk and mix well.
• Grind cardamom pods with sugar into a fine powder and add it to the payasam mixture.
• Let it boil on a very low flame for about 5–10 minutes, stirring frequently.
• Switch off the flame once it reaches the desired consistency.
• Garnish with roasted cashew nuts and raisins or any dry fruits and nuts of your choice.
• Serve Vermicelli and Sago Payasam hot or cold.

"Vermicelli & Sago Payasam: A Silky, Sweet Delight"

Homemade Payasam Tips & Notes:

• Be careful not to burn the vermicelli and tapioca pearls/sago/javvarisi while roasting.
• Stir continuously while roasting to ensure even cooking.
• Adjust the amount of condensed milk and sugar to suit your taste preferences.
• Stir the payasam frequently while cooking to prevent sticking.
• You can garnish the payasam with your favourite nuts and dry fruits.
• Grinding cardamoms along with sugar ensures a finely ground powder.
• The payasam tends to thicken upon cooling; adjust consistency by adding more milk if needed.
• It can be refrigerated and served chilled as well.

"Vermicelli & Sago Payasam: A Silky, Sweet Delight"

    Vermicelli and Sago Payasam is a delightful combination of textures and flavours that is sure to please everyone. With its simple yet indulgent ingredients and easy preparation, it's a perfect dessert for any occasion. Whether enjoyed hot on a cold day or chilled during the summer, this classic Indian pudding is sure to become a favourite in your home.

"Gase Gase Payasam: Karnataka's Nutty Delight for Festive Feasts!"

    Gase Gase/Kasa Kasa Payasam, also known as Poppy Seeds Payasam, is a delectable dessert with roots in the rich culinary heritage of Karnataka, India. The dish finds its origins in the ancient culture, where traditional recipes were often crafted using local ingredients and aromatic spices. Poppy seeds, or Kasa Kasa, have been valued for their nutty flavour and medicinal properties in traditional Indian medicine and cuisine for centuries. Over time, this delightful Payasam has become an integral part of the auspicious festival celebrations, symbolizing abundance, fertility, and happiness.

    Kasa Kasa/Khus Khus Payasam is a luscious dessert that the tantalizes taste buds with the perfect balance of creamy sweetness and a subtle nutty undertone from the poppy seeds. The velvety texture, combined with the delicate fragrance of cardamom and the richness of ghee (clarified butter), makes it an absolute delight for dessert enthusiasts.

    Today, I would like to share with you an enchanting dessert recipe that embodies the essence of Karnataka's gastronomic heritage - Gase Gase Payasam. This sumptuous delicacy combines the subtle nuttiness of roasted poppy seeds with the creaminess of coconut milk, the sweetness of jaggery, and the fragrance of cardamom. A festive favourite, Poppy Seeds Payasam, is a symbol of joy and togetherness, perfect for celebrating special occasions with loved ones.

"Gase Gase Payasam: Karnataka's Nutty Delight for Festive Feasts!"

     Gase Gase Payasam is more than just a dessert; it is a celebration of Karnataka's culinary artistry and the warmth of its cultural traditions. As you savour each spoonful, let the flavours transport you to the heart of Karnataka, where food unites people and festivities come alive in every bite. Embrace the legacy of Gase Gase Payasam and create cherished memories with your family and friends as you indulge in this divine delight.

For Delectable Payasam/Pradhaman/Kheer Recipes, Click here ...  

• Cuisine: Karnataka, India
• Recipe Type: Payasam/Pradhaman/Kheer (Dessert)
• Difficulty: Medium
• Serves: 3-4

Time Details:

• Preparation Time: 25–30 Minutes
• Soaking Tome: 20–30 Minutes
  
• Cooking Time: 30–45 Minutes

For more recipes from Karnataka Culinary Heritage, click the link

Gase Gase Payasam - A Delightful Karnataka Dessert

"Gase Gase Payasam: Karnataka's Nutty Delight for Festive Feasts!"

Ingredients:

To Roast & Grind:

• 3 tablespoons Poppy Seeds (Gase Gase/Kasa Kasa/Khus Khus), roasted
• 3 tablespoons Raw Rice, lightly roasted
• 1/2 cup grated Coconut

For Kasa Kasa Payasam

• 1/2 cup Jaggery, grated or powdered
• 1 cup Coconut Milk (or cow's milk as an alternative)
• 1/4 teaspoon cardamom powder
• 2 tablespoons ghee (clarified butter)
• 1/4 cup broken cashew nuts, roasted
• 1/4 cup raisins, roasted
• A pinch of saffron strands (optional)
• Water

Method:

• In a pan, roast the poppy seeds on a low flame until they splutter and release their exquisite aroma. Then soak the roasted poppy seeds in 1/2 cup of water for about 20–30 minutes.  
• In a mixer or blender, combine the roasted poppy seeds, rice, and grated coconut. Grind them into a smooth paste, adding a little water if needed.
• Meanwhile, lightly roast the raw rice for a few minutes without changing its colour. Set them aside to cool.
• In a separate pan, prepare a jaggery syrup by dissolving the grated or powdered jaggery in water. Strain to remove impurities, if any.
• In a large, heavy-bottomed vessel, heat ghee over medium heat. Add broken cashew nuts, raisins and roast until they turn golden.
• Now, add the ground poppy seed-rice-coconut paste to the vessel with ghee. Sauté it on low heat until the raw aroma disappears.
• Pour in the jaggery syrup, followed by the coconut milk (or cow's milk). Stir gently to blend the flavours.
• Sprinkle the magical cardamom powder and add saffron strands for an aromatic touch.
• Let the Payasam simmer on low heat until it reaches a luscious, pourable consistency.
• Serve the Gase Gase Payasam warm, garnished with the roasted cashew nuts and plumped raisins. Share this delightful dessert with your loved ones, relishing the traditions of Karnataka as you celebrate joyous occasions together.

"Gase Gase Payasam: Karnataka's Nutty Delight for Festive Feasts!"

Notes:

• Roasting Poppy Seeds and Rice: Take care to roast the poppy seeds on a low flame until they splutter and release their captivating aroma. Similarly, lightly roast the raw rice to enhance its flavours without changing its colour. Proper roasting is crucial for achieving the authentic taste and texture of Gase Gase Payasam.
• Soaking Time: Ensure that the poppy seeds are soaked for 20–30 minutes before grinding. This softens the seeds and makes the grinding process easier, resulting in a smoother paste.
• Jaggery Syrup: While preparing the jaggery syrup, you may strain it to remove any impurities or particles for a clean and velvety Payasam. The colour of the Jaggery I used was very light and hence I got a light coloured Gase Gase Payasam.
• Cardamom and Saffron: The addition of cardamom powder and saffron strands elevates the aroma and flavour of the Payasam. Use these aromatic spices judiciously to strike the perfect balance.
• Milk Options: For a traditional touch, use coconut milk. However, you can also substitute it with cow's milk if preferred. Both options offer a creamy and delightful Payasam.
• Consistency: As the Payasam simmers, it will thicken slightly. Aim for a pourable consistency that coats the back of a spoon. If it becomes too thick upon cooling, you can add a little warm milk or water to achieve the desired texture.
• Garnishing: The roasted cashew nuts and plumped raisins add a delightful crunch and sweetness to the Payasam. Customize the garnish according to your taste and preference.
• Serving Suggestions: Gase Gase Payasam is best served warm, just after preparation, for the ultimate indulgence. However, you can also chill it if you prefer a cold dessert. It tastes equally delightful when served both ways.
• Storage: If there are any leftovers (although it's hard to resist!), refrigerate them in an airtight container. Before reheating, gently warm the Payasam on the stovetop over low heat to retain its creamy texture and flavours.

    Remember, cooking is an art, and slight variations can make each dish unique. Feel free to experiment with the recipe to suit your taste preferences and create your own masterpiece of Gase Gase Payasam. Enjoy the delightful journey of flavours and traditions with this cherished Karnataka dessert!

SHEER KHURMA

    Sheer Khurma, though I had heard of this Dessert, the chance of eating it came across during my recent trip to Dubai.  Though it looked more or less like Seviyan Kheer or our own Semiya Payasam, what made it look different was the consistency on the first hand.  It was thick & creamy and loaded with dry Fruits & Nuts and laced with a wonderful note of Rose Water & Kewra.  

    It was a delectable delicacy and I loved the consistency, texture & flavour.  Though, Firni/Phirni pops into my mind whenever I think of Eid, but this all-time classic Persian delicacy - Sheer Khurma, takes a special place when it comes to Ramadan or Eid al-Fitr. It is served as a breakfast dish after the Eid Morning Prayer and throughout the day to all the visiting guests. 

    In its original form, it consists of dates mixed with milk. As the name suggests, Sheer means Milk and Khurma means Dates in Persian, and how Vermicelli ended up in this dessert is a history. A history made with an Indian twist. It is modified in India by the addition of fried Vermicelli, alias Semiya.

    The Arabian Peninsula is rich and abound of Dates and people would break their fast with Dates during Ramadan fasting.  Dates play a significant role in the culture and hence a Dessert laden with Date cooked in milk is of no wonder as a matter of fact.  It's an Eid-ul-fitr delight in all Muslim households.  

SHEER KHURMA

    This Sheer Khurma can be made in a traditional method where Milk is slow-cooked until it thickens. Another easy version is by cooking the Sheer Khurma with Condensed Milk, which makes the Kheer thicker & creamier and also sweetens the Kheer.  This Sheer Khurma recipe is prepared in an authentic method, which calls for reducing and thickening the milk on a low flame. I have thickened the milk before adding Vermicelli and have slow-cooked it with Milk until it gets a creamy texture.

    Dates being one of the main ingredients, it naturally enhances this dessert with its flavour & taste.  Traditionally, in those days, Sheer Khurma was sweetened with just the dates and not sugar.  Dates naturally enhance this delicacy, and it is highly nutritious and a complete meal.

    Sheer Khurma is flavoured with Cardamom, Rose Water/Kewra Essence & Saffron Strands and elaborately garnished with slivered Nuts and Rose Petals.  Slow cooking on a low flame gives a rich & creamy texture with an off-white hue to the Sheer Khurma with an additional note of aroma from the flavourings added and from the reduced milk. Sheer Khurma is usually served warm/chilled.

    

For more PAYASAMS, PRADHAMANS & KHEERS, Click here...



Cuisine - Persian
Recipe Type - Kheer/Pradhaman/Payasam, Dessert
Difficulty - Easy
Serves - 4- 6
Author - SM

Preparation Time - 5–10 Minutes
Cooking Time - 30 -45 Minutes


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HOW TO MAKE SHEER KHURMA

SHEER KHURMA

INGREDIENTS:

For Sheer Khurma:

For Garnishing:

Almonds - Few
Pistachios - Few
Cashew Nuts - Few
Chironji - Few
Rose Petals - Few
Saffron Strands - Few

SHEER KHURMA

METHOD:

For Sheer Khurma:

• Powder the Cardamoms into a fine powder and keep it aside.
• Chop the Almonds, Pistachios, Cashew nuts & keep it aside.
• Chop the Dates and keep it aside.
• Soak Saffron strands in warm milk and keep it aside.
  
• Boil the Milk mix on a medium-low flame, stirring it at intervals.
• Once the Milk boils, reduce the flame to low and cook for another 20–25 minutes.
• Meanwhile, heat Ghee in a heavy-bottomed pan, add the powdered Cardamom & give a quick stir. 
• Add the Chopped Nuts & Dates and Fry this on a very low flame for a few seconds.
• Once the nuts are slightly roasted, remove half the amount of Nuts & Dates and keep
  
• Immediately add the Vermicelli and fry this on a very low flame for a few minutes.
• Stir it continuously and fry the Vermicelli until it turns to light golden colour.
• Pour in the reduced Milk to the above and mix well
• Boil the Milk & Vermicelli mix on a medium-low flame, stirring it at intervals.
• Once the Milk boils, reduce the flame to low and cook for another 20–25 minutes.
• Care should be taken that the mix does not scorch at the bottom. 
• The amount of Milk should have reduced, and the Vermicelli should be cooked well. 
• Add in the Sugar and mix well.
• Drizzle the Kewra Essence/Rose Water, and give a quick stir.
• Pour in the Saffron milk and mix well.
  
• Cook the Sheer Khurma on a low flame until it reaches the desired consistency.
• Switch off the flame and garnish with the remaining roasted nuts & dates.
  
• Can Garnish Sheer Khurma with slivered Almonds, Pistachios, Cashew Nuts, Rose Petals or with Saffron Strands.
• Serve it Hot or Chilled.
  

SHEER KHURMA

NOTES:

• Frying the powdered Cardamoms in Ghee makes the Sheer Khurma aromatic.
• Adding Saffron is purely optional.
• Adding Kewra Essence is purely optional.
• Adjust the amount of Sugar to suit your Sweet Tooth.
• Adjust the consistency of Sheer Khurma to your preference.
• The dessert tends to get thicker even after switching off.
• Can serve Sheer Khurma hot or chilled, to suit your preference/climatic condition.
• Garnish Sheer Khurma with preferred choice of Nuts, Rose Petals & Saffron strands.

CARAMEL PAYASAM - ODIA CHAULA KHIRI

    When I first saw the recipe of Caramel Payasam, I was sceptical.  A Caramelized Payasam???  Well, with recipes like Caramel Pudding, Butter Scotch, Ice Creams, or in cakes, my mind said, it could fit well into recipes like that, would it be good for a Payasam? But my preconceptions were cleared when I read that it is one of the traditional Payasam/Kheer from Orissa.  ORISSA, Currently, Odisha, this is an authentic Kheer from Odisha, and it's colloquially called Odia Khiri or Chaula Khiri.  Khiri is Kheer/Payas and Chaula is Rice and as it originates from the region, it comes to be called Odia Khiri.

    Looking deep into its origin and history before cooking is one habit I have taken up in recent years, mainly to convince my mind that a dish is worth a try. The recipe as such and the colour of the Kheer was so appealing that my mind was convinced rather soon to go ahead with the recipe.  At last, Aesthetics matters!!! (Here, my daughter can understand the term well, I guess).  Well, this Khiri recipe had a technique to yield the needed golden hue where in Kerala Paal Payasam we go to an extent of underlying caramelization of the whole concoction to yield the required pink hue synonymous to Paalada Payasam and Paal Payasam. 

    So, after a good amount of time reading about the dish and necessary homework, I got into action.  Don't ever think I take too much time to execute all the process... It was just a few hours before I was convinced and cooked this authentic Odia Chaula Khiri or simply the Caramel Payasam.

CARAMEL PAYASAM - ODIA CHAULA KHIRI

    Well, coming back to Odia Chaula Khiri or the Caramel Payasam, the two highlights of this dessert are the Spiced Caramel and the Rice.  Rice is one main ingredient used to make Payasam/Pradhaman/Kheer/Khiri/Payesh/Payokh - the utmost traditional dessert spread through the length & breath of the Indian Sub-continent.  Rice plays a major role in Indian Cuisine as a staple, and in terms of Religious significance, it symbolizes prosperity.  So rice kheer takes a significant place in most religious ceremonies. In Odisha, it is customary for a new bride to cook this Chaula Khiri as her first dish in her in-law's house.

    I have tried to make this Kheer alias Khiri with a note of intricacy, I have roasted the rice grains in caramel before cooking it in milk and that type of Kheer is called as Bhaja Chaula Khiri.  The later method, i.e. roasting the rice for a few minutes before cooking it with milk, yields a chewy yet firm rice grains, and also it has a pleasant hue with a wonderful taste.  I have used just Milk & Sugar, as traditional recipes call for these ingredients, and have slow cooked the Khiri in a pressure cooker. Slow cooking yields you with a golden hued Odia Khiri with a wonderful creamy texture.  But some recipes call for condensed milk and Khoya so that this Caramel Payasam can get the needed thickness in simple steps.

CARAMEL PAYASAM - ODIA CHAULA KHIRI

For more PAYASAM/PRADHAMAN/KHEER Recipes, Click here...

Cuisine - Odisha (India)
Recipe Type - Pradhaman/Payasam, Dessert
Difficulty - Easy
Serves - 4-6
Author - SM

For more DESSERT RECIPES, Click here...

HOW TO MAKE CARAMEL PAYASAM - ODIA CHAULA KHIRI - BHAJA CHAULA KHIRI

CARAMEL PAYASAM - ODIA CHAULA KHIRI

INGREDIENTS:

For Caramel:

For Caramel Payasam:

Basmati Rice / Long Grained Rice - 3 Tablespoons
Sugar -   1- 11/4 Cup
Milk - 5 Cups

METHOD:

Preparation:

• Wash and soak the rice for 2 hours. 
• Drain the water and allow the rice to dry on an absorbent kitchen towel for 1/2 an hour.
• Pulse the rice in a mixer for a few seconds, to make it into a coarse powder.
• Alternatively, can use whole rice too.
• Dry roast the saffron strands for a few seconds, soak it in 1 Tablespoon of warm milk & keep it aside.
• Blanch the Almonds and Cashew Nuts & cut them into small pieces.
• Grind the Cardamoms along with a few teaspoons of Sugar into a fine powder.
• Boil the Milk is a heavy-bottomed pan and continue to boil it on a low flame until it is reduced and thickened.

 

CARAMEL PAYASAM - ODIA CHAULA KHIRI

 

For Caramel Payasam/Odia Chaula Khiri:

• In a heavy-bottomed pan/ a pressure, add 2 Tablespoons of Ghee. Let it melt.
• Then add 1/2 Cup of Sugar & 1 Tablespoon of Water.
• Heat it & let the sugar melt on a medium flame. Do not stir.
• Allow the mixture to continue cooking over high heat, WITHOUT STIRRING, until it has reduced slightly and become GOLDEN AMBER in colour.
• Meanwhile, warm up 1/4 Cup of Water. Do not boil.
• Remove the caramelized sugar from the fire and slowly (carefully) pour in the warm water into it.
• Place the pan over the flame again and boil it on a medium flame for about 2–3 minutes.
• Add Bay Leaves and Cardamom Powder to the Caramalized Sugar and give a quick stir.
• Immediately add coarsely ground Rice to the Caramel and fry it on a very low flame for a few minutes.
• Let the rice grains get well coated with the Caramel.
• Lower the flame & Carefully pour the boiling hot milk and stir well.
• Keep the flame at low and continue to stir until the Caramel gets completely dissolved in the Milk.
• Add Sugar, chopped Almonds & Cashew Nuts and mix well.
• Cover the Lid and cook on high flame for a few minutes, until the pressure starts to release.
• Lower the flame to the minimum (the lowest level) and cook for about 15 -20 minutes.
• Switch off the flame and do not disturb the Pressure Cooker until the steam is fully released.
• Once the pressure cooker has totally cooled down, remove the lid and gently mix the Caramel Payasam.
• Serve Caramel Payasam hot or cold.

NOTES:

• Care should be taken while Caramelizing the Sugar.  Caramelize it to light Amber Brown in colour.
• Allowing it to burn or brown will totally alter/Spoil the taste of this Payasam.
• While stirring in the milk with Caramel, make sure that the milk is boiling hot.
• I have cooked this Caramel Payasam, in the pressure cooker.
  
• Make sure the pressure doesn't release while cooking, this can splatter the milk all around.
• This will totally spoil the taste and can also be messy.
• Leave the Pressure cooker untouched while cooking and even after it is switched off (for at least 30 minutes).
• Can cook this Caramel Payasam in a normal heavy-bottomed pan.  The best utensil to cook this Caramel Payasam is a wide-mouthed Bronze Vessel(Uruli).
• Utter care should be taken while cooking the Caramel Payasam in a Pan/Uruli.  Cook on a medium-low flame, stirring occasionally.
• Do not leave the Payasam unattended.
• Make sure that the Payasam doesn't get burned, which will totally spoil the taste.
• Slow cooking is the trick behind, Rich and Creamy Caramel Payasam.
• Adding Nuts and Cardamom Powder are truly optional.
• I usually do not fry the Nuts and Raisins in Ghee for this Payasam, if preferred can do so.

 

MILLET SWEET PONGAL/SARKKARAI PONGAL

    Those were the days when people looked forward to eating Rice.  Rice was a delicacy to the common man then, and it came to his palate only on special occasions and on festivals. Pongal is one special occasion, a four-day-long festival celebrated at the nook and corner of Tamil Nadu.  As Rice is the staple crop grown in South India, along with other local produces comes this divine dish Sarkkarai Pongal/Chakkara Pongal. Pongal is a harvest festival celebrated in Tamil Nadu to commemorate the divinity of the Sun, and its major role in agriculture and cattle rearing. Even the most poor will try to make Sarkkarai Pongal on this day with a handful of Rice.  So is the speciality of this harvest festival and the dish Pongal.

    Well, coming to recent years, where the folks have turned to eating Millets, Brown Rice etc., the age-old custom of Millet culture is steadily seeping into the kitchens through health conscious minds.  This Sarkkarai Pongal recipe is a twist given to the traditional Pongal where Millets are used instead of Rice. I have used Samai or the Little Millet in this recipe. The cooking method remains the same, with just a mild adjustment in Millet Water ratio. I felt that Pongal made with Millets turned out to be softer with a perfect melt in the mouth like texture. It was tastier than the Rice version, and obviously, a healthier version as Millets are rich in Fibre.

MILLET SWEET PONGAL/SARKKARAI PONGAL

    Though, festivals calls for indulgence and good food, as a norm I would like to prepare Pongal with Rice and Dhal. If you are looking for a twist and a healthier version, then this Millet Sarkkarai Pongal falls gently into the genre.  The cooking method is same as how we make Sarkkarai Pongal with Rice, where millet is substituted instead of Rice. Millet and Moong Dhal(Pasi Paruppu) are used to prepare this Sweet Pongal and Jaggery(Cane Sugar) is used to sweeten the dish, which gives the name Sarkkarai Pongal/Chakkarai Pongal.  Though variant methods are prevalent throughout South India, the major ingredients stick onto the above three major ingredients along with milk, flavoured with cardamoms, dry ginger, edible camphor or clove and garnished with Cashews and Raisins roasted in Ghee.

MILLET SWEET PONGAL/SARKKARAI PONGAL

 

HOW TO COOK MILLET SWEET PONGAL/SARKKARAI PONGAL

MILLET SWEET PONGAL/SARKKARAI PONGAL

INGREDIENTS:

For Samai (Little Millet) Pongal:

Samai (Little Millet) -3/4 Cup
Yellow Moong Dhal - 1/2 Cup
Water - 3 1/4 Cup
Milk - 1/2 Cup
Salt - a Pinch

Cloves - 2 Nos. (Optional)

For Garnishing :

Ghee - 1/4 Cup
Cashew nuts - 10-12 Nos.
Raisins - 3 Tablespoons

METHOD:

• Melt Jaggery with 1 Cup of Water and 1/2 Teaspoon of Ghee until the jaggery pieces dissolve completely and start to boil.
• Switch off the flame, filter the melted Jaggery to remove any impurities and keep it aside.
• Grind Cardamom Pods & Dry Ginger (if using) with a Mortar and Pestle into a fine Powder and keep it aside.
• Dry Roast Moong Dhal on a low flame for about 5 minutes until the colour changes slightly, and it turns fragrant. (Do not over roast the Dhal).
• Wash Moong dhal & Samai (Little Millet) for at least 3–4 times or until water runs clear.
  Drain any excess water from it.
• Pour in 31/4 Cups of Water & 1/2 a Cup of Milk to Samai (Little Millet) and Moong Dhal.
  Pressure Cook on a high flame for a whistle.
• Lower the flame and cook for another 2 whistles and switch off the flame.
• Once the pressure is released, open the lid. 
• Then slightly mash the cooked Samai (Little Millet) and Moong Dhal.
• Pour the melted Jaggery to the above along with powdered Cardamom and Dry Ginger Powder and mix well.
• Leave this on a very low flame until Jaggery is well absorbed into the millet and dhal mix.
• Meanwhile, heat Ghee in a pan and roast Cashew nuts until golden brown colour and Raisins fluff-up.
• Pour this onto the Millet Sarkkarai Pongal Mixture and mix well.
• Cook this on a low flame for a few more minutes until you get the desired consistency.
• Serve Millet Sarkkarai Pongal hot with a drizzle of ghee over it.

MILLET SWEET PONGAL/SARKKARAI PONGAL

NOTES:

• But dry roasting the dhal enhances the aroma and gives an even texture while cooking.
• Dry Roast the dhal on a medium flame until they are just hot to touch. (over roasting can alter the flavour of the dish)
• Adjust the amount of water as for the millet variety.
• Can substitute one cup of Water with Milk for a rich Sarkkarai Pongal
• We need the millet and dhal to be well cooked, so a bit of extra water would be needed (more than what we use normally for cooking millets). 
• Do not over boil the Jaggery mix.  We don't need to boil it into string consistency for Sarkarrai Pongal
• Adjust the sweetness to suit your taste preference.
• Adding extra ghee is strictly optional, but gives a wonderful flavour to Millet Sarkkarai Pongal/Sweet Pongal.
• Adding Dry Ginger powder is optional.
• Can also add edible camphor and cloves to Millet Sarkkarai Pongal if preferred.

Aravana Payasam - Traditional Kerala Dessert

Aravana Payasam: A Tribute on a Special Anniversary

    Today marks a momentous occasion—the 50th Wedding Anniversary of my beloved parents. Unfortunately, circumstances prevented me from celebrating this special day alongside them. To honor their love and this significant milestone from afar, I've decided to revisit a cherished recipe that resonates deeply with every Malayali heart: Aravana Payasam.

    Aravana Payasam isn't just any dessert; it's a divine offering, deeply ingrained in Kerala's temple traditions, particularly famous as the Prasadham at Sabarimala. This thick, luscious dessert is meticulously slow-cooked, combining raw rice (Unakkalari) with generous amounts of ghee and jaggery. Each spoonful of this payasam carries the essence of devotion and tradition, designed to be savoured slowly, in small quantities, reflecting its rich and intense flavours. It is also called as Kadumpayasam/Kadumadhura Payasam or the strong payasam in terms of its sweetness.

    This dish not only celebrates a union but also connects us through flavours to our spiritual heritage, making each bite a tribute to both divine and earthly love.

Aravana Payasam: A Divine Recipe from Sabarimala

    Aravana Payasam isn't just a dish; it's a cherished memory of divinity from my childhood visits to Sabarimala. This revered sweet dish is the quintessential Prasadham at the Sabarimala Shree Ayyappa Swami Temple, representing an important offering during the Mandalam-Makaravilakku pilgrimage season. Reflecting on the past, I vividly recall how my father would bring home this delightful payasam in small plastic containers—a tradition that marked every visit.

    Traditionally, Aravana Payasam was prepared in large stone and brass wares at the temple, though now it is more commonly tinned to meet the high demand and ensure longer shelf life. This adaptation highlights its importance and the evolving practices of its preparation.

    The recipe for Aravana Payasam is deceptively simple, requiring only three ingredients: Unakkalari (raw rice), Jaggery, and Ghee. Yet, its preparation is imbued with devotion and care, especially when my father makes it. Not only does he prepare it for our neighbourhood temple during Mandala Kaalam, but it also serves as a vital part of Mandalakala(Ayyappa) Puja and Annadhanam.

    Having finally persuaded my father to write down his method, I treasure his handwritten recipe, especially the succinct final note that beautifully encapsulates the essence of this divine dish. His ability to distil complex processes into simple, memorable steps is what makes him an excellent teacher.

Achan's Handwritten Aravana Payasam Recipe

Perfecting Aravana Payasam: A Guide to Proportions

    When crafting the traditional Aravana Payasam, understanding the right proportions of ingredients is crucial for achieving its unique taste and texture. For those who may struggle with deciphering handwritten recipes, here’s a clear breakdown of the essential measurements needed to prepare this divine dessert.

    For every cup of Unakkalari (raw rice) used, the recipe calls for four cups of Jaggery, enhancing the sweetness that characterizes this beloved prasadham. Complementing these are half a cup of Ghee and half a cup of coconut slices, which introduce a rich, creamy texture and a subtle tropical flavour to the dish.

    In simpler terms, the ratio for making Aravana Payasam can be remembered as: 1 part rice, 4 parts Jaggery, 0.5 part Ghee, and 0.5 part coconut slices. This guideline ensures that even novice cooks can achieve the authentic taste that makes Aravana Payasam a standout dish during religious festivities and temple offerings in Kerala.

A Symbolic Presentation of Aravana Payasam as Temple Offering

Exploring the Historical Roots of Aravana Payasam and its Spiritual Significance

    Before delving into the recipe for Aravana Payasam, it's essential to appreciate its rich historical and spiritual background. This cherished dish, synonymous with the sacred Ayyappa Prasadham, boasts a profound origin that resonates deeply with devotees.

    There are two predominant tales that explain the inception of Aravana Payasam. The most celebrated narrative involves Aravana Rishi. According to legend, this revered sage first prepared the dish as an offering to Lord Ayyappan at the Sabarimala Temple, which is nestled deep within a lush forest. In ancient times, pilgrims would journey for days, navigating through dense woods to reach the temple, carrying basic provisions like Unakkalari (raw rice). The Payasam was likely concocted from these simple ingredients to not only serve as an offering, but also to sustain the devotees due to its longer shelf life.

    A second story suggests the name ‘Aravana’ derives from an old interpretation for 'God'. In this view, the sweet Payasam cooked for the deity was thus fittingly named Aravana Payasam, emphasizing its divine purpose.

    Both stories highlight the Payasam's enduring significance as more than just food; it's a divine offering steeped in tradition and devotion, integral to the worship practices at Sabarimala. This background enriches the cultural and spiritual value of Aravana Payasam, making it a pivotal element of the temple's lore and festivities.

Delicious Aravana Payasam for Prasadham

 

    The exquisite blend of Unakkalari (raw rice) and Sarkkara (jaggery) in Aravana Payasam never fails to amaze me. It's a testament to how prasadhams, or offerings, transcend mere taste to satisfy both palate and soul. At home, my parents excel in crafting the finest Neypayasam and Aravana Payasam, often preparing them for Annadhanam, a noble tradition of feeding the community.

    The aroma of Aravana Payasam simmering with ghee and jaggery fills my entire house with a divine essence. Yet, its essence truly shines in temple settings, where its sweetness and richness are unparalleled. Remember, this delicacy is best enjoyed in small servings, with just a spoonful enough to relish its robust flavours. 

 

Explore more delightful recipes on Payasam, Pradhamans, and Kheers to discover the diverse flavours and cultural heritage they offer.

Cuisine - Kerala (India)
Recipe Type - Pradhaman/Payasam, Dessert
Difficulty - Easy
Serves - 4- 6
Author - SM

Preparation Time - 15-25 Minutes
Cooking Time - 20 -30 Minutes

How to Cook Sabarimala Aravana Payasam at Home

Aravana Payasam: Kerala's Sacred Dessert Recipe

Ingredients for Traditional Aravana Payasam Recipe:

To Cook the Rice:

1 Cup Raw Rice(Unakkalari)
1.5 - 2 Cups of Water

For Aravana Payasam:

Delicious Aravana Payasam for Prasadham

Step-by-Step Method to Prepare Aravana Payasam

    To ensure your Aravana Payasam turns out perfect every time, follow these detailed steps:

Preparations:

• Grind cardamom into a fine powder and set aside.
• Grind Dry Ginger into a fine powder and set aside.
• Slice coconut into small pieces.

Jaggery Preparation:

• In a separate pot, melt Jaggery in 1.5 cups of water. Boil until fully dissolved, then strain to remove any impurities.

Rice Preparation:

• Rinse the Unakkalari (raw rice) thoroughly 2-3 times until the water runs clear to remove excess starch.

Cooking the Rice:

• Pressure Cooker - Pressure-cook the rinsed rice with 1.5 cups of water. Bring to high pressure and cook for 1 whistle, then lower the flame and cook for an additional 2-3 whistles. Allow the pressure to release naturally.
• Saucepan - Alternatively, cook the rice in a saucepan by boiling 2 cups of water and adding the rice. Cook until it's 3/4 done.

Cooking Aravana Payasam:

• Heat ghee in a heavy-bottomed pan (like a brass Uruli) and fry coconut slices until they turn light golden brown.
• Pour the melted Jaggery into the pan with fried coconut. Cook on low heat for a few minutes.
• Gently add the cooked rice to the mixture, ensuring thorough mixing.
• Cook on a very low flame, stirring continuously, until the rice absorbs the Jaggery solution.
• Add cardamom powder and dry ginger powder. Continue cooking until the Aravana Payasam begins to leave the sides of the pan.

Adjusting the Consistency:

• Adjust the consistency to your liking by adding more water if needed.

Serving:

• Once done, switch off the flame and serve the Aravana Payasam hot or warm.
• For a delightful twist, serve with a banana on the side.

 

For delectable delicacies from God's Own Country - Kerala Click here...

 

Easy Aravana Payasam Recipe with Unakkalari Rice

Key Notes for Perfecting Aravana Payasam

Here are essential tips to enhance your Aravana Payasam preparation:

• Choice of Rice: This recipe uses raw rice, ideally Unakkalari. Adjust water and cooking time accordingly for best results.
• Alternative Rice Options: Kerala Matta Rice or Unakkalari (Raw Kerala Rice) can also be used. When using Kerala Matta Rice, cook 1 cup of rice with 5 cups of water.
• Cooking Methods: Aravana Payasam can be cooked in a saucepan, pressure cooker, or rice cooker. Adjust water levels as needed, especially when using a saucepan, to achieve desired consistency.
• Sweetness Adjustment: Aravana Payasam is known for its sweetness. Adjust the amount of jaggery to suit personal taste preferences.
• Additional Ingredients: For added richness, consider incorporating fried cashew nuts, raisins, and coconut slices in ghee. *Note, however, that traditionally Aravana Payasam as Prasadham does not include these add-ons.

    Mastering the art of preparing Aravana Payasam unlocks a gateway to Kerala's rich culinary heritage and spiritual traditions. Whether using Unakkalari or Kerala Matta Rice, the key lies in balancing ingredients like jaggery, ghee, and coconut to achieve its signature sweetness and depth of flavour. Remember, this beloved prasad can be savored in moderation, making each spoonful a divine experience. Explore the nuances of this timeless dessert, perfect for religious offerings and festive celebrations alike, and bring home the essence of Kerala with every aromatic serving of Aravana Payasam.