May 13, 2021 No comments

GULAB PHIRNI - ROSE FIRNI

Thanks to the Mughals for introducing yet another delicacy into Indian Cuisine. Rich & tasty - Firni/Phirni. The origin of the dessert is believed to be Middle Eastern, but can also be seen in Lebanese, Moroccan & Afghani Cuisine. An authentic Firni/Phirni is a creamy dessert prepared with powdered Rice, slow-cooked in Milk & sweetened with Sugar. Firni/Phirni is usually flavoured with powdered Cardamoms, Saffron or Kewra Essence and served as such, some even serve Firni/Phirni garnished with slivered Nuts and Saffron. This Gulab Phirni/Rose Firni is yet another delectable dessert with an added twist to the authentic Firni Recipe. Traditionally Gulab Phirni/Rose Firni is prepared with fresh Rose Petals or Gulkand( Sweet preserved Rose Petals). But this recipe is a cheat version where fresh Rose Petals/Gulkhand is replaced with just few spoons of Rose Syrup for a wonderful Gulab Phirni without compromising with taste and flavour.

The memories of Firni/Phirni and especially Nombu Kanji comes along with Eid for me. Least to mention the best ever Muslim style Mutton Biriyani and the Brinjal Curry/Kathirkai Pachadi prepared by Muslim folks. If it is Biriyani then it is Muslim Biriyani... They absolutely have a skill and knack for the dish that they have taken the popularity of the dish, the so-called Biriyani to the next level.

My acquaintance & love for Phirni/Firni started during my college days when our neighbour's treated us with a delectable Eid feast. I learnt this recipe from our neighbour's grandmother. This is a foolproof recipe and I strictly follow the measurements, no variations whatsoever. This is one of the recipes, I wrote out in my first recipe book during my college days. Since then this is one of the most frequented desserts in our house and my husbands favourite too...

I love desserts flavoured with Rose and my son has got a recent love for pink coloured dishes. So when I made Phirni/Firni last time, thought of converting a small batch into Rose Firni/Gulab Phirni. Traditionally Gulab Phirni/Rose Firni is prepared with fresh Rose Petals or Gulkand( Sweet preserved Rose Petals). As I didn't have a supply of both the above ingredients, I gave a try by flavouring the basic Phirni/Firni with Rose Syrup. This Rose Syrup is the one I usually use for making Rose Milk(Bandung), which has the needed Rose flavour, the Pink Colour and mild Sweetness in it. So my job got much easier with Rose Syrup. Just added few spoons of Rose Syrup of the basic Phirni/Firni and instantly I got it converted into Gulab Phirni/Rose Firni.

For more Recipes on INDIAN DESSERTS, Click here...

Cuisine - Mediterranean/Indian
Recipe Type - Sweet, Dessert
Difficulty - Medium
Serves - 3 - 4
Author - SM

Soaking Time - 2 Hours
Preparation Time - 30 - 40 Minutes
Cooking Time - 30 - 45 Minutes

For Basic PHIRNI/FIRNI RECIPE, Click here...

HOW TO COOK GULAB PHIRNI - ROSE FIRNI

GULAB PHIRNI - ROSE FIRNI

INGREDIENTS:

Basmati Rice / Long Grained Rice - 3 Tbspn
Sugar - 3/4 Cup
Milk - 3 Cups

Cardamoms - 4 Nos.

Kewra Essence - few Drops

Rose Syrup - 2 Tspns

For Garnishing:

Cashew Nuts - Few
Almonds - Few
Pistachios - Few
Saffron - Few Strands(Optional)

Dry/Fresh Rose Petals - Few

METHOD :

Dry roast the saffron strands for few seconds, soak it in 1 Tbspn of warm milk & keep it aside.
Blanch the Almonds and cut them into small pieces.
Cut Cashew Nuts and Pistachios into small pieces.
Powder the Cardamoms and keep it aside.
Wash and soak Basmati 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.
Mix the rice powder in cold milk and stir well until there are no lumps.
Boil the rest of the milk in a heavy-bottomed pan.
Add rice mix gradually into the boiling milk and stir well.
Cook on a very low flame for 10-15 minutes, stirring continuously.
Add powdered Cardamom and drizzle few drops of Kewra Essence and give a quick stir.
When the rice is cooked, stir in the sugar and mix well.
Now pour in the Rose Syrup and mix well.
Cook on low flame for few more minutes.
Chill Gulab Phirni/Rose Firni for few hours in the refrigerator.
Serve Gulab Phirni/Rose Firni chilled garnished with Cashew Nuts, Almonds, Pistachios, Saffron strands & fresh/dry Rose Petals.

GULAB PHIRNI - ROSE FIRNI

NOTES:

Can use any variety of long-grained rice for the recipe (Basmati or Jasmine Rice). The aromatic rice varieties would suit well.
If using normal rice, can add a few drops of Kewra Essence.
Soaking and dry grinding the rice into a coarse powder perfectly gives Phirni/Firni, the desired consistency.
Do not grind the rice into a paste or grind it into a fine powder.
Mix the rice powder in cold milk just before adding it to the boiling milk.
Stirring it continuously is to ensure there are no lumps and to avoid the mixture getting scorched at the bottom.
Use a heavy-bottomed pan, to avoid sticking and scorching at the bottom, which will spoil the taste of Gulab Phirni/Rose Firni.
I have used Rose Syrup in this recipe.
Can substitute it with few teaspoons of Rose Essence and few drops of Pink Food Colouring.
Authentic Gulab Phirni calls for flavouring the dessert with fresh Rose Petals/Gulkand.
The Rose Syrup I used had sweet in it. Adjust the amount of Sugar accordingly & to suit your preference.
Adding Saffron & Kewra Essence are purely optional.
Can grind few soaked Almonds/Pistachios along with Rice for Almond/Pistachios Firni/Phirni.

May 30, 2020 No comments

FIRNI

Thanks to the Mughals for introducing yet another delicacy into Indian Cuisine. Rich & tasty - Firni/Phirni. The origin of the dessert is believed to be Middle Eastern, but can also be seen in Lebanese, Moroccan & Afghani Cuisine. A lot of innovative variations are found with this recipe these days, the Badam-Pista Firni, Mango, Rose, Kesar(Saffron) etc., & etc.,
This is the basic authentic recipe of the dessert. Phirni/Firni reminds me of Eid. During Ramzaan, our neighbour would never fail to send us Phirni/Firni and the famous Nombu Kanji. And least to mention their famous Mutton Biriyani and the Brinjal curry. I am a big fan of all these recipes. I learnt this recipe from our neighbour's grandmother. This is a foolproof recipe and I strictly follow the measurements, no variations whatsoever.
This is one of the recipes, I wrote out in my first recipe book during my college days. Since then this is one of the most frequented desserts in our house and my husbands favourite too... My husband's office colleagues always ask for Phirni/Firni, since the day they tasted it during their visit to our home. This time I made a big batch for them.

Cuisine - Indian
Recipe Type - Sweet, Dessert
Difficulty - Medium
Serves - 3 - 4
Author - SM

Soaking Time - 2 Hours
Preparation Time - 30 - 40 Minutes
Cooking Time - 30 - 45 Minutes

INGREDIENTS:

Basmati Rice / Long Grained Rice - 3 Tablespoons
Sugar - 3/4 Cup
Milk - 3 Cups
Cardamoms - 4 Nos.
Cashew Nuts - Few
Almonds - Few
Pistachios - Few
Saffron - Few Strands (Optional)

METHOD:

Dry roast the saffron strands for few seconds, soak it in 1 Tablespoon of warm milk & keep it aside.
Blanch the Almonds and cut them into small pieces.
Cut Cashew Nuts and Pistachios into small pieces.
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.
Mix the rice powder in cold milk and stir well until there are no lumps.
Boil the rest of the milk in a heavy-bottomed pan.
Add rice mix gradually into the boiling milk and stir well.
Cook on a very low flame for 10–15 minutes, stirring continuously.
When the rice is cooked, stir in the sugar and mix well.
Cook on low flame for a few more minutes.
Chill Phirni/Firni for few hours in the refrigerator.
Serve Phirni/Firni chilled garnished with Cashew Nuts, Almonds, Pistachios and Saffron strands.

NOTES :

Can use any variety of long-grained rice for the recipe (Basmati or Jasmine Rice). The aromatic rice varieties would suit well.
If using normal rice, can add few drops of Kewra Essence or Screw Pine Leaves (Pandan Leaves) to get the natural Pandan-like aroma in the rice. (Remove the leaves once the rice is cooked)
Soaking and dry grinding the rice into a coarse powder perfectly gives Phirni/Firni, the desired consistency.
Do not grind the rice into a paste or powder it into a fine powder.
Mix the rice powder in cold milk just before adding it to the boiling milk.
Stirring it continuously is to ensure there are no lumps and to avoid creaming of the milk.
Use a heavy-bottomed pan, to avoid sticking and burning at the bottom, which will spoil the taste of Phirni/Firni.
Adjust the amount of sugar to your preference.
Adding saffron is purely optional.
Can add Gulkhand (Rose Petals preserved in thick sugar Syrup) or rose essence to make Rose Firni or Gulab Firni.
Can grind few Almonds/Pistachios along with rice for Almond/Pistachios Firni/Phirni a.k.a Zafrani Firni.

April 25, 2016 No comments

Today is Onam - Thiruvonam. A year-long wait, when the King comes knocking the doors of God's Own Country. The land gets ready to welcome the King - Mahabali. A festive mode clings along with a 10 day long celebrations starting from Atham and Thiruvonam is the next big day.
Indian festivals are all about food, new clothes and cultural activities. But always the highlight being the food and the delicacies attached to the traditions play a big role in all festivals. Onam is
no exception to the fact. The grand feast served on a Banana Leaf is appealing not only to our eyes but also delectable to our taste buds. Sadhya is a grand affair with a huge number of vegetarian delicacies ranging from 5 to 12 items or sometimes 16 to 24 preparations on the menu. Traditionally the number of items served ranges in multiples of 8, utmost up to 64 items on the whole. The dishes are prepared with a perfect balance to appeal all six tastes - Sweet, Salty, Spicy, Sourness, Bitterness and Pungency. But the highlight of any Sadhya is the Payasam which is served as the last item.

DELICIOUS PAYASAMS FOR A SADHYA

DELICIOUS PAYASAMS FOR SADHYA, PAYASAM/PRADHAMAN/KHEER, SADHYA

DELICIOUS PAYASAMS FOR A SADHYA

LETS TALK ABOUT PAYASAM...

     Payasam is served as a last item in a Kerala Sadhya, a long spread of food in a Banana Leaf catering a long list of Sadhya Vibhavangal depending on the grandeur of the banquet/Sadhya. Though Last served, Payasam reigns the Sadhya undoubtedly as a King, appeasing & satiating our taste buds. The taste of a Payasam lingers in our taste buds prolonging too longer and staying there for ever. Without a Payasam, a Sadhya is considered to be incomplete.
     After eating such an elaborate meal, would you have a little space to accommodate the Payasam? My Dad says, just a lick of Pickle or Inji Curry can help you do the job. And that is true. I have done the trick so many times to gobble up a bowl of Payasam in a Sadhya. So is the importance and speciality of a Payasam in a Sadhya.
     Sadhya is ubiquitous to Onam and Vishu & Payasam/Pradhaman is ubiquitous to a Sadhya. Traditionally it is served on a plantain(banana) leaf. The rich heritage and tradition are indigenous to these Payasam. Sadhya is finished with Pradhaman or Payasam. It is usually mixed along with Pappadam and Pazham. Pappadam, Pazham & Payasam are considered as the 3 important dishes in a Sadhya. Even the poorest of families in the days of yore make sure to at least prepare the simplest of a Payasam to commemorate the event and serve it with Pappadam and a Banana(Pazham). So Payasam, how simple it may be, is a must in a Sadhya.
   When talking about Payasam & Pradhaman a Classic dish of any Sadhya is usually misinterpreted. Not many know the difference between pradhaman and payasam. It is often confusing and referred to as the same dish by many. Even I am not sure with the difference between a Payasam & a Pradhaman. From what I know, Single cooked is Payasam, where as Double-cooked is Pradhaman. Pradhaman involves cooking twice, like for Ada, first the Ada is cooked and then it is added into a sweet concoction to convert it into a Pradhaman. A payasam which involves double cooking becomes a Pradhaman. Pradhaman is thicker and involves twice the work. Commonly Payasam is prepared in Temples to appease Gods. As Pradhamans involve double cooking like for cooking Ada or Fruits, Pradhamans are not served for God.
     Whereas a dessert of the same genre is Kheer, the North Indian sibling of Payasam & Pradhaman. Kheer differs from many Indian desserts because it has two quite distinct origins. The first is the ancient Indian tradition of 'Payas', which survives to this day in South India as 'Payasam'. And the second is the Middle Eastern 'Sheer' brought to India by Arabs in the medieval age.

     I have tried to gather up some traditional South Indian Payasams & Pradhamans which can be easily prepared for a Sadhya or as a simple dessert, whenever a sweet tooth pops up.

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

PALADA PAYASAM/PRADHAMAN

When it comes to Payasam and Pradhamans, Palada Payasam/Pradhaman is one of the most traditional desserts of 'GODS OWN COUNTRY' and it is called as the King of Desserts in Kerala. When talking about Payasam, Palada Pradhaman/Payasam can never skip the thought. Palada Pradhaman/Payasam is prepared with Cow's Milk and sweetened with Sugar.
Palada Pradhaman/Payasam is a delectable concoction made with Cow's Milk and Sugar with a special ingredient 'Ada'(Rice Flakes) as a base. Ada gives a delicate texture and special flavour and taste to this wonderful 'Palada Pradhaman/Payasam'. Slow cooking is one method which would yield a light Pink coloured Palada Pradhaman/Payasam, which converts this tasty dessert into a visual treat.

For PALADA PAYASAM RECIPE, Click here...

AMBALAPUZHA PAAL PAYASAM/ARI PAYASAM

AMBALA PUZHA PAAL PAYASAM/ARI PAYASAM

Paal Payasam/Ari Payasam/Rice Payasam is the best and the simplest payasam ever. The most delicious AMBALA PUZHA PAAL PAYASAM literally is a dessert prepared with Rice in a Milk base. This authentic Paal Payasam sticks on to the traditional rule of using Kerala Rose Matta Rice/ Unakkalari which gives an authentic taste and flavour to the dessert. The trick behind perfectly cooked Paal Payasam is slow cooking on a very low flame which yields a pink colour to the Paal Payasam, it gives a perfect texture to the rice and makes the Payasam Rich and Creamy.
This is one of the most common Payasam served in a Sadhya & Paal Payasam or Palada Payasam tops the list during Onam/Vishu Sadhya.

Most of all, if it is Paal Payasam then it is undoubtedly Ambalapuzha Paal Payasam. This dessert is a famous Naivedyam/Prasadham at Sree Krishna Temple in Ambalapuzha(Kerala). This Paal Payasam is served as a Naivedyam - the so-called Ambalapuzha Paal Payasam is a speciality and all the more Divine with an unbeatable taste.

For AMBALAPUZHA PAAL PAYASAM/ARI PAYASAM RECIPE, Click here...

ADA PRADHAMAN

Ada Pradhaman is one of the most traditional desserts of GODS OWN COUNTRY and it is called as the King of Desserts in Kerala. When talking about Ada Pradhaman, Ada is a tiny square-shaped Rice Flake. Ada the basic ingredient used for this type of pradhaman is prepared with Unakkalari(a type of Raw Rice) Powder. Ada Pradhaman is a delectable concoction made with Coconut Milk and Jaggery (Cane Sugar) with a special ingredient 'Ada'(Rice Flakes) as a base. Ada gives a delicate texture and special flavour and taste to this wonderful 'Ada Pradhaman'.

For ADA PRADHAMAN RECIPE, Click here...

GOTHAMBU PAYASAM - BROKEN WHEAT PAYASAM

Gothambu Payasam/Pradhaman is a Classic Payasam prepared with Broken Wheat/Nurungu Gothambu in a delectable concoction made with Coconut Milk and Jaggery & flavoured with Cardamoms & Dry Ginger. The Broken Wheat/Nurungu Gothambu in this Pradhaman is slightly bigger than the Samba Gothumai Rava/Broken Wheat/Dhalia we use for Upmas. This Broken Wheat/Nurungu Gothambu has a wonderful texture when cooked. It is one of the Traditional Pradhamans of Kerala, cooked during special occasions and festivals.
Though there is a debate on whether Gothambu Payasam comes under Pradhaman or Payasam, as it does not involve double cooking of the ingredients. Mostly it is categorized under Payasam.

For GOTHAMBU PAYASAM RECIPE, Click here...

PARIPPU PRADHAMAN

Parippu Pradhaman is a classic Kerala style Payasam prepared with Moong Dhal/Cheru Payar Parippu in a delectable concoction made with Coconut Milk and Jaggery. All the more the Parippu (lentil) for this Pradhaman is Cheru Payar/Moong Dhal/Pasi Paruppu, an easily digestible lentil. It is one of the Traditional Pradhamans of Kerala, cooked during special occasions and festivals.
Even this payasam is often confused and debated whether Parippu Payasam comes under Pradhaman or Payasam, as it does not involve double cooking of the ingredients. Mostly it is categorized under Payasam. But some say as it involves dry-roasting the Cheru Payar before making Payasam it can be categorized as Pradhaman.

For PARIPPU PRADHAMAN RECIPE, Click here...

VERMICELLI PAYASAM/SEMIYA PAYASAM

Vermicelli Payasam/Semiya Payasam is one of the Classical Indian Dessert/Pudding prepared with roasted Vermicelli, Milk and Sugar. Semiya Payasam as it is called in South India and as Seviyan Kheer in North India and Sheer Khurma in Pakistan, Afghanistan and Arabian countries, are the same versions of Vermicelli pudding with slight variations in texture and consistency along with varied garnishes used. Though the base ingredients remain the same, it can be converted into a rich dessert with its variations in garnishings and flavourings. If there is one quickest dessert, then it is none other than Semiya/Vermicelli Payasam. This is a version of Persian Sheer Khurma which converted itself palatable to South Indian Cuisine.

For VERMICELLI PAYASAM/SEMIYA PAYASAM RECIPE, Click here...

JAVVARI PAYASAM/SAGO PAYASAM

Javvari Payasam/Sago Payasam is another Classical Indian Dessert/Pudding prepared with roasted Tapioca Pearls/Sago, Milk and Sugar. Javvari Payasam as it is called in South India and as Sabudhana Kheer in North India, are the same versions of Tapioca Pearl pudding with slight variations in texture and consistency along with varied garnishes used. Though the base ingredients remain the same, it can be converted into a rich dessert with its variations in garnishing and flavourings.
Javvari Payasam/Sago Payasam can be prepared by soaking the Tapioca Pearls/Sago/Javvarisi or alternatively it can also be prepared by roasting the Tapioca Pearls/Sago/Javvarisi in ghee. This is the easiest method and also gives a better texture to the Javvari Payasam/Sago Payasam. Sago/Tapioca Pearls can also be combined up with Vermicelli to make Javvarisi-Semiya Payasam. Another version of Sago Payasam with Jaggery and Coconut Milk is also prevalent in and around South India.

For JAVVARI PAYASAM/SAGO PAYASAM RECIPE, Click here...

ELANEER PAYASAM/TENDER COCONUT PAYASAM

Elaneer/Karikku Payasam - Tender Coconut Payasam is a delectable concoction prepared with Tender Coconut Shavings as a base in Tender Coconut Water, Cow's Milk & it can be sweetened with Sugar/Rock Sugar. It has a mild texture with extraordinary aroma of fresh Coconut Shavings. This is a simple and mildly sweet dessert. If you are craving for something light but flavourful dessert, then this Payasam is sure to appease your senses.
An authentic Payasam from Kongu Cuisine which is famous for its extensive use of Local Produce, subtle use of spices and cooking with fresh ingredients.

For ELANEER PAYASAM/TENDER COCONUT PAYASAM RECIPE, Click here...

NEYPAYASAM

The one & only, utmost divine - Neypayasam, an all-time favourite of a Malayali. A Payasam served as a Prasadham in almost all Temples in Kerala. Neypayasam is served in Temples to appease the Gods. Raw Rice/Unakkalari slow-cooked in a copious amount of Ghee and Jaggery, which gives its name - Neypayasam. This utter sweet & thick concoction is meant to be eaten only little at a time, unlike other Payasams.

For NEYPAYASAM RECIPE, Click here...

CHAKKA PRADHAMAN/JACKFRUIT PAYASAM

In this Chakka Pradhaman - Jackfruit Payasam recipe I have used fresh Jackfruit pieces. Ground Jackfruit pieces are cooked along with Jaggery syrup and flavoured with Cardamoms & Dry Ginger Powder. This Chakka Pradhaman is extensively laced with fresh homemade Coconut Milk, which makes this dessert a delectable delicacy. Chakka Pradhaman can also be cooked with Chakka Varattiyathu (Jackfruit pieces cooked and preserved in Jaggery syrup). The fragrance from Jackfruit gives a special note to this Chakka Pradhaman. This classic dessert is unique to itself. When the fruit is in season this Payasam would be an added gradeur to a classic Sadhya.
As this Jack Fruit Payasam involves double cooking, may be cooking the Jackfruits in Jaggery or as converting it into Chakka Varattiyathu and then preparing it into a Payasam, this dish is commonly termed as Chakka Pradhaman. Lore attached to it makes it as a commonly served Payasam in a Wedding Sadhya.

For CHAKKA PRADHAMAN/JACKFRUIT PAYASAM RECIPE, Click here...

JACK FRUIT & RICE PAYASAM - PONSA GHARAI

Jackfruit and Rice Payasam is a tasty dessert prepared with Jackfruit slices, Rice, Coconut Milk/Milk & Jaggery/Sugar, flavoured with Cardamoms and garnished with Cashews & Almonds. Authentic Chakka Pradhaman/Jackfruit Pradhaman is the one which is quite prevalent and popular Pradhaman prepared with Jackfruit in Kerala Cuisine.
But this type of Payasam is unique to Udupi/Konkani Cuisine and it is called 'PONSA GHARAI'. This Jackfruit Rice Payasam recipe has a wonderful texture from Jackfruit slices and soaked Rice with a unique aroma synonymous to Jackfruit.

For JACK FRUIT & RICE PAYASAM - PONSA GHARAI RECIPE, Click here...

MAMBAZHA PRADHAMAN/MANGO PAYASAM

Mambazha Pradhaman/Mango Payasam is a delectable concoction made with Mango as a base in Coconut Milk and Jaggery (Cane Sugar). This dessert yields an extraordinary flavour and aroma unique to Mangoes. Pradhamans prepared with fruits like Mango, has a wonderful note of flavour unique to the fruit in it enhancing the overall flavour and taste of the dessert. This is one of the most unique and classic desserts of GOD'S OWN COUNTRY.
Mambazha Pradhaman/Mango Payasam comes into limelight when Mangoes are in season. Commonly this Pradhaman is prepared during Vishu when Mangoes are in season. If you can get hold of Mangoes, then this Mambazha Pradhaman would be a tasty addition in your Sadhya.

For MAMBAZHA PRADHAMAN/MANGO PAYASAM RECIPE, Click here...

NENDHRA PAZHA PRADHAMAN

Nendhra Pazha Pradhaman is a delectable concoction made with Coconut Milk and Jaggery (Cane Sugar) prepared with Banana as a base. Nendhra Pazham or Etha Pazham is a variety of Banana commonly found in South India and it is a crowned possession in Kerala Cuisine due to its wide usage. This variety of Banana has a slightly firmer pulp and a deep yellow colour compared to other varieties which makes it suitable for converting it into wonderful dishes & desserts.
Nendhra Pazham is steam cooked and mashed before adding it into the Jaggery Concoction & Coconut Milk. Pradhamans prepared with fruits like Nendhra Pazham has a wonderful note of that fruit in it enhancing the overall flavour and taste of the dessert. This is one of the most unique and classic desserts of GOD'S OWN COUNTRY.

For NENDHRA PAZHA PRADHAMAN RECIPE, Click here...

MATHANGA PIDI - SWEET PUMPKIN DUMPLINGS

Mathanga Pidi /Sweet Pumpkin Dumplings are nothing but dumplings made out of a mixture of steam-cooked Pumpkins/Squash, grated Coconut & Wheat Flour. Then these small dumplings are cooked in a Coconut Milk & Jaggery Base and flavoured with Cardamoms. These tiny pumpkin dumplings are so soft and succulent & taste great.
Though this is an authentic recipe from Kerala Cuisine, a family recipe, this dessert doesn't come under classic Payasam recipes served in a Sadhya. If you are literally in the mood for a twist in a Payasam recipe, then this Mathanga Pidi is sure to appease your taste buds.

For MATHANGA PIDI - SWEET PUMPKIN DUMPLINGS RECIPE, Click here...

AVAL PAYASAM WITH ROCK SUGAR

Aval Payasam is a simple Payasam recipe prepared with Beaten Rice/Poha/Avalakki. This Payasam can be incorporated within a few minutes. Toasted Aval is cooked in milk and sweetened with Rock Sugar (Kalkandu). The main ingredients in this recipe are Aval/Poha/Flattened Rice, Milk and Rock Sugar. Rock Sugar is considered to have therapeutic properties, but it is higher in calories compared to white sugar. Aval Payasam can also be made with Refined Sugar/Jaggery. The texture of Aval is awesome that they turn so soft and succulent when added to milk.
This is a common Payasam made for Gokulashtami/Krishna Jayanthi to commemorate Lord Krishna's love for this payasam and to proclaim the lore of Krishna & Sudama(Kuchelan).

For AVAL PAYASAM WITH ROCK SUGAR RECIPE, Click here...

CARROT PAYASAM/KHEER

Carrot Kheer/Carrot Payasam is a classic North Indian style Kheer, where Carrots serve as a basic ingredient along with Milk and Sugar, with a note of Ghee. This Carrot Kheer is garnished with roasted Nuts. Grated Carrots are sautéed in Ghee and then slow-cooked in Milk and Sugar until it reaches a perfect texture.

For CARROT PAYASAM/KHEER RECIPE, Click here...

THENGA PAAL PAYASAM

Thenga Paal Payasam is a traditional Tamil style dessert prepared uniquely on the first day of the Tamil month Aadi. So this Thenga Paal Payasam is called as Aadi Paal. This is a simple concoction made with Coconut Milk & Jaggery with a mild note of Cardamom in it. Though it is a norm to add a base ingredient in any of the Payasams, this Thenga Paal Payasam is just a concoction made with Coconut Milk & Jaggery. A simple delicacy usually prepared as an Offering to God(Naivedhyam) on the first day of the month of Aadi.

For THENGA PAAL PAYASAM RECIPE, Click here...

FIRNI

Thanks to the Mughals for introducing yet another delicacy into Indian Cuisine. Rich & tasty - Firni. A simple dessert prepared with soaked and coarsely ground Basmati Rice cooked in Milk and sweetened with Sugar. Firni is copiously garnished with Nuts & Saffron.
The origin of the dessert is believed to be Middle Eastern, but can also be seen in Persian, Lebanese, Moroccan & Afghani Cuisine. A lot of innovative variations are found with this recipe these days, the Badam-Pista Firni, Mango, Rose, Kesar(Saffron) etc., & etc., This Firni is the basic authentic recipe of the dessert.

For FIRNI RECIPE, Click here...

Let's celebrate this Onam with the undoubtful combination of Payasam, Pappadam & Pazham.

DELICIOUS PAYASAMS FOR A SADHYA

"Ellavarkkum Ente Hridhayam Niranja Onasamsagal."

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September 11, 2019 No comments

"Feasting on Faith: An Iftar & Eid al-Fitr Culinary Journey from Tamil Muslim Cuisine"

Iftar & Eid Menu: Breaking Fast with Dates and Tea

Tamil Muslims a.k.a Tamil Nadu Muslims or Tamil-speaking Muslims, have a rich cultural heritage that has influenced their cuisine over centuries.

Cultural Evolution and Trade History:

Tamil Muslims have a diverse ancestry, with influences from various regions and cultures. Their history can be traced back to the ancient maritime trade routes that connected the Indian subcontinent with the Arabian Peninsula, East Africa, and Southeast Asia. This maritime trade facilitated cultural exchange, leading to the integration of different culinary traditions into Tamil Muslim cuisine.

The Tamil Muslim community has a significant presence in coastal areas such as Keezhakkarai, Kayalpattinam, Nagore and Nagapattinam, where their livelihoods have historically been tied to fishing and maritime trade. However, they are also found in other parts of Tamil Nadu, including Chennai, Vellore, Ambur, Vaniyambadi and the North Arcot region. These coastal regions served as hubs for trade and cultural exchange, contributing to the diversity of Tamil Muslim cuisine.

Impact on Cuisine:

The cuisine of Tamil Muslims reflects their cultural heritage, trade history, and regional influences. Seafood, rice, and spices play a central role in their culinary traditions. The use of aromatic spices like cinnamon, cloves, cardamom, and nutmeg is prevalent in Tamil Muslim dishes, reflecting the influence of Arab, Persian, and South Indian cuisines.

The cuisine also incorporates ingredients and cooking techniques from the diverse regions with which Tamil Muslims have interacted through trade. For example, dishes like biryani, samosas, and halwa have roots in Persian and Mughlai cuisine but have been adapted to suit the local palate and ingredients available in Tamil Nadu.

Community and Cuisine:

Tamil Muslims are known for their close-knit communities, which have preserved and passed down culinary traditions through generations. Family gatherings, festivals, and religious celebrations provide opportunities for sharing and enjoying traditional dishes.

Despite their cultural and regional diversity, Tamil Muslims share a common culinary heritage that reflects their shared history and identity. By exploring and celebrating the cuisine of Tamil Muslims, we gain insight into their rich cultural tapestry and the role of food in shaping their identity over time

Iftar and Ramadhan Menu:

Let's embark on a culinary journey steeped in tradition and nostalgia as we delve into the authentic flavours of Tamil Muslim cuisine. Inspired by cherished recipes passed down through generations and fond memories of festive gatherings, I invite you to discover a collection of dishes that have left an indelible mark on my culinary repertoire. From the aromatic biriyanis and delectable Makan Peda of Eid celebrations to the comforting Nombu Kanji and fragrant Phirni enjoyed during Ramadan, each recipe holds a special place in my heart. Drawing inspiration from the generosity of our Muslim neighbours during Eid and the sumptuous spreads of Muslim weddings in Coimbatore, I've lovingly curated a selection of dishes that pay homage to these cherished traditions. Join me as we recreate the warmth and hospitality of Tamil Muslim households, one delicious recipe at a time, and celebrate the spirit of togetherness and joy that defines these special occasions.

Click onto the images for detailed Recipes...

Iftar & Eid al-Fitr Menu - Tamil Muslim Style

Dates: The Essence of Ramadan

"Fresh dates in a bowl on aFresh Dates, symbolizing the breaking of fast during Ramadan."

"Nature's Sweetness: Majestic Dates, The Essence of Ramadan"

Starting with Dates:

A traditional and nutritious way to break the fast. Discover the timeless tradition of Dates in Ramadan. A journey from ancient cultivation to modern celebration. Living in Malaysia unveiled the profound significance of Dates during Ramadan, a tradition unfamiliar to me before. Originating around 5320 BC, Dates have been revered across the Indus Valley, the Middle East, and North Africa for their healing qualities and nutritional value. These fruits, rich in natural sugars and essential nutrients, offer a unique blend of taste and health, especially evident in their higher calorie content when dried.

The practice of breaking fast with Dates, rooted in Prophet Muhammad's example, is not just a dietary choice, but a deep-seated religious observance mentioned over 20 times in the Quran. Embraced globally, Dates symbolize the essence of Ramadan, linking the past with the present in the ritual of Iftar and the cherished newborn tradition of Tahneek.

To read more about the health benefits of Dates, click here...

Opening Drink:

Ilaneer Nannari Sarbath: A Refreshing Embrace

A glass of Ilaneer Nannari and Lemon Sharbath, garnished with tender coconut shavings and a lemon slice, offers a refreshing escape."

"Refreshing Harmony: Ilaneer Nannari & Lemon Sharbath

Refresh and rejuvenate your senses this Ramadan with Ilaneer Nannari and Lemon Sharbath—a divine concoction designed to quench your thirst and revive your spirit after a day of fasting. This exquisite drink blends the pure, hydrating essence of Tender Coconut Water with the aromatic syrup of Nannari, also known as Sarsaparilla, known for its cooling properties. A squeeze of fresh lemon adds a zesty twist, elevating the beverage with its vibrant flavour and aroma. Served with shavings of tender coconut, this sharbath offers a comforting texture and a refreshing feel, making it an ideal choice to break your fast. Its unique combination not only tantalizes your taste buds but also cools down your body heat, providing a soothing relief. Embrace the essence of Ramadan with this delightful sharbath, a testament to taste, tradition, and the tranquillity of breaking fast.

For a selection of refreshing Fresh Fruit Juices to quench your thirst, Click here...

Appetizers:

Chicken Kola Urundai: A Cultural Mélange!

"Close-up of golden Chicken Kola Urundai on a serving platter, showcasing the rich, spiced minced chicken balls, a Tamil Muslim delicacy."

"Spiced Perfection: Chicken Kola Urundai"

Chicken Kola Urundai: Spicy and flavourful minced chicken balls, a Chettinad specialty embraced by Tamil Muslim cuisine, reflects a blend of culinary traditions and the historical spice trade. These spicy minced chicken balls are a testament to cultural exchanges and the rich heritage of Tamil Muslim food.

For a variety of Kola Urundai Recipes, Click here...

Masal Vadai: A Crispy & Flavourful Appetizer

"Crunchy Delights: Masal Vadai"

Masal Vadai, with its perfect balance of lentils, spices, and herbs, is not just an appetizer but an integral part of the Ramadan feast. Crispy and flavourful, it complements the comforting Nombu Kanji, showcasing the diversity and richness of Tamil Muslim cuisine. There's indeed a prominent Vadai variety, the celebrated Prawn Vadai prevalent in the Tamil Muslim Kitchens of the coastal region, which is made with the addition of Prawns in it

For a variety of Crispy Vadai Treats, Click here...

Porridge:

Nombu Kanji: A Symbol of Shared Blessings

"Traditional Ramadhan Nombu Kanji, a comforting and nutritious gruel, garnished with fried onions and coriander, symbolizing the spirit of the holy month."

"Ramadhan Nombu Kanji: A Bowl of Solace"

Nombu Kanji bridges the gap between a meal and a shared experience. Nombu Kanji is a comforting and nourishing rice and lentil porridge, often enriched with meat. Taught by our neighbour's grandmother, this porridge-like delicacy mirrors the flavours of biryani while embodying the spirit of Ramadan. It's a tradition of giving, nourishing not just the body but the soul, and stands as a testament to communal support and empathy.

For a Variety of Soul soothing Porridge Varities, click here...

Main Course:

Breads & Side Dishes:

Parotta with Thanjavur Style Mutton Mundhiri Varuval

"Stack of golden-brown Parottas on a plate, showcasing their flaky layers and inviting aroma, a staple of Tamil Muslim cuisine."

"Flaky Layers of Delight: Parotta"

Sizzling Thanjavur Mutton Mundhiri Varuval , adorned with cashews and aromatic spices, showcasing its rich flavours and Tamil Muslim heritage."

"Succulent Indulgence -Thanjavur Mutton Mundhiri Varuval"

The quintessential Parotta, with its flaky, layered texture, finds its match in the rich, spice-laden Thanjavur Style Mutton Mundhiri Varuval. This dish showcases the depth of Tamil Muslim cuisine through its use of cashews and potent spices, creating a memorable fusion of flavours that's both hearty and satisfying. It's a testament to the culinary craftsmanship that marries simplicity with complexity, making it a must-have during Iftar or Eid celebrations.

Click here for quick and easy step-by-step guides to making Parotta effortlessly!

Appam or Idiyappam with Mutton Paya

"Stack of freshly made Appams on a plate, showcasing their soft, fluffy texture and golden edges, a beloved accompaniment in Tamil Muslim cuisine."

"Soft, Fluffy & Crispy edged: Appam"

"Tender Thread of Flavour - Idiyappam"

"Rich and Flavourful: Mutton Paya"

The pairing of soft, cloud-like Appam or delicate strands of Idiyappam with the robust, deeply flavoured Mutton Paya is a culinary delight. The stew, slow-cooked to perfection, envelops the tender mutton trotters in a rich, spiced broth that's both nourishing and comforting. This dish is a cherished part of Tamil Muslim heritage, offering a taste of tradition and the warmth of home in every spoonful, ideal for breaking the fast.

Biryani & Side Dishes

Kayalpattinam Vellai Biriyani - Ahani Biriyani

"Ahani Mutton Biryani, showcasing the layers of coastal flavours and traditional Muslim cooking techniques."

"Light and Fragrant: Kayalpattinam Vellai Biriyani"

Kayalpattinam Ahani Biryani stands out with its unique approach to biryani, favoring a lighter, aromatic profile with hints of green chili, mint, and coconut. This version reflects the coastal influence on Tamil Muslim cuisine, bringing a breath of freshness to the palate. It's a celebration of subtle flavours that contrast the rich, heavy dishes typically found on an Iftar table, providing a perfect balance.

Ambur/Vaniyambadi Biryani

Aromatic Ambur/Vaniyambadi Biriyani, showcasing tender mutton pieces and fragrant spices, a hallmark of Tamil Muslim cuisine."

"Spicy Elegance: Ambur/Vaniyambadi Biriyani"

Ambur Biryani is a culinary gem that brings together tender mutton and a distinctive spice blend in a harmonious feast. Its preparation is steeped in tradition, embodying the essence of Tamil Muslim celebrations. This biryani is not just a dish but a cultural experience, offering a taste of the community's history and its enduring legacy in the culinary world.

Madras Muslim Biryani

"Colorful Madras Muslim Biriyani served in a traditional platter, featuring layers of fragrant rice and succulent meat, a culinary masterpiece of Tamil Muslim heritage."

"Vibrant and Aromatic: Madras Muslim Biriyani"

Madras Muslim Biryani is a vibrant tapestry of flavours, each layer telling a story of cultural confluence and culinary expertise. Aromatic spices, tender meat, and fluffy rice come together in a celebration of taste and tradition, making it a centerpiece at any Iftar gathering. This dish represents the heart of Tamil Muslim cuisine, rich in history and brimming with the love of generations.

Unlock a treasure trove of Biriyani Recipes with a simple click...

Side Dishes:

Brinjal Gravy

"Tangy and Spicy Delight: Brinjal Gravy for Biryani"

This tangy and spicy Brinjal Gravy, made with eggplants, is a testament to the complexity of Tamil Muslim cooking. Each bite is a blend of traditional spices and textures, serving as a perfect accompaniment to the biryanis and breads that grace the Iftar table. It's a humble yet essential dish that adds depth and variety to the feast.

Spicy Mutton Chukka

"A plate of Spicy Madurai Mutton Chukka, showcasing tender mutton pieces coated in a rich and spicy masala, a tantalizing dish from Tamil Muslim kitchens."

"Fiery Flavour Explosion: Spicy Madurai Mutton Chukka"

Spicy Mutton Chukka is a celebration of bold flavours and textures. The mutton is cooked until succulent, infused with a fiery blend of spices that awaken the senses. This dish is a staple in Tamil Muslim cuisine, known for its intensity and richness, making it an unforgettable addition to any celebratory meal.

Discover a variety of Chukka Recipes here...

Desserts:

Poosanikkai Halwa

Poosanikkai Halwa - The Elegance of Tamil Muslim Wedding"

The sweet Poosanikkai Halwa is a delightful conclusion to the Iftar meal. Made from White Pumpkin alias Ash Gourd, it's infused with cardamom, ghee, and nuts, offering a gentle nod to the region's abundant produce and spice use. This dessert captures the essence of Tamil Muslim hospitality, offering a soothing, sweet end to the day's fast. and it is one ubiquitous sweet served during a Tamil Muslim Wedding.

Discover a range of delicious Halwa Recipes here...

Arcot Makkan Peda

"Indulgent Sweetness: North Arcot Makkan Peda"

Arcot Makkan Peda is a luxurious treat, rich with the flavours of ghee, and nuts. Its origins in the Arcot region of Tamil Nadu add a historical dimension to its presence on the Iftar table, symbolizing the cross-cultural influences in Tamil Muslim cuisine. Each bite is a blend of creamy, milky sweetness, making it a cherished festive delicacy.

For a Variety of Indian Sweet Treats, Click here...

Additional Dessert Options:

Phirni or Zafrani Phirni

"Zafrani Phirni/Firni - Badam Rice Phirini, a creamy and aromatic rice pudding infused with saffron and garnished with chopped almonds, a luxurious treat from Tamil Muslim kitchens."

"Exquisite Elegance: Zafrani Phirni/Firni - Badam Rice Phirini"

"Timeless Delight: Classic Rice Phirni/Firni"

Phirni or Zafrani Phirni, with its creamy texture and subtle fragrance of cardamom and saffron, offers a refreshing and elegant end to the meal. This rice pudding, beloved across regions, finds a special place in Tamil Muslim celebrations, embodying the spirit of sharing and community. It's a soothing dessert, perfect for savouring after a day of fasting.

Falooda or Kulfi Falooda

A tall glass of Falooda Drink, a refreshing and indulgent beverage with layers of vermicelli, basil seeds, rose syrup, and ice cream, a delightful treat from Tamil Muslim kitchens."

"Exotic Refreshment: Falooda Drink"

"Icy Indulgence: Kulfi Falooda"

Falooda is a visually stunning and deliciously complex dessert drink, layered with vermicelli, basil seeds, rose syrup, and often topped with ice cream. It's a feast for the senses, combining textures and flavours in a refreshing concoction that's especially welcome after fasting. This dessert drink highlights the innovative and diverse aspects of Tamil Muslim culinary traditions. For yet another versatile and satiating dessert serve Kulfi Falooda.

To Finish of the Iftar Meal:

Rose Milk or Rose Lassi

"A glass of refreshing Rose Milk, a fragrant and creamy beverage infused with rose syrup, garnished with pistachios and served chilled, a beloved drink in Tamil Muslim cuisine."

"Fragrant Refreshment: Rose Milk "

"Fragrant Fusion: Rose Lassi"

Rose Milk or Rose Lassi offers a floral, refreshing finale to the Iftar meal. Their cooling properties and delicate flavours provide a soothing contrast to the day's end, embodying the essence of hospitality and grace in Tamil Muslim culture. These drinks are a gentle reminder of the joy and renewal that Ramadan brings to each home. Choose your option of drink to grace your iftar menu.

For a selection of Masquerading Desserts that double as Drinks and more, click here...

Masala Chai or Sulaimani

"A glass of Sulaimani Chai, a fragrant and soothing black tea infused with spices like ginger, cardamom, and cloves, a comforting beverage in Tamil Muslim households."

"Spiced Serenity: Sulaimani Chai"

"Spice Infusion: Masal Chai

The choice between a robust Masal Chai or an aromatic Sulaimani Chai is a testament to the diverse palette of Tamil Muslim cuisine. Both beverages offer comfort and warmth, marking the end of the meal with traditional flavours that speak of home, heritage, and the simple pleasures of shared experiences.

To discover additional Heart-soothing Beverages, simply click here.

Reminiscing the memories of Id!!!

As the sun dips below the horizon, casting a golden glow that heralds the end of another day of fasting, our Tamil Muslim Iftar menu stands as a testament to the rich tapestry of flavours and traditions that define this sacred time. From the soothing slurps of Nombu Kanji to the aromatic whispers of biryani, each dish carries with it stories of heritage, communal bonds, and a shared joy in the act of breaking fast together. As we wrap up this culinary journey, let us remember that these recipes are more than just food on a plate; they are an invitation to explore, to celebrate, and to partake in a culture that thrives on generosity, love, and the simple joy of a shared meal. May this Iftar menu not only satiate your hunger but also inspire a deeper connection to the vibrant traditions of Tamil Muslim cuisine. Here's to celebrating Iftar and Eid al-Fitr with hearts as full as our stomachs, surrounded by the laughter and love of family and friends. As Ramadan draws to a close, we send out a heartfelt wish for a blessed season filled with peace, reflection, and joy.

"Eid Mubarak"!!!

SM

April 09, 2024 No comments

Let’s celebrate the pious month of Ramadan with a wonderful Mughal Dessert - rich, decadent, fragrant & scrumptious Zafrani Phirni!!!

HOW TO COOK ZAFRANI PHIRNI/FIRNI -

KESAR BADAM FIRNI

INGREDIENTS:

For Zafrani Phirni/Firni:

For Garnishing:

METHOD:

ZAFRANI PHIRNI/FIRNI - KESAR BADAM FIRNI

NOTES:

HOW TO COOK GULAB PHIRNI - ROSE FIRNI

INGREDIENTS:

METHOD :

NOTES:

INGREDIENTS:

METHOD:

NOTES :

DELICIOUS PAYASAMS FOR A SADHYA

LETS TALK ABOUT PAYASAM...

"Ellavarkkum Ente Hridhayam Niranja Onasamsagal."

"Feasting on Faith: An Iftar & Eid al-Fitr Culinary Journey from Tamil Muslim Cuisine"

Iftar & Eid Menu: Breaking Fast with Dates and Tea

Iftar & Eid Menu: Breaking Fast with Dates and Tea

Iftar & Eid al-Fitr Menu - Tamil Muslim Style

Dates: The Essence of Ramadan

Opening Drink:

Ilaneer Nannari Sarbath: A Refreshing Embrace

Appetizers:

Chicken Kola Urundai: A Cultural Mélange!

"Spiced Perfection: Chicken Kola Urundai"

Masal Vadai: A Crispy & Flavourful Appetizer

Porridge:

Nombu Kanji: A Symbol of Shared Blessings

Main Course:

Breads & Side Dishes:

Parotta with Thanjavur Style Mutton Mundhiri Varuval

Appam or Idiyappam with Mutton Paya

Biryani & Side Dishes

Kayalpattinam Vellai Biriyani - Ahani Biriyani

Ambur/Vaniyambadi Biryani

"Spicy Elegance: Ambur/Vaniyambadi Biriyani"

Madras Muslim Biryani

Side Dishes:

Brinjal Gravy

"Tangy and Spicy Delight: Brinjal Gravy for Biryani"

Spicy Mutton Chukka

"Fiery Flavour Explosion: Spicy Madurai Mutton Chukka"

Desserts:

Poosanikkai Halwa

Arcot Makkan Peda

"Indulgent Sweetness: North Arcot Makkan Peda"

Additional Dessert Options:

Phirni or Zafrani Phirni

Falooda or Kulfi Falooda

To Finish of the Iftar Meal:

Rose Milk or Rose Lassi

Masala Chai or Sulaimani

"Eid Mubarak"!!!

SM

Let's Get Ready for Christmas 🎄

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