Kadalai paruppu payasam

Kadalai paruppu payasam is made with channa dhal and jaggery. It is very easy to make. This payasam can be made for any festival.



Channa Dal or kadalai paruppu-3/4 cup

Powdered jaggery- 1 cup

 Cardamom powder- A pinch

Milk – 1 cup

Water- To dissolve Jaggery

Ghee – 2 tsp

  • Roast the dhal in half a tsp of ghee till you get a nice aroma.
  • Dissolve the jaggery in water and filter it.
  • Pressure cook the dhal. You can mash it if necessary.
  • Heat the filtered jaggery water for five minutes.
  • Add the dhal and allow it to boil till it becomes thick.
  • Add cardamom powder and milk. Allow it to cook for five more minutes and turn off the stove.

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Vermicelli kheer/Semiya payasam using condensed milk

 Semiya payasam is one of the rare payasams that we make at home. I remember eating it when I was very young probably I must be 10 – 12 yrs old. Though I don’t remember exactly, I would like to share whatever that stays in my memory. My dad made this one evening for all of us and it was very yummy. I don’t know the method in which he made, but very well I remember the day we all enjoyed having it. He made the payasam, refrigerated it and served it in ice cream cup. Wow!!!! Lovely day… Thank you appa for making this payasam to all of us. After so many years, I made this for the first time on my hubby’s birthday.  Using condensed milk will make the recipe more rich and yummy. Since I used sweetened condensed milk, there is no need to add sugar separately. When I served it to ‘K’ he liked it a lot and gave me a compliment which will remain in my heart forever. Appa,  this recipe is dedicated to you. Love you appa <3 <3 ….



Vermicelli – 1/2 cup

Sweetened Condensed milk – 1/2 cup

Milk – 2 1/2 cups

Cashew – 5 to 8

Raisins – 5 to 10

Almond – 5 to 8

Cardomom powder –  1/2 tsp

Ghee – 2 tbsp


  • In a non stick pan add 1 tbsp ghee and roast the vermicelli  until turns golden brown and keep aside.
  • In the same pan, add the nuts and when they turn slightly brown, add the raisins . The raisins will puff up. Now remove them from the flame and keep aside.
  • Add the milk and boil it. Now simmer the stove and add the nuts, raisins and vermicelli.  Cook until the vermicelli  becomes translucent. The vermicelli is cooked.
  • Now add the condensed milk, cardamom and the remaining ghee to the mixture and cook  for another few minutes until the mixture thickens slightly.
  • You can now serve this after refrigerating or hot.
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Nei payasam

Nei payasam is a very simple but delicious payasam made as a neiveydhyam in many Kerala temples. This is made at my home when we conduct Bhagavath Sevai. My dad makes this payasam very well. We make in large quantities in a big uruli and distribute it to the guests who come for Bhagavath Sevai.



Rice – 1 cup

Jaggery – 3 cups

Water – 3 cups


Cumin seeds – 1/2 tsp

  • Pressure cook the rice.
  • Dissolve the jaggery in  water, strain it  and allow it to boil. Make one string consistency.
  • Add the pressure cooked rice. Stir well until the rice mix with the jaggery.
  • Finally fry cumin seeds in ghee and mix with the payasam.
  • Note: Add 5 cups of jaggery for kadu mathuram and follow the same method.

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Chadha chadhayam / Idichu pizhinja payasam.

Chadha chadhayam or Idichu pizhinja payasam is the most favoured payasam among Keralites. In Malayalam, idichu means pounding and pizhinju means squeezing. In olden days, the scraped coconut was pounded in mortar since there was no blenders or mixers. Hence the payasam was named like that. The main ingredient in this is coconut milk and the extraction of this milk makes the recipe a complicated one. Once my cousin visited my home and my mom and grandma made this payasam. After tasting this whenever he comes home he will ask to make this payasam. I learnt this recipe from my mom and made this for tamil new year. It came out very well and when I distributed to my neighbour, she asked for one more cup. Once the coconut milk is extracted, this is very easy to make. But you need a lot of patience to do it.



Rice – 1 small cup

Jaggery – 2 1/2 cups

Coconut – 1

Jackfruit – 5 cholai

Cardamom powder – 1/2 tsp


Extraction of Coconut milk

  • Scrap the coconut and add 1/2 cup of water. Grind it into a very smooth paste. Now squeeze the ground coconut over the strainer to extract the first milk or onnaam paal. Press the coconut well on the strainer with the hands or spoon. This is the onnaam paal and it is thick. Keep aside.
  • Again add 1 cup of water to the coconut, grind it. Repeat the process of squeezing and pressing to get the second milk or rendaam paal. Keep it separately.
  • Further add 1 cup of water to the coconut and grind it thoroughly. Squeeze it well and this is called the third milk or moonam paal. This will be thin.
  • Donot mix all the three milk together. Keep it in three different containers.

Main step

  • Pressure cook the rice with 3 cups of water(Rice:Water::1:3).
  • Crush the jaggery, add little water to dissolve and strain it to remove the dust and mud. Allow it to boil to avoid the raw smell.
  • Cut the jackfruit into small pieces.
  • In a heavy bottomed vessel, add third milk, jaggery syrup, rice and allow it to cook and blend well.
  • Once the raw smell goes off add the second milk, cook in low flame for ten minutes.
  • At this stage add the ghee, cardamom powder and the chopped jackfruit. Cook for five more minutes.
  • Finally add the third milk, cook for two minutes and turn off the stove.
  • The yummy payasam is ready. Serve it hot.

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