Paal Payasam

Paal payasam is an exotic dessert made with rice, milk and sugar. It is made on the festival days and offered to God. Paal payasam should not be too thick. Else it will land up in paal sadham(milk rice) instead of paal payasam. This is one of the common errors that many make. You have to be patient while making this payasam. At the same time it is also an easy recipe. Follow the below method step by step to make an authentic paal payasam.

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Milk – 1 litre

Rice – 1 small ladle

Sugar – 11/2 small ladle

Elaichi powder – 1 tsp

Ghee – 1 tbsp

  • Boil the milk. Simmer the stove or keep in 100 watts if you are going to make it in Induction stove.
  • Now add the rice, ghee and elaichi powder. Donot add the sugar at this stage.
  • Stir it now and then. The milk thickens and the rice also be cooked now.
  • As the milk thickens, the cream will be formed on the sides and top of the milk. Wit the help of the ladle, mix it with the milk.
  • At one stage the colour of the payasam will turn from white to pinkish colour. At this stage, add the sugar and cook for five more minutes.
  • Serve hot or chill it and serve. You can also add cashews and raisins after frying it in the ghee.

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Badham Halwa

Badham Halwa is a rich dessert that does not require too much of ingredits. Also the method of preparing it is very easy. But a lot of patience is required to peel off the skin. Since I soaked the alomonds only for two hours, it took me an hour to peel them off. When I told my mom, she said soaking it overnight will make the skin to fall off automatically.  So if you have the plan to make badham halwa, soak the almonds overnight.



Almonds – 1 cup

Sugar – 1/2 cup

Water – 1/2 cup

Food colour – A pinch

Rose essence – A drop

  • Soak the almonds in water for 3 hours or even overnight.
  • Drain the water and peel off the skin.
  • Grind it to a smooth paste.
  • In a kadai, add water and sugar. Prepare the sugar syrup of one string consistency.
  • Add the rose essence and food colour into it.
  • Finally add the ground badam paste and stir well.
  • Stir it continuously until it thickens . Pous it into a plate or another vessel.
  • Serve it hot or cold.
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Rava Kesari (Sooji halwa)

        Rava Kesari is one of the common sweets made in my home in regular intervals.  Mostly my mom makes this on Sunday evenings with hot pakoda and coffee.  Also this is made as a neiveydyam  when we are bored of making payasam. This is the all time favourite sweet for me and my second uncle. This sweet occupies a place in one of the events. When a groom’s family visit the bride’s house for the first to see the bride, they make kesari and bajji and an evening snack. Also this is made in weddings.  I made this on K’s ( my hubby) birthday and he liked it. To my surprise he also packed some
to his office and shared with his friends.  Though I have made it many times only this time I had the patience take the snap of it. Make it and enjoy with your family.



Rava (Sooji)- 1 cup

Sugar- 2  cups

Water- 2.5 cups

Ghee – 2 tbsp

Cashews, Raisins- few

Food Colour – A pinch

  • In a frying pan add 2 tbsp ghee and fry the raisins and cashews until they are golden brown and keep them aside.
  • Now fry the sooji in the same pan. Its colour should change slightly and not to brown. Keep it aside.
  • Now add the water and sugar.  Also add a pinch of food colour(Kesar colour or yellow). Allow it to boil.
  •  Now add the fried sooji and stir it continuously until it thickens.
  • Add 4 tbsp of ghee to make it soft.
  • Finally garnish it with cashews and raisins. You will find it yummy.
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Ghevar is a popular Rajasthani recipe and it is found in every Jain’s house. I came to know about this recipe through one of my Jain friends. It is prepared from Maida and known for its flavour.



All-purpose flour – 1 cup

Ghee – 1/2 cup

Milk – 1/2 cup

Water – 11/2 cup

For Syrup

Sugar- 11/2 cup

Water – 1 cup

  • Sieve the flour and keep aside.
  • Take melted ghee and milk in a large bowl and mix them well.
  • Now add sieved maida and mix them slowly.
  • Add water slowly to this mixture and not in one shot. Take care that the lumps are not formed.
  • Keep on adding the water and make a lump free batter.
  • The right consistency of the batter is that it should form a string when poured from a glass.
  • For making sugar syrup, take a vessel, add 11/2 cup sugar and 1 cup water to it to form sugar syrup. Boil it and stir occasionally until a single string is formed. Now turn off the stove and keep it aside.
  • Now the sugar syrup and the batter for making ghevar is ready.
  • Take a round, deep bottomed vessel and add the ghee to half of the vessel.
  • Switch on the stove and heat the ghee. To check the right temperature, drop one spoon of the batter and see whether it form bubbles.
  • Once the ghee is optimally heated, add 1/4 glass of the batter at the center of the vessel. It will form bubbles and start moving to the edges.  If enough ghee is not added then the batter will stick to the bottom.
  • Once the bubbles has stopped forming, add the same quantity of the batter at the center. the same step can be repeated for 4-5 times to form a proper disc. Fry it on both the sides by tilting.
  • After the ghever is completely fried take it with a rod and place it on a tissue paper to remove excess ghee.


  • Later transfer it to the sugar syrup and place it in it for 5 minutes or until the next ghevar is done.
  • Then place the ghevar in a plate to remove excess sugar syrup.You can also pour Rabdi on it to make Rabdi ghevar.
  • Garnish it with almonds and pistachios.


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