Niranjana's yummy yummy recipes
Mango Payasam / Mango Kheer, is a luxurious dessert that brings together the sweetness of ripe mangoes with the richness of milk. It is a rich and creamy dessert that celebrates the king of fruits, mangoes. This unique twist on traditional kheer combines the sweetness of ripe mango pulp with sugar and milk, creating a …
Parippu Pradhaman is a cherished Kerala-style payasam (kheer) made with split moong dal, coconut milk, and jaggery. It holds a special place in the Kerala Sadhya—a traditional feast where various dishes are served, with payasam or pradhaman being a staple. This dish is part of a variety of pradhamans, including Ada Pradhaman, Paalada Pradhaman, Chakka …
Chadhachadhayam or Idichu pizhinja payasam is the most favoured payasam among Keralites. It is also called as thengai paal payasam or Coconut milk kheer. 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 …
Paal payasam is an exotic dessert made with rice, milk and sugar. It is made on the festival days and offered to God. This kheer 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 …
Arisi Thengai Payasam is a classic South Indian dessert made with rice, freshly grated coconut, and jaggery. Known for its rich, creamy texture and sweet flavour, this payasam is often prepared during festivals, special occasions, or as an offering to deities. The combination of cooked rice, coconut milk, and jaggery syrup makes this payasam a …
Sweet rice is the mixture of rice with jaggery syrup and grated coconut with elaichi flavour. The taste and flavour differs from sweet pongal(Chakkarai pongal), and nei payasam. It has its unique taste. This is my grandma’s(mother’s mom) recipe. I learnt this from my mom. This is the first time we made this recipe n …
Sakkarai pongal is an auspicious neivedhyam made in many perumal(Lord Venkateshwara) temples. It is the main recipe made on the occasion of Thai Pongal. However it is also made at home during many occasions. We can make this recipe with or without adding milk into it. Here I have posted the recipe without adding milk …
Carrot payasam is a new recipe I learnt an year ago. My mom and grandmom makes Carrot milkshake at home for me regularly. It is one of my favourite milkshake. But the carrot payasam is different from the milkshake. I made this payasam for Gayathri japam ie., the next day after Avani Avittam. You can …
Akkaravadisal is an Iyengar recipe, similar to Pongal. It is pressure cooked completely with milk that gives it a rich and creamy texture. Akkaravadisal is prepared on Koodaravalli day – 27th day of Margazhi. In the 27th poem of Koodaraivellum poem of Thiruppavai, Sri Andal says “Mooda Nei Peidhu muzhangai vazhivaara” and so we prepare …
Kadalai paruppu payasam is made with channa dhal and jaggery. It is very easy to make. This payasam can be made for any festival. INGREDIENTS 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 …
