Kheers ~ Tamalapaku

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Barnyard Millet Payasam

BM #134 Week 2 Day 1 -

This week I shall showcase some easy recipes with different types of millets.

Today's recipe is an easy one and can be made for any occasion. I have cooked the millet in the pressure cooker, but cooking them on stove top or in instant pot also works well.

This is a good substitute for Rice kheer or Annam Paramannam.

Ingredients -

Barnyard Millet 3 Tbsp

Milk 4 cups

Sugar 3/4 cup (or more if needed)

Cardamom Powder 1/2 tsp

Fried Cashews for garnish

Method Of Preparation -

Wash and Soak barnyard millet for a few hours (a minimum of 4 hours) . Drain and wash again.

Add about 3 cups of milk to the drained millet and pressure cook for 10 minutes.

In a heavy bottomed pan, boil a cup of milk and transfer the cooked barnyard millet into it.

Mix well and add sugar. Let the sugar melt and simmer for about 5-7 minutes.

Sprinkle the cardamom powder, mix well and remove from heat. Garnish with fried cashews.

Serve it warm for a delectable dessert.

Preparation Time 30 minutes
Serves 5-6

Posted by Harini R on Tuesday, May 10, 2022

4 comments

categories: Barnyard Millet, Blogging Marathon, Dairy Products, Grains and its Products, Kheers, Milk, Millet Recipes, Sugar, Sweetening Agents, Sweets and Desserts | |

In continuation of the A-Z series, for the letter 'W', I chose to go with Wheat Rava and made this Wheat Rava Sweet Pongal. I made sure that this coincides with Navratri and so I was able to offer this as an Offering to Goddess Durga.

The platter feature Mango Methi Dal, Tomato Rasam, Barnyard Millet, Color Peppers Curry, Pan Fried Papad and Wheat Rava Sweet Pongal

Recipe Source
Ingredients -

Wheat Rava 1 cup

Moong Dal 1/4 Cup

Milk 1/2 cup

Jaggery 1 cup

Chopped Nuts and Raisins 4-5 Tbsp

Ghee 2 Tbsp

Method Of Preparation -

Wash moong dal and wheat rava and pressure cook them together with half a cup of milk and 4 cups of water for about 2-3 whistles or 7 minutes in Instant Pot. Sprinkle a few drops of ghee to avoid overflow.

Meanwhile, in a heated pan, add 1 cup of grated jaggery and about 2-3 tablespoons of water and let the jaggery melt. Strain out any impurities and set aside.

In a heated stock pot, add ghee and fry the nuts and raisins. Remove the fried nuts and raisins onto a different plate.

In the remaining ghee transfer the cooked wheat rava-moong dal mixture, add the melted jaggery and mix well.

Allow the mixture to cook through and keep stirring occasionally to avoid getting the mixture burnt.

When the whole thing comes together as a single mass, add some more ghee and the fried nuts and raisins and mix well.

Remove from heat and it is ready to be served. This is a perfect recipe to make for Naivedyam.

Preparation Time 30 minutes
Makes 3-4 cups

Posted by Harini R on Monday, October 18, 2021

4 comments

categories: Beans And Dals, Blogging Marathon, Grains and its Products, Jaggery, Kheers, Moong Dal (Pesarapappu), Other Grain Recipes, Sweetening Agents, Sweets and Desserts, Tamilian Cuisine, Wheat Rava | |

Javvarisi Thengai Paal Payasam ~ Vegan Sago Coconut Milk Kheer

BM #123 Week 2 Day 1 -

This week I am continuing with the A-Z series of Tamilian Dishes. This edition's starting letters of the dishes will be J, K and L.

I tried to make this kheer vegan and so used coconut milk. I also didn't fry the cashews in ghee. The combination of coconut milk and jaggery is one of my favorites. This kheer with sago, coconut milk and jaggery is a delightful combo.

The platter includes Kodo Millet, Papaya Curry, Bendakaya Nuvvula Koora, Tomato Kaya Pappu, Cucumber, Homemade Yogurt and Javvarisi Thengai Paal Payasam.

Recipe Inspiration here
Ingredients -

Sago 1/4 cup

*Coconut Milk 1 cup (Canned variety)

Jaggery 1/4 cup (Adjust as needed)

Cardamom Powder 1/4 tsp

**Nuts, roasted few (I used almonds and cashews)

* I used 1/2 cup of coconut cream and watered it down to the desired consistency.

** I dry roasted them to make it vegan. They can be fried in ghee.

Method Of Preparation -

Wash the sago pearls and add about a cup of water and pressure cook for 2-3 whistles or 6 minutes on Manual/Pressure Cook modes in the Instant Pot. After the pressure is released naturally, remove and transfer into a sauce pan.

Heat the sauce pan with the cooked sago pearls and add jaggery. Let the jaggery melt and come to a gentle boil.

Note - If the jaggery has impurities, it is advisable to melt jaggery with half a cup of water separately, strain the impurities and then add to the cooked sago.

Slowly add the coconut milk to the simmering payasam while stirring gently. Sprinkle cardamom powder and remove from heat.

Garnish with roasted nuts and serve warm or cold.

Preparation Time 30 minutes
Serves 3

Posted by Harini R on Thursday, June 10, 2021

5 comments

categories: Blogging Marathon, Coconut Milk, Grains and its Products, Jaggery, Kheers, Sago, Sweetening Agents, Sweets and Desserts, Tamilian Cuisine, Vegan | |

Akkaravadisal

BM #120 Week 2 Day 1 -

After a 2 month break, I am back with a new theme in the new year. This week I have chosen to highlight some recipes from Tamil Nadu. This would be a continuous theme spanning many months as the recipes are going to be in alphabetical order. So this week, the recipes starting with the first three letters of the Alphabet will be shared.

Akkaravadisal is a typical Tamil Iyengar recipe served in many temples across Tamil Nadu. There are very many traditional methods of preparing this dish. Kalyani was gracious to share her family recipe with me and here is how I made it.

Recipe Source Kalyani
Ingredients -

Rice 1 cup

Moong Dal 1/4 cup

Milk 3-4 cups

Jaggery 1 cup (Adjust as needed)

Ghee 4-6 Tbsp (as preferred)

Cardamom Powder 1/4 tsp

Cashews and Raisins handful each

Method Of Preparation -

Wash and soak rice and moong dal for about 10 minutes.

Drain and fry them in about 2 Tbsp of ghee for about 3-4 minutes until they become aromatic.

Remove from heat, mix in about 3 cups of milk and about a cup of water to the fried rice+dal mixture. Pressure cook for up to 4-5 whistles or if using the Instant Pot, then pressure cook for about 9 minutes. Once the pressure is released, mash the cooked rice+dal mixture and set aside.

Meanwhile powder the jaggery and boil in about a cup of water until a one string consistency is achieved. If the jaggery has impurities, please strain using a muslin cloth or a fine mesh.

After the syrup is cooled, In a heated non-stick pan, add the mashed rice+dal and the jaggery syrup and mix gently. Adjust the consistency by adding more hot milk. Allow the mixture to simmer. Sprinkle cardamom powder as well.

In a separate pan fry the cashews and raisins in ghee and pour it onto the simmering akkaravadisal.

Remove from heat and serve hot or warm.

Preparation Time 45 minutes
Serves 10-12

Posted by Harini R on Wednesday, March 10, 2021

8 comments

categories: Beans And Dals, Blogging Marathon, Dairy Products, Grains and its Products, Jaggery, Kheers, Milk, Moong Dal (Pesarapappu), Rice Recipes, Sona Masoori Rice, Sweetening Agents, Sweets and Desserts | |

Navratri/Dasara Festival ~ Annam Paramannam / Rice Pudding

Our Best Navratri Wishes to one and all. I was a little confused about the name of this festival. Some refer to it as Navratri and some others as Dasara. So I dug up some interesting info on the background of this festival and wanted to share some details here.

Navratri and Vijayadashami are associated with two symbolic traditions; the ancient worship of Goddess Durga and the much later mythology of Lord Rama victory over Ravana on VijayaDasami Day. Each region of India celebrate Dasara differently based on these traditions. The mythological background that forms the context of this festival are related in 'Markandeya Purana' and 'Devi Bhagavata Purana' respectively. So whatever name we use, this festival essentially symbolizes Good winning over Evil.

So each household follows a certain tradition according to what their forefathers deemed good for the family. We celebrate these 9 days with lots of prayers and naivedyam (offerings to God) to The Goddess and VijayaDashami (the 10th day) as the victory of Lord Rama. Also we seek blessings from all the elders in the family. Another tradition is arranging a 'Bommala Koluvu' (Arrangement of dolls/idols) and exchanging the auspicious 'Haldi and kumkum'.

Coming today's recipe.. I prepared Annam Paramannam or Rice pudding as an offering to the Goddess. Elders at home always say that this is the most important payasam liked by The Goddess. To this day, the same payasam is prepared on every Friday (fav day of The Goddess') at my in-laws place. Here is how I prepared.

Ingredients -

Rice 1/2 cup

Milk 4 cups

Brown Sugar /Raw Sugar / Powdered Jaggery 1 cup

Almond-Cashew Powder 1/4 cup

Cardamom Powder 1/4 tsp
Ghee 1/2 tsp

Cashews and Raisins few

Method Of Preparation -

Pressure cook rice with 1 cup of milk . (This can be done on the stove top also but I prefer the pressure cooking)

In a heavy bottomed saucepan, boil the remaining milk and add the boiled rice, almond-cashew powder, brown sugar and let the whole mixture boil for about 4-5 min (The more it boils, the better the taste). But make sure it is being constantly stirred else there is always a chance it might get burnt.

Also add the cardamom powder and mix well.

Let the Kheer/Payasam/Pudding simmer for 2-3 min and remove from heat.

In a small heated pan, add ghee and fry the raisins and cashews in low heat until the raisin puff out and the cashews are golden brown.

Pour the fried nuts into the payasam. Offer to the Lord and enjoy.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#117

Makes Approx 5 cups
Preparation Time 45 min (incl the pressure cooking time)

Posted by Harini on Saturday, October 24, 2020

13 comments

categories: Blogging Marathon, Jaggery, Kheers, Milk, Rice, Rice Recipes, Sweetening Agents, Sweets and Desserts | |

Chow Chow Payasam

Happy Diwali to all who celebrate!

BM #105 Week 4 Day 3 -

This is yet another recipe which is enjoyed by all at home. Simple flavors and a perfect combination to offer to the Lord.

Recipe Inspiration here
Ingredients -

Chow Chow/ Chayote Squash/ Seema Vankaya 1 medium size
Ghee 2 tsp
Milk 3 cups
Sugar 1/4 cup + more if preferred
Almond Powder/MTR Badam mix 1 Tbsp (Optional)
Cardamom Powder 1/4 tsp
Almonds and Cashews chopped 3 Tbsp

Method Of Preparation -

In a heated pan, add ghee and fry the chopped nuts until they are golden brown. Remove the fried nuts with a slotted spoon onto another bowl.

In the same ghee saute the grated chow chow for about 3-4 minutes.

Pour milk into the pan and allow the chow chow to cook well.

Sprinkle almond powder, sugar, cardamom powder and let the payasam simmer for 3-4 minutes.

Remove from heat and garnish the fried nuts.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#105.

Preparation Time 20 minutes
Serves 3-4

Posted by Harini R on Saturday, October 26, 2019

6 comments

categories: Blogging Marathon, Chayote Squash, Dairy Products, Kheers, Milk, Sugar, Sweetening Agents, Sweets and Desserts, Vegetables | |

Pala Thalikalu ~ Bellam Thalikalu

Happy Ganesh Chaturthi for all who celebrate.

Welcome to all our readers to this new space. Over the summer, my cousin encouraged me to move to my own domain and so we are now https://www.tamalapaku.com .

BM #104 Day 3 -

Pala thalikalu is a traditional kheer from my native state of Andhra Pradesh, made with homemade rice noodles and jaggery. Pala meaning Made with milk; Thalikalu meaning noodles. It is also one of the kheers perfect to make for Naivedyam (Offering to the Lord).

September is the time for another month long Mega marathon and this year, the theme is "Sweets and Snacks".

The first week is all about Sweets, the next week about snacks from a particular state in India, week 3 is the 'happy hour' week with no rules and week 4 has predetermined snacks from 8 different states.

With so much going on this month, let us explore together and enjoy the various treats. We have about 8 other friends doing this marathon so it will be a lot of fun.

Notes about this kheer -

*I made a few noodles and tried boiling them in milk when I observed that they were disintegrating after a couple of minutes. To circumvent this problem, I tried boiling the noodles in a separate pan and then adding them to the milk and that trick worked for me.

* The kheer thickened upon cooling because of the almond powder and also the disintegrated noodles added to the texture and thickness of the kheer.

Ingredients -

For the Noodles (Thalikalu) -

Water 1 cup
Salt 1/8 tsp

Powdered Jaggery 2 tsp
Rice Flour 1/2 cup (adjust as per need) + more for dusting
For the Kheer -
Water 1 cup
Milk 3 cups
Almond Powder 2-3 Tbsp
Powdered Jaggery 1/2 cup (Adjust as per need)
Cardamom Powder 1/2 tsp

For The Garnish -

Ghee 1/2 tsp
Almonds chopped 1 Tbsp
Cashews Chopped 1 Tbsp
Raisins 1 tsp

Method Of Preparation -
To prepare the Noodles (Thalikalu) -
In a heated non stick pan, add 1 cup of water and let it come to a rolling boil. Sprinkle salt and jaggery powder and allow them to dissolve in water.

Reduce the heat, sprinkle the rice flour while stirring continuously until a stiff dough is formed. Cover and remove from heat.

Allow the dough to cool for a few minutes.

Pinch small marble sized portions and roll into a 1/2-3/4 cm thick rope using the rice flour to dust as needed. Cut the noodles to 2 inches approximately. See picture for reference.

In a heated thick bottomed pan, boil 1 cup of water and gently slide the prepared noodles and allow the noodles to cook for 2-3 minutes.

To prepare the Kheer -
In a separate pan, boil the milk and almond powder. Gently pour this into the boiling noodles.

Mix gently and reduce the heat. Add the powdered jaggery and cardamom powder. Allow the jaggery to dissolve and remove from heat.

To prepare the Garnish -

In a pan heat ghee and fry the chopped almonds, chopped cashews and raisins until they are golden brown.

Garnish the kheer with the fried nuts and serve it warm.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#104

Preparation Time 30 minutes
Serves 5-6

Posted by Harini R on Monday, September 2, 2019

7 comments

categories: Almonds, Blogging Marathon, Cashews, Dairy Products, Dry Fruits and Nuts, Flours, Jaggery, Kheers, Milk, Raisins, Rice Flour (Biyyam Pindi), Sweetening Agents, Sweets and Desserts | |

Almond Flour - Sago Kheer

BM #98 Week 3 Day 2 -

Here is another kheer which comes handy on a festival day and fit for a party as well.

I found that soaking almonds, removing the skin and making a paste to use in the kheer is a very tedious process when making the kheer for a crowd. So I tried using the blanched almond flour which is commercially available and it turned out to be a blessing.

I made this a while ago to offer as Prasadam and so the measurements are for a large crowd. Please scale it down as needed.

Ingredients -

Sago / Saggubiyyam 1 cup
Almond Flour 2 cups
Milk 8 cups
Sugar 1 1/2 cup (adjust as per taste)
Semiya / Vermicelli 1/2 cup
Ghee 1 tsp
Cashews and Raisins 1/4 cup each

Method Of Preparation -

Wash sago and pressure cook with 2 cups of water for 15 minutes.

Boil milk and add the almond flour, sugar and the pressure cooked sago.

Add in the roasted semiya and let the kheer simmer.

Meanwhile, heat a teaspoon of ghee in a small pan and roast the cashews and raisins.

Add them to them simmering kheer.

Remove the kheer from heat and serve it warm or chilled.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#98.

Preparation Time 45 minutes
Makes 10-12 cups

Posted by Harini R on Monday, March 18, 2019

7 comments

categories: Almond Flour, Blogging Marathon, Dairy Products, Kheers, Milk, Sago, Semiya(Vermicelli), Sugar, Sweetening Agents, Sweets and Desserts | |

Rava-Semiya Mango Payasam

BM #98 Week 3 Day 1 -

This week I shall showcase some easy festival dishes. Today's kheer / payasam is an easy and quick one to prepare in a jiffy. now that summer is around the corner and we would be flush with ripe mangoes, I thought this kheer might be a good way to start the festival er.. mango season.

I came up with this combination as I had a little of store bought sugar free mango pulp in my refrigerator and I started with just sooji and half way through I realized that I had added too much of milk and the kheer was very runny. So I added semiya and then almond flour to thicken the kheer.

The kheer turned out so good that the sweet lovers at home had a great time. I am so looking forward to try it out with fresh mangoes this season..

Ingredients -

Milk 1 1/2 cup
Semiya 2 Tbsp
Sooji / Rava 1 Tbsp
Almond Flour 2 Tbsp
Sugar 2 Tbsp (or to taste)
Mango Pulp 2 Tbsp
MTR Badam Powder 1 tsp

Method Of Preparation -

Boil milk either in the microwave or on stove top. In a different pan, boil water and cook semiya.

After the semiya is cooked, drain most of the water retaining about 1/2 cup of water. Transfer the semiya and the 1/2 cup of water into the simmering milk.

Add roasted rava, almond flour, sugar and MTR Badam Powder. Let it simmer and cook well for about 4-5 minutes.

Remove from heat. Allow it to cool for about 5-10 minutes. Mix in the mango pulp and garnish with roasted nuts.

Serve warm or cold. [Please note that the kheer thickens as it cools down.]

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#98.

Preparation Time 15 minutes + 10 minutes cooling time
Makes 2 cups

Posted by Harini R on Sunday, March 17, 2019

7 comments

categories: Blogging Marathon, Dairy Products, Fruits, Grains and its Products, Kheers, Mango, Milk, Semiya(Vermicelli), Semolina(Sooji/Bombay Rava), Sugar, Sweetening Agents, Sweets and Desserts | |

Mango Semiya Kheer

BM #91 Week 2 Day 3 -

To end this series of festival dishes, here is another fruit based sweet which is easy and quick in the mango season.

The basic version is to just prepare the semiya kheer and allow it to cool before adding the mango pulp. But the sugar needs to be adjusted depending on the sweetness of the mangoes.

Ingredients -

Milk 4 cups
Roasted Semiya/Vermicelli 1 cup
Mango Pulp 1 cup (adjust as needed)
Sugar 1/4 cup (adjust depending on the sweetness of the mangoes)
Cashew 1 Tbsp
Almonds 1 Tbsp
Raisins/Kismis 1 Tbsp
Cardamom powder 1/2 tsp

Method of Preparation -

In a skillet, Boil milk and add the roasted semiya and let it cook. (Alternatively, Microwave milk for 5-6 min and continue with the process in the traditional way)

Coarsely crush Cashews and Almonds and add it to the boiling milk.

Mix well and add the sugar.

Let it boil for about 4-5 min while mixing it, so that the milk doesn't burn.

Garnish with Roasted Cashew , Almond and Raisins (Optional).

Allow the Kheer to cool. Mix in the mango pulp and refrigerate before serving.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#91.

Preparation Time 20-25 minutes + 1 hour cooling time
Serves 4-5

Posted by Harini R on Sunday, August 12, 2018

5 comments

categories: Blogging Marathon, Dairy Products, Fruits, Grains and its Products, Kheers, Mango, Milk, Semiya(Vermicelli), Sweets and Desserts | |

Tamalapaku

Barnyard Millet Payasam

Wheat Rava Sweet Pongal

Javvarisi Thengai Paal Payasam ~ Vegan Sago Coconut Milk Kheer

Akkaravadisal

Navratri/Dasara Festival ~ Annam Paramannam / Rice Pudding

Chow Chow Payasam

Pala Thalikalu ~ Bellam Thalikalu

Almond Flour - Sago Kheer

Rava-Semiya Mango Payasam

Mango Semiya Kheer

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