Paal payasam is a delicious dessert of Red rice cooked in milk and garnished with nuts. I prefer making this Payasam in the pressure cooker as one needn’t constantly keep stirring it and the milk takes on a beautiful pinkish hue. You can garnish it with nuts of your choice roasted in Ghee.
1.5 litres Milk
250 gms sugar
100 gms Red rice
10 pods Cardamom
10 cashewnuts halved
1 tbsp Ghee/clarified butter
Wash the rice and tip it into the pressure cooker along with the milk and sugar. After one whistle, lower heat and allow to cook for 20 minutes. Allow the pressure cooker to cool thoroughly before opening the lid. Powder the Cardamom. Tip it into the Payasam. Heat Ghee in a pan. Add the cashewnuts and Kishmish and roast to a golden yellow. Drop it into the Payasam, allow to boil for a minute, cover and keep aside for half an hour for the flavours to infuse before serving.
Bottle Gourd is well known for its therapeutic uses and a variety of dishes can be made from this vegetable. Sambhar, a variety of subzi, Soup, Kofta, and even desserts can be made from this vegetable. Posting a simple, easy to make and delicious Halva today.
1.5 kgs bottle gourd
200 gms sugar
5 tbsps Ghee/clarified butter
A large pinch of Kesar/Saffron
21 pods of Elaichi/Cardamom
Cashews and Almonds to garnish.
Wash and deskin the bottle gourd. Save the peel to make a stir fry. Grate the Bottle gourd and tip it into a pan along with the milk, Cashews and Almonds. Cook it on a gentle flame till done. Add the sugar and saffron and keep cooking till it starts leaving the sides of the vessel. Add the Ghee and stir for a while. Add the powdered Cardamom, mix well and serve hot.
Note: I prefer adding the Cashew and Almonds whole to the Halva without roasting them. You may sliver them and roast them in a tbsp of Ghee and add them too.
This is a healthy no sugar dessert which is filled with the goodness of dried fruits. Simple and easy to make and extremely delicious. It stays good for three to four months, hence a boon when having house guests.
250 gms Black seedless dates
50 gms Almonds
50 gms Walnuts
50 gms Cashews
20 gms Pistachios
2 tbsps Khuskhus/Poppy seeds
1/2 a Nutmeg grated
3 tbsps Ghee/Clarified butter
Chop the Cashews, Pistachios, Almonds and Walnuts fine. Mix them together in a bowl. Chop the dates and mash them a little with a masher. If using dates with seeds, remove the seeds and chop them fine. Powder the Cardamom. Heat the Ghee in a pan. Add the poppy seeds and roast till they fluff up and give off their aroma. Add the grated nutmeg and the Cardamom powder. Toss. Add the mashed dates and roast for a couple of minutes. Drop in all the chopped nuts and mix thoroughly. Keep stirring for a couple of minutes till the mixture has come together. Pour it into a greased tray or plate. Pat it into shape. Refrigerate for three hours. Remove and cut into desired shape. You can also decorate it with silver foil if you so desire. Keep it aside for a couple of hours before storing it.
I have already posted a version of this Ladoo with sugar. Posting a Ladoo which can be made using Jaggery Syrup today.
200 gms Roasted Bengal Gram Dal /Hurakadle/Daalia
100gms Dry coconut /Copra
5 tbsps thick Jaggery Syrup
2 tsps Cardamom powder
2 tbsps Black sesame seeds
3 tbsps warm Ghee/clarified butter
Dry roast the roasted Bengal Gram Dal for a few minutes till it gives its aroma. Alternatively you can also microwave it for a couple of minutes. Allow to cool thoroughly. Dry roast the black sesame seeds till they splutter. Powder the dry coconut and the roasted Bengal Gram Dal. Tip it into a vessel. Add the roasted sesame seeds, jaggery syrup, Cardamom powder and warm Ghee. Mix thoroughly in a kneading motion. Take small portions of this mixture and roll it into balls.
Another of the Ladoos that the GSB community of Karnataka prepares to celebrate Krishna Janmashtami, the birthday of Lord Krishna is the Amaranth Grain Ladoo. I have fond memories of my mother distributing these Ladoos to all the neighbourhood children who eagerly used to look forward to them.
1/2 kg Lhaye/ Rajgira/Amaranth Grain
1/2 kg Chiki jaggery/jaggery used to make peanut brittle
1/4 kg Besan/Split Bengal Gram flour
2tsps Cardamom powder.
A fistful of black Til/ Sesame seeds
2tbsps hot Ghee/clarified butter
Ghee for frying
Add the hot ghee to the besan. Adding a little water at a time prepare a stiff dough. Keep aside for ten minutes. Put into a sev mould. Heat ghee in a pan. Make thick sev (karo) by directly pressing it into the hot ghee. Fry till crisp. Remove and drain. Dry roast the Til till it splutters. Take the jaggery in a thick bottomed pan. Add a glass of water to it. Boil till it thickens. Drop a small droplet of jaggery into a little water. If it comes together as a hard pellet switch of the gas. Add the Lhaye, karo, roasted til and the cardamom powder. Mix thoroughly Apply ghee on your palms and make ladoos immediately.
Sakkare Phovu is Flattened Rice flavoured with Sugar and Cardamom. There is also another recipe of Sweet Flattened Rice in this website but therein the flattened rice is sweetened with Jaggery. This is a quick and easy recipe which is made during rituals as an offering to the deity.
1/4 of a large coconut grated
3 large fistfuls of Flattened rice.
Powder the Cardamom and sugar together. Add it to the grated coconut. Sprinkle with two tablespoons of water and mix thoroughly. Add the flattened rice and mix well.
Sheera is an all time favourite dessert prepared all over India. Known by different names like Sheera, Rava Kesari and Meetha Rava, it is a common offering at temples or on festive days. The trick to get a perfect Sheera is to roast the Rava/Semolina in Ghee well. Dry fruits are optional though they do enhance the taste of the dish.
125 gms Rava/Semolina
10 cashewnuts halved
125 gms sugar
100gms Ghee/ clarified butter
600 ml boiling water
1 tsp Cardamom powder
A large pinch of Saffron
Grind the saffron in a little water to a smooth paste and keep aside. In a tbsp of Ghee roast the cashewnuts and raisins to a golden brown. Keep the water to boil. Heat half of the Ghee mentioned above and roast the Rava in it till it turns a rich golden brown and emits a sweet fragrance. Drop the boiling water into the roasted Rava carefully, stirring all the while. Add the ground saffron. Cover and cook till rava is done. Add the sugar. The mixture turns a little watery. Keep stirring it till it starts absorbing the water. Add the remaining ghee at this time and mix thoroughly. Retain a few of the roasted cashews and kishmish for garnish and tip in the remaining into the sheera along with the Cardamom powder. Switch off the gas. Tip the Sheera into a pre greased plate. Allow to cool thoroughly. Cut into squares or diamond shaped pieces. Alternatively you can use a small bowl to make individual servings and garnish them with the roasted dry fruits.
Panchakkajeya literally translated means mixture of five items. This is an offering made to the Lord by the GSB community of Karnataka in India. Chana Dal/Bengal Gram Dal and Moong Dal/Green Gram Dal is roasted and ground coarsely to make this preparation. Traditionally whole Chana/ Bengal Gram was roasted and deskinned and then powdered coarsely. Some people also mix Amaranth (Rajgira/Lhayi) to it.
2 small Coconuts grated
150gms Chana dal/Bengal Gram Dal
150 gms Moong dal/Green Gram Dal
1 tsp Cardamom powder.
1fistful Til/sesame seeds
Dry roast the chana dal and the moong dal separately to a rich golden brown and powder it to a Rava/semolina like consistency. Dry roast the til too till it splutters. All the roasting must be done on a gentle flame and by stirring constantly.
Place jaggery in a pan. Add one glass of water and boil till all the jaggery is dissolved and tiny bubbles appear at the sides. Add the grated coconut and boil well for a couple of minutes and switch off. Add the chana dal and moong dal powder, roasted til n the elaichi powder. Mix well.
Kaayi Holige is popular as a dessert all over Karnataka. Served at religious events where rituals are performed, during weddings and on auspicious ocassions. Served with a generous drizzle of Ghee, every bite of it is absolutely divine!
125 gms Maida/All Purpose Flour
125 gms Wheat flour
250 gms Jaggery
250 gms Chana dal/Bengal Gram Dal
1/4 of a large coconut
2 tsps Cardamom powder
2tsps of dry ginger powder
4 tbsps of Ghee/clarified butter
A pinch of turmeric
Mix the flour, turmeric powder, and two tsps of Ghee. Crumble it well. Add enough hot water and bind a soft dough as for chapati. Add the remaining ghee over it and cover and keep aside for two hours.
Pressure cook the chana dal with just enough water to cook it. Churn it well. Make a syrup of the jaggery by dissolving it in one glass of water. When the jaggery has dissolved and tiny bubbles appear at the sides add the grated coconut and boil well. Add the cooked chana dal, dry ginger powder and keep stirring till it forms a mass and leaves the sides of the pan. Add the cardamom powder, mix well and keep aside to cool a bit. Knead the maida and wheat flour dough well Make equal number of balls of both the chana dal and of the dough. Roll out the ball into a circle four inches in diameter. Place the Pooran or Choorna (Cooked Chana Dal and coconut mixture) inside and cover from all sides. Roll out again to the same size as before. Heat a skillet/tava. Dry roast on both the sides over a medium flame. Allow to cool thoroughly before storing. Apply a tsp of Ghee before serving.
This measurement yields 40 Kayi Hollige.