Onam special - Payasam ( 2 types)

No onam sadya is complete without payasam, and most Malayalee households would not settle for fewer than two varieties at festivals. We bring you two deliciously healthy payasams with jaggery.

A wonderful combination of brown sugar, coconut milk, and rice flakes, Ada Pradhaman is a classic way to end Sadya with a sweet note. On the other hand Broken Wheat and Parippu Payasam is fully loaded with the goodness of Lapsi, Moong Dal and Coconut.

Ada Pradhaman

Image credit: Rediff.com
Image credit: Rediff.com

Serves: 4


250 gm. Rice Ada or flakes, broken in small pieces;

250 gm. Jaggery;

350 ml. Coconut Milk;

30 ml. Ghee;

12 cashew nuts and raisins for garnishing;

20 gm. sliced coconut, sliced into tiny pieces;

3 cardamom pods;

2 gm. dry ginger powder;

Pinch of Cumin powder.

How to prepare?

  • In a large bowl, add rice ada and soak it for 20 minutes;

  • In a heavy-bottomed saucepan, heat water over a medium heat.

  • Add soaked rice ada and let it boil for about 5 minutes. Keep stirring till it cooks.

  • Take off the the heat, drain the water and rinse the Ada with normal water to avoid getting sticky. Drain water and set it aside.

  • Now in a heavy bottomed pan, melt jaggery by adding little water over medium heat. Keep it aside.

  • In the same pan, heat ghee and roast cashew nuts and raisins over a medium flame. Set it aside.

  • Add little ghee (if ghee is left while roasting above ingredients do not add more) add coconut slices and roast them till it turns golden brown. Set it aside.

  • Add cooked rice in a same pan and stir it.

  • Pour jaggery syrup and stir it for 5 minutes.

  • Now lower the heat and add coconut milk. Let it simmer for few minutes. After few minutes, take off the flame.

  • Add cardamom, cumin powder, dry ginger powder, roasted cashew nuts, raisins and coconut pieces.

  • Serve it hot or cold.


Broken Wheat and Parippu Payasam

Image credit: Rediff.com
Image credit: Rediff.com

Serves: 4


1 cup Lapsi or broken wheat, cleaned and washed;

1/2 cup moong or moong dal;

3 cups water;

Salt as required;

2 cups boiled full cream milk;

1 cup Coconut milk;

1 cup powdered jaggery;

3 tbsp water for jaggery;

1 tsp cardamom powder;

1/2 cup grated coconut;

5-6 cashew nuts, raisins, almonds;

20 gm. sliced coconut, sliced into tiny pieces;

Ghee as required;

2 tbsp condensed milk (optional).

How to prepare?

  • In a heavy bottomed pan dry roast moong dal for about 3 minutes till raw smell goes away. Let it cool.

  • In a pressure cooker, cook the lapsi and moong dal with 2-3 cups of water and a pinch of salt for up to 3 whistles.

  • Next, over medium-low heat in a heavy bottomed pan add 3 tbsp of water and add jaggery. Keep stirring till it dissolves. Make sure there are no lumps. Filter it through a sieve in order to remove impurities. Set it aside.

  • Heat 1 tsp of ghee in a heavy bottomed kadhai. Add cashewnuts and saute till it turns golden brown.

  • Add grated coconut and saute it for a minute.

  • Add the jaggery, cardamom powder and mix well over low to medium heat.

  • Add cooked dal and lapsi to this mixture and mix it well.

  • Add boiled milk and stir it.

  • When it starts to boil, lower the heat and add coconut milk.

  • Let it cook for about 2 minutes. Check for sweetness.

  • Now add condensed milk and stir it 2 minutes. Take off the heat and set it aside.

  • In small kadai add 1 tbsp ghee.

  • Add the almonds, thinly sliced coconut and raisins and give it a light stir till the raisins pop up and the coconut turns light brown. Sprinkle it on top for garnishing.

  • Serve it hot or cold.


Tried this recipe?

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