Palada Payasam (Rice Flakes Kheer / Pudding - Kerala style)

 

          Palada Payasam or Kheer is a traditional Kerala style dessert made of milk, sugar and small rice flakes that is called Ada in the local lingo. This must try recipe is very popular during Onam and Vishu festival. Sugar can be substituted with jaggery if you wish. 

          This was my first try and it turned out very yummy. I simply loved the texture of this dessert. Garnish with dry fruits of your choice and enjoy it warm or chilled. So do check out the step by step pictorial recipe to prepare this regional festive dessert.

• 3 cups full fat milk
• 1 tsp. ghee
• 1/4 cup ada (rice flakes)
• 1/4 cup sugar / jaggery or to taste 
• 1/4 tsp. cardamom powder
• pinch of saffron
• 2 tbsp. raisins, soaked in warm water
• 2-3 tbsp. dry fruits

          Wash the rice ada (flakes) well and soak in hot water for 15-20 minutes to soften them. By then it will swell up. Then strain and keep aside for a couple of minutes for the water to drain completely.

          Heat ghee in a pan and sauté the soaked ada for a minute and keep aside. In a saucepan, bring the milk to a boil and simmer till it is slightly reduced. 

          Now add the sautéed ada, sugar, cardamom powder, soaked raisins and saffron. Simmer till the rice ada is soft, but not mushy. Stir at intervals so that it does not stick to the bottom of the saucepan.

          When the payasam has thickened to a desired consistency and has turned creamy, switch off the flame. Garnish with dried fruits of your choice and serve at room temperature or chilled.

Note - 

1.  Vegans can opt to make this payasam with almond or soy milk and replace ghee with cashew butter.

2.  Those on a diabetic diet can opt to use red rice ada, skimmed milk and stevia instead of sugar or jaggery. 

                                   Wash the rice ada well & soak in hot water for 15-20 minutes.

                                   It will swell up. 

                                Then strain and keep aside for a couple of minutes.

                       Heat ghee in a pan & sauté the soaked ada for a minute & keep aside.

                      In a saucepan, bring the milk to a boil & simmer till it is slightly reduced. 

                      Now add the sautéed ada, 

                         followed by the sugar, cardamom powder, soaked raisins & saffron. 

                         Simmer till the rice ada is soft, but not mushy. 

                      When the payasam has thickened to a desired consistency & has turned 

                      creamy, switch off the flame. 

              Garnish with dried fruits of your choice & serve at room temperature or chilled.

Cabbage Kheer / Payasam / Pudding

 

            Kheer / Payasam needs no intro. It is very popular during Indian festivals or any auspicious occasions. Traditionally, kheer is made of rice, vermicelli, sago, etc. However, do try this exotic cabbage kheer and surprise everyone. It may sound strange though, but it simply tastes yummy. It is very difficult to guess the core ingredient. 

        

          This recipe calls for very few ingredients and is prepared just like any homemade kheer, except for the fact that the cabbage has to be boiled and drained well before use. Garnish with chopped pistachios, dry rose petals and few saffron strands and serve chilled. So go ahead and  play the guessing game with your family and friends? Good luck !!

• 500 ml. full cream milk
• 1 cup cabbage, grated / finely sliced 
• 1 tbsp. ghee 
• 4 tbsp. brown sugar or to taste
• 1/2 tsp. cardamom powder
• 1 tsp. rose water
• 2-3 tbsp. chopped pistachios
• pinch of dry rose petals 
• few strands of saffron

            Boil the cabbage in sufficient water for 4-5 minutes. Drain well and keep aside. 

           Heat ghee in a pan and sauté the cabbage for a 1-2 minutes. Do not brown them. Keep aside. 

          Bring the milk to a boil in a pan. Add the sautéed cabbage and simmer on a low flame for 15-20 minutes, stirring at intervals.

          Then add the sugar and the chopped pistachios (reserve some for garnishing). Simmer further for 5 minutes or till it comes to a desired consistency. 

          Add the rose water and the cardamom powder. Give it a stir and switch off the flame.

         Cover and keep aside to cool. Refrigerate till serving time. Garnish with the remaining pistachios, dry rose petals and saffron. Serve chilled.

Quinoa Pudding

          Why not try something new? Just replace rice and make this yummy pudding / kheer / payasam with quinoa instead and treat your loved ones to a healthy and nutritious dessert? Quinoa contains dietary fibre, iron, protein and is gluten free. So it is recommended to include in our diet. 

          In this recipe I have used black quinoa. You can go in for any variety of your choice. This kheer is very simple to make and can be flavored accordingly. Enjoy it hot or chilled as per your preference. 

• 1/2 cup quinoa, soaked overnight
• 2 tbsp. ghee
• 1 bay leaf
• 2-3 green cardamoms 
• 2 & 1/2 cups milk 
• pinch of saffron
• 1/2 cup khoya 
• sugar to taste 
• pinch of salt
• 1 tsp. chopped pistachios 
• 1 tsp. rose water 
• chopped nuts, tutti frutti & dry rose petals 

          Cook the quinoa in enough water till it turns soft. Drain and keep aside. Heat ghee in a pan and add the bay leaf and cardamoms.

          Add in the drained quinoa and stir fry for 1-2 minutes. Add the milk and simmer on a low flame for 2-3 minutes.

           Add the sugar followed by the khoya, salt and saffron. Continue to simmer till it thickens to a desired consistency.

           Switch off the flame and add the rose water. Refrigerate till serving time. Garnish with chopped nuts, tutti frutti & dry rose petals.  Enjoy it hot or chilled. 

Corn Kalakand

          kalakand is a traditional Indian sweet that is very popular in almost every special occasions, parties and festivals. It is very easy to prepare right in your own kitchen. Make them super easy and fast with some store bought paneer. Here in this recipe I have used Amul paneer and have abstained from using sugar. Used some honey instead.

          So come let me share Corn Kalakand, which is a healthy version with the goodness of paneer and corn, the two main ingredients in preparing this absolutely amazing dessert. Garnish as desired and enjoy them chilled or at room temperature. So do give it a try and impress your family and friends with some homemade delicacy by checking an easy step by step pictorial recipe.

• 1 cup corn, boiled & blended
• 100 gms. paneer, crumbled
• 1 tbsp. ghee
• 2-3 tbsp. honey
• 1/4 tsp. cardamom powder
• 1 tbsp. milk powder
• 1/4 cup milk
• pinch of saffron
• 1 tsp. kewra water
• 1-2 tbsp. chopped pistachios, almonds & tutti frutti

           Soak the saffron in the milk for some time and keep aside.

          Heat ghee in a pan and sauté the corn till it leaves the sides of the pan.

          Add rest of the ingredients (except honey and chopped nuts).

          Continue to sauté on a low flame till it all comes together into a solid lump.

          Add the honey and mix well. Switch off the flame and transfer the contents to a greased plate.

          Garnish with the chopped pistachios, almonds and tutti frutti and refrigerate for a while after it comes to room temperature. Slice as desired and enjoy.

                       You need 1 cup boiled corn.

                        100 gms. paneer, crumbled.

                       Heat ghee & sauté the corn till it leaves the sides of the pan.

Add rest of the ingredients (except honey and chopped nuts). Continue to sauté on a low flame till it all comes together into a solid lump.

                        Add the honey & mix well. Switch off the flame.

                     
                        Transfer the contents to a greased plate.

                      Garnish with chopped pistachios, almonds & tutti frutti & refrigerate
                      for a while after it comes to room temperature. Slice as desired & enjoy.

Kalakand stuffed Momo drizzled with Rabdi

          Momos are my all time favourite. So combined two popular recipes to come up with this yummy and innovative fusion style dessert today. I stuffed the momos with some leftover homemade Apple kalakand and served them, drizzled with rabdi and chopped nuts. Voila!! There was something amazing in front of me. So do give it a try and enjoy with your loved ones. Remember to serve at room temperature. 

• 1/2 cup plain flour
• pinch of salt
• 1 tbsp. ghee
• 1 tbsp. powdered sugar
• water as required to knead
• 1 cup kalakand, crumbled
• 1 tsp. chopped pistachios 
• 1 tsp. chopped almonds
• 1/2 tsp. dry rose petals
• 1 cup evaporated milk
• sugar to taste
• 1 tsp. kewra water
• pinch of saffron 

          Knead a dough with flour, salt, ghee, sugar and required quantity of water. Cover with a damp cloth and keep aside.

          Instant rabdi - Mix together evaporated milk, sugar, saffron and kewra water. Keep aside.

          Divide the dough into 5-6 equal portions. Roll out each portion into a small poori. Place some of the crumbled kalakand in the centre and give any shape of your choice.

           Make similar momos with the remaining dough and kalakand (reserve some kalakand for garnishing). Steam for 8-10 minutes. 

          While serving, place the momos in a serving plate and drizzle the rabdi over it. Garnish with the remaining kalakand, chopped pistachios, almond and rose petals. Serve at room temperature and enjoy this fusion delicacy with your loved ones. 

Mahalabia (Middle Eastern Dessert)

          A perfect Ramadan treat, this Middle Eastern Pudding is very easy and simple to prepare. It is a milk based light dessert, thickened with corn flour slurry and flavored with rose water. Serve chilled, garnished with chopped dry fruits. This recipe is a quick fix dessert when you run out of time or when you have unexpected guests. So treat your family / friends to something new this Ramadan.

• 2 cups milk
• 1/2 cup corn flour
• 4 tbsp. sugar or to taste
• 1/4 tsp. cardamom powder (opt)
• 1 tbsp. rose water
• 1 tbsp. chopped pistachios 
• 1 tsp. dry rose petals 
• 1 tbsp. chopped dates

          In a small bowl, mix together corn flour and 1/4 cup milk. Keep aside. Bring the milk to a boil. Add sugar and continue to simmer on a low flame till it is dissolved.

          Now pour over the corn flour slurry and continue to keep stirring till it turns thick. Spoon it in individual bowls and allow it to come to room temperature.

          Refrigerate for an hour. Garnish with the chopped pistachios, dates and rose petals. Serve chilled as an after-meal dessert or as and when desired.