Happy Pongal 2022: When we talk about Indian desserts, the first thing that comes to mind is kheer or payasam. An essential part of all celebrations and festivals, payasams are also a common neivedyam, offerings to gods and goddesses. Pongal is a harvest festival and like all Indian festivals, payasams are an essential part of the celebrations. Here are 5 types of payasams you should try:
Friend Payasam
This simple yet delicious classic Indian dessert is whipped up with rice, milk and sugar. The creamy texture leaves you wanting more. All you have to do is boil the milk and condense it. Then add the sugar and keep stirring until it boils again. Add washed rice and simmer (low heat) until rice is cooked. You can also add cardamom powder, nutmeg powder, rose water, kewra water, saffron strands, saffron strands and dry fruits to enhance the flavor.
Bellam Paramannam
Bellam Paramannam or Annam Payasam is cooked in most Andhra houses during Pongal and other auspicious occasions. Prepared with rice and dal, this traditional sweet dish is presented as Neivedyam (offering) to God. If you have a sweet tooth, this cardamom-flavored milk and rice concoction, sweetened with jaggery and garnished with cashews, is just what you’d want to do. You can also use cane sugar instead of sugar, which gives it a traditional taste.
Parippu Payasam
If you are not fond of rice or vermicelli payasam then you can try parippu (moong dal) payasam. One of the favorites among Keralites, this payasam is cooked with parippu (moong dal), coconut milk and jaggery. Unlike other variations, this dessert is not so simple. Roast parippu for 5-6 minutes. Then boil water and boil it.
Melt cane sugar by adding 1 cup of water. Add the melted cane sugar to well cooked parippu and stir well. Add light coconut milk and bring to a boil. Then add medium thick coconut milk. Simmer until the mixture has evaporated and is half, then add the thick coconut milk. Stir well for 5 minutes. Garnish with coconut pieces and serve.
Semiya Payasam
Another simple yet classic Indian dessert, Semiya Payasam is cooked with toasted vermicelli, milk and nuts and is popular all over India. You can buy roasted vermicelli at the market or roast it at home. Bake the raisins and set aside. Take milk in a pan and bring it to a boil. Lower the heat and add sugar.
Add cardamom powder to add flavor and aroma to the dish. Add slow-roasted vermicelli to the milk and stir continuously. Let it cook on medium heat. Simmer for 10-12 minutes until the semiya is cooked and the payasam begins to thicken. Add condensed milk and more sugar if necessary. Garnish it with baked raisins and cashew nuts. Try it and we’re sure you’ll choose another serving because of its creamy texture.
Aval Payasam
If you have already tried the desserts mentioned above, this option – Aval Payasam – may come across as something new. As the name suggests, it is whipped using aval (rice flakes). Although it can also be made with sugar, many prefer cane sugar because it is a healthy option.
To prepare it, you need to heat ghee in a pan, add aval and fry until it changes color. Add boiled milk to aval, bring to a simmer and cook until the milk is reduced to a smaller amount. When aval softens, add cane sugar, cardamom powder, saffron, mix well and immediately turn off the heat. Garnish with cashews and raisins and serve warm or cold.
Read all the Latest News, Breaking News and Coronavirus News here.
