Payasam

This is my husband’s all time favourite. I make this often just for him though i dont prefer much sweets. This payasam is cooked during most of the tamilian feasts / festivals.

Vermicelli Payasam  

Fry 1/2 cup vermicelli in ghee and keep aside. Heat 1 litre of milk in a vessel, . When the milk boils and begins to rise, lower the heat and add 1/2 cup of vermicelli(fried in ghee) and stir well. Continue heating the milk at low heat until the volume of milk reduces considerably. Remove from the stove and add sugar and mix well. Roast some raisins and cashews in ghee (until they begin to smell) and add it to the payasam.Add 1/4 spoon of cardomom powder. Its ready. Now sit back and enjoy your payasam.

Gajar Halwa

Let me post my first recipe with a sweet dish.

Carrot Halwa

Finely grated carrots – 1 1/2 cups, sugar – 1 cup, mixture of milk and water – 1 cup (the proportion may be as you like), cashews- 6, cardamoms, raisins - 4, ghee 3 tsp Peel all the carrots and grate them finely. Pour 3 teaspoons of ghee in a frying pan. Add 6 cashews and powdered cardamoms (4).Fry till you get the smell of roasted cashews.Pour the mixture of milk and water. Add sugar. When the water comes to boil, add 1 1/2 cups of grated carrot and stir slowly and constantly in low heat until the mixture turns into a soft paste. After adding sugar, you may have to cook around 7 – 10 minutes to get the desired consistency for halwa. Do not heat the mixture too long, so as to prevent it from getting hardened.