SEMIYA PAYASAM

INGREDIENTS:
Semiya       1 cup
Sugar          1/2 cup
Milk            2-3 cups
Ghee           2 tbsp
Cashews     2 tbsp
Raisin         2 tbsp
Cardamom powder   2 tsp
METHOD:
Fry cashews  and raisins in ghee, keep aside. In the same ghee fry the semiya to golden colour.
Add milk and a cup of water and cook the semiya.
When the semiya is 90% cooked add sugar, cardamom powder and fried items.
Mix well and cook for a minute.
Serve hot or cold.
Donot cook the semiya for longer time bcoz when the payasam cools it will turn to halwa consistency.
Sugar can be increased or decreased as for your taste.

SAGO PAYASAM

INGREDIENTS :
Sago       1 cup
Moong dal    1/2 cup
Jaggery            1 cup
Milk            21/2 cups
Ghee           2 tbsp
Raisins         2 tbsp
Cashews      2 tbsp
Cardamom powder    1tsp
METHOD :
Heat ghee and fry raisins and cashews.
Cook moong dal separately.Dont over cook.
Cook sago in enough water till the sago is transparent.
Boil milk and add cooked moongdal and sago. Add jaggery, cardamom powder and fried items and cook for about 5 mins.
Serve hot or cold.

PASI PARUPPU (MOONGDAL) PAYASAM

Celebrating my 50th post with this wonderful payasam.Also sharing my happiness with my fellow bloggers for encouraging me with beautiful comments.
INGREDIENTS :
Pasiparuppu   2 cups
Jaggery          2 cups
Coconut        1 no
Cashew         10 no
Coconut (chopped)    2 tbsp
Salt            a pinch
Ghee        1 tbsp
Caradmom powder     3 tsp
METHOD:
Wash moong dal and pressure cook for 3 whistles.Do not over cook.
Grind the coconut to smooth paste and extract first and second milk.
Heat ghee in a small pan and fry cashews and coconut  pieces.
When the dal is cooked add second milk and jaggery and boil for about 10 mins.
Add fried cashews, coconut pieces, cardomom powder and salt.Add the first milk and cook in slow flame for about 10 mins stirring inbetween.
Serve hot.