Kheer or Payasam is one of the quintessential recipes, in particular, on the festive days. And the South Indian Thali is incomplete without the kheer or payasam. When I was browsing through my payasam archives, I realized that I hadn’t posted the sago kheer or javvarisi payasam as we say in Tamil. Sago Kheer is my go to neivediyam recipes on most of my Thursday pooja. Sago is the tapioca pearl, and it is one of the widely used food ingredients during fasting days. With Holi festival coming up, I thought of posting it sooner than later. :-)
I am wishing you all a very happy and a prosperous new year. Today I am going to share a sweet recipe prepared in my instant pot. It is the rice and walnut kheer or the Akhrot kheer. This is a super simple recipe with just 4 ingredients that can be whipped up pretty easily. It’s is rich and decadent kheer with the goodness of walnuts. Today I am sharing the instant pot method but please check the notes to see how it can be prepared on stove top too.
After starter and main dish, the third recipe is of course going to be dessert. :-) You can prepare tons of dessert with carrots.I have already posted carrot cake and carrot halwa. With Karthigai Deepam festival right around the corner, I thought of preparing kheer or payasam. So here comes the Vegan carrot kheer, prepared with carrot puree and coconut milk and sweetened with cane sugar.
I am wishing a Happy Navratri / Vijaya Dasami/ Durga Puja to all my friends. Today I am presenting a low calorie healthy kheer or Payasam or pudding. I can hear you asking, how can a kheer; a sweet recipe can be healthy and low calorie? What if it’s prepared with quinoa and without any sugar? Here comes my Quinoa Kheer prepared with Truvia® Nectar
Chakka Pradhaman – Jackfruit Kheer or Payasam is a traditional sweet delicacy from God’s own country, Kerala. I prepared this as a vegan kheer, by adding coconut milk instead of regular milk. Basically, this recipe is prepared by cooking the jackfruit pieces and then it is pureed. Then it is simmered with coconut milk and jaggery. How can this go wrong huh?
It’s time for guest post. This month we have Swapna from Swapna’s kitchen and she sent an apt recipe for this festive season – Godhumai Payasam or Broken Wheat Kheer. I can’t thank her enough for this wonderful recipe. When I moved my blog to WP, I started to follow quite a few (errr a lot) bloggers and Swapna’s blog is one among them. I love her blog and she has very versatile recipes. In fact her recent recipe, Choco chip muffins is in my to-do list.
Yay !!! Navratri Started. One of my favorite festival and I am looking forward for 10 days of fun and of course food. This time I kept my 5 step golu. (No more space constraints). I think I can attend garba this year. I missed last year, hopefully I can make it up this year. Here is my Golu. Starting the navratri festival with sweet kheer with moong dhal. As no moon day (amavasya) started this evening I kept my kalasam and my marapaichi bommai and that’s it my navratri began . This is what we did for neivediyam/prasadam today.
This is my 300th post. I would have repeated this many times in my blog – It took me 5 years to complete 100 posts but less than 2 years to complete another 200. My blog underwent lot of changes in these two years. Blogger to WP hosted site and then to Self hosted site. I participated in blogging marathons and monthly marathons too and couple other challenges. The hard work didn’t go in vain, my blog was ranked 9 by Indiblogger. Thanks for all your support and encouragement.
Thought of posting a sweet recipe for my 300th post. So tried my hubby’s favorite recipe and here it is. Badam Kheer or Badam milk. It’s a simple recipe and it can be done quickly and its perfect for doing on festival day mornings also. The only thing is you need to remember to soak almonds. I prefer soaking almonds overnight. Its needs to soaked so that you can peel the skin easily. So planning is required for this dish. With few simple ingredients you can make rich and yummy kheer.
- Milk – 3 cups + 2 tbsps (I used 2% milk)
- Almonds – 25
- Yellow food color – 2 drops (Optional, if you want to skip this include more saffron)
- Safforn – a pinch
- Sugar – 3/4 cup (adjust according to your taste, For 1 cup of milk I took 1/4 cup of sugar)
- Water to soak almonds
- Cardamom powder – 1/4
- Soak the almonds overnight and peel the skin.
- Start to simmer the milk.
- Meanwhile grind the peeled almonds into a smooth paste by adding 2 tbsps of milk.
- When the milk is about to boil add the almond paste, elaichi powder and sugar.
- Mix well and let it simmer for couple of minutes.
- Add the saffron and the food color (if using) and simmer for couple more minutes.
- Turn off the heat and let it cool.
Thats it yummy badam kheer is ready. I like to serve it chilled. So after it gets cool I refrigerate them. You can serve in your preferred way.
- You can soak the saffron in luke warm water or milk and add them. But I directly add them to milk.
PS: As I am travelling I am yet to read other blog posts and comment. Hope to get back to all posts in august. :-)
This week Diabetic Friendly recipe is a Father’s Day Special recipe. I wanted to try some low calorie sweet and when I was thinking what to prepare I found this “Delicious Diabetic Recipes – Low Calorie Cooking” book by Tarla Dalal. I don’t know how I missed this book for such a long time. Its great book with detailed information about diabetes, types of diabetes, causes and diagnosis. These invaluable information was shared by Dr. R.B Phatak, an eminent diabetologist.
I slightly modified this recipe by ignoring sugar completely and went with fat free milk. Make the apple you are using is sweet and not sour. Sour and sharp apples may spoil the milk. If you feel its not sweet enough try adding 2 tsps of sugar or honey. I am not a big fan of artificial sugar so I am not suggesting that. Now my new cooking and eating mantra is “Moderation”. Will talk about in a separate recipe post soon.
Here is the simple apple rabadi recipe. Its a four ingredient fix.
- Fat free or 1% milk – 3 cups
- Apple – 1 grated
- Nutmeg / Jaadikai powder – 1/2 tsp
- Cardamom powder – 1/2 tsp
- Bring the milk to boil in a heavy bottomed pan.
- Once it starts to boil, lower the heat and simmer it for 10 more minutes till it gets reduced to 3/4th.
- Now add the grated apple, nutmeg and cardamom powder and simmer it for another 10 minutes.
- That’s it. Turn off the heat and let it cool.
Simple and yummy rabadi ready. Serve cold with nuts and raisins.
Disclaimer: I am not a nutritionist or dietitian. My knowledge and information is based on my research and reading from different resources. Please consult your doctor or dietitian before making any changes to your diet.
Here are the recipes from other DFT members
4 . Paro
This week theme for the BM is festival recipes. For any festival or function or even any auspicious day, we make kheer/payasam, vadai, pachadi and kosambari or kosamalli. When these festival days falls on weekend, there is no issues in preparing these dishes. But if it falls on weekday, morning becomes really hectic and crazy. With packing lunch boxes and preparing neividiyams, it becomes really difficult. Here are three dishes that can be prepared with less than 30 minutes. The first one is the kheer. I am using evaporated milk and condensed milk along with regular milk. Evaporated milk is dehydrated milk and it has longer shelf time. Basically as we say tamil it is the sunda kachina paal. It saves a lot of time.
Kheer with evaporated and condensed milk
- Condensed Milk – half a can (7 oz)
- Evaporated Milk – 1 can
- Semiya/Vermicelli or Poha or even rice – 1/2 cup
- I am using pre roasted vermicelli for this recipe
- Regular milk – 3/4 cup
- Crushed cardamom and cloves – 1 tsp
- Dry fruits and nuts – 2 tbsp
- Ghee – 2 tsps
- Heat a heavy bottom vessel and add the 3/4 cup of regular milk.
- Let it heat for about 2-3 mts and then add the vermicelli.
- Let the vermicelli cook for about 4 mts.
- Now add the evaporated milk and condensed milk.
- Mix well and make sure the condensed milk dissolves completely.
- Add the crushed cardamom and cloves.
- Let it simmer for about 6-7 minutes.
- In a separate kadai heat the ghee and roast the dry fruits and nuts and add it to the kheer.
Thats it, yummy kheer is ready within 30 minutes.
Submitting this post for Blogging Marathon #46 – A 3 day marathon for 4 weeks
Blogging Marathon page for the other Blogging marathoner doing BM#46