Sweet potato payasam, also known as Sakkaravalli kizhangu paysam, is a sweet kheer made with sweet potato, moong dal, and jaggery as its main ingredients. I was planning to post my mom’s version of sweet potato curry with jaggery. Though i am not a big fan of this, but mom makes it very nice, and my sister, my mom, and my grandma will feast on this during the festival time. It will taste more like a halwa. I will post this sometime. I just casually tried, as a few sweet potatoes have been lying in my kitchen for a week. Since many of us will have this veggie left over after Pongal festival, I thought we could use it for making payasam for kannu pongal. Check out my

• Arisi thengai payasam
• Rava payasam

Sweet potato payasam recipe

 

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Sweet Potato payasam

Traditional jaggery based payasam made with sweet potato

Course Sweet, Traditional sweet

Cuisine Global, Indian, South Indian

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4

Author Jeyashri suresh

Ingredients

• 2 Sweet Potato
• ¼ cup Moong dal
• ¾ cup Jaggery
• Cashew nuts few
• 2 tsp Ghee
• ½ tsp Cardamom powder
• ½ cup Milk optional

Instructions

• Peel the skin of the sweet potato, wash it, and chop it into big chunks.
• In a pressure cooker add 1 tsp of ghee and add the moong dal and roast it for 2 minutes in a low flame. Now add the sweet potato and saute it for a minute.
• Add 2 cups of water to this and pressure cook this for 3-4 whistles.
• In a pan add the jaggery and add 1/2 cup of water and boil it till the jaggery melts. Filter the impurities and allow this to boil for 3-4 minutes.
• Meanwhile, mash the cooked sweet potato and moong dal mixture.
• Add 1 cup water as it will be thick. Add the jaggery water to this.
• Fry the cashew nuts in ghee and add this to the payasam. Add cardamom powder. Mix well.
• Once it is completely cool add milk. Ensure the milk is not hot. Let it be cool.
• I didn't add milk to the payasam. Adding milk gives a nice creamy texture to the payasam.

Notes

1. I added 1/2 cup of jaggery but I found the payasam is less sweet so I have increased the quantity in the ingredients list.

2. The payasam tends to thicken more so add milk if you are consuming it later.

3. Ensure the milk is cool, and the kheer is also cool. This is to avoid the payasam getting curdled.

4. You can add 1/2 cup of first coconut milk instead of milk to this sweet potato payasam.

 

Method:

• Peel the skin of the sweet potato, wash it, and chop it into big chunks.

• In a pressure cooker add 1 tsp of ghee and add the moong dal and roast it for 2 minutes in a low flame. Now add the sweet potato and saute it for a minute.

• Add 2 cups of water to this and pressure cook this for 3-4 whistles.

• In a pan add the jaggery and add 1/2 cup of water and boil it till the jaggery melts. Filter the impurities and allow this to boil for 3-4 minutes.

• Meanwhile, mash the cooked sweet potato and moong dal mixture.
• Add 1 cup water as it will be thick. Add the jaggery water to this.

• Fry the cashew nuts in ghee and add this to the payasam. Add cardamom powder. Mix well.
• Once it is completely cool add milk. Ensure the milk is not hot. Let it be cool.

• I didn’t add milk to the payasam. Adding milk gives a nice creamy texture to the payasam.

Notes:

1. I added 1/2 cup of jaggery, but I found the payasam to be less sweet, so I have increased the quantity in the ingredients list.
2. The payasam tends to thicken more so add milk if you are consuming it later.
3. Ensure the milk is cool, and the kheer is also cool. This is to avoid the payasam getting curdled.
4. You can add 1/2 cup of first coconut milk instead of milk.

The post Sweet Potato Payasam recipe appeared first on Jeyashri's Kitchen.

Arisi paruppu payasam | Traditional rice and dal-based payasam recipe, with jaggery and coconut milk. Arisi paruppu payasam recipe with full video and step-by-step pictures.

We usually make jaggery-based payasam for festivals or for Neivedyams. As we celebrate Tamil new year | Tamil Varusha pirappu tomorrow, I thought I will share this payasam recipe.

Arisi paruppu payasam is made using raw rice, moong dal and chana dal. We add dal in a very small quantity, just to give a creamy texture. We are adding jaggery to this payasam for sweetness. Alternatively, you can add brown sugar or nattu sakkarai too. Finally, I used coconut milk for this payasam but if you don’t have you can use milk.

This payasam tastes similar to sakkarai pongal but the addition of coconut milk gives a very nice taste and flavor to this. I used store-bought coconut milk in this recipe. But you can use homemade coconut milk for a more enhanced taste.

We make this payasam using raw rice | sona masoori rice. If you don’t get this in your place, you can use basmati rice or suruti kolam rice. If using basmati rice, just pulse this once ofter it is dry roasted.

Also check out, Arisi thengai payasam, paruppu payasam, parippu pradaman, kadala paruppu payasam. Also, check out our complete collection of Tamil New year recipes.

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Arisi paruppu payasam

Traditional Jaggery payasam made using rice, moong dal and chana dal

Course Festival recipes,, Sweet, Traditional sweet

Cuisine Indian, South Indian

Keyword Festival recipes, Navratri recipes, South Indian festival, sweets, tamil new year recipes

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 3

Author Jeyashri suresh

Ingredients

• ¼ cup raw rice
• 1 tbsp moong dal
• 1 tbsp chana dal
• ¾ cup jaggery
• ½ tsp cardamom powder
• 2 tsp ghee
• Few cashewnuts
• 2 cups of water
• 1/2 cup thick coconut milk

Instructions

• In a pan dry roast raw rice till it turns slight reddish color.
• Take it out and dry roast the moong dal and chana dal till it emits a nice aroma.
• Transfer the rice and dal to a vessel and add 2 cups of water.
• Pressure cook this for 4-5 whistles.
• Once the pressure is released, take out and mash it well.
•  In a pan add 2 tsp ghee and add the cashewnuts.
•   Roast this till golden brown.
• In a pan add the jaggery and ½ cup water.
• Melt the jaggery and once it is melted, filter this and add it to the mashed rice dal mixture.
• Add little water to adjust the consistency. The payasam tends to thicken after it is cool down.
• Mix well and let this cook for 5 minutes.
• Add cardamom powder.
• Switch off the pan and add ½ cup if thick coconut milk.
• Mix well.
• Add the roasted cashew nuts
• Arisi paruppu payasam is ready.

Video

Notes

1. The payasam tends to thicken after it is cooled, so check the consistency accordingly.
   2. You can add milk instead of coconut milk, if adding milk add once the payasam is cool.
   3. Arisi paruppu payasam tastes similar to sakkarai Pongal.

• In a pan dry roast raw rice till it turns slight reddish color.

• Take it out and dry roast the moong dal and chana dal till it emits a nice aroma.

• Transfer the rice and dal to a vessel and add 2 cups of water.

• Pressure cook this for 4-5 whistles.
• Once the pressure is released, take out and mash it well.

• In a pan add the jaggery and ½ cup water.
• Melt the jaggery.

• In a pan add the jaggery and ½ cup water.

• Once this is melted, filter this and add it to the mashed rice dal mixture.

• Add little water to adjust the consistency. The payasam tends to thicken after it is cool down.

• Mix well and let this cook for 5 minutes.
• Add cardamom powder.

• Switch off the pan and add ½  cup if thick coconut milk.

• Mix well.
• Add the roasted cashew nuts.

• Arisi paruppu payasam is ready.

1. The payasam tends to thicken after it is cooled, so check the consistency accordingly.
2. You can add milk instead of coconut milk, if adding milk add once the payasam is cool.
3. Arisi paruppu payasam tastes similar to sakkarai Pongal.

The post Arisi paruppu payasam appeared first on Jeyashri's Kitchen.

Makhana kheer recipe | Easy to make Phool makhana payasam with evaporated milk – Lotus seeds payasam recipe with full video and step-by-step pictures.

Wishing you all a very Happy New year 2023. Let the new beginnings bring an abundance of joy, good health, and wealth.

Phool makhana | foxnut, a very healthy and nutrition-rich snack. Generally, it is roasted and served as a snack. I have seen many of them using it in North Indian gravies too, like Makhana masala. I tried makhana kheer many years back but never posted it in the blog.

I wanted to start the new year with a sweet recipe so thought will post this makhana kheer. I used evaporated milk in this recipe, it gives a nice caramelised taste. But if you don’t get it in your place, you can skip it. You can add condensed milk for any variations.

Also check out, Paneer kheer, orange kheer, macaroni kheer, Badam kheer

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Makhana kheer recipe

Roasted Makhana kheer using evaporated milk

Course Dessert

Cuisine Indian

Keyword dessert, Janmashtami recipes, Janmastami recipes, Navratri recipes, sweets

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 3

Author Jeyashri suresh

Ingredients

• 2 cups full cream milk
• ½ cup evaporated milk optional
• A pinch of saffron
• 1 cup phool makhana
• ¼ cup sugar
• 3 tbsp chopped badam and pista
• 1 tsp ghee

Instructions

• Soak saffron in 2 tbsp of warm milk for 10 minutes.
• In a pan add ghee and add 1 cup of phool makahana.
• Roast this in a medium flame till it turns slight golden brown.
• When you pick it up and break with hands it should break easily.
• If you want to keep the makahana full in the payasam, add milk to this now.
• I want it be crushed so crushed it roughly with hands.
• Now add 2 cups of milk to this.
• I used raw milk.
• Mix well and let this cook for 7 minutes.
• Now add ½ cup of evaporated milk. If you don’t get evaporated milk in you place add ½ cup normal milk. But I highly recommend evaporated milk as it gives a nice caramelised taste.
• Stir this and cook for 10 minutes.
• Scrap the sides of the pan.
• Now add the saffron soaked milk to this.
• Mix well.
• Add the sugar to this now.
• Mix well.
• By now the payasam | kheer will be little thick.
• Switch off the flame.
• Add the chopped nuts.
• Mix well.
• Makhana kheer | makhana payasam is ready.
• Serve chilled.

Video

Notes

1. You can keep the makhana whole and make the kheer.

2. Condensed milk can be added to make it creamier, if adding condensed milk skip the evaporated milk.

3. Makhana kheer tastes nice when chilled.

• Soak saffron in 2 tbsp of warm milk for 10 minutes.

• In a pan add ghee and add 1 cup of phool makahana.

• Roast this in a medium flame till it turns slightly golden brown.

• When you pick it up and break it with your hands it should break easily.

• If you want to keep the makhana full in the payasam, add milk to this now.
• I want it to be crushed so crushed it roughly with my hands.

• Now add 2 cups of milk to this.
• I used raw milk.
• Mix well and let this cook for 7 minutes.

• Now add ½ cup of evaporated milk. If you don’t get evaporated milk in your place add ½ cup of normal milk. But I highly recommend evaporated milk as it gives a nice caramelised taste.
• Stir this and cook for 10 minutes.
• Scrap the sides of the pan.

• Now add the saffron-soaked milk to this.
• Mix well.

• Add the sugar to this now.
• Mix well.
• By now the payasam | kheer will be a little thick.
• Switch off the flame.

• Add the chopped nuts.
• Mix well.

• Makhana kheer | makhana payasam is ready.
• Serve chilled.

1. You can keep the makhana whole and make the kheer.
2. Condensed milk can be added to make it creamier, if adding condensed milk skip the evaporated milk.
3. Makhana kheer tastes nice when chilled.

The post Makhana kheer recipe appeared first on Jeyashri's Kitchen.