Dates paan recipe – Must try paan recipe for this festival season. No cook dates paan recipe using betal leaves | Vethalai, gulkand, and other easily available ingredients.
Usually, I make one paan dish for all my guests when I host any big gatherings at home. This year, when we had Maha Periyava Paduka Pooja at home, I made this Dates paan for my guests. It was a huge hit among all. Our friend who runs a restaurant here got so impressed, asked me to make dates paan for a big event hosted at their restaurant. Yet another huge hit.
I also made this for Varalakshmi Pooja and everyone loved it. As Navaratri is approaching, I thought of sharing this recipe with you all. So that you can make this for the guests. All you need is good-quality dates, tutti frutti, gulkand, and store-bought Mukhwas. You can make this in advance and store it in the refrigerator.
No cook paan leaves stuffed dates paan, perfect for the festival season
Course Dessert
Cuisine Indian
Keyword Festival recipes, Navratri recipes, paan leaves,
Prep Time 20 minutesminutes
Cook Time 0 minutesminutes
Total Time 20 minutesminutes
Servings 18pieces
Author Jeyashri suresh
Ingredients
3paan leaves | vethalai| betel leaves
18Pitted dates
2tbspgulkand | rose petal jam
2tbsptutti fruiti
2tbspmukhwas | mouth freshner
Instructions
I used this mixed mukhwas for this
In a bowl add the mukhwas, you can add sweetened fennel seeds, jeera mittai, supari
I used 4 varieties
Add 2 tbsp tutti fruiti
Add 2 tbsp Gulkand | Rose petal jam
Wash the paan leaves well and pat dry them. Take out the stem part and finely chop it. I used 3 medium sized paan leaves, do not add more
Mix well
Filling is ready
Take one pitted dates
Stuff little filling into it
Close it
Repeat for the rest
Dates paan is ready
Video
Notes
1. You can add finely chopped or pulsed nuts and seeds to this dates paan filling. 2. This can be stored in the refrigerator for 5-7 days.3. I have once added slightly crushed M & M and skipped the mukhawas. Kids enjoyed this version.4. Use firm dates for making this dates paan recipe.
I used this mixed mukhwas for this.
In a bowl, add the mukhwas
I used 4 varieties
Add 2 tbsp tutti frutti
Add 2 tbsp Gulkand | Rose petal jam
Add 3 finely chopped paan leaves.
Mix well
Filling is ready.
Take one pitted date
Stuff a little filling into it
Close it
Repeat for the rest
Dates paan is ready.
Notes:
You can add finely chopped or pulsed nuts and seeds to this dates paan filling
This can be stored in the refrigerator for 5-7 days.
I have once added slightly crushed M&M and skipped the mukhawas. Kids enjoyed this version.
Kheer is a traditional, delicious dessert, often referred to as rice pudding. To make kheer, you don’t need any special occasion—just treat yourself. Kheer has many variations. Traditionally, it is made with rice and milk, but rice can be replaced with different vegetables, fruits, or lentils. I have done many videos and posts on Manjula's Kitchen website and YouTube channel related different kheer recipes. This time, I decided to make rice kheer with a new twist. Petha is a candy-like treat made with ash gourd or winter melon, and it is readily available in Indian grocery stores. Adding Petha gives a very refreshing twist to kheer. My friends couldn't believe it, and all of them enjoyed it. For many years i've been experimenting various indian rice recipes, and today made one more change to the rice, and they kept asking about it, amazed that it was indeed rice. This recipe is very easy and takes less time than traditional kheer. Petha Rice Kheer is a fruity twist on the favorite Indian dessert, Rice Kheer. It is an easy recipe but feels like you have spent a lot of time.
Course Dessert
Cuisine Indian
Keyword Kheer, petha
Popular YouTube
Prep Time 5 minutesminutes
Cook Time 25 minutesminutes
Servings 4people
Ingredients
3cupswhole milk
½cuprice cooked
½cupthinly sliced Petha, available in Indian grosser
Blend the rice with half a cup of milk until the rice looks like pearls; do not make it into a paste, as this is a very important part of this recipe.
Heat a pan on medium-low and add 2 tablespoons of water, ensuring the surface of the pan is wet. Add the blended rice, milk, thinly sliced patha, and almond powder. Increase the heat to medium-high, bring the milk to a boil, then lower the heat to medium-low. Cook for about 15 minutes, stirring occasionally and cleaning the sides to prevent the milk from burning.
Add sugar and cardamom and cook for a few more minutes. Remember, as the kheer (pudding) comes to room temperature, it will thicken slightly. If needed, add a bit more milk and bring it to a boil once more. At this point, you can also adjust the sugar.
The kheer is ready. Serve it chilled and garnish with sliced pistachios.
Notes
About Rice Kheer, or puddingDifferent part of India Kheer is made different, in north kheer is made using any long grain rice.In South part of India, it is known Rice Payasm and they use short grain rice, ghee and Jaggery. In Bangel is known as Payesh with rice and date palm jaggery. One thing common they all use different nuts of their choice.
Discover the Exotic Rice Pudding with a Secret Ingredient
Kheer, often referred to as rice pudding, is a beloved traditional Indian dessert. While it is typically made with rice and milk, variations using different vegetables, fruits, or lentils/indian daal are also popular. This patha rice kheer recipe introduces a unique twist by incorporating Petha, a candy-like treat made from ash gourd or winter melon, readily available in Indian grocery stores. This addition brings a refreshing flavor to the classic kheer, making it a delightful treat for any occasion.
The Essence of Patha Rice Kheer
The essence of petha rice kheer lies in its creamy texture and the subtle sweetness of petha. The combination of cooked rice, milk, almond powder, and thinly sliced petha creates a rich and flavorful pudding. This Indian rice pudding is further enhanced with the aromatic hint of cardamom and the crunch of pistachios.
Origin and Popularity
Kheer is a traditional dessert enjoyed across India, known for its versatility and rich flavors. Each region has its own variation of kheer. In North India, it is made with long grain rice, while in South India, it is known as Rice Payasam, made with short grain rice, ghee, and jaggery. In Bengal, it is called Payesh, made with rice and date palm jaggery. Despite these regional differences, the use of nuts and a creamy base remains common.
Why You’ll Love This Recipe
Unique and Refreshing: The addition of patha gives a refreshing twist to traditional kheer.
Easy to Make: Simple ingredients and quick preparation.
Delicious and Nutritious: Combines the goodness of milk, rice, and nuts.
Perfect for Any Occasion: Ideal for festive celebrations or as a special treat.
Variations of Indian Desserts
Exploring Manjula’s Kitchen reveals a treasure trove of other delicious Indian dessert recipes that you might enjoy alongside your patha rice kheer. Here are some related dishes that you might find interesting:
Mango Cheesecake: A creamy and fruity cheesecake made with fresh mangoes
Gulab Jamun: Deep-fried milk-solid-based balls soaked in a fragrant sugar syrup.
Kheer: A traditional rice pudding made with milk, sugar, and flavored with cardamom and saffron.
Rasgulla: Soft and spongy cheese balls soaked in sugar syrup.
Seviyan Kheer: A sweet and creamy dessert made with vermicelli noodles, milk, and sugar called seviyan kheer.
Serving Suggestions
Petha rice kheer can be enjoyed in various ways:
As a Dessert: Serve chilled for a refreshing end to your meal.
For Festive Occasions: Perfect for festivals like Diwali, Holi, or religious ceremonies.
With Tea or Coffee: Enjoy as a sweet treat with your afternoon tea or coffee.
Garnished with Nuts: Add a garnish of sliced pistachios or other nuts for extra flavor and crunch.
Tips and Tricks
To perfect your petha rice kheer recipe, consider these helpful tips:
Blend Rice Correctly: Blend the rice with milk until it looks like pearls; avoid making it into a paste.
Use Fresh Patha: Fresh patha provides the best flavor and texture, but it is available in Indian grocery stores.
Balance Sweetness: Adjust the amount of sugar to suit your taste preference.
Serve Chilled: This kheer is best enjoyed chilled for the most refreshing experience.
FAQs
Can I Use Other Vegetables Instead of Petha?
Yes, you can experiment with other vegetables or fruits to create different variations of kheer.
How Long Does Petha Rice Kheer Last?
Store petha rice kheer in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
Is Petha Rice Kheer Gluten-Free?
Yes, this recipe is naturally gluten-free as it is made with rice and milk.
Can I Make This Recipe Vegan?
Yes, you can use plant-based milk and a vegan sweetener to make a vegan version of this recipe.
What Can I Serve with Petha Rice Kheer?
Petha rice kheer pairs well with Indian breads like puri or paratha, or you can enjoy it on its own as a sweet treat.
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
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:
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.
The payasam tends to thicken more so add milk if you are consuming it later.
Ensure the milk is cool, and the kheer is also cool. This is to avoid the payasam getting curdled.
You can add 1/2 cup of first coconut milk instead of milk.
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.
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
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.
The payasam tends to thicken after it is cooled, so check the consistency accordingly.
You can add milk instead of coconut milk, if adding milk add once the payasam is cool.
Arisi paruppu payasam tastes similar to sakkarai Pongal.
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.
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.
You can keep the makhana whole and make the kheer.
Condensed milk can be added to make it creamier, if adding condensed milk skip the evaporated milk.
Rava appam recipe – Sooji appam recipe for Karthigai deepam – Rava appam recipe with jaggery and rice flour, full recipe with video and ste-by step instructions.
We usually make Appam for Krishna Jayanthi, Ganesh Chathurti, Karthigai deepam, and aavani avittam. Apart from making this one festival, we can make this for kid’s snack box too. Usually appam is made using wheat flour or the traditional way using rice. This one is using rava as the main ingredient.
This appam turned out super soft and the outer portion was evenly browned. I didn’t add a banana to this one. Usually, we add banana while making Instant It gives softness to the appams. The same rava appams can be deep fried in the oil, but we need to make the batter thick in case we are doing it that way.
Soak the rava in ½ cup of water, just ensure it is fully wet.
Cover it and keep it aside for 1 hour.
In a mixie jar add the soaked rava, ¼ cup rice flour, jaggery powder, banana(if adding), cardamom.
Add little water if needed and grind this into a fine paste.
Transfer this to a bowl.
Add 3 tbsp grated coconut, baking soda and 1 tsp of ghee.
Mix well.
Appam batter is ready.
Ensure the batter is not too thick or not too runny. If it is thick add little water or milk, if it is runny add 1-2 tbsp of rice flour
You can go ahead and make the appams, not need for any fermentation.
Heat a appam pan and add little ghee in all the holes.
Pour the batter in the holes and cook in a medium flame.
Cover this cook.
When you see it gets cooked on one side, gently flip this using a spoon.
Cook for a minute, if needed add little ghee.
Take out from the pan.
Repeat the same for the rest of the batter.
These rava appams stay soft for 5-6 hours.
Video
Notes
1. I didn’t add bananas but still the appams stayed soft for more than 6 hours.2. The jaggery was just perfect, if you want you can add 1-2 tbsp extra jaggery.
Soak the rava in ½ cup of water, just ensure it is fully wet.
Cover it and keep it aside for 1 hour.
In a mixie jar add the soaked rava, ¼ cup rice flour, jaggery powder, banana(if adding), cardamom.
Add little water if needed and grind this into a fine paste.
Transfer this to a bowl.
Add 3 tbsp grated coconut, baking soda, and 1 tsp of ghee.
Mix well.
Appam batter is ready.
Ensure the batter is not too thick or not too runny. If it is thick add little water or milk, if it is runny add 1-2 tbsp of rice flour
You can go ahead and make the appams, no need for any fermentation.
Heat an appam pan and add little ghee in all the holes.
Pour the batter into the holes and cook on a medium flame.
Cover this cook.
When you see it gets cooked on one side, gently flip this using a spoon.
Login
