RICE KHEER / PAAL PAYASAM / CHALER PAYESH

Here is a traditional and special treat for Indians. Unakkalari or rose matta or any other non-sticky raw rice can be used for that. I used kalo jeera rice, it has itself a very nice aroma. Flavourful paal payasam will get, only in a traditional way, slow cooked process. All Kerala people are preparing many recipes in this ONAM festival, but paal payasam distincts by itself for its wonderful aroma and delicious taste. It is one of the famous onam recipes, that is prepared and served during Onam Sadhya. This festive sweet is light saffron in colour and tastes divine.

INGREDIENTS:
4 Cups half & half Milk
3/4 Cup raw rice/govindo bhog/kalo jeera rice/basmati
1 Cup Sugar
1 tsp Clarified Butter (ghee)
6 pods Cardamoms (pounded)
1/2 cup Mixed Nuts (cashews, almonds, pistachios)
2 tbsps Raisins
2 drops of Rose water

METHOD:
Wash rice and soak it in water for 30 minutes. Drain all water from it and let it dry for few minutes. Smear rice with 1/2 tsp clarified butter. Keep aside.

Heat 1/2 tsp clarified butter in a frying pan. Fry mixed nuts for 1 minute on low heat. Remove from heat and set aside.

Pour milk in a heavy bottomed sauce pan. Let it boil on medium heat. Once milk boils, add sugar in it. Simmer and stirring frequently till milk reduces to half.

Add rice, pounded cardamom and mixed nuts at this time. Cook on medium low heat. Keep stirring frequently until milk thicken further and rice is soft and cooked. Add raisins and rose water in it. Fold well. Switch off the heat. Keep it covered for another 5 minutes.

Garnish with chopped mixed nuts on the top. Serve cold.

HAPPY ONAM TO ALL!!!

Linking to : Sharan's Onam Sadhya Grand Feast event

 



SWEET POTATO (YAM) DUMPLINGS

It is an extremely delicious traditional dessert not only from Eastern India, but in Bangladesh also. Bengali sweets offer an unlimited choice. Among them, 'pithe-puli' (dumplings) are truely favourite among Bengalis. The speciality of this dumplings, made by rice flour, sugar, jaggery and coconut/khoya. Before serving, always they dipped into a sugar or jaggery syrup. This dumpling is closely associated with Bengali festival of 'Makar Sankranti'. 

INGREDIENTS:
1/2 lb Sweet potato/Yam (parboiled and mashed)
4 tbsps Rice Flour
1 Cup Grated Coconut
1/2 Cup Condensed Milk
3 Pods of Cardamom (coarsely pounded)
1/2 lb Date Palm Jaggery / Molasses
1 Cup Water
Oil for deep frying


METHOD:
Mix grated coconut, condensed milk and coarsely pounded cardamom in a frying pan. Heat on medium flame, stir continuously for 5 minutes. Switch off heat and keep aside this coconut filling.

Knead mashed sweet potato with rice flour well. Make a smooth dough.

Divide 16 equal portion from this dough. Give a round shape of each ball. Form a cup shape with a ball and stuff with the coconut filling inside. Finally, seal the edges and mould into half moon shape with your palms to form dumpling.

Make a syrup with 1 cup water and date palm jaggery. Keep it heating on low flame. When syrup gets slightly sticky. Remove from heat and set aside.

In the meantime, Heat sufficient oil in a wok for deep frying. When oil is enough heated, put few dumplings in it and fry on medium high flame. Fry till dumplings turn lightly brown.

Quickly and gently add all fried dumplings into jaggery syrup. Set as it is for a couple of  hours.

Refrigerate for 1 hour before serving.


TIPS: If date palm jaggery is not available, may add fried dumplings in sugar syrup. Though, it is
          not the trend.