Today is Father’s Day! A father is a hero to every daughter and Father’s day is a way to honor them for their love, unwavering support and kindness. So Happy Father’s Day to all fathers out there. On the occasion of this important day, I wanted to prepare something sweet that personifies their nature i.e., being sweet 🙂 I decided on Paal Payasam, a south Indian dessert item that is very tasty. I love the Paal Payasam that my MIL makes. The recipe that I have given below is my MIL’s.
Paal Payasam is a classic dish that uses very few ingredients i.e., rice, sugar and milk. Paal Payasam is one of my favorite payasams (similar to pudding in general) and my sister’s too. Preparing this dish is time consuming but to allevate some of that I used whole milk because one of the steps in making Paal Payasam is to reduce the milk to half but using whole milk saves time since it is already thick.
Paal Payasam can either be served hot or cold but tastes excellent when served cold. Try this sweet dessert in your kitchen and I hope you too will enjoy it as much as I do 🙂
Raw rice or basmati rice or seeraga samba rice – ½ cup
Ghee – 3 tbsp, divided
Milk – 1 liter
Sugar – 1 cup
Cashews – 1 tbsp
Cardamom powder – a generous pinch
Wash and soak the rice in water for half an hour. Later crush the rice using your hands and keep it aside.
Heat a pan or pressure cooker and add a tbsp of ghee. Add the rice and fry until golden brown.
Add a cup of milk and cook or pressure cook until the rice is well cooked. Add the remaining milk and boil until the milk is reduced to half and turns slight brown in color.
Add sugar and mix well. Boil for another few minutes stirring occasionally.
Heat the remaining ghee in a tempering ladle, fry the cashews until golden brown and add to the paayasam.
Finish it off by adding cardamom powder. Serve cold and enjoy!
1.It takes a very long time around 45 minutes to reduce the milk. So I would suggest using whole milk to reduce your work. 2.Milk will not boil if you add clean marbles (golli gundu) to the milk. 3.Add or reduce sugar according to your own taste. 4.You could also add dates to this recipe which tastes excellent.
Today, I was in the mood for something sweet, something that describes the summer season and something healthy. Yep, it has got something to do with Mango. It is the Mango bread! The recipe for Mango bread that I have given below is truly healthy and is a light fare. It has no eggs, is made of wheat flour and has very little added sugar! I came across this Mango bread recipe online recently and it immediately picked my curiosity. I have heard about banana bread, zucchini bread, raisin bread etc but Mango bread? It was the first time I have heard about it. But trust me, the bread tastes awesome. Mango bread can be had for breakfast or served as a snack. If you are left with more mangoes than you could possibly eat, I would say Mango bread is the way to go.
Mango bread is very easy to make and as said earlier, is healthy as well. Kids would love it. Try baking this unique bread variety in your kitchen and let me know how well you liked it 🙂
8 tbsp unsalted butter (1/2 cup or 1 stick), room temperature
¾ cup sweetened condensed milk
2 large mangoes or 1 cup mango puree
3 to 4 tsp sugar or add as required
1 tsp pure vanilla extract
Grease a loaf pan (9 x 5 x 3 inches) with butter or oil on the bottom and on all four sides and set aside.
Sieve flour, baking powder and baking soda together in a medium bowl.
Peel and cut the mangoes (measuring 1 cup tightly packed) and add it to the blender. Add sugar according to your taste and depending on mangoes' sweetness. Blend together in to a puree.
Preheat the oven to 350 degree Fahrenheit or 180 degree Celsius.
In a large oven safe mixing bowl, heat and melt the butter for 35 seconds. Allow it to cool.
Add in condensed milk to the butter and whisk together in to a smooth mixture.
Add in the mango puree and vanilla or mango essence and whisk together until well combined. – I would highly recommend using mango essence to get the complete flavor in the bread.
Add in the flour and gently fold them together using a spatula. – The important thing is not to over mix the batter. You do not want it to be smooth. Over mixing the batter will yield tough, rubbery bread. The batter might look thinner if you are using store bought mango puree.
Pour batter into prepared loaf pan. Shake the pan and even the batter on top using spatula.
Bake in oven (preferably in the middle rack) for 55 minutes, until golden brown and a toothpick inserted in the center comes out clean – I covered the pan with aluminum foil after 35 minutes when it started to turn brown on top.
Turn out the bread onto a wire rack and allow it to cool. Serve the yummy mango bread as hot or cold for a breakfast or brunch or as an evening snack. Enjoy!
1.Recipe also suggests to use cardamom powder or cinnamon powder or mango essence in place of vanilla extract. 2.Use a fiber less mangoes. 3.Wheat flour could also be substituted with all purpose flour.
First of all, A very Happy Mother’s Day to all the lovely mothers out there 🙂 You are the best. As a tribute to moms and in a way representing their sweet nature, today I have given below a very popular south Indian sweet, Banana Kesari. Kesari is a south Indian delicacy which is often served as a dessert. It is made of sooji (semolina) and is also called as sooji halwa in north India. There are different varieties of Kesari like beet root, pineapple, banana, bread, fruit etc. Banana Kesari is a favorite of my HB (anything made from sooji for that matter :)) Banana Kesari is very easy to prepare and involves minimal ingredients, i.e., banana, sooji, ghee, sugar and cashews. As with many sweet items, patience is the key here, especially when adding the sooji to the boiling water during the preparation. Believe it or not, I was not very good in making Kesari initially. In fact, my friends used to make fun of my Kesari but I have come a long way now such that I have started making different varieties in Kesari 🙂 Once again, a very happy Mother’s day to all moms, new moms and expectant moms. As Rudyard Kipling said, “ God could not be everywhere, and therefore he made mothers”. Enjoy the sweet Banana Kesari with the sweetest person in the world, your Mother 🙂
Heat a nonstick tawa with a tbsp of ghee. Add in semolina and sauté until the raw smell disappears. It takes around 3 minutes. Remove and transfer to a bowl.
In the same pan add a tbsp of ghee and fry the cashews until golden brown. Remove and keep aside.
Add water in the same pan and bring it to boil. Add food color.
When the water starts to boil, slowly add sautéed semolina little by little, stirring continuously to avoid lumps.
When all the water is absorbed, add in sugar and banana. Mix well and add the remaining ghee.
Finally add in the cardamom powder and fried cashews. Mix well. Add ghee if needed. Serve hot. Enjoy!!!
1.It is always best to use non stick tawa while making kesari. 2.Be very careful while adding semolina to the boiling water. make it quick and stir constantly to avoid lumps. 3.To make cardamom powder, grind together few whole green cardamoms with a tbsp of sugar. 4.You can substitute any fruits (pineapple, jackfruit, tutti frutti, plums, beetroot, etc) or even with bread and it is called bread halwa.