Showing posts with label Sweets/desserts/payasams. Show all posts
Showing posts with label Sweets/desserts/payasams. Show all posts

Thursday, February 2, 2017

Paal Vazhakka l Chavvari nenthra pazham payasam l Video recipe

Today let's talk about Paal Vazhakka - a Malabar dessert. It is such an easy and tasty dessert to make. The use of ripe plantains or nenthra pazham brings a distinct flavor. The sago blends with ripe plantains and milk to give a medium thick consistency. If you love Malabar food, you gotta try this dessert from Malabar.

I have used cow's milk here, but you can do the whole process of making the dessert with coconut milk if you prefer


Ripe plantain / nenthra pazham / Kerala banana – 2 nos.
Pearl sago / chavvari / tapioca pearls – 1 cup
Cashews- 2 tbsp
Raisins- 1 tbsp
Whole cardamom, crushed and powdered – 3
Sugar – 1 cup
Cow's Milk - 8 cups
Water - 2 cups


Peel and cut banana into pieces. Set this aside.

Slit cashews lengthwise. Set aside.

Wash sago and keep aside. I have used pearl sago. If you are using other varieties of sago, please soak them for 3 hrs.

In a pan, add milk and water. Bring milk to a boil. When it comes to a boil, add sago. Cook till sago is done. When sago is cooked, add banana. Stir well. Add sugar. Stir well. Check if banana is done. If not, proceed to cook for a little more time. When banana is cooked and the liquid is thickened, add cardamom powder. Don’t allow the milk to thicken too much as sago pearls are starchy and turn thicker too fast. When the dessert is cooked, switch off the flame.

Heat ghee in a pan. Fry cashews and raisins. Add to the above dessert. Stir well.

Thursday, November 3, 2016

Creme caramel / Caramel pudding / Leche flan

Creme caramel is a baked custard, which is easy to make with the ingredients easily available around home. It is well loved for its bittersweet taste which comes from the caramel. You have to be a bit careful while the caramel syrup is made as it is scalding hot and can leave you with burns if not properly handled. Rest making a baked custard part is easy as explained below.


To caramelize

Sugar - 3/4 cup
Water - 1/2 cup

To make custard

Eggs - 4 nos
Milk - 3/4 cup
Condensed milk - 1 tin = 395 gm = ( 1 1/4 cups)


In a saucepan, add sugar and water. Stir until sugar is dissolved. Allow it to boil. Now don't stir. allow it to turn into a deep golden caramel syrup.

Place 8 ramekins in a baking tray. Divide and pour 2 tbsp of caramel mixture into 8 ramekins each.

In a bowl, add eggs, milk and condensed milk. Beat until the mixture is smooth. Divide and pour the custard mixture between ramekins. Now pour water onto the baking tray so that half of the ramekin is in water.

Preheat the oven to 180 degrees Celsius. Bake for 25-30 minutes until the custard is set. Remove from the baking tray from oven. Now remove ramekins from baking tray. Allow it to cool for 20 minutes. After 20 minutes, transfer the ramekins to the refrigerator. Allow it to chill for 3 hours. After 3 hours, take out the ramekins out of the refrigerator, run a knife deep around the edges of the ramekins so that custard is freed. Place a serving plate on top of the ramekin and flip the baked custard. Creme caramel is ready to be served.

caramel syrup

Saturday, October 1, 2016

Chia Seed Pudding

Chia seeds are high in omega-3s and fiber. Chia seeds can keep you full for hours between your meals. Chia seed pudding makes an excellent guilt free dessert. These seeds are excellent for people counting calories.


Milk - 1 cup
Chia seeds - 3 tbsp
Kiwi, sliced - 1/2 - 1
Honey - 2 tbsp
Almonds or nuts of your choice


In a bowl, add chia seeds, milk, and honey. Mix well. Keep this aside for 10 minutes stirring in between. After this, refrigerate overnight or for at least 20 more minutes.

After 30 minutes, chia seeds will be swollen. Top this pudding with kiwi and nuts just before serving. Serve.

Tuesday, August 30, 2016

Easy chocolate delight with caramelized nuts / ഈസി ചോക്ലേറ്റ് ഡിലൈറ്

Looking for an easy dessert recipe - Try this simple chocolate delight with caramelized nuts.


Milk - 1/2 litre

Sugar - 10 - 12 tbsp
Cocoa powder - 4 tbsp
Cornflour - 5 tbsp
Instant coffee powder - 1/2 tsp
Vanilla essence - 1 tsp
Raisins - 1 -2 tbsp

For caramelized topping

Badam/Almond - 50 gm

Cashewnut - 50 gm
Sugar - 50 gm

How to prepare caramelized nuts?

In a pan, add sugar and caramelize. Add nuts. Mix well so that nuts are properly coated with the caramel. Keep aside. When it is cold, break them into pieces.


In a bowl, add 1/2 cup milk. Mix cornflour and cocoa powder.

In a pan, add milk, sugar, cornflour and cocoa mixture. Stir constantly. Allow it to boil. When it turns to a custard consistency, switch off the stove.

ഈസി ചോക്ലേറ്റ് ഡിലൈറ് 

പാൽ - 1/ 2 ലിറ്റർ 
പഞ്ചസാര - 10 - 12 tbsp 
കൊക്കോപൗഡർ - 4  tbsp 
കോൺഫ്ലവർ - 5 tbsp 
ഇൻസ്റ്റന്റ് കോഫിപൗഡർ -1/ 2 tsp 
വാനില എസ്സൻസ് - 1 tsp 

കാരമലൈസ് ടോപ്പിംഗ് 
ബദാം - 50 gm 
 കാശുവണ്ടി - 50 gm 
പഞ്ചസാര - 50 gm 

ഉണ്ടാക്കുന്ന വിധം

ഒരു പാനിൽ പഞ്ചസാര കാരമൽ ആക്കി. നട്സ് ഇട്ടു ഇളക്കി . നട്ട്സീൽ 
കാരമൽ നന്നായി പിടിച്ചു വരുമ്പോൾ . വാങ്ങിവെച്ച് തണുക്കുമ്പോൾ ഒന്ന് പൊടിച്ചു വെക്കുക. 
ഒരു  പാനിൽ പാൽ , പഞ്ചസാര , കൊക്കോപൗഡർ, കോൺഫ്ളവർ, ഇൻസ്റ്റന്റ്‌ കോഫി പൗഡർ, വാനില എസൻസ്, ഇവ  നന്നായി മിക്സ് ചെയ്‌തു .ചെറിയ ഫ്ളയിമി ൽ   വെച്ചു കുറുക്കി കസ്റ്റാർഡ് തയ്യാറാക്കുക. 

   കസ്റ്റാർഡ് ഒരു ബൗളിൽ മാറ്റി ഫ്രിഡ്‌ജിൽ വെച്ച് തണുപ്പിക്കുക . കാരമാലാക്കിയ കശുവണ്ടി, ബദാം മിക്സ് പുഡ്ഡിംഗ് മുകളിൽ ഇട്ടു സെർവ് ചെയ്യുക . ഈസി ചോക്ലേറ്റ് പുഡ്ഡിംഗ് റെഡി .

Monday, August 15, 2016

Coconut Mango Panna Cotta / തേങ്ങാപാൽ മംഗോ പന്നകോട്ട

Happy Independence day to all my readers and blogger friends. 

Mango coconut Panna cotta is a simple and delicious dessert made with thick coconut milk, fresh cream, mango puree and gelatin. Top the Panna cotta with fresh mango pieces and mint leaves for a refreshing bite.


First layer


Thick coconut milk- 250 ml

Fresh cream - 250 ml
Gelatin - 1 1/2 tsp
Sugar - 6-8 tsp

Take gelatin in a bowl. Add 3 tbsp of water. Mix well and let it dissolve completely. Pass this through a strainer. Set this aside. 

In a pan, heat  coconut milk and fresh cream on a low flame. Do not over boil the milk mixture (just make the milk warm). 

Now add sugar and set aside gelatin mixture to the milk. Mix well.  Let it cool. Now add this to serving bowls. Keep this in fridge for 6 hours.

Second layer

Mango pulp - 2 mangoes

Sugar- 3 tbsp
Gelatin - 3/4 tsp


Soak gelatin in 3 tbsp of water. Pass this through a sieve. Set this aside.

In a pan, add mango pulp, sugar, sieved gelatin and boil.  Let it cool. Add this to first layer. Keep this in fridge. Allow it to set. Decorate with mango pieces.

തേങ്ങാപാൽ  മംഗോ പന്നകോട്ട 

തേങ്ങാ മംഗോ പന്നകോട്ട വളരെ രുചികരവും, ഈസി ആയി ഉണ്ടാക്കാൻ പറ്റുന്ന ഒരു ഡെസ്സേർട് ആണ്. 2 ലയർ ആയി ആണ് ഇ ഡെസ്സേർട് ഉണ്ടാകുന്നത് .ഫസ്റ്റ് ലയർ   തേങ്ങാപാൽ. ഫ്രഷ് ക്രീം, പഞ്ചസാര, ജലാറ്റിൻ ഇവയാണ്. ഫസ്റ്റ് ലയർ നന്നായി  സെറ്റ് ചെയ്ത് കഴിഞ്ഞു മാത്രം സെക്കൻഡ് ലയർ ചേർക്കുക .  

ഫസ്റ്റ് ലയർ 

കട്ടി തേങ്ങാപാൽ - 250ml 
ഫ്രഷ്‌ക്രീമ് -250 ml
പഞ്ചസാര - 6 - 8 ടീസ്പ്ണ് 
ജെലാറ്റിൻ  - 1 1/2 ടീസ്പ് ണ്  

ഒരു ബൗളിൽ ജലാറ്റിൻ 3 ട്ബിൽ സ്പൂൺ വെള്ളത്തിൽ കുതിര്ത്തു വെക്കുക .

ഒരു പാനിൽ തേങ്ങാപ്പാൽ , ഫ്രഷ് ക്രീം, പഞ്ചസാര ചേർത്ത്  ചൂടാക്കുക .ഇതിലേക്കു കുതിര്ത്തു വെച്ചിരിക്കുന്ന ജലാറ്റിൻ നന്നായി ഇളക്കി ഒരു അരിപ്പയിലൂടെ അരിച്ചു ചേർക്കുക . ഇതു തണുക്കാൻവെക്കുക . തണുക്കുമ്പോൾ സെർവിങ് ബൗളിൽ മാറ്റി ഫ്രിഡ്‌ജിൽ 6 മണിക്കൂർ തണുക്കാൻ വെക്കുക.

സെക്കൻഡ് ലെയർ 

മാങ്ങാ പൾപ്പ് - 2 മാങ്ങ യുടേതു ( 2 പഴുത്ത മാങ്ങാ തൊണ്ട് കളഞ്ഞു കഷ്ണങ്ങൾ ആക്കി മിക്സിയിൽ അടിച്ചെടുക്കുക) 
ജലാറ്റിൻ - 3/ 4 ടീ സ്പൂൺ 
പഞ്ചസാര -3 ടേബിൾ സ്പൂൺ 

ഒരു ബൗളിൽ ജലാറ്റിൻ 3 ട്ബിൽ സ്പൂൺ വെള്ളത്തിൽ കുതിര്ത്തു വെക്കുക .

ഒരു പാനിൽ മാങ്ങ പൾപ്പ് , പഞ്ചസാര , ജലാറ്റിൻ അരിച്ചതു ചേർത്തു ബോയിൽ ചെയുക. ഇതു തണുക്കാൻ വെക്കുക . തണുകുമ്പോൽ സെറ്റ് ആയ ൯( 6 മണിക്കൂർ ഫ്രിഡ്‌ജിൽ വെച്ചു സെറ്റ് ആയാതിന് മുകളിൽ ഇട്ടു വീണ്ടും സെറ്റ് ചെയ്യാൻ വെക്കുക . നന്നായി സെറ്റ് ആകുമ്പോൾ മാങ്ങാ പിസ്, പുതിന ഇല ഇവ  വെച്ച് അലങ്കരിക്കുക .

Tuesday, July 19, 2016

Pineapple Pudding / Pineapple china grass pudding

A simple delicious Pineapple pudding made by  adding milk, pineapple and china grass. It is a perfect recipe for parties and kids.


Ripe pineapple, cut into small pieces - 1 no (small)
Sugar - 2 tbsp
Condensed milk - 1 tin
Milk - 750 ml
Vanilla essence - 1/2 tsp
China grass / agar agar - 8 gm
Water - 1/2 cup


In a pan add pineapple pieces and 1 tbsp sugar and cook till water dries up. keep aside.

Soak china grass 1/2 cup water for 10 minutes.

In a pan, boil milk and milk maid . Set a side. In another pan add soaked china grass with water stir so they melt well. Now pass the melted china grass through a sieve and add it to the milk and milkmaid mixture. Add vanilla essence. In a  Pudding bowl, spread  Pineapple pieces on the bottom and sides,  Pour the  milk china grass mixture on top of the pineapple. 

Keep in  refrigerator for 6 hours . Once it is set, decorate according to your liking.  

Saturday, May 7, 2016

Pasta payasam/Macaroni payasam

Pasta payasam is an easy to make dessert. When you have boiled pasta left on hand, this payasam can be made within minutes.


Cooked pasta/macaroni - 4 cups
Milk - 6 cups
Condensed milk- 1/2 cup
Sugar - 3/4 to 1 cup
Cashewnuts - 2 tbsp
Ghee  - 1 tbsp
Salt a pinch
Vanilla essence - 2 drops


In a pan, boil 3 cups of milk and cooked pasta. Now keep this aside to cool down.

 Transfer this to a mixer and grind to a coarse paste.

In a pan, add 3-4 cups of milk, coarse paste of pasta and sugar. Allow it to boil. Now add condensed milk. When it is slightly thick in consistency, add vanilla essence. Switch off the stove.

Heat ghee in a pan. Fry cashewnuts. Pour this over payasam. This payasam can be served both hot or cold.

Wednesday, April 13, 2016

Pazham pradhaman / Banana Payasam / Nenthra Pazham Payasam

Happy Vishu to all my friends and family. This Pazham Prathaman is a sweet treat for this vishu.


Ripe banana /Nenthrapazham - 4 nos
Grated Coconut - 4 cups

Jaggery - 400 gm
Coconut pieces - 2 tbsp
Cashewnut - 2 tbsp
Cardamom - 1/2 tsp
Ghee - 2 tbsp
Coconut milk - 2 1/2 cups of second extract
                       - 1 cup of first extract


Cut banana lengthwise. Using a steamer, cook banana till it is done. Remove the cooked bananas from steamer. Remove the peels and scrape out the seeds from inside. Now mash the banana. Set aside the mashed banana.

In a blender, add grated coconut with small amounts of water. Blend for a minute. then squeeze out the coconut milk. This will give about 1 cup of first extract of coconut milk. Return coconut to the blender with water to get 2 cups of second extract of coconut milk

Melt jaggery in 1cup of water and pass through a sieve to remove any dirt. Set aside the jaggery syrup.

Heat  ghee in a thick bottomed pan. Add mashed bananas and saute well. Now add jaggery syrup and mix well. When the bananas are coated well with the jaggery syrup, add second extract of coconut milk. When it starts turning thick, add first extract of coconut milk and cardamom powder. When it is about to boil, switch off the stove.

Heat oil in a pan. Fry coconut pieces and cashews. Add this to payasam.

Saturday, February 27, 2016

Orange Semolina kesari/Rava orange kesari

This kesari is perfect anytime of the day with mood enhancing citrusy orange and goodness of almonds. The orange oil released from the orange peels give a unique taste to this sweet dessert.

Are you a kesari lover? Try below

Beetroot kesari

Rava kesari


Rava/Semolina - 1 cup
Ghee - 3-4 tbsp
Orange juice - 1/2 cup
Raisins - 1 tbsp
Water- 1 1/2 cups
Orange peel, grated - 2 tbsp
Almond powder - 6 nos
Condensed milk - 1/2 cup


Heat ghee in a nonstick pan, Add semolina and saute for a minute. When semolina turns light brown in colour, add water,  raisins, orange juice. orange peel and almond powder. Stir well. When the semolina mixture becomes thick in consistency, add condensed milk and stir. When the mixture is all dried out and no more milk is left, it is done.

Grease a plate with butter. Spread rava kesari on the plate. Once it is warm, cut it into different shapes and serve.

Sunday, November 22, 2015

Watermelon Granita/Watermelon Ice

Watermelon granita is an easiest frozen dessert you will make with only 3 ingredients. Granita is a semi frozen dessert made from sugar, water and various flavorings like fruits, coffee, etc. Originally from Sicily in Italy, it has a coarser more crystalline texture.


Watermelon, skin and seeds removed - 4 cups
Caster sugar - 4 tbsp
Lime juice - 1/2 tsp
Water - 75 ml


Puree the watermelon in a blender. Push the puree through a metal sieve. Heat caster sugar, lemon juice and water in a saucepan for 4 minutes or until dissolved. Add the watermelon juice and stir well.

Pour this into a plastic freeze box, cover and freeze. Stir every 30 minutes with a fork during freezing to break up the crystals. This gives a better texture. Keep this in the freezer until ready to serve, then roughly breakup the ice crystals with a fork. Transfer this to serving bowls and serve.

Wednesday, November 11, 2015

Milkmaid Fruit Salad


Condensed milk - 1 tin
Vanilla custard powder - 75 gm/ 12 tbsp

Sugar - 2 tbsp
Water - 5 tins
Fresh cream - 200 ml

Fruits  and dry fruits as needed


In a small bowl, add 12 tbsp of custard powder and water and mix well. Keep this aside.

In a saucepan, add condensed milk and water. Add custard powder paste which is set aside. Continuously stir in low flame. Once thickened, switch off the stove.

Place chopped fresh fruits and dry fruits in a bowl. Mix this along with fresh cream.

To serve, place the fresh fruits and dry fruits mixed with cream in a dessert bowl or glass. Top it with



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