Aah!! was planning to type this recipe for a bit long.. infact i would've done this earlier.. It is the easiest payasam ever.. Actually this is not so common in our place in Kannur (Taliparamba); but ma mom makes this always usually during iftars... We've another version of it over ther in ma hometown... we call it Thari Kaachiyathu.. Both are made with the same ingredients..nly the difference is in the consistency .. Thari Kaachiyathu is usually served in glasses whereas this payasam in plates..
Method:
1. Heat a pan. Add Ghee & let it melt.
2. Now roast cashews in it till its slightly brown. Take off the cashews in a plate & add the shallots/onions to the ghee.
3. Now saute the onion till it is slightly brown.
4. Pour Milk into it & let it boil. Add sugar ,salt & cardamom powder to it.
5. Now add the semolina to it slowly that no chunks are formed. Keep on stirring. No need to roast the rava.
6. Remove it from fire at the right consistency. It will turn thicker as it cools down. So switch off the flame a bit earlier. The picture shown below is when it was cooled. This is served hot. You should keep the plates to be served before preparing it. We used to have it mostly during our Iftars & usually prepare it just 5 minutes before the Azaan.
Ingredients:
Preparation time: 5 mts
Serves 4
Semolina/Rava/Thari 1/2 cup
Milk ** 2 cups
Sugar 4 tbsp
Salt 1/2 tsp
Shallots /Onion 2 tbsp,chopped
Cashews few,chopped
Ghee 2 tbsp
Cardamom powder a pinch
1. Heat a pan. Add Ghee & let it melt.
2. Now roast cashews in it till its slightly brown. Take off the cashews in a plate & add the shallots/onions to the ghee.
3. Now saute the onion till it is slightly brown.
4. Pour Milk into it & let it boil. Add sugar ,salt & cardamom powder to it.
5. Now add the semolina to it slowly that no chunks are formed. Keep on stirring. No need to roast the rava.
6. Remove it from fire at the right consistency. It will turn thicker as it cools down. So switch off the flame a bit earlier. The picture shown below is when it was cooled. This is served hot. You should keep the plates to be served before preparing it. We used to have it mostly during our Iftars & usually prepare it just 5 minutes before the Azaan.
**Milk can be fresh milk or coconut milk or a combination of both(1/2 cup milk & 1/2 cup coconut milk). You can use according to your tastes. I like fresh milk & ma mom likes coconut milk. So you can try both & pick the best one.
Adding onion is new to me.Looking very yummy.
ReplyDeletedelcious and easy to make
ReplyDeletelovely dessert for anytime :)
ReplyDeletepushpa... we use onions for almost all our payasams in malabar lik thari kachiyathu, chakkara choru, oats or most other payasams
ReplyDeleteEven am surprised to see onions in payasam, delicious!
ReplyDeleteAh this is purity!
ReplyDelete