Sabhudhana+rice sweet pongal

I already posted sweet pongal. For making it suitable for this hot summer add sabodhana also. Have a look of it.

   Ingredients:-
          
    1/2 cup rice
    1/4 cup sabodhana/sago/saggubiyyam
    1/4 cup moong dal or channa dal 
    1- 11/2 cup jaggary powder
    5 - 6 cups milk
    1 tbsp ghee
    Cashewnut (optional)              
    Kismis (optional)
    Almond (optional)
    Grated coconut (optional)

     Procedure:-

     -you can make it either in a pressure pan or vessel. 
     -First wash the rice and dal together and soak in 3 cups of water for 1 hr. in a vessel you are going to cook.
     - soak sabudhana in 1 cup of water for 1 or 2 hr.
     -boil 1 cup of water in a seperate vessel and when bubbling add soaked sabudhana , stir it, cover it and cook on low flame with frequent stirring to avoid sticking to vessel. If necessary add little water. When 90% of the seed turned transperent turn off the flame with lid over it.

     -A -  If you are cooking the rice in a pressure pan then add 1 cup of milk, put  weight and cook on low flame for 5 min. when the whistle is about to blow, take out from the flame.Wait for 2 min. Remove the lid.

or     -B -  If you are cooking in a vessel be careful; the milk may over flow.So don't add  all the milk at a time. First add only 1/2 cup of milk and keep lid with a long spoon in it.Stir occasionally. Be careful the rice may stick to the bottom
. After they absorb,add little more till the rice and dal becomes soft .

     -It must be softer than white rice and little bit paste. The consistency must  be like kheer. If necessary add more milk; more creamy milk,more taste.When the pongal becomes cool,it becomes thick.

     -Now add gratted jaggery and sabhudhana, mix it and keep the lid.Don't wait till the jaggery mix in the rice. Remove from the flame.

     -Now in a small pan take ghee and fry dry fruits.Add to the pongal.

     -Pongal is ready to eat.

     Tips:-

     -Before serving taste it. As per your taste if needed, add jaggery.
     -If you doesn't want to use more milk, then cook with the water and in the end  add 2 cups of milk.        

Sabudhana Payasam 2

Of all the sweets, payasams are easy to make and healthy for children as we make them with milk.  Easy to cook,  easy to digest. Sabudana payasam just takes 15 min to make and at the same time good in summer  as energetic and heat regulator.
In the previous post I described the regular sabudhana payasam. Now lets try the rayalasema style, which is quite different.

Ingredients:

                 - Sabudana 1 cup ( Sago/ saggubiyam )
                 - chenna dal  1/4 cup
                 - rice flour 2tsp
                 - jaggery  1 1/2 cup
                 - milk 1 cup
                 - ghee 1 tbsp
                 - dry fruits
                 - water 6 cups
                
Procedure:

                  - Soak sabudana and channa dal in 2 cups of water for 2-3 hrs.
                  - Take a deep frying pan with ghee and dry fruits. Fry on low heat till they turn into light golden colour. Remove them into a bowl.
                 - Now take 4 cups of water in a vessel and boil. When it is bubbling add sabudana+. Cover it with lid and cook on low flame in occasional stirring so that dana wont stick to the bottom of the vessel till 90% cooked. At this time most of the dhana looks transparent and only little white spot will be there. Turn off the stove and keep the lid.
               -Take rice flour in a bowl and add water slowly by srirrirng to avoid lumps.
               - In another bowl add powdered jaggery to 1 cup of water.     
                -  After 5 min when dana whole turns into transparent turn on the flame and when hot, add rice flour liquid with continues stirring on low flame. When the rice flour lost its raw taste add jaggerry liquid. Add water till the payasam is free flowing. Cook on low flame for 5-10 min . Now increase the flame, when bubbling
add dry fruits along with ghee. Turn off the flame.
                -You can serve it hot/cool as per your taste.

Tips:
              -you can change the quantity of milk , water, ghee and jaggery as per your taste.
              -It becomes thick when cools so be sure of its thickness while cooking.
              -on the health point of view add less milk and more water.

Sabudana (Sago) Payasam

Of all the sweets, payasams are easy to make and healthy for children as we make them with milk.  Easy to cook,  easy to digest. Sabudana payasam just takes 15 min to make and at the same time good in summer  as energetic and heat regulator.

Ingredients:

                 - Sabudana 1 cup
                 - Sugar  1 1/2 cup
                 - milk 1 cup
                 - ghee 1 tbsp
                 - dry fruits
                 - water
                
Procedure:

                  - Soak sabudana in 2 cups of water for 2-3 hrs.
                  - Take a deep frying pan with ghee and dry fruits. Fry on low heat till they turn into light golden colour. Remove them into a bowl.
                 - Now take 2 cup of water in a vessel and boil. When it is bubbling add sabudana. Cover it with lid and cook on low                      flame in occasional stirring sothat dana wont stick to the bottom of the vessel till 90% cooked. At this time most of the dhana looks transparent and only little white spot will be there. Turn off the stove and keep the lid.     
                -  After 5 min when dana whole turns into transparent add milk, sugar and dry fruits. 
                -You can serve it hot/cool as per your taste.

Tips:
              -you can change the quantity of milk and sugar as per your taste.
              -on the health point of view add less milk and more water.

Sujji Rava Payasam

Of all the sweets, payasams are easy to make and healthy for children as we make them with milk.  Easy to cook,  easy to digest. Sujji payasam just takes 5 min to make.

Ingredients:

                 - Sujji rava 1 cup
                 - Sugar  1 1/2 cup
                 - milk 7 cups
                 - ghee 1 tbsp
                 - dry fruits.
                 -cardamom 1

Procedure:

                 - Take a deep frying pan with ghee and dry fruits. Fry on low  heat till they turn                            into  light golden colour. Remove them into a bowl.
                 - Now add sujji rava to the remainig ghee and fry on low heat with continous                               stirring till it turn into golden colour. Remove it into a bowl.
                 - Now take   milk and boil. When it is bubbling add rava slowly with continues                              stirring so that lumps shouldnot form.
                -  add sugar and dry fruits. Add  crushed  cardamom.
                -You can serve it hot/cool as per your taste.

Tips:
              -you can change the quantity of milk and sugar as per your interest.

Vermicelli payasam (semiya payasam)

When we think of payasam, the very first one we remember  is Semiya(vermicelli) Payasam.  Easy to cook easy to digest.Very yummy yummy sweet. We can even  feed  it for 1 year child. In the summer vaccations we can try  various types of payasams as Children enjoy these sweets.

Ingredients:

                 - Vermicelli 1 cup
                 - Sugar  1 1/2 cup
                 - milk 3 cups
                 - ghee 1 tbsp
                 - dry fruits.
                 -cardamom 1

Procedure:

                 - Take a deep frying pan/ 1 ltr  presure  pan with ghee and dry fruits. Fry on low                          heat till they turn into  light golden colour. Remove them into a bowl.
                 - Now add Vermicelli to the remainig ghee and fry on low heat with continous                               stirring till they turn into golden colour. Remove them into a bowl.
                 - Now take  3 cups of water and 1 cup of milk and boil. When it is bubbling add                            Vermicelli , cover the lid and put the whistle. Turn the flame low.
                -After 5min turn off the stove.
                 -After 10 min remove the lid. Add rest of the milk and keep it on the flame. Stir it                       so that no lumps shouldnt be there. As per the required thickness of the sweet you                    can  add more milk.  When it is boiling add sugar and dry fruits. Add  crushed                           cardamom.
                -You can serve it hot/cool as per your taste.

Tips:
              -If you like soft vermicelli use pressure pan. If not so soft then use ordinary pan.
              -After keeping the whistle if you keep more time on the flame they become even                         paste.
            

SWEET PONGAL

    This is the festival time. Throughout India people celebrate this festival with various names. Farmers like to celebrate this festival than any other as their crops reach home.Their months of effort was now in their home. Being an agricultural country,this is one of the most famous and important Hindu festivals. The glory of this festival comes in the villages.Everyone enjoys the three days festival.
     As for the recipes arrisellu ,janthekelu & sweet pongal are famous on sankranthi day. we offer pongal to god .

    Ingredients:-
          
    1/2 cup rice
    1/4 cup moong dal or channa dal 
    3/4 -1 cup jaggary powder
    5 - 6 cups milk
    1 tbsp ghee
    Cashewnut (optional)              
    Kismis (optional)
    Almond (optional)
    Grated coconut (optional)

     Procedure:-

     -you can make it either in a pressure pan or vessel. 
     -First wash the rice and dal together and soak in 3 cups of water for 1 hr. in a vessel you are going to cook.

     -A -  If you are cooking in a pressure pan then add 1 cup of milk, put  weight and cook on low flame for 5 min. when the whistle is about to blow, take out from the flame.Wait for 2 min. Remove the lid.

or     -B -  If you are cooking in a vessel be careful; the milk may over flow.So don't add  all the milk at a time. First add only 1/2 cup of milk and keep lid with a long spoon in it.Stir occasionally. Be careful the rice may stick to the
 vessel. After they absorb,add little more till the rice and dal becomes soft .

     -It must be softer than white rice and little bit paste. The consistency must  be like kheer. If necessary add more milk; more creamy milk,more taste.When the pongal becomes cool,it becomes thick.

     -Now add gratted jaggery, mix it and keep the lid.Don't wait till the jaggery mix in the rice. Remove from the flame.

     -Now in a small pan take ghee and fry dry fruits.Add to the pongal.

     -Pongal is ready to eat.

     Tips:-

     -Before serving taste it. As per your taste if needed, add jaggery.
     -If you doesn't want to use more milk, then cook with the water and in the end  add 2 cups of milk.