Rice flakes Payasam

Rice flakes Payasam is  a simple & easy to make sweet dish on a busy festival day since it can prepared within 20min. Rice flakes payasam is a krishnashtami special dish & is offered to god on this special day. Atukula Payasam can be customized according to our taste, like flavoring it up with coconut or almond paste for a much flavorful sweet dish.

Rice flakes Payasam

Ingredients: Serves - 4

• Cashew and kishmish – as required
• Ghee – 3 tspn
• Rice flakes– 1 glass (small)
• Milk - 3 glass (measured with same glass)
• Sugar – ½ glass
• Crushed cardamom – 2 or 3
• Coconut powder – 1tspn

 The following picture shows the step by step process for Rice flakes Payasam:

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 Method:

1. In a pan, add ½ tspn ghee and roast the rice flakes until its color changes slightly brownish.(figure 1)
2. Take a bowl, boil the milk, add sugar mix well and reduce the flame to medium .(figure 2 )
3. Add coconut powder and mix well in a medium flame. (figure 3 )
4. Add roasted rice flakes and  mix well in a medium flame. (figure 4)
5. While waiting for the rice flakes to get cooked, in the mean time on other stove take a pan, heat 2 tspn ghee and roast the nuts till its color gets changes to golden brown. Switch of the flame.(figure 5)
6. After rice flakes is boiled add  the above roasted nuts, stir well, add crashed cardamom. cook for 2 – 3 mins and then switch off the flame.(figure 6)

 Yes!! our Rice flakes Payasam is now ready to serve :)

Additional Tips:-

• Roast the rice flames in slim flame if it roast well payasam taste is not good.

 

Sweet Samosa

Sweet Samosa is a traditional sweet recipe in India. This recipe is prepared with all-purpose flour, dry coconut, sugar, rava, cardamom powder. Okay, now let's enter into the process.

Sweet Samosa

Ingredients: Serve - 4

• All-purpose flour – 2 cups
• Rava - 1cup
• Dry coconut powder – 1cup
• Sugar – 5tspn
• Cashews – 6
• Cardamom powder – 1/2tspn
• Ghee – 3tspn
• Salt – 1/2tspn (adjust to taste)
• Water – as required
• Oil – as required
• Samosa Mold

The following picture shows the step by step process for Sweet Samosa:

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Method:

1. Take a mixing bowl, add all-purpose flour, salt, 1 tspn oil, required water and make dough. (figure 1)
2. Heat 1tspn ghee in a pan add rava and roast for 10minutes in low flame. Keep it aside.(figure 2)
3. Again heat 2tspn ghee add cashews, roast until its color changes to golden brown and transfer into roasted rava mixture.(figure 3)
4. In roasted rava mixture add dry coconut powder, sugar, cardamom powder and mix well. (figure 4 & 5)
5. Take all purpose dough and make equal balls.(figure 6)
6. Now take one dough ball and make a puri. (figure 7)
7. Take samosa mold, apply 1 drop of oil on each side and spreed evenly with hand. (figure 8) 
8. Place puri in center and add 1tspn of mixture which is prepared in step 4 above. (figure 9)
9. Now close both the sides slowly, press tightly and remove the dough which falls outside the samosa mold. Then transfer into plate. (figure 10)
10. Heat oil in a medium flame, add samosa and roast until its color changes to golden brown.(figure 11)
11. Continue same process for remaining samosa's and transfer into paper towel to remove excess oil.
12. Serve in a plate. (figure 12)

Yap, yummy sweet samosa is ready to serve !

Additional Tips:-

• In step 1, make dough as tight not soft.
• In step 10, while roasting samosa please be careful, sometimes it will break in oil.

Sweet Pongal

Pongal is a very popular south Indian dish made with rice. There are various varieties of pongal like sweet pongal (made with sugar / jaggery or sometimes with both) and ven pongal made with mixed spices. Hope you had already seen the ven pogal preparation process in my blog so now lets see how to prepare sweet pongal with jaggery.

Sweet Pongal

Ingredients Serve -4

• Moong dal – ½ glass
• Rice – ½ glass
• Water – 3 & 1/4 glass
• Jaggary powder – ½ cup
• Cardamom – 3
• Kaju – 10
• Kishmish -10
• Ghee – 8tspn

The following picture shows the step by step process for Sweet Pongal:

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 Method:

1. Wash and soak moong dhal and rice for 15 min.
2. Take a pressure cooker, add moong dal, rice & 3 glass of water. Close with lid and cook for 3 vessels in medium flame. (figure 1 & 2)
3. Take a small pan add ¼ glass water,  jaggery and cook until jaggery gets fully melts. (figure 3 & 4)
4. Mean while, open the lid slowly and smash the mixture well. (figure 5)
5. Now transfer melted jaggery into dhal mixture which has been prepared in step 4 and mix well without lumps. (figure 6)
6. Take a pan, heat ghee and add kaju, kishmish. Roast them until color changes to golden brown.(figure 7)
7.  Transfer them along with ghee, cardamom into the dhal mixture and mix well. (figure 8)
8. Serve in a bowl. (figure 9)

Tasty & yummy sweet pongal is ready to serve !

Additional Tips:-

• In step 3, smash the mixture well or else when we add jaggary syrup into it then rice will become as separate grain.

Carrot Halwa

Carrot Halwa is one of the most popular Indian dessert for any occasion. Friends, just make a note that there are various varieties of carrot and only red carrot's are most preferred choice for making carrot halwa. Let's directly jump into the making process.  

Carrot Halwa

 Ingredients: Serve - 6 

• Fresh carrot – 1/2 kg
• Milk- 1/4 liter
• Sugar- 1/4 kg
• Ghee- 10tbspn
• Cashew nuts - 15
• Kishmish – 10
• Badam - 8
• Cardamom powder – 1tspn

The following picture shows the step by step process for Carrot Halwa:

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Method:

1. First wash, peel and grate the carrot.
2. Take a wide-mouthed vessel, heat 5tbspn ghee in medium flame.
3. Add grated carrot and stir continuously for few minutes until raw smell leaves. i.e. you will be able to smell some sweet favor from carrot. This process takes around 10 minutes.(figure 1 & 2)
4. Add milk and mix well. (figure3)
5. Now close with lid and cook for 10 to 15 minutes in medium flame. On frequent intervals open the lid & stir the mixture well so that scorching can be prevented. (figure 4)
6. Open the lid and continue stir until milk is completely evaporated in carrot. 
7. Once the milk is completely evaporated then reduce the flame to low. Add sugar and mix well.(figure 5 )
8. Once sugar is added, the mixture tends to liquefy. cook until mixture gets thick. This will take around 10 minutes.(figure 6)
9. Mean while take a pan, heat 5tspn ghee add cashews, kishmish, roast until its color changes to golden and switch off the flame. (figure 7)
10. After the carrot mixture gets thick in step 8, then add roasted cashews, kishmish along with ghee. Add cardamom powder and mix them well.(figure 8)
11. Garnish with badam slices and transfer into the bowl.(figure 9)

Wow !! Yummy Carrot Halwa is ready to Serve !

Additional Tips:-

• In step2, taking of wide-mouthed vessel so that carrot get cooked fast and uniform. This way you can save gas, time and energy.