Bamboo Rice(Bidirakki) Payasa

Ingredients:
1 cup Bamboo Rice
1/2 - 3/4 cup broken Cashew nuts
2.5 - 3 cups fresh/frozen Coconut or 2.5 cups Coconut Milk
1.5 - 2 cups Jaggary
2 - 3 Cardamoms / Elakki / Elachi
2 - 3 Cloves / Lavanga
Pinch of Salt (optional)

Recipe:

Crush the bamboo rice in a mixer as shown in the picture below.

Grind fresh/frozen grated coconut into smooth paste by adding little amount of water.(If it is frozen coconut, use warm water while grinding.) Squeeze the ground coconut, by placing it in a clean cotton cloth.

After this process, add 2 cups of water to the squeezed coconut, mix well and squeeze it again and keep it aside. Add 6-7 cups of water and repeat the step.

Wash the crushed bamboo rice in water for 2-3 times and put this in a cooker. Add broken cashew nuts, around 6-7 cups think coconut water and cook them well. (After one whistle, keep this in low/medium flame for about 15 - 20 mins.) Once the pressure goes off, put 2 cups of thin coconut milk to a cooked bamboo rice, add jaggery, pinch of salt and bring it to boil.

Keep this in low flame for about 10-15 mins until jaggery dissolves.

Add thick coconut milk, stir the Payasa and bring it to boil. Add the mashed cardamom, cloves and keep the Payasa in low flame for about 1-2 mins.

Mix well before serving. Serve hot.

Ade Payasa

Ingredients:
1 cup thick Rice Batter
1.5 - 2 cups Jaggary / Bella
3 cups fresh/frozen Coconut or 3 cups fresh Coconut Milk
Pinch of Salt
3 - 4 Cardamoms / Elakki / Elachi
4 Banana Leaves

Recipe:
Soak rice in water for about 3-4 hrs. Grind soaked rice along with salt into smooth paste by adding little amount of water. The consistency of the batter should be very thick as shown in the picture below.

Take each banana leaf and place it over the flame for few seconds. Wipe it properly using one cotton cloth and keep it aside.
Take lemon sized rice batter and pat it on the banana leave as shown in the picture below.

Fold each banana leaf as shown in the picture below. Steam cook this in a pressure cooker/traditional steamer for about 12-15 mins.  (For pressure cooker: Don't put the weight, place one steel glass over the weight stand).

Once the pressure goes off, make them into medium sized pieces as shown in the picture below.

Grind 3 cups of fresh/frozen grated coconut into smooth paste by adding little amount of water.(If it is frozen coconut, use warm water while grinding.) Squeeze the ground coconut, by placing it in a clean cotton cloth.

After this process, add around 3 cups of water to the squeezed coconut, mix well and squeeze it again. Put this thin coconut milk in a vessel. Add jaggary and bring it to boil.

Add prepared hot ade pieces and cook this in medium flame by covering a lid for about 15 mins.

Once it is cooked, add thick coconut milk and bring it to boil.

Add mashed cardamom seeds and keep the Payasa in low flame for about 1-2 mins.

Mix well before serving.

Akki Kadle Payasa

Ingredients:
1 cup Bengal Gram seeds / Kadle Bele / Chana Dal
1 cup broken Cashew Nuts / Geru Beeja
3/4 cup White Rice (Preferred: Sona Masuri)
2 - 2.5 cups Jaggary / Bella
3 - 3.5 cups fresh thick Coconut Milk
4 - 5 Cardamoms / Elakki / Elachi
Pinch of Salt

Recipe:
Wash bengal gram seeds, rice in water for about 2-3 times add it to a pressure cooker. Add the broken cashew nuts, 1/2 cup jaggary, around 5 cups of thin coconut milk or water and pressure cook.(4-5 whistles in cooker.)

Grind fresh/frozen grated coconut into smooth paste by adding little amount of water.(If it is frozen coconut, use warm water while grinding.) Squeeze the ground coconut, by placing it in a clean cotton cloth.

After this process, add around 6-7 cups of water to the squeezed coconut, mix well and squeeze it again and prepare the thin coconut milk. Once the pressure goes off, add the remaining jaggary, around 2 cups of thin coconut milk and bring it to boil. Keep the payasa in low flame until all the jaggary gets melted.

Add thick coconut milk and bring it to boil. Add mashed cardamom seeds and keep the payasa in low flame for about 1-2 mins.

Serve hot or cold. The above mentioned ingredients will serve around 10 - 12 cups of Payasa.

Halu(Milk) Payasa

Ingredients:
1 cup White Rice(Preferred: Basmathi / Gandhasale/ Sona Masuri)
1 ltr Milk
2 cups Sugar
3/4 cup broken Cashew Nuts
1/2 cup Raisins
3 - 4 Cardamoms / Elakki

Recipe:
Wash white rice in water for about 2-3 times and put them in a pressure cooker. Add cashew nuts, 2-3 tsp sugar, around 3 cups of water and cook them well.(4 whistles)

Add remaining sugar, milk, raisins and mix them well.

Keep this in low flame until it gets thickened as shown in the picture below. Keep stirring the Payasa once in 2-3 mins.

Add the mashed cardamom seeds and keep the Payasa in low flame for about 1-2 mins.

Mix well before serving. Serve hot or chilled.

Gase Gase(Poppy Seeds) Payasa

Ingredients:
1/4 cup White Rice
1/4 cup Poppy Seeds /  Gase Gase
1.5 cups grated Coconut
1/4 cup Almonds
1/4 cup broken Cashew Nuts
3 - 4 Cardamom
3  cups Jaggary
2 tsp Raisins
1/2 tsp Ghee
Pinch of Salt

Recipe:
Soak poppy seeds and white rice in water for about 5-6 hrs. Soak the almonds in warm water for about 5-6 hrs.

Drain the water content and keep the soaked poppy seeds and rice aside. Remove the outer skin of almonds and keep them aside.

Grind fresh/frozen grated coconut, soaked poppy seeds, rice and cardamom seeds into smooth paste by adding required amount of water. (If it is frozen coconut use hot water while grinding.) Add the almonds, cashew nuts and grind them together for few seconds.

Add required amount of water and mix well.(The consistency should be like that of milk.) Add jaggary, mix well and bring it to boil. Keep the Payasa in low flame for about 5-8 mins until jaggary dissolves and the consistency of the Payasa is like that of milkshake.

Put 1/2 tsp ghee in a pan and heat. Add raisins and fry them in low flame until they puff. Add this to Payasa and mix well. Serve it hot or chilled.

Hesaru Bele(Split Green Gram Seeds / Moong Dal) Payasa

Ingredients:
2 cups Split Green Gram seeds / Moong Dal / Hesaru Bele
3 cups fresh thick Coconut Milk
3 - 3.5 cups Jaggary
3 - 4 Cardamoms / Elakki

Recipe:
Dry roast the green gram seeds in a pan/microwave until it turns golden in colour and gives nice aroma.

Grind fresh/frozen grated coconut into smooth paste by adding little amount of water.(If it is frozen coconut, use warm water while grinding.) Squeeze the ground coconut, by placing it in a clean cotton cloth.

After this process, add around 5 cups of water to the squeezed coconut, mix well and squeeze it again and prepare the thin coconut milk.

Put the fried green gram seeds in a pressure cooker. Add around 4-5 cups of thin coconut milk or water and pressure cook.(4-5 whistles in cooker.) Once the pressure goes off, add jaggary and bring it to boil. Keep the Payasa in low flame until all the jaggary melt.

Add thick coconut milk and bring it to boil. Add mashed cardamom seeds and keep the Payasa in low flame for about 1-2 mins.

Serve hot or cold. The above mentioned ingredients will serve 12-15 cups of Payasa.

Seme(Vermicelli) Payasa / Sevai Kheer

Ingredients:
2 cups Vermicelli / Seme / Sevai
6 - 7 cups Milk / Fresh Coconut milk
3.5 - 4 cups Sugar
3 tsp cashew nuts
3 tsp Raisins
2 tsp Nandini/MTR Badam powder
5 - 6 Cardamoms
2 - 3 tsp Ghee

Recipe:

Put vermicelli in a heavy bottomed vessel, add 2 tsp ghee and fry them in low/medium flame for about 5-8 mins until they turn light golden in colour as shown in the picture below.

Grind fresh/frozen grated coconut into smooth paste by adding little amount of water.(If it is frozen coconut, use warm water while grinding.) Squeeze the ground coconut, by placing it in a clean cotton cloth.

After this process, add 6-7 cups of water to the squeezed coconut, mix well and squeeze it again.
Put this thin coconut milk in a vessel and bring it to boil. Add vermicelli and cook them well by covering a lid.

Add sugar and bring them to boil. Keep this in medium/low flame for about 10 mins.

Put 1 tsp ghee in a pan and heat. Add broken cashew nuts, raisins and fry them in medium flame until they turn light golden in colour.

Add the coconut milk/milk, stir the Payasa and bring it to boil. 

Add mashed cardamom seeds, fried cashew nuts, raisins, badam powder and keep the Payasa in low flame for about 1-2 mins. Mix well before serving. Serve hot or chilled.