AroundTheKitchen

SPICY & SWEET TO TASTE, SPICY PAYASA/KHEER RECIPE INGREDIENTS: COCONUT - 1 whole  RED CHILLI - 3/4 ONION - 1/2 CINNAMON - 3 SMALL CARDAMOM - 3/4 BLACK PEPPER - 3/4 CUMIN - 1 TSP RICE FLOUR - 1 & 1/2 CUP JAGGERY - 1 CUP SUGAR - 1/4th CUP SALT METHOD: In a blender, put chopped coconut and blend it coarsely, keep 2 tbsp shredded coconut aside, add RED CHILLI, ONION, CINNAMON, CARDAMOM, BLACK PEPPER, CUMIN & WATER accordingly and blend it into a thick paste, now, remove the coconut paste into a strainer and remove the coconut milk from it, keep the coocnut masala milk aside, in another pan, add 2 cups of water, 1/2 tsp salt and bring it to a boil, add 2 tbsp of SHREDDED COCONUT & 1 CUP RICE FLOUR, mix everything well together until it forms into stiff dough, let it cool down and make small dough balls form it, steam the rice balls for 5 mins on high flame, now for final step,  in another pan, boil 1 cup of water, in a bow...

  INGREDIENTS: Sabudana / साबूदाना  - 1 cup (soaked for 2-3 hours) Milk / दूध - 1/2 liter Ghee/घी  Sugar / चीनी - 4 tbsp Cardamon powder /  इलायची - 1 tsp Cashew / काजू  Raisin/ किशमिश  METHOD: In a pan, add ghee once the ghee is hot enough, add cashew roast until light brown in colour once the cashew gets light brown in colour, remove and keep aside In a pan, add Milk  bring the milk to a boil on low-medium flame after the milk gets boiled, add sabudana/sago mix and keep cooking it for 4/5 mins after 4/5 mins, the sabudana/sago gets transparent now, add sugar and mix well after the sugar is well combined, add cashew or any other dry fruit of your choice, add raisins and mix well cook the kheer for another 2 mins now, switch off the flame and OUR SABUDANA KHEER IS READY TO SERVE!! if you want the consistency of the kheer more thick, cook the kheer for another 2-3 mins. FOR MORE SUCH RECIPES FOLL...