Skip to content
Cooks in: 30 Minutes
Serves: 2 People
Caramel Payasam is made by caramelising sugar and then cooking starch along with the sauce, so that the smell infuses into the pudding. Generally rice is used for this sweet. I have used millet poha and got a rich creamy payasam with caramel flavour!
Continue reading →
Cooks in: 20 Minutes
Serves: 2 People
Poli is generally prepared during festive season. Cooked chana dal and coconut mixed with jaggery is the common stuffing used for this dish. I used coconut poornam to make the dish simple.
Continue reading →
Cooks in: 30 Minutes
Serves: 2 People
Traditionally Paal Payasam is made with rice which is cooked in milk by simmering for a long time and sugar is added as a sweetner. I used Little Millet for this recipe and a creamy payasam was ready in 30 minutes.
Continue reading →
Cooks in: 30 Minutes
Serves: 2 People
This Payasam/Kheer is mildly sweetened with jaggery and the aroma of coconut milk adds richness to the dish. Try this millet version and I am sure you will find it more tasty than the rice variety.
Continue reading →
Cooks in: 20 Minutes
Serves: 4 People
Diwali, the festival lights is the time when a variety of sweets are made at home. Laddus are the favourite ones which is prepared during this festive season. Generally, rava/sooji or lentils are used to make laddus. I tried with jowar flour and never imagined that it will taste just like rava laddus!
Continue reading →
