PAYASA | ಪಾಯಸ | KHEER - VARIETIES

**Author - Alee Venkatesh **
Shavige Payasa | Vermicelli Kheer

KHEER - also known as ಪಾಯಸ (Payasa) is a traditional, rich & delicious pudding (main ingredient includes rice, chana dal, Sabudana, vermicelli, gasagase, moong dal, godhi (wheat) or semolina) made out of milk (or coconut milk), sugar or jaggery; flavoured with cardamom, cashews, almonds or raisins and it is typically served during a meal or consumed alone as a dessert.            

In India, Kheer is prepared during festivals and  it is an essential sweet dish in many Hindu feasts and celebrations.  

In Southern India (states of Karnataka, Andhra Pradesh, Tamil Nadu & Kerala) payasa is served first at any formal or auspicious occasions. Payasam is also served after rasam rice, while rice with buttermilk (or plain curd) forms the last item of the meal.


Pal Payasa


Gasagase Payasa

Sabbakki Payasa | Sabudana Kheer


ಸಬ್ಬಕ್ಕಿ ಹಾಗೂ ಕಡ್ಲೆಬೇಳೆ ಪಾಯಸ 

Ingredients

  • Chana dal (kadlebele) – ½ cup (cooked until tender)
  • Sabudana (sabbakki) – ¼ cup (cooked and mushy texture)
  • Sugar or jaggery to taste
  • 2 tsp. ghee (clarified butter)
  • Few Raisins & cashews (toasted)
  • 2-3 Cardamom powdered 
  • Boiled milk - 1 or 2 cups

 Method

Pressure cook separately – chana dal until tender & sabudana until mushy.  

In a pan, heat ghee and fry cashews & raisins until golden brown.  Add milk & bring it to boil, add cardamom powder, sugar or jaggery, cooked sabudana & chana dal, mix well to combine, simmer for few minutes and remove from heat.  Can be served hot, warm or at room temperature.