Mutta paladai/Paal aadai/Rice pancake

Mutta Paladai Recipe

Ingredients:

Raw rice/pacharisi	1 cup
Egg	1
Coconut milk	2 cup
Salt	For taste

How to make paal aadai:                                              

• Soak the rice for 3 hours.
• Grind it into fine thick paste using coconut milk.
• Beat the egg well with remaining coconut milk, also add the paste with this to make batter similar to butter milk consistency.
• In dosa tawa pour the batter and swirl it. Cook it both side and serve with kurma.

Semiya paal payasam/seviyan(vermicelli kheer)/Vermicelli milk pudding

semiya paal payasam

Ingredients:

Semiya/Vremicelli/Seviyan	½ cup
Milk(boiled)	4 cups
Sugar	1 cup(or more)
Cashew nuts	Few
Raisins	Few
Cloves	3
Cardamom	3
Ghee	Few

How to make semiya payasam:

• Fry the cashew nut and raisins separately in ghee and keep it aside.
• Roast the seviyan in ghee till it become little brown.
• Cook it in the boiled milk. When it became soft add sugar, cashew nuts, raisins, broken cardamom and cloves.
• Remove the flame when sugar dissolves completely.

Notes:

• If you need it to be thick boil the Sabudana / Javvarisi / Sago / Tapioca pearls till it become transparent and add while boiling the seviyan.
• If you want to add more milk you can add and stir even after removing it from flame.
• While frying the raisins it will rise like a small ball. At once remove it from flame.

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Shahi Kimami Sewai/Paal Semiya Kesari-Eid Special

Shahi Kimami Sewai

Shahi Kimami Sewai is a sweet recipe made out of vermicelli cooked in milk, which is an Awadh dessert, special during Eid season. This is an enriched version of paal semiya kesari. You can also add milk powder, condensed milk, mawa etc to enhance the taste according to availability. 

When Kimami sewai served with rabri its known as Rabri Muzafir which is a Mughali Cuisine. In this recipe I also have provided like for Rabri.

The recipe can be simplified with only 2 cups of milk for 1 cup of  vermicelli which wont taste rich still taste good like simple paal semiya kesari. 

Click here for full recipe.

Semiya kesari

semiya kesari

Ingredients

Semiya/vermicelli	1 cup
Sugar	¾ cup
Water	2 cup
Food color	A pinch
Cashew nut	Few
Raisins	Few
Cardamom	3
Ghee	As required

How to make the semiya kesari:

• Fry the cashew nut in ghee and keep aside. Roast the semiya till light brown and add the water in it.
• When it gets cooked add the sugar, food color, cashew nut, broken cardamom, raisins and ghee.
• Remove it from the flame when it leaves the base. 

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Thengai Paal Kesari

coconut milk rava kesari

Ingredients:

Sooji/rawa/semolina	1 cup
Sugar	¾ cup
Coconut milk*	3 cup
Food color(optional)	A pinch
Cashew nut	Few
Raisins	Few
Cardamom	3
Ghee	As required

* first coconut (thick) milk 1 cup, second coconut milk 2 cups

How to prepare Rava kesari using coconut milk:

• Fry the semolina. Roast the cashew nut and set aside.
• Now add the semolina with second coconut milk and cook it.
• When it becomes soft add the sugar and first coconut milk. Also add the broken cardamom, food color, cashew nut, raisins and ghee.

Note: you can also use coconut milk powder instead of coconut milk.

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Paal kesari/rava kesari using milk

paal kesari

Ingredients:

Sooji/rawa/semolina	1 cup
Sugar	¾ cup
Milk	3 cup
Food color(optional)	A pinch
Cashew nut	Few
Raisins	Few
Cardamom	3
Ghee	As required

How to prepare paal kesari:

• Using ghee fry the sooji and set aside also fry the cashew nut in ghee.
• Now boil the milk and add the sooji. Cook it to soft and then add the sugar, food color, cashew nut, raisins, broken cardamom and ghee.
• Remove the flame when it becomes thick and leaves the pan.

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Rava kesari

Rava kesari

Ingredients:

Sooji/rawa/semolina	1 cup
Sugar	¾ cup
Water	3 cup
Food color	A pinch
Cashew nut	Few
Raisins	Few
Cardamom	3
Ghee	As required

How to make rava kesari:

• Roast the rava in ghee and set aside and also fry the cashew nut in ghee.
• In water add the sugar and when it starts to boil add the rava and stir it.
• When it becomes soft add the broken cardamom, cashew nut, raisins, food color and ghee.
• Remove it when it starts to leave the pan.

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