Palada Payasam / Kerala Style Rice Flakes Pudding

A lip smacking & rich milk-based dessert made with flakes of cooked rice, coconut milk, and sugar as the star ingredients.     Ingredients: Rice ada/rice flakes: 1 cup Boiled milk: 2 cups Coconut milk – 1 cup Sugar: 1 cup Cardamom powder: 1/4 tsp Ghee: 2 tbsp Cashew nuts: 6-8, optional Raisins: 8-10, optional

Annammede Pradhamanu Parippu Pazha Madhurakkoottu / Kerala Style Ripe Plantains & Lentils Pudding

A sweet coconut-jaggery based pudding with the delectable concoction of ripe plantains and yellow lentils as the main star ingredients!     Ingredients: Ripe plantains – 3 Jaggery powder- 1/2 kg Split moong dal/yellow lentils -100 g Coconut milk-4 cups Chukku podi/dry ginger powder-1/2 tsp Cardamom powder-1/2 tsp Jeera powder-1/2 tsp Coconut slices-A handful, thinly

Pazham Ada Pradhaman/Pazhaada Pradhaman

Ingredients : For Pazham Ada : Very Ripe Plantains /Nenthrapazham : 2 (big) Unroasted rice flour /Unakkalari podi : 1/2 cup Water : 1/4 cup (may be less or more depending on the rice flour) Ghee or Clarified butter : 1 tsp Banana leaves: Fresh or frozen for spreading the dough Salt a pinch For

Kerala Parippu Pradhaman-Parippu Payasam with coconut milk-Moong Dal Kheer

Ingredients: Cherupayar Parippu/Moong dal: 200 gm Jaggery (sharkara): About 400 gms (increase or decrease according to your sweet tooth) Ghee: 1 heaped tsp. Thick coconut milk: 1 to 1 1/2 cups. Thin coconut milk: 3-4 cups. Dry roast spice garnish: Dry ginger/chukku: 1 small piece, lightly crushed. Cardamon: 10-15. Jeera: 1/2 tsp. Spice for seasoning:

Nendran Pazham Pradhaman/Ripe Plantain Payasam

Ingredients: Ripe plantain/nendranpazham/kerala banana 1 Jaggery 1 cup or less Water 1/2 cup Cardamom/elaka 3 pods Dried ginger/chukku half an inch piece crushed Coconut milk 1st extract half 1/2 cup Coconut milk 2nd extract 1 cup Ghee 2-3 tablespoons Cashew nuts 8-10 numbers Raisins 2 tablespoons   Method: Keep the coconut milk ready. Fry the nuts