#pudding #payasam #tutorial
Part 1:
Ingredients:
1 Tablespoons of Cashew Nuts
1 Tablespoon of Golden Raisin
1 to 2 teaspoons of Ghee (Unsalted Clarified Butter)
Part 2:
Ingredients:
¼ cup of Jaggery
1/8 cup of White Sugar
1/8 cup of Water
A pinch of Salt
Part 3:
Ingredients:
1/8 cup of Raw Rice
(Washed & Soaked)
1/8 cup of Grated Coconut
1 cup of Water of as needed
Part 4:
Ingredients:
1 to 2 teaspoons of Rose Water
Dried Rose Petals (Garnish)
½ teaspoon of Grounded Cardamon Powder
A pinch of Cooking Champor
Method:
Please watch the video in full till the end of the video for all tips, tricks and secrets are shared in this tutorial video #everyone
Thank You & Happy Trying
Bonapetit & Happy 1st Friday of the Tamil Calendar of Aadi Month.
Rose Water:
– https://amzn.to/4kKyjre
Raw Whole Cashew Nuts:
– https://amzn.to/3IyWifM
Golden Raisins:
– https://amzn.to/3Iyb5aF
Dried Sweetened Coconut:
– https://amzn.to/3TIIvFT
Dried Rose Petals:
– https://amzn.to/44D2Fr6
Cardamom Powder:
– https://amzn.to/4eWpcCL
Cardamom Pods:
– https://amzn.to/4nTKdll
Cooking Camphor:
– https://amzn.to/4m6m6hT
Welcome to Friday friendly kitchen. Today in our recipe we are going to do the arsit tanga pasam or it has been called as coconut rice k or pudding or anything that you can say in Hindi it’s called nariel chaval kir. So let us see how to be made and especially in this month of Aardi uh for the south Indians for the month of Aardi means this month of April during this time is an auspicious month for h for all Indians for celebration uh many kinds of celebration that takes place throughout the city villages and many and so on. So every Friday kayasam or pudding it is made. So our first Friday uh video for this is uh the aritanga pasam. So let’s see how it is being made. And dear viewers, for the first part of we are going to do the pyasam. So we need to roast the cashews and raisins. So for that I’ll be using one tablespoons of ghee. So I’ll start off by turning on the stove and also add on 1 tbsp of ghee. Uh as the ghee heats up, the pan and the ghee heats up, we will add the nuts and the raisins. As the unsalted butter or the ghee has been melted, so now we can add the uh cashew nuts and raisins. But I will wait for the cashew nuts to become a little roasted. Then after that, I will add the uh raisins. as the cashews are starting to change the color. And now we can add the raisins. And we will remove promptly as the raisins plumps up. As the raisins has plumped up, now we can put this in the back burner. Our next step is to melt the sugar. So we will add some water about 1/8 cup of water and also I have 1 uh 1/8 uh cup of sugar and also/4 cup of jaggery. So we will add all together and to have the flavor to be better so we will add a little bit of sugar. A pinch or two a pinch will do. And let the uh jaggery melt. So we with that we just rock it out. I mean like shake it up a little bit and let it melt. And so let it melt slowly and we will wait for the next step. This our sugar is also melted and also dissolved and now we can remove this and put it on the side. This is ready. So now we can make we are ready to make the pasan. Our next step is to grind this rice. I have soaked this rice and we just need to grind it to a coarse base and also the coconut. And let us grind this uh to a coarse base. And dear viewers, the rice and the coconut has been grounded and now we will use this to make the pasam. to begin this pyasam. So we need to uh heat up the walk and then after that we will add the grounded rice and coconut. And dear viewers, now we can add the grounded uh coconut and rice. I’m just making a small quantity uh is for a demonstration and you can double it up or triple it up. The recipe uh which is an interesting sweet pasam or sweet pudding or sweet soup. And at this point is the crucial point. So we have to be very fast and we have to continuously use a whisk and also continuously cook it if uh stir it because if not it’ll catch it’ll the bottom will start to catch. And at this point as it thickens now we can add the sugar. and continue whisking until all the lumps are broken down. As the sugar, coconut and rice has thickened up. So now we can add a cup of milk and also continue mixing it down and make sure that all the um the rice, sugar and milk uh mix up well without any lumps and eventually it will thicken up but not as very thick but it will thicken. So we will let it uh boil and also let it thicken up. And dear viewers, now the pyasam is kind of ready. At this time we can add the cardamom powder and give it a quick mix. And also we will add the my secret ingredients which is the uh cooking temple. a little bit just for the flavoring of the pyasan and give it a quick mix. And at this point, our pyasin is ready. And now we can remove it. And if you want, you can add a little bit of ghee. And I think I will add some maybe a teaspoon of ghee which will taste better. And our pyas is ready. And this can be placed at the back burner and transfer it to a different bowl immediately. Half teaspoon of rose water. Give it a quick mix. We will now do the serving suggestions followed by roast petals and also the roasted cashews and raisins. And here we go dear viewers our pyasam the coconut rice pasam or we could also add anything you want. And uh thank you very much for watching this video. So this is how the coconut uh rice bayasum is be made and as since we are already in the month of AI every Friday there will be a bayasum will be made uh as a tradition. So now the first bayasum for the first Friday is coconut uh rice bayasum or arisit tangga bayasum in Tamil. So I hope you will enjoy this and you will try this in your home and I wish uh very much for this month and all those who are celebrating month of ADI or the April month for the Indian calendar and so I wish you a happy month of ADI and so for those who are with me thank you very much uh for staying with me and for those who are new please like the video share and subscribe if you wish. So uh and I’ll be providing a lot of new new contents and if you can check my scroll that I have 200 over videos and you can check and you can try them out and also I wish everyone a good day and happy celebration for the month of Ardi and so this can be also served as a prashad for their h for those who are Hindus and for their deities and so with minimal ingredients and easy to be made and so I have shown everything to you so I hope you will try. signing off. Friday friendly kitchen and also I do not know what am I going to present the next but I’ll be coming up with something new. See you soon. Bye.