Yellow moong dal: 200 gms
Jaggery: 500 gms
Coconut milk: 200 ml
Caradamon: 12 nos
Coconut slices: 2 tbs
Ghee: 3 tbs
Cashewnut: 30 gms
Clean, wash and boil yellow moong dal till just done.
Melt jaggery — make a syrup with 2 cups water and strain.
Pour the syrup into the vessel containing moong dal and bring to boil.
Add the crushed cardamom and allow to simmer for a minute.
Remove the vessel from fire and add the coconut milk.
Heat ghee in a pan and fry the sliced coconuts and cashewnuts till golden colour and sprinkle in the payasam.
Chef Vijay Kumar, Crowne Plaza Chennai Adyar Park
Rice flakes: 100 gms
Sugar: 75 gms
Milk: 250 ml
Ghee: 30 gms
Cardamom powder: 3 gms
Cashewnut: 10 gms
Raisins: 10 gms
Soak the rice flakes in a hot water for 15 minutes.
After 15 minutes, that the rice flakes is increased in size and becomes soft. Drain water and rinse 2 times in cold water.
Heat ghee in a pan and roast cashew nuts until golden brown colour and then roast raisins until fluffy in separately. Transfer them to plate.
Add milk, sugar, cardamom powder and soaked rice flakes in a heavy bottom pan on medium flame until mixture starts to boil.
When boils, reduce flame to low and cook the mixture over medium flame for 10 minutes and palada turns soft. Stir continuously to avoid sticking.
Turn off the flame and transfer palada payasam to a serving bowl and garnish with roasted cashewnuts and raisins.
Chef Saravanan Palani,Taj Coromandel
Nendra banana (long Kerala banana): 5 nos
Jaggery: 175 gms
Ghee: 50 ml
Dry coconut pieces (chopped): 20 gms
Cardamom powder: 5 gms
Coconut milk: 100 ml
Peel the bananas, wash them well, add sufficient water and keep for cooking.
Once it’s cooked well and starts to turn brown, switch off the flame and allows to cool.
Grind the cooked bananas and keep aside.
Boil the jaggery in one litre water till it’s reduced by half and also the jaggery gets dissolved in it. Strain well.
Heat ghee in a pan and roast cashew nuts until golden brown colour and keep aside.
Add the cooked bananas to the same ghee and add the jaggery syrup to it. Mix well.
Once it becomes thick, add the thick coconut milk to it and dissolve it.
Then add the dry coconut pieces to the mixture and allow to boil.
Turn off the flame and transfer pazham pradhaman to a serving bowl and garnish with roasted cashewnuts.
Chef Thomas George,Taj Connemara
Whole milk: 6 cups
Water: 3 cups
Raw rice: 1/2 cup
Sugar: 2 cups
Cardamom powder: 1/4 tsp
Cashewnuts: 50 gm
Sultanas: 25 gm
Ghee: 1 tsp
Wash the rice well under running water, drain and keep it aside.
In a heavy bottomed vessel boil water and milk together and reduce to half the quantity, add the washed and strained rice and cook till the rice is well cooked
Add sugar and stir in and slowly simmer till the sugar dissolves in to the milk
Finish the payasam with some cardamom powder
Heat ghee in a teaspoon and add the cashewnuts and raisins and temper the payasam