Coconut Kheer

Coconut Kheer :

A very simple recipe to make in minutes to serve Kheer lovers. We used to travel to a specific place where this Coconut Kheer was made deliciously to have as a special drink, to treat our friends often. Coconut Kheer takes away the place of Tea and Cofee!!! This inspired me to learn the recipe from them and share it in my blog. Let us see the recipe on delicious Coconut Kheer. Navarathri special



Coconut grated-one cup

Coconut grated -1 tablespoon, to garnish finally to have the fresh bite of coconut.

Jaggery powdered-1 cup

Cardamom powder-1/4 tsp

Cashew and dry grapes 1 tablespoon

Ghee-1 teaspoon

Rice flour-2 teaspoon.


Grind one cup of coconut with a cup of water, thick milk 1 cup, First milk.

Add another cup of water on the same coconut to extract the Second milk.

The third cup of water to get diluted milk.

totally three cups of coconut milk individually.

Dilute rice flour in the third diluted milk without any lumps.

Bring it to boil, once boiled add the second milk and grated jaggery powder, stir it to get dissolved completely.

Finally, add the first milk, roasted cashew, grated coconut, dry grapes and cardamom powder.

Now it is ready to serve hot as special.










Oats Kheer/ Payasam

Oats Kheer/ Payasam:

Serving Payasam or Kheer after the meal is our traditional practice, most of us search for some sweets after our meal, to enjoy the feel of a complete meal. Especially sweets are served in our feast, with fried papad gives a peculiar taste. We might have tried with regular payasam for Pooja and parties, with rice granules, semiya, and sago (javvarisi) , but this is really a unique payasam when compared, oats and jaggery with coconut milk have amazing taste, the Flaky bite of oats and crunchy bite of ghee roasted nuts wow!!!! yummy feel.

Oats Kheer / Payasam
                      Oats Kheer / Payasam

Ingredients to prepare:

Oats 1 full cup

Milk- 3 cups

Coconut milk – 1 or 2 cups

Jaggery powder 1 cup or 200 grams

Cashew, almond chopped 2 tbsp

Cardamom-1/2 tsp

Ghee-2 tbsp

Method to prepare:

Dry roast Oats to golden yellow color to reduce the sticky nature.


Heat ghee and roast the nuts to a golden brown.

Heat 2 cups of water and melt the jaggery,  strain it and add roasted Oats.

Once it is cooked, add milk and thick coconut milk, allow it to boil for a minute.


Finally, add cardamom powder and ghee roasted nuts.

Serve chilled.



Mango Dessert

Mango Dessert:

Treat with mango !!!!!

Sweet is served after every meal as a special treat, which satisfies the whole meal. Naturally, Mango has the wonderful taste liked by all. Varieties of sweets, desserts and puddings are prepared to feed in different style. Here Mango is used to enhance the taste of dessert by its originality and the colour which express the taste by eyesight. Not necessary to add colour and aroma, less sweet is added.

Mango Dessert
                                                   Mango Dessert


Bright yellow ripe Mango – 2

Sugar- 2 tbsp adjust according to your taste

Rice-2 tbsp

Milk (thick)- 1/2 litre (optional-add fresh cream or milkmaid to enhance creamy taste)

Badam- 1 tbsp chopped

Pistachio-1 tbsp chopped

Safforon-1 lavish pinch to sprinkle on it and mix with white mixture13235971_1104061356302140_1711458261_n



1.Peel skin and discard seed, grind to a smooth paste, keep half of the mango as sliced cubes for topping.

2. Soak half of the measure saffron in 1 tbsp of milk.

3.Soak raw rice and coarse grind by adding little milk, mix this mixture in rest of the milk (diluted)

3. Boil this by constant stirring till the mixture thickens and rice cooked. (add fresh cream or milkmaid to enhance the creamy taste)

4. Add half of the measure saffron soaked in milk to the cooking mixture,  you can see the mixture gradually turns pale yellow.

5. Now add  1 tbsp of sugar and mix well. Remove from stove.

6. Now mix rest of 1 tbsp sugar with mango pulp.

7.Divide the cooked rice mixture into two equal portions.

8.In one portion add mango mixture and mix so as to combine well.

9. Pour the white portion at the bottom of the serving container and mango mixed mixture on top of the white mixture to give double colour and taste.

10. Decorate with chopped nuts, mango slices, and saffron.

Serve  this dessert with pride.










Pumpkin kheer

Pumpkin kheer:

Ramadan special Pumpkin kheer, Rich and creamy with crunchy nuts, flavoured with elaichi and saffron makes the dessert great in taste to enjoy ramadan. During the month of Ramadan, most Muslims fast from dawn to sunset with no food or water. Before sunrise many Muslims have the Suhur or predawn meal. At sunset families and friends gather for Iftar which is the meal eaten by Muslims to break the fast. They begin the meal by eating dates as the Prophet used to do.

Pumpkin kheer
Pumpkin kheer

Facts on Pumpkin:

Pumpkin is rich in fiber, which slows digestion. “Pumpkin keeps you feeling fuller longer

Pumpkin’s brilliant orange coloring comes from its ample supply of beta-carotene, which is converted to vitamin A in the body. Vitamin A is essential for eye health

Sure, eating pumpkin can help you look young, Beta-carotene is great for your eyes and skin, but you know what else it’s good for? Fighting cancer.

Pulp also makes a great, all-natural face mask that exfoliates and soothes. All you need is 1/4 cup pureed pumpkin (not pumpkin pie), an egg, a tablespoon of honey and a tablespoon of milk. Mix, then apply it, wait for 20 minutes or so and wash it off with warm water.


Ingredients to prepare:

Pumpkin-300 gms

Sugar- 100 gms

Milk- 2 cups

Evaporated milk-1/2 cup

Elaichi-1/4 tsp


Cashew,Badam,Dates chopped use generously

Ghee- 1 1/2 tbsp


Method to prepare:

1. Peel and grate pumpkin,chop nuts lengthwise.

2. Take a pan, add ghee and fry chopped nuts collect it, add grated Pumpkin and saute it for a while to remove the raw smell of pumpkin.


3. Add milk and allow it to boil for 5 minutes till the pumpkin cooks soft, stir occasionally.


4. Add sugar and condensed milk (if you are using sweetened milk make sure of adding less sugar) allow it to boil, add elaichi powder, Garnish with fried nuts and saffron.

Serve hot or chilled.


Moong Dal and Broken Wheat Payasam

Moong Dal and Broken Wheat Payasam (Kheer):

Time to celebrate double century,its not runs achieved in world cup,its our achievement in posting recipes in this blog sweet Payasam recipe is a special treat for all of my readers and followers.

A simple iron rich Payasam was considered as a treat, something for a special occasion.Payasam is sure to be in our South Indian menu served during functions and festivals.

Moong wheat Payasam

Health benefits Moong dal:

A great moong dal nutrition benefit is the amount of fiber in this dish. All types of beans are high in fiber, and mung beans are no exception.Mung beans are packed with protein. One cup of boiled beans provides 14 grams of protein. This is one of the reasons that moong dal is such a popular meal in IndiaMoong dal can be a great, nutritious addition to a balanced diet. It is a healthy meal that provides high levels of protein and fiber while containing relatively few calories and little fat.

Health benefits Broken Wheat:

Cracked wheat and other whole grains are good sources of magnesium. Eating at least one serving of whole grains such as cracked wheat every day lowers the risk of high cholesterol, cardiovascular disease and high blood pressure by as much as 21 percent. Making whole grains a regular part of your diet can slow the progression of atherosclerosis, a condition that narrows the blood vessels.A diet rich in whole grains is high in fiber, a nutrient that offers significant protection against breast cancer.

Benefits of Jaggery added along with it:

Jaggery helps prevent and relieve constipation by stimulating bowel movements.

Gur is also an excellent source of iron. This is the reason it has a dark brownish colour to it. Iron is extremely important for our body and also prevents anemia. Everyday niggles such as cough, water retention, bloating, migraine, etc can be reduced with the help of gur.  Micronutrients are very important for our body to perform certain physiological functions and jaggery has a high mineral content. This is the reason why it is also called medicinal sugar.


Moong dal 1/4 cup

Broken wheat-1/4 cup

Jaggery-1/2 cup grated

Milk -1 cup

Coconut milk-1/2 cup

Elaich- powder-1/4 tsp

Ghee-1 tbsp

Cashews broken-2 tsp

Finely sliced Coconut is optional for more crunchy taste

Dry grapes-1 tsp

Method to follow:

In a pan add ghee fry broken Cashews and dry grapes untill golden brown,keep aside.(Finely chopped coconut can be fried along with these to give more crunchy taste)

In the same pan fry moong dal and Broken wheat separately till golden  yellow.

Pressure cook both together soft and smooth.

Add grated jaggery allow it to boil for 3 minutes.

Add milk and Coconut milk now mix elaichi when it starts boiling switch off stove .

Add brown fried Cashew and Dry grapes.



Serve hot or chilled.




Wheat rava payasam

Wheat rava payasam:

We have lots and lots of Payasam variety for sweet lovers, this is one of my favourite Payasam made out of broken wheat,Jaggery and milk, instead of using sugar in payasam I prefer jaggery which is comparatively good for health.This consumes less preparation time we can make this for neivedyam in few minutes.



Broken wheat or wheat rava-1/2 cup serves-6 person

milk-1 cup

Coconut milk-1/2 cup

Jaggery powdered -3/4 cup

elaichi powder-1/2 tsp

Cashew broken- 7 nos

Kiss -miss-2 tsp

Ghee 1 tbsp


Fry cashew and kiss-miss in half of ghee from  mentioned above until it turns golden brown keep aside.

Heat pan with rest off ghee fry broken rava in to slight brown .

Add milk and a cup of water in it allow it to boil until soft.(I used to cook in pressure cooker for 1 whistle)

Now add jaggery when it completely dissolves add coconut milk and Elaichi powder do not boil for long time after adding coconut milk.

Add fried cashews serve hot or chill.





kavunarisi Payasam


Kavuni Arisi Payasam:

Kavuni arisi black glutinous
Kavuni arisi black glutinous

Black Glutinous rice, This will be in attractive purple colour.

Kavuni Arisi – 1/4 cup (soaked for about 4 to5 hours)
Water – 2 cups
Milk – 1 litre
Sugar – 1 cup
Milkmaid – 1/4 cup (optional)
Thick Coconut Milk – 1 cup


1) Coarse Grind soaked rice the rice cook in a pressure cooker. You can cook it directly in a pan by continues stirring to avoid lumps using water or half milk and half water.

2) Let the pressure go off and the rice cool down.

3) Add sugar and cook for another 10 minutes.

6) Add the condensed milk, and coconut milk brings to boil and put off.
No need to add any flavour because this rice has its own aroma.

Kavuni Arisi Black Glutinous rice
Kavuni Arisi Black Glutinous rice