Tuesday, January 20, 2009

Besan Kheer and An Award

This recipe is my periyamma’s (Father’s Brothers Wife) Signature dish. I just love it. My son is fond of payasams. On Bhogi Pongal I made this , because no one is fond of Poli. Even though I make this nice, I love to have when my mom makes. I have a feeling that her’s always taste awesome. It’s very simple to make but it tastes delicious.


Besan – 2 tbsp
Sugar – ¼ cup ( As per taste)
Ghee – 1 tbsp
Cashew and raisins
Elachi Powder – one pinch
Milk – 1cup to 11/2 cups


1. In a pan heat ghee and roast the cashews and raisins and keep aside.
2. In the remaining ghee fry besan until the raw smell goes, but it should not turn brown.
3. Remove from the heat and add some milk and make a paste without forming lumps.
4. Add some water and milk and boil it , until the smell goes and payasam gets thickened.
5. Add sugar, elachi powder and mix well.
6. Add rest of the milk or even more to adjust the consistency and garnish with cashews and raisins.

It tastes even more tastier when serve chilled.

Since I made this for my son it goes to Just for you hosted by Alka
2. FIC Yellow hosted by Sunshine mom ,3. Cooking for kids started by Sharmi and hosted now my Preety , 4. Makar Sankarthi b hosted by Priti and JFI - Chickpea by Sometimesfoodie.

Award Time

My blogger friend Ann of Delighted Foodie has honoured me by passing me this butterfly Award. Thank You Ann for honouring me, It means so much to me.


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