Add coconut milk. Stir and simmer for few minutes.

Switch off the flame and allow mixture to cool Mix in the elaneer water and pulp mixture, and chill. Serve chilled, garnished with fried raisins and cashews.

Note: The dish tastes great even without the optional flavours, as you simply get yummy Elaneer flavour. Recipe courtesy: Chitra Amma's Kitchen RELATED RECIPES Microwave aval payasam Pasi paruppu payasam Semiya payasam Mambazha payasam (Mango kheer) Microwave Vermicelli Payasam Ingredients: 2 cups - full cream milk 1/2 cup - thick coconut milk 1.

5 tbsp - condensed milk Elaneer (tender coconut) with flesh puree in a mixer Optional flavourings and garnish 1/2 tsp - cardamom powder Saffron, a few strands A few raisins and cashews fried in ghee (less)

Add coconut milk. Stir and simmer for few minutes.

Switch off the flame and allow mixture to cool Mix in the elaneer water and pulp mixture, and chill. Serve chilled, garnished with fried raisins and cashews.

Note: The dish tastes great even without the optional flavours, as you simply get yummy Elaneer flavour. Recipe courtesy: Chitra Amma's Kitchen RELATED RECIPES Microwave aval payasam Pasi paruppu payasam Semiya payasam Mambazha payasam (Mango kheer) Microwave Vermicelli Payasam Ingredients: 2 cups - full cream milk 1/2 cup - thick coconut milk 1.

5 tbsp - condensed milk Elaneer (tender coconut) with flesh puree in a mixer Optional flavourings and garnish 1/2 tsp - cardamom powder Saffron, a few strands A few raisins and cashews fried in ghee (less)

After it is done, mash well and add powdered jaggery to this. Boil on a low flame for 2 minutes and add milk/water as per the need to adjust the consistency.

Fry cashews in ghee and add it to the payasam and enjoy hot! Note: You can cook fully in milk,instead water for more rich taste. You can add raisins for enhancing the taste if you like.

Recipe courtesy: Rak`s Kitchen RELATED RECIPES Elaneer payasam Microwave aval payasam Mundiri Paruppu Nokkal Paruppu Puttu Kadalai paruppu sundal Ingredients: 1/2 cup - pasi paruppu/moong dal, heaped 1/4 cup - jaggery (adjust as per taste) 1/2 cup - milk Water, as needed 1 tsp - ghee 1 - cardamom, powdered 4-6 - cashews, broken into pieces (less)

Stir in between to ensure even frying. Mix with ghee.

Add 1/2 cup of milk, microwave in medium for 3 minutes. By the time it ends, all the milk would have been absorbed by aval.

Add 1/2 more cup to the aval and again cook in microwave medium for 3 minutes. By now the aval would have got cooked.

Add powdered jaggery, cardamom and mix well. The jagerry will get dissolved in that heat itself.

Add more milk to get the desired consistency and just heat for 1 minute in microwave medium. Let it stand for a minute and stir well.

In another microwavable glass bowl, coat the broken cashews with ghee and microwave in high till golden brown (takes a minute). Mix it with the payasam.

Tip: If you want to make it super fast,you can just coarsely grind the poha after frying and make,will be done in no time! Recipe courtesy: Rak`s Kitchen Click here for more Tamil New Year Recipes RELATED RECIPES Elaneer payasam Pasi paruppu payasam Microwave beetroot halwa Vegetable aval upma Microwave corn flour halwa Ingredients: 1/2 cup - aval/rice flakes/poha 1/4 cup + 2 tbsp - jaggery (adjust as per your taste) 1 cup - milk cardamom powder, a pinch cashews, raisins as per your taste 1 tsp - ghee (less)

Now heat a pan with oil and add sliced onion, and saute for a minute then add, cabbage, carrots to it. Increase the flame and cook for about 2 minutes.

Add capsicum, cooked noodles to it and give a quick stir. Then add soy sauce, pepper powder, vinegar, chilli sauce, and saute well so that the sauces and powder coat the noodles well.

Finally, add the spring onions. Serve hot.

Recipe courtesy: Pachanti RELATED RECIPES Muli paneer paratha Carrot halwa Elaneer payasam Mango chamandi Inji tengai thair pachadi Ingredients: 125g - noodles 4 tbsp - oil 1 - onion (sliced) 2 tbsp - cabbage (cut in to very thin strips/julienne) 2 tbsp - carrot, julienned 2 tbsp - capsicum, julienned 3/4 tbsp - soy sauce 1/4 tsp - white pepper powder 1 tsp - vinegar 1 tsp - chili sauce 1/2 stalk - spring onion (finely cut) (less)

Boil the water and add the washed lentils and turmeric powder. Reduce the flame and when the lentil is cooked well, add salt to taste and ghee Stir well and remove from fire (less)

I used ribbon ada in this recipe but instead of using it as is, i chopped it up. The chopped ada is then boiled in milk till soft and translucent.

Serve ada payasam hot or cold. Makes: around 2 Servings of Ada Payasam.

Ingredients: Milk 3 Cups Ribbon Ada a Small Handful 2 Pods Sugar 1/4 Cup Cashews 5 Ghee few Drops Method of preparation: Roughly chop the cashews. Fry the cashews in little ghee till golden brown in color and keep aside.

Crush the cardamom pod, discard the green outer skin and finely grind the black seeds into powder. Chop the ribbon ada into small pieces.

Alternatively, break the ribbons into small pieces and pulse them using a grinder to chop them into small bits. Heat milk in a sauce pot on medium flame.

Stir in chopped ribbon ada. Boil for around 20 minutes stirring occasionally till ada is soft and translucent.

Once ada is cooked, stir in cardamom powder. Boil for a minute and remove from heat.

Stir in sugar and fried cashews. Mix well and serve ada payasam hot or cold.

Notes: Make sure ada is cooked well before adding sugar. Suggestions: Adjust the consistency of the payasam with milk.

Variations: You can also leave the ribbon ada as is. Alternatively, you can boil ribbon ada in water till soft and then add it to the hot milk.

Other Names: Ada Payasam (less)

To this, add mashed bananas and sugar and mix well. Pour milk and bring it to a boil.

Keep the pan on med-low flame and allow vermicelli to become soft and cooked. When the vermicelli appears cooked and the payasam becomes a little thick, turn off the flame.

In a different pan, heat ghee and add raisins, cashews, cardamom seeds. Stir well until the raisins bubble up and cashews turn golden brown in coluor.

Add this to the prepared payasam and mix well. Recipe courtesy: Trendy Relish RELATED RECIPES Banana cake Banana corn vada Quick banana snack Banana flower pakoda Banana fry Ingredients: 2 cups vermicelli (Semiya) 3 ripe bananas 6 cups milk 1/2 cup sugar 1 tspgGhee A few drops of orange food colour (optional) A few raisins A few cashews A few cardamom seeds (less)

To this, add mashed bananas and sugar and mix well. Pour milk and bring it to a boil.

Keep the pan on med-low flame and allow vermicelli to become soft and cooked. When the vermicelli appears cooked and the payasam becomes a little thick, turn off the flame.

In a different pan, heat ghee and add raisins, cashews, cardamom seeds. Stir well until the raisins bubble up and cashews turn golden brown in coluor.

Add this to the prepared payasam and mix well. Recipe courtesy: Trendy Relish RELATED RECIPES Banana cake Banana corn vada Quick banana snack Banana flower pakoda Banana fry Ingredients: 2 cups vermicelli (Semiya) 3 ripe bananas 6 cups milk 1/2 cup sugar 1 tspgGhee A few drops of orange food colour (optional) A few raisins A few cashews A few cardamom seeds (less)

When it boils again, put the washed rice in it,lower the flame . Simmer it till the rice is cooked.

Garnish with finely chopped almonds and cashewnuts (less)