It was really a pleasure for me to host this sweet event. I enjoyed a lot by going around the blogs and checking the sweet recipes. I have to thank
Nivedita for giving me this wonderful opportunity. This Celebrate Sweets Event was initially started by
Nivedita with Halwa as the main sweet and now it's been continued by other bloggers to guest host this event. When it comes to Celebration, whatever your ethnicity, whatever language you speak but a sweet is a must.
I would also like to thank all our fellow bloggers who supported this event by sending their delicious sweet recipes. The success of every event depends upon the support of the fellow bloggers. This time I have also received one entry from a non blogger friend Aysha from Germany. Thank you Aysha for sending your sweet delicacy.
Now to the roundup in the order I received, be prepared to make some kheer today.....
Microwavable Caramalized Carrot Kheer by Amrita Kalyani of
AK's Vegetarian Recipe World , a every delightful recipe which she learned from her Mom-In- Law.
Paal Payasam and
Semiya Payasam by Smitha of
Tastebuds, this is her special recipe since she got it from her mother, and her mother from her mother. It's been prepared in her family for generation after generation...
which tells the secret of the recipe.
Carrot Macroni Kheer by Sangeetha of
Sangi's Food World, a very innovative kheer made with macroni and falavoured with carrots.
Banana Payasam by Suma of
Veggie Platter, a very simple but delicious payasam which can be prepared in just 10 minutes.
Jeedipappu Payasam( Kaju Kheer) by Vasavi of
Vasavi's Recipes, a payasam which is packed with flavours of Cashews.
Vermicilli Kheer and
Akki Kadle bele Kheer by Chitra of
Chitranna, a very delicious and healthy looking payasam.
Aval Payasam( Poha Kheer) by Jay of
Tasty Appetite, it looked simply irresistible.
Moong Dhal Kheer by Preeti of
Khaugiri , very nutritious and delicious looking kheer.
Next we have Priya of
Priya's Easy N Tasty Recipes, she has send four of her delicious and innovative creations. Thank you Priya for all your delightful recipes.
Quinoa and MoongDhal KheerCarrot and Chanadhal KheerPoppyseed KheerCaramel Sago KheerKasa Kasa Payasam by Priya Sreeram of
Bon Appetit, a very delightful payasam which had a thumsup among her friends and family.
Our next collection of Kheer is from Nivedita of
Nivedita's Kitchen who started this event originally, she made four delicious entry for the event. Thank you Nivedita for your lovely entries.
Vermicilli KheerSago KheerBasundi( Milk Kheer)Quick Vermicilli KheerA delicious combination of
Coconut and sago kheer by Suneetha of
Suneetha's Kitchen.
A yummy and healthy
Rava Payasam by Gayathri of
Gayathri's Cook Spot.A classic
Phirni by Amritha of
AK's Vegetarian Recipe World.
Harini Jaya of
Tamalapaku has send three of her sweet and delicious looking kheers. Thank you Harini for these delicious entries.
Almond KheerRice Pudding/ Annam ParamannamQuinoa KheerCracked wheat and coconut kheer by Suma of
Veggie platter, her idea of using the leftover ingredients turned up into this delicious kheer.
Appekaradahakkida Payasam by Pari of
Foodelicious, a delicious pooripayasam which she made in the fond memory of her Father in Law.
A delicious
Moongdhal Kheer by Sanika of
San's Kitchen.
A very classic
Kesar Phirni by Aipi of
US Masala.Akila of
Learning to Cook has send her yummy combination of
Coconut Rava Kheer.
Sindhi Kheer( Kheerni) by Shoba of
Food Maza, rich kheer with nuts and saffron flavour.
Pista Kheer by Jaleela of
Samayal Attagasangal, creamy combination packed with the flavours of Pista.
Tri Flavoured Kheer by Megha of
Live to eat, a very unique kheer flavoured with cardamom, saffron and vanilla.
Gehu Ki Kheer by Samira of
My Sonpari, a healthy kheer made with wheat and coconutmilk.
Saboodana Kheer by Nayna of
Simply Food, which she describes as a creamy milk pudding made with saboodana and flavoured with cardamom and saffron.
Carrot Kheer by Hema of
Chef Hema, which she learned from her MIL, with no ghee and less sugar.
My entries
Walnut and Almond KheerBlack Jaggery Kheer
Finally to finish of this sweet kheer event we have a recipe from one of my friend Aysha banu from Germany, Parrupu Adai Payasam, makesit healthy with the addition of jaggery and very simple to make.
Paruppu-Adai paayasamThis is a simple South-Indian paayasam. It is very easy to make, but tastes delicious and makes a any
day a festive day.
Moong Dal – 1 ½ cup
Adai – 1 cup (a kind of rice noodles)
Water – 3 cups for daal
Jaggery – 200g
Water – just to immerse the jaggery
Cashews - 10
Raisins - 10
Coconut - an one inch piece, cut into very thin slices
Ghee – 2-3 Tbs
Salt – ½ tsp
Method:
Add water to jaggery in a vessel, heat it until jaggery gets dissolved. Filter it to remove any impurities
and keep this dissolved jaggery(thin paagu) warm.
Cook the daal along with water and salt. When the daal is half-cooked, add the adai to it. Wait until
the daal is completely cooked and the adai has got just soft. At this stage, add the dissolved jaggery
to it and simmer for 2-3 mins.
Heat the ghee in a small kadai and roast the cashews, raisins and coconut until the coconut slices
turn slightly brown. Now, add these to the paayasam. That’s it.
Note:
Care should be taken not to let the adai over cooked. The adai must be edible, but still the
adai flakes must be clearly visible. When it is overcooked, the paayasam becomes cloggy.
When using roast cashews, they can be added directly to the paayasam.
This paayasam tastes best, when served warm. Can be stored in the fridge for 3-4 days and it
is enough to heat it up a little, before serving.
One late entry
Semiya Payasam by Neeru's.
Once again thank you everyone for sending your sweet recipes and making this event a successful one. I'm sure you must have a long list to be book marked from this collection of recipes.
I cared a lot to miss any of your recipes, if I have missed any of your recipes my apologies, please let me know immediately so that I can make the changes. Also if there is any mistake in your name or blog name also please let me know.
Thank you
Nivedita for giving me this wonderful opportunity.
