best food recipes in the world

Aval paayasam, also known as puffed rice pudding, is a traditional South Indian dessert that is made with puffed rice, milk, and jaggery (a type of unrefined sugar). Here's a recipe to make this delicious dessert:

Ingredients:

1 cup puffed rice (aval)

4 cups milk

1 cup jaggery

2 tablespoons ghee

1/4 teaspoon cardamom powder

10-15 cashews

10-15 raisins

Instructions:

Rinse the puffed rice in water and drain. Set it aside.

In a heavy-bottomed pan, heat ghee and fry the cashews and raisins until golden brown. Remove them from the pan and set them aside.

In the same pan, add the milk and bring it to a boil.

Add the puffed rice to the milk and let it simmer on low heat until the puffed rice is soft and cooked.

Add the jaggery and cardamom powder to the pan and mix well.

Keep stirring until the jaggery melts completely and the mixture thickens to a pudding-like consistency.

Add the fried cashews and raisins to the pan and mix well.

Remove the pan from the heat and serve the aval paayasam warm or chilled.

Enjoy your delicious puffed rice pudding!

Kadalai paruppu paayasam, also known as channa dal pudding, is a traditional South Indian sweet dish that is often served during festivals and special occasions. Here's a simple recipe to make it:

Ingredients:

1 cup channa dal (Bengal gram)

1 cup jaggery (grated)

2 cups water

1 cup coconut milk

1/4 teaspoon cardamom powder

2 tablespoons ghee

Cashew nuts and raisins for garnishing

Instructions:

Rinse the channa dal in water and soak it for 30 minutes.

In a pressure cooker, add the soaked channa dal and 2 cups of water. Pressure cook for 4-5 whistles or until the dal is cooked well.

Once the pressure is released, open the cooker and mash the dal using a ladle.

In a separate pan, melt the jaggery with 1/4 cup of water. Strain the jaggery syrup to remove any impurities.

Add the jaggery syrup to the mashed dal and mix well. Cook for 5-7 minutes or until the mixture thickens.

Add the coconut milk and cardamom powder to the mixture and cook for another 2-3 minutes.

In a small pan, heat the ghee and fry the cashew nuts and raisins until golden brown.

Add the fried cashew nuts and raisins to the pudding and mix well.

Serve the kadalai paruppu paayasam hot or cold.

Enjoy the delicious and creamy kadalai paruppu paayasam with your loved ones!

Pasiparuppu Payasam or Moong Dal Pudding is a traditional South Indian dessert that is usually made during festivals or special occasions. Here's a recipe to make Pasiparuppu Payasam:

Ingredients:

1/2 cup split yellow moong dal (pasiparuppu)

1 cup jaggery (grated)

1 cup coconut milk

2 cups water

1/4 cup ghee (clarified butter)

10-12 cashew nuts

1 tsp cardamom powder

A pinch of salt

Instructions:

Rinse the moong dal in water and soak it for about 30 minutes.

Drain the water and pressure cook the moong dal with 2 cups of water for about 4 whistles or until the dal is cooked and soft.

Heat ghee in a pan and add cashew nuts. Fry them until they turn golden brown and keep them aside.

In the same pan, add the cooked moong dal along with jaggery and stir well until the jaggery dissolves completely.

Add cardamom powder and a pinch of salt and mix well.

Now, add coconut milk and stir well. Let it simmer on low heat for about 5-7 minutes.

Turn off the heat and add the fried cashew nuts. Mix well.

Pasiparuppu Payasam is ready to be served. Serve it warm or chilled.

Enjoy the delicious and creamy Pasiparuppu Payasam/Moong Dal Pudding with your loved ones!

Arisi Thengai Payasam, also known as Rice Coconut Pudding, is a traditional South Indian dessert that is made with rice, coconut milk, and jaggery or sugar. Here's a recipe for Arisi Thengai Payasam:

Ingredients:

1/2 cup raw rice

1/2 cup grated coconut

1 cup jaggery or sugar

2 cups coconut milk

1/4 tsp cardamom powder

2 tbsp ghee

A handful of cashew nuts and raisins

Instructions:

Wash the rice and soak it in water for about 30 minutes.

Grind the grated coconut and rice together into a smooth paste.

In a pan, melt the jaggery or sugar with a little water, and strain to remove impurities.

In another pan, heat the ghee and fry the cashews and raisins until golden brown.

Add the ground rice and coconut mixture to the pan with the melted jaggery or sugar, and cook on medium heat, stirring continuously.

Add the coconut milk gradually, stirring continuously until the mixture thickens and comes to a boil.

Reduce the heat and simmer for a few more minutes, stirring occasionally.

Add the cardamom powder and fried cashews and raisins, and mix well.

Turn off the heat and let the Arisi Thengai Payasam cool to room temperature.

Serve chilled or at room temperature.

Enjoy your delicious Arisi Thengai Payasam/Rice Coconut Pudding!