If you are tired of the regular plantain and jackfruit payasams then this is worth trying as it does not need too much time to cook. My earlier success was with Tender coconut payasam , an easy recipe I would urge u to try , must say it was very well received by my herd.
I know u must be thinking nothing beats traditional ones :)) I too like it and love to stir for hours when there is company in the kitchen but not when everyone is watching t.v and I break my neck in the heat :).My lady friends who manage the kitchen alone understand that feeling very well right!!! :)))
Lychee paysam is somewhere in between phirni and our ari paysam..I got this recipe from youtube. Remember a few days back I told u about the bag of lychees .I tried two recipes the first one being Tender coconut and Lychee pudding.For onam I made a simple ari payasam and spent more time for vada kootu curry- recipe coming soon.
Donoo what these pinks say to you but I am so much reminded of the face compacts my aunts had .I so was obsessed with those pink cakes until I was allowed to wear make up.I still have some of their empty cases..:)) So many products come and go but there is something unique about having a compact with one half of it telling you to paint a rosy picture and the mirror half magnifies the face and laughs in mockery.
Ingredients: (Yields 4-5 cups)
Lychee – 15 (fresh lychee is used here)
Basmathi rice – 1/2 – 3/4 cup
Whole milk- 3 cups
Sugar -3/4 – 1 cup
Heavy whipping cream- 1/2 cup
Almond – 8-10
Method:
1. Remove the peel and seed of lychee fruit and discard it .Cut the pulp of each into four. Boil half cup of water and sugar wait until sugar is dissolved then put the lychee pieces into it and boil for another 4 minutes and set aside .
2.Wash the Basmathi rice well and soak it in 1 cup water for one and a half hours.Then grind rice coarsely with the water.
3.In a heavy bottom pan pour the ground rice and milk , boil until the rice is cooked well. Add heavy whipping cream wait until it boils for a minute and then switch off flame and add the sugar syrup along with lychee mix everything well .
4.Crush the almonds and season on top of the payasam . Chill it well and serve.
Payasam stays good up to two days if refrigerated well.
Note:
- You may reduce the quantity of rice if u are looking for a slightly runny consistency as the payasam thickens after some time.
Meena
This recipe is sent to Pramitha love cooking
This recipe is sent for favorite recipe event hosted by The Big Sweet Tooth
Thank you so much Deepa.I am so glad u stopped by.
Thank you Lubna.I am so glad you stopped by here.
wow very innovative and unique recipe…lovely clicks…
Thank you Bhawna.
Than you Reni. I too stayed with the no till date.It just doesn't seem right to see my face so rosy :)).My splurges are limited to nail polish-regular and lipstick-occasional.:))
wow.. looks delicious.. Great clicks..
So this is where the rest of the lychees went to! Looks delish Meena. And love the clicks, especially that second one – perfect!
And Ahhh, the compacts! My absolute fav thing in the world was to go through my aunt's dressing table 🙂 My fav thing to do now is to plunge my hand into my younger sis's handbag 😀 And that too when all I use is a lip gloss and an occasional nail polish O_o. My obsession is limited to just seeing all these things 😉
yummy looking payasam…wonderful presentation
Awesome and temptin g 🙂
Thank you so much Srikars.
Thank you Priya. My obsession too is limited to seeing cosmetics its containers, product inside and take a whiff of it :)))
Thank you Gayathri.
Thank you Shanthi.:)
the picture with the Lychee only, did all the trick ! Bookmarked for the weekend dessert now !
Great pics and an amazing recipe. Keep it up! Thanks for sharing,
This, looks delicious, I will try it out. Thanks for the recipe.
Litchi Payasam looks delicious