Urundai payasam/Kheer with rice dumplings

Urundai payasam - Payasam made with leftover kozhukattai maavu. After making kozhukattai or modaks on the day of vinayagar chaturthi some dough gets left over, also the stuffing mixture or the pooranam. The left over dough and the pooranam can be made into a dessert or a payasam. The payasam is more or less similar to paal kozhukattai in taste. It is one of the neivedyam items for varalakshmi vratham, when we make kozhukattai, some of the dough and the pooranam is kept aside for making this payasam. This is similar to kheer sagar of north india.

Tips for making payasam:

Keep the dough covered else it will lose the moisture. If you are going to prepare the payasam in the evening, keep the dough in the countertop covered, else keep it in the fridge. Pooranam should be kept in the fridge, until used.

Take a wide mouthed pan, or a large one, to avoid spilling of milk when the balls are getting cooked.

I'm taking coconut pooranam , any stuffing can be used provided it has coconut in it. One exception is sesame stuffing which is not used to make payasam.

The dough when taken out from the refrigerator will be dry, so sprinkle warm water and knead it into a pliable and crack free dough before making them into balls.

Method:

Take the dough, shape into small lemon sized balls. Boil the milk, add the balls one by one into the boiling milk. Since the dumplings are already cooked, it will take around 10 minutes to get them cooked. The balls will come to the surface and float, when cooked. Add the grounded pooranam to the milk, cook for a few minutes, switch off and season with ghee and nuts.

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Equipments used: A large kadai/pan, blender, seasoning pan.

Recipe:

Total time taken : 30 minutes

Ingredients with measurements:

Left over dough

Left over poornam

Milk - 3 - 4 cups of milk

Seasoning:

Cardamom - 1 or 2 pods

Ghee - 1 tbsp

Nuts - cashews and raisins

Directions:

1. Knead the dough by applying warm water or milk in your hands.

2. Shape them into small lemon sized balls.

3. Boil the milk, keeping the flame, medium - low, drop the balls one by one into the boiling milk.

4. Cook till the balls float on the surface of the milk and the milk gets reduced by 3/4 th.

                                    

5. Take the coconut mixture in the blender, adding some water grind to a paste. The paste need not be fine.

6. Add the paste to the milk, and cook for a few more minutes.

7. Heat ghee in a seasoning pan, add cashews, raisins and crushed cardamoms, when cashews become golden, add it to the payasam.

Note:

Condensed milk can be added before adding the paste to give a rich taste.