KADHAMBAM PAYASAM I MIXED KHEER I LENTIL SAGO VERMICELLI RAVA PAYASAM

Hi friends, payasam/kheer is our popular Indian dessert. Paal/Milk payasam is very delicious and easy made dessert. There are many varieties of payasam like paal payasam, paruppu payasam, aval payasam, pasta payasam, Idli kheer, sago vermicelli payasam, rava payasam then millet payasam like varagu/kodo millet payasam, thinai/foxtail millet payasam.  

 Here is the kadhambam/mixed payasam, which contains moong dal, sago (Sabudhana), rava (semolina) and Vermicelli. My sis suggested the recipe to try out and it was really awesome in taste and am going to try often. Sure, you will love the kheer and try out once... 

I was in dilemma to name the payasam, because of it contains many good varieties, can make separate payasam with each one of the ingredients like moong dal payasam, sago payasam, rava payasam and vermicelli payasam, right?? But here, all is in one combo.. my friends +nalini  and  +Priya   suggested the name of Kadhambam, its very apt name right?? Thank u dearies for the wonderful name suggestion. 

Category	Dessert/Sweet
Regional	Indian
Preparation Time	15 Minutes
Cooking Time	20-30 Minutes
Servings	6-8

INGREDIENTS

Moong dal – ¼ Cup

Sago/Sabhudhana – ¼ Cup

Rava/Semolina – ¼ Cup

Vermicelli – ¼ Cup

Milk – 1 Litre

Ghee/Clarified butter – 1 Tsp + 2 Tsp  

Water – 3 Cups

Cardamom powder – 1 Tsp  

Condensed milk – 1/2 Tin 

Sugar - As you need per taste (Optional)
Cashew nuts – 1 Tbsp

Raisins – 1 Tbsp 

METHOD

• Boil the milk and set aside. 

• Heat ghee in pan; add moong dal and sago roast it till aroma comes on low flame and transfer into other plate and cool it completely.
• Then grind the moong dal and sago into coarse powder and set aside. 

• In the same pan add 2 Tsp of ghee and roast the cashew nuts and raisins into golden brown and set aside. 

• Boil 3 cups of water in a pan, when it starts boil add the ground mixture and cook it on medium flame till it cooks well.
• Now add rava to the mixture and allow cooking for 2-3 minutes. Following by add cardamom powder and condensed milk and stir it well, then add vermicelli to the mixture. Check the mixture is cooked or not. 

• Add pinch of salt to the mixture to enhance the sweetness.
• Then add ¾ of the boiled milk little by little and stir it well and remain the ¼^th volume of the milk for final serve.
• Allow cooking for 5 minutes on low flame, then switch off the flame. 

• Garnish with cashew nuts and raisins then serve it hot. 

NOTE

• The payasam will be thick while cool, so add little milk to the mixture when serving.
• Add of condensed milk is optional, but it give rich taste.
• For vegan version, add coconut milk to the payasam and roast the cashews and raisins in oil. 

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SUPER DELICIOUS AND TEMPTING KADHAMBAM PAYASAM!!!