Padavalanga Pal Payasam-Snake Gourd Kheer anyone ? Yes, you heard it right Padavalanga Pal Payasam.
Have you ever thought of trying payasam with Snake Gourd-Padavalanga. Honestly speaking I never thought until I found this recipe. Before we go more detail, lets talk about how was your ONAM. Hope everyone had a blessed and feasting Onam. Onam celebrations are not yet done for us. Every week we are having Onam celebrations. One more to go…How about you all?
What Payasam did you all make for ONAM? As I mentioned in my earlier post. This time I tried an innovative yet tasty Padavalanga Pal Payasam. I see most of you rolling your eyes seeing the title…Trust me folks, this vegetable Padavalanga-Snake Gourd payasam/kheer is very easy and tasty.
I recommend putting it on your wish list and try this recipe.It’s foolproof recipe.I adapted this recipe from Pazhayidam Namboorthi. I made this payasam in the traditional way, but you can also make this in pressure cooker. If you wish to try pressure cooker method just follow the steps of carrot pal payasam. Just switch the vegetable and follow the rest of steps. If you haven’t tried yet do try and surprise your loved ones by serving this unique payasam, with this easy to follow recipe.
How to make Padavalanga Pal Payasam-Snake Gourd Kheer/Payasam
Peel the skin and clean the padavalanga/snake groud. Chop them into fine small pieces. In a bowl, add little water and chopped padavalanga/snake gourd pieces; clean and squeeze all the water from snake gourd-padavalanga little at time; transfer it to a bowl and set it aside. Heat heavy bottomed vessel or uruli (Kerala style shallow kadai used for making payasam)on a medium heat; add 2 tbsp of ghee. Add chopped snake gourd-padavalanga, fry till it changes color to light golden brown. Transfer the fried padavalanga-snake gourd pieces to another bowl and set it aside.
Wash the same pan/kadai or Uruli and add 3 tbsp ghee; when ghee melts. Add water and allow to rolling boil; now add milk and add little sugar. Constantly stir until the payasam thickens and reduced to half the volume. (Note : When the water evaporates there is a tendency for this mixture to adhere to the bottom of the vessel/uruli, so keep stirring continuously)
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When the milk thickens to 3/4 and its color changes to pale pink that is the time to add roasted snake gourd-padavalanga and mix well. Reduce the heat to low and then slowly add remaining sugar little by little and allow to thicken for 4-6 minutes.Yummy Padavalanga Pal Payasam is ready.
Have you tried these Payasam’s/Kheer?
Carrot Pal Payasam
Pineapple Payasam
Nendra Pazham -Banana Payasam
Jackfruit-Chakka Payasam
Padavalanga Pal Payasam-Snake Gourd Kheer
Ingredients
- Padavalanga/Snake Gourd : 6-8 nos medium size
- Pal/Milk : 6 cups /11/2 ltrs I have used whole milk</span>
- Sugar : 3/4 to 1 cup / 170-225 grams or to your taste
- Cardamom powder : 1/4 tsp
- Ghee : 5 tbsp
- Water : 11/2 cups
Optional :
- Cashewnut : 4tbsp/50 grams
- Raisins : 4 tbsp /50 grams
Instructions
- Peel the skin and clean the padavalanga/snake groud. Chop them into fine small pieces. In a bowl add little water and chopped padavalanga/snake gourd pieces; clean and squeeze all the water from snake gourd-padavalanga little at time; transfer it to a bowl and set it aside. Heat heavy bottomed vessel or uruli (Kerala style shallow kadai used for making payasam) on a medium heat; add 2 tbsp of ghee. Add chopped snake gourd-padavalanga,fry till it changes color to light golden brown. Transfer the roasted padavalanga-snake gourd pieces to another bowl and set it aside.
- Wash the same pan/kadai or Uruli and add 3 tbsp ghee; when it melts. Add 1 cup of water and allow to rolling boil,now add 6 cups/11/2 liter milk and add little ¼ cup sugar. Constantly stir until the payasam thickens and reduced to half the volume. (Note : When the water evaporates there is a tendency for this mixture to adhere to the bottom of the vessel/uruli, so keep stirring continuously).
- When the milk thickens to ¾ and its color changes to pale pink that is the time to add roasted snake gourd-padavalanga and mix well. Reduce the heat to low and then slowly add remaining sugar little by little and allow to thicken for 4-6 minutes.Yummy Padavalanga Pal Payasam is ready. Serve hot or chilled…Enjoy!
- Optional – Heat the ghee in a pan and fry cashew nut and raisins. Add this to the payasam.
Notes
Actual recipe don’t call for cashew nuts and raisins, so I have not used in this recipe, If you prefer using you can, it will not harm the basic flavor.
If using low fat milk, you had to cook for another 20 minutes to get the right texture and thicker milk. So adjust the cooking time as per the quality of the milk.
After preparing the payasam gets thicker once it cools down. You could adjust the consistency at any time by adding boiled milk into the payasam
I made this payasam in the traditional way, but you can also make this in pressure cooker. If you wish to try pressure cooker method just follow the steps from Carrot pal payasam. Just switch the vegetable and follow the rest of steps.
Try this innovative Padavalanga Pal Payasam-Snake Gourd Kheer, I’m sure you are going to love this unique payasam…Enjoy! Don’t forget to let me know your opinion if you try.
Happy Cooking!
Sangeetha
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