Payasam is something I have seen my mom make for birthdays and other special occasions.So even I follow the same practice. Me personally not a big fan of sweets and sweet delicacies, but the rest of my family is. Especially, my husband. Last week, it was his birthday and this payasam was the birthday special.

My mom has a secret ingredient in the payasam recipe, sweetened condensed milk. It makes the payasam rich and creamy, also yummy too.

Usually it is made with just milk and by letting it reduce to get the creamy consistency, which calls for cooking for quite a long time. Well, if there are things like a can of condensed milk that makes life easier, why not go for it ;)

Give it a try, you will like it...next time when its your turn to bring a dessert for the potluck, make a payasam...make ahead and put in the fridge, even better :) omg, life can't get any better..

Semiya payasam (Vermicelli kheer)

By Nikki

Ingredients

• Vermicelli: 1/2 cup
• Milk: 2 1/2 cups
• Ghee: 2 tbsp
• Condensed milk: 1/2 a tin
• Raisins :2 tbsp
• Nuts: 2 tbsp ( cashew/almond/pista)
• Sugar: 4 tbsp**
• Cardamom: 2 nos(crushed using mortar pestle)

**Check the sweetness before adding the sugar, if the condensed milk has already given the required sweetness, can skip the sugar in the recipe.

Instructions

1. Heat ghee in a heavy bottom nonstick sauce pan.Add the nuts and fry until its lightly browned, drain. Add raisins and fry until it puffs up and drain. Set aside for garnishing.
2. In the remaining ghee, add the vermicelli and roast on medium low flame until it turns light golden brown.
3. Add milk, give it a good stir. Cover and cook for 6-8 min until the vermicelli is cooked completely.
4. Add the sugar and condensed milk and mix it all together and cook for another few min, until the payasam starts thickening.
5. Add the crushed cardamom and garnish with nuts and raisins.

Serve it hot or chill it in the refrigerator, however you like it :)

Note: Don't let the payasam thicken completely while cooking. It thickens as it sits.If it get gets too thick, add some warm milk to it before serving.

Strawberry Banana popsicle

Who doesn't like popsicles? that too in this hot summer season.
My kids love them. Actually they prefer popsicles to ice cream :) Even I love them. Ice cream is a bit too sweet for me. I guess, my li'l ones have got my taste buds ;)
Its fun to see them run around with these popsicles in their hands...dripping it all over the house...well, cleaning up the mess isn't that fun, though :)
Mango smoothie is my li'l one's favorite flavor. I like the strawberry banana flavor, may be because of the tart.

This is an easy summer treat that pleases everyone...especially the kids and even the little kids in us too :)
Make it fancy, by alternately layering the strawberry and banana mixture.
Or, if in a hurry, blend everything together, still you have a delicious treat on hand.

Here is the recipe: Adapted from here

You'll need:

Strawberries: 1 lb (washed and hulled)
Lemon juice: 1 tbsp
Sugar: 3 tbsp
Banana: 2 nos (mashed)
Yogurt: 1/2 cup
Vanilla extract: 1 tsp

How to make:

Blend strawberries, 2 tbsp of sugar and lemon juice in a blender until smooth.
Pour half of the strawberry mixture into the molds, ie; filling about 1/3 of the molds. And put it in the freezer for a few min.
Meanwhile,in a bowl, mix mashed banana, yogurt and the vanilla extract until combined.
Pour the banana mixture into the molds, filling molds 2/3 full.
Pour the remaining strawberry mixture on the top.
Freeze at least 5-6 hrs or overnight, until completely frozen.
Once frozen, show the molds under warm running water to get the popsicles out easily.

Rava ladoo..sweet semolina balls

its time for something sweet...generally i am not a sweet person....i mean literally and also when it comes to food ;) but recently I have a craving for something sweet once in a while... otherwise also i enjoy a small piece of dessert(be it anything) after my food...but just a small piece..even a candy would do...i guess these days my sweet tooth is popping up every now and then :)
this ladoo is a very simple one...even simpler when I accidently brought home a can of sweetened grated coconut from the Indian store...i usually buy canned coconut milk.this one was sitting next to it in the aisle.

You'll need:


Rava/Semolina: 1 cup
Sugar: 1 cup
Warm Milk: 5-6 tsp
Grated coconut: 1/3 cup
Cashew nuts: 10 nos
Raisins: 10 nos
Cardamom pwdr: a pinch
Ghee: 2 tbsp

Note: If you are using the canned sweetened grated coconut like me, use 1/3 of a can and you can omit the sugar as the coconut is already sweetened.

How to make:


Heat 1 tbsp of ghee in a pan and first roast the cashew nuts and then the raisins.Drain them from oil and set aside.
Add rest of the ghee and roast the rava on low flame till you get a nice aroma.
Mix grated coconut and sugar in a bowl. To this add roasted rava, followed by cashew and raisins.
Mix well and add a pinch of cardamom pwdr. To this mixture, add a few tsps of warm milk, just enough to bind everything together.
Gather small balls of size of a lemon from the mixture, just by rolling it in your palm.
Add a few tsps more of milk if its not firming up good.
Rava ladoo is ready...yumm...

Chocolate-Vanilla Swirl Cheesecake

This one my all time favorite :) i made this for my hubby's very first birthday after our wedding....a real delicacy :) and with oreo cookie...everyone's fav

The recipe is from Kraft's Food & Family magazine. Kraft publishes this magazine 4 times a year..one for every season...this magazine has really yummy and easy recipes for each season, most of them with kraft products..

Here is the recipe:

You'll need:

Oreo cookie: 20,crushed(about 2 cups, without the cream)
butter: 3 tbsp ,melted
Cream cheese: 4 pkg (8 oz. each) softened
Sugar: 1 cup
Vanilla: 1 tsp
Sour Cream: 1 Cup
Eggs: 4
Baker's semi-sweet chocolate: 6 squares, melted and cooled

How to make:


Preheat oven to 325 degree F. Lina a 13 * 9  inch baking pan with foil with the ends extended over the sides of the pan.(this helps to easily take the cake out of the pan).
Mix cookie crumbs and butter and press the mixture down onto to the bottom of the prepared pan.Use the base of the measuring cup to firmly press it down to the pan. Bake for 10 min.
Beat cream cheese,sugar and vanilla in a large bowl using a electric mixer on medium speed until well blended. Now add the sour cream and mix well.
Add eggs one at a time, beating on low speed after adding each one, till blended.
Remove 1 cup of batter and keep it aside.
 In the remaining batter add the melted chocolate. Pour the mixture over the pan with baked cookie crumbs.
Top with spoonfuls of remaining plain batter randomly over the chocolate batter.
Run a fork through the batter a couple of times to make the swirl effect.
Bake for 40 min or until set.
Cool completely, and refrigerate for at least 4 hrs or overnite.
Pull out the cheesecake with the foil handles and cut and serve...sweet :)