Sorekai/Bottle Gourd Payasa/Kheer is a sweet dish and it is nice to have at any time of the day. Bottle gourd is loaded with healthy properties.
I have used bottle gourd, Avalakki, cardamom, coconut milk and jaggery for this payasa.
Lets see some benefits of eating " Cardamom " in our diet.
Cardamom helps to control cholesterol levels and improves blood circulation in the body. It is good for curing dental diseases and urinary tract infections. Cardamom contain some amount of anti inflammatory properties. It helps control and lower the blood pressure. It is rich with antioxidant properties. It is good for preventing cold and flu. Cardamom is rich in fiber. Cardamom is a good detoxify the unwanted things. It helps to clean out urinary tract, bladder and kidney and removes excess water, toxins and salt. In Ayurveda, it is said that it helps to fight depression. Cardamom is used for bad breath, mouth ulcers and infections of mouth and throat.
Lets see the recipe Now.
2. Cook cut pieces till they turn soft.
3. Great coconut and grind it with little water and squeeze out the milk. Grind it again and squeeze out the milk second time. Keep this milk aside.
4. Powder cardamom and fry cashews with 1 tablespoon of ghee.
5. Keep a pan on the fire and put cooked bottle gourd pieces.
6. Add powdered jaggery (used organic jaggery) and mix it well. Let it boil for 2 minutes.
7. Add the watery coconut milk (taken second time) and let it boil nicely for 2 minutes.
8. Add thin Avalakki and mix it well. Add the thick coconut milk and mix it well.
9. Let it boil for 2 minutes. Add cardamom powder and shift the Kheer to a serving dish.
10. Add ghee fried cashews and serve Sorekai Payasa cold or hot .
Note :
You can grind coconut into paste consistency and then add the ground coconut to payasa. (No need to add coconut milk). Remember that coconut should be tender.(not tender coconut). Jaggery should be reboiled to remove the dust particles. Keep 1/2 cup of water in a pan. Keep the pan on the stove. Let it melt and turn full liquid. Let it boil for 2 to 3 minutes. Sieve this content with a strainer. This way you can remove the dust particles in jaggey. Use the clean jaggery always. Adding avalakki/flattened rice is optional.
Time : 20 Minutes
Serves : 4 to 5
I have used bottle gourd, Avalakki, cardamom, coconut milk and jaggery for this payasa.
Lets see some benefits of eating " Cardamom " in our diet.
Cardamom helps to control cholesterol levels and improves blood circulation in the body. It is good for curing dental diseases and urinary tract infections. Cardamom contain some amount of anti inflammatory properties. It helps control and lower the blood pressure. It is rich with antioxidant properties. It is good for preventing cold and flu. Cardamom is rich in fiber. Cardamom is a good detoxify the unwanted things. It helps to clean out urinary tract, bladder and kidney and removes excess water, toxins and salt. In Ayurveda, it is said that it helps to fight depression. Cardamom is used for bad breath, mouth ulcers and infections of mouth and throat.
Lets see the recipe Now.
Things Needed .
Sorekai/Bottle Gourd : 2 cups.
Avalakki/Poha/Flattened Rice : 2 Tablespoons
Avalakki/Poha/Flattened Rice : 2 Tablespoons
Jagery : 1 Cup.
Water : 1/2 cup
Cashew Nuts : 1 Fistful (small pieces)
Coconut :1 Cup.
Cardamom : 4 to 6 seeds.
Ghee : 1 Tablespoon.
Method :
1. Wash and remove the outer layer of bottle gourd and cut them into small pieces.
2. Cook cut pieces till they turn soft.
3. Great coconut and grind it with little water and squeeze out the milk. Grind it again and squeeze out the milk second time. Keep this milk aside.
4. Powder cardamom and fry cashews with 1 tablespoon of ghee.
5. Keep a pan on the fire and put cooked bottle gourd pieces.
6. Add powdered jaggery (used organic jaggery) and mix it well. Let it boil for 2 minutes.
8. Add thin Avalakki and mix it well. Add the thick coconut milk and mix it well.
9. Let it boil for 2 minutes. Add cardamom powder and shift the Kheer to a serving dish.
10. Add ghee fried cashews and serve Sorekai Payasa cold or hot .
You can grind coconut into paste consistency and then add the ground coconut to payasa. (No need to add coconut milk). Remember that coconut should be tender.(not tender coconut). Jaggery should be reboiled to remove the dust particles. Keep 1/2 cup of water in a pan. Keep the pan on the stove. Let it melt and turn full liquid. Let it boil for 2 to 3 minutes. Sieve this content with a strainer. This way you can remove the dust particles in jaggey. Use the clean jaggery always. Adding avalakki/flattened rice is optional.
Time : 20 Minutes
Serves : 4 to 5
Thanks for the recipe. Lovely idea. I wanted to ask, how about reducing the kheer to a smoothie kind of consistency where the gourd pieces are so small that it is left to guessing the ingredients.
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