Wednesday 8 November 2017

Cabbage Kheer/ Cabbage payasam

Cabbage payasam is the most delicious recipe, where cabbage is cooked in milk. Cabbage is rich in vitamin C and has capability to reduce ulcer. My sister remembered me 2 days ago, how my grandma makes this and serve. Just tried it today and came out so good.


Preparation time: 15 mins
Cooking time: 30 mins
Serves : 3-4 nos

Ingredients:

Cabbage - 1/4 cup (finely shredded)
Sugar - 1/2 cup
Milk - 1 1/4 cup
Water - 1/4 cup
Ghee -3 tablespoon
Cashew nut - 10 nos
Raw camphor - 1 pinch (optional)
Sweet Condensed milk - 1 tablespoon
Saffron - optional (3 -4 nos)

Preparation Method:

1. Shred cabbage finely.
2. Wash shredded cabbage 3-4 times in Luke warm water. Drain water and keep it aside.
3. Heat 3 tablespoon of ghee in a thick bottom pan and add washed cabbage.



4. Fry in medium hot flame, until cabbage turns golden brown color and its raw smell vanish off.



5. Add 1/4 cup of water to the same pan, and allow cabbage to boil until water evaporates.



6. Add 1 1/4 cup of thick milk to the cooked cabbage and keep it until reduced to 3/4 th ratio.



7. Now add sugar, condensed milk and raw camphor. Stir continuously until kheer consistency is achieved.



8. In a separate pan fry cashew in ghee and add it to the kheer. Saffron can be added at this stage to the kheer.



9. Refrigerate and serve it chill.

Yummy and most delicious cabbage kheer is ready to be served.

Tips:

1. Use only fresh cabbage for making this payasam.
2. Wash shred cabbage well, this helps in removing raw smell.
3. Roast cabbage to golden brown color in ghee, until its raw smell vanish off.
4. Adding raw camphor to the dish overlooks the smell of cabbage.
5. After step 5, cabbage can be blended along with soaked cashew and could be added to boiling milk to make this recipe in alternate way.