AVAL PAYASAM /AVALAKKI PAYASA
Aval payasam ( Tamil )/ Avalakki Payasa ( Kannada ) can be prepared in no time. The texture of Aval ( beaten Rice ) is such that it gets cooked very quickly. Soaked Aval when seasoned with spices and garnished with herbs makes a wholsome meal. Like wise when Aval is combined with milk and sugar it becomes the yummy Aval Payasam which can be relished as a dessert even after a heavy meal.
INGREDIENTS
Hard Aval ( Hard Beaten Rice ) - 1/4 cup
Milk - 2 cups
Sugar - 1/4 cup
Cashew nuts - a few
Raisins - a few
Cardamom - 2
Pachche karpoora ( edible camphor ) - 1 small flake
Ghee - 1 tbsp
METHOD
1. Heat 2 tsps of ghee in a pan and roast the cashew nuts and raisins and keep them aside.
2. Roast the Aval in the remaining ghee till it pops up and becomes reddish brown in colour.
3. Boil milk in a heavy bottomed vessel for five minutes till it becomes flavoursome.
( Grind a table spoon of cashew nuts with little milk into a smooth paste and cook it along with the boiling milk, if you like your Payasam to have a pudding like consistancy.)
4. Add the roasted Aval to the boiling milk and cook on medium flame till it becomes very soft.
5. Add sugar and cook for five more minutes, and then switch off flame.
6. Powder the cardamom and edible camphor together and mix into the Payasam.
7. Garnish with roasted cashew nuts and raisins.
Relish the sweet and creamy Aval Payasam either warm or chilled.
This post goes to "Lets Celebrate Sweets- Warm Desserts" event hosted on Mharo Rajasthan Recipes blog. Here's the original event post on Nivedita's blog.
Aval payasam ( Tamil )/ Avalakki Payasa ( Kannada ) can be prepared in no time. The texture of Aval ( beaten Rice ) is such that it gets cooked very quickly. Soaked Aval when seasoned with spices and garnished with herbs makes a wholsome meal. Like wise when Aval is combined with milk and sugar it becomes the yummy Aval Payasam which can be relished as a dessert even after a heavy meal.
INGREDIENTS
Hard Aval ( Hard Beaten Rice ) - 1/4 cup
Milk - 2 cups
Sugar - 1/4 cup
Cashew nuts - a few
Raisins - a few
Cardamom - 2
Pachche karpoora ( edible camphor ) - 1 small flake
Ghee - 1 tbsp
METHOD
1. Heat 2 tsps of ghee in a pan and roast the cashew nuts and raisins and keep them aside.
2. Roast the Aval in the remaining ghee till it pops up and becomes reddish brown in colour.
3. Boil milk in a heavy bottomed vessel for five minutes till it becomes flavoursome.
( Grind a table spoon of cashew nuts with little milk into a smooth paste and cook it along with the boiling milk, if you like your Payasam to have a pudding like consistancy.)
5. Add sugar and cook for five more minutes, and then switch off flame.
6. Powder the cardamom and edible camphor together and mix into the Payasam.
7. Garnish with roasted cashew nuts and raisins.
Relish the sweet and creamy Aval Payasam either warm or chilled.
This post goes to "Lets Celebrate Sweets- Warm Desserts" event hosted on Mharo Rajasthan Recipes blog. Here's the original event post on Nivedita's blog.
