Aval Payasam Recipe(with Jaggery)| Poha Payasam | Rice Flakes Payasam

Wednesday, August 28, 2013

Aval Payasam Recipe(with Jaggery)| Poha Payasam | Rice Flakes Payasam

For any occasion in my home, we make Siru payir Payasam (Pasiparuppu payasam) or Semiya pal Payasam. This is the recipe I came to know after my venture into this blogging world and I saw most of the blogs have their version of Aval Payasam. Since I had some left over aval, which I bought for Aval Urundai, I thought of giving it a try. And for today's lunch, I made this Payasam. I tried with Jaggery since I wanted to give Happy. It was delicious and easy to make recipe, which we can prepare quickly for guests for their surprise visits. Off to the recipe...

Ingredients:

Aval / Poha - 1/2 Cup

Milk - 1 Cup(can increase upto 2 Cups)

Jaggery - 1/4 Cup

Water - 1 Cup

Cashews - few

Raisins - few

Cardamom Powder - 1/4 tsp

Ghee - 2 tbsp

Method:

1. In a saucepan, add ghee. Fry the cashews, raisins and keep it aside.

2. In the same pan, with the remaining ghee, saute the Aval/Poha until it is golden brown. Then add the milk, water and bring it to a boil. Crush the cardamom pods.

3. Once the aval is cooked, add the Jaggery and mix until it is dissolved completely. Then add the cardamom powder and fried cashews, raisins. Switch off the flame.

Serve the Yummy Aval payasam, when it is warm.

Points to remember:

I don't like Payasam if it is very thick and rich, so I have used half milk and half water. You can use 2 cups of milk.
As time goes, the Payasam thickens. So switch off accordingly. If it is thick, you can add extra milk.
You can use sugar instead of Jaggery. If you feel, your Jaggery may have impurities then make a syrup out of it and strain before using.

Warm Regards,
Happy's Cook - Divya