Aval Payasam

Ingredients :

Beaten rice flakes /Aval: 3/4 cup (Thick variety )

Milk: 1 ltr

Sugar: 1/2 cup (Increase or decrease according to your sweet level)

Ghee: 3 tbsp

Saffron: 1-2 strand

(Mix saffron strand in warm milk and keep it aside.)

Cardamom Powder: 1/4tsp (optional)

Cashew nut /Raisins (optional) (fried in ghee)

Method of Preparation :

1. Wash the aval well under running water, drain the water completely and place it over a kitchen towel / tissue. (Note: Do it real quickly, if the aval absorbs too much water, they become soggy.)
2. In a heavy bottomed vessel add the milk and bring to boil.
3. In pan heat the ghee and saute the cleaned aval and cook till they become dry and flaky.
4. When milk comes to boil, add the fried aval and stir well, reduce the flame and allow the rice flake to cook in the milk for about 15-20 minutes till the milk has reduced in volume to about half.
5. Add sugar and mix well till the payasam thickens.
6. Add the cardamom powder and saffron milk and milk well.
7. Optional - Fry cashews & raisins in ghee and add to payasam
8. Wait for 10-20 minutes for the payasam to get homogenized and attain room temperature.

Awaiting your comments

Nitha

Paal Payasam/Milk Pudding

My first Post :

Paal Payasam is my husband's favorite and of course mine too. We both are die hard fans of payasam. I promise you all, taste this once, and it will be on the top of all sweets.

This is so easy to prepare and requires no standings over the kitchen stove and sweating over....

Ingredients :

Broken raw rice (Podi ari): One hand full
Milk: 500 ml
(Better to use full fat)
Sugar: Two hand full

How to prepare :

1. Wash the broken raw rice with water.
2. Drain out excess water.
3. Take a pressure cooker preferably a 5L one.
4. Add the drained broken rice, milk and sugar. Place the cooker on the stove without the whistle.
5. Heat the pressure cooker till steam comes out of the vent.
6. Put the the whistle, make the flame as low as possible and keep a watch on the time.
7.  Exactly after half an hour, remove the pressure cooker from stove. Let it cool.

When your pressure cooker reach room temperature, open the lid, your yummy paal payasam is ready.

This taste more when you cool it.

Awaiting your comments..

Nitha