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Happy Weekend Guys…Enjoy it completely..
Payasam is something which is perfect to serve god on any special occasions..Specially for ganesh chaturthi there must be a payasam on the menu..So why not set all your regular payasam aside and give this aval payasam a try. Each mouthful will be so delightful.
Without any delay off you go to the recipe..
Ingredients:
Poha / Aval – 1 cup ( I used Brown Rice Poha)
Ghee – 2 tblspn
Milk – 1/2 liter
Thick Coconut Milk – 1 cup
Cashews – 2 tblspn
Sultanas / Kishmish – 2 tblspn
Jaggery / Sarkarai – 1 cup or to taste
Method:
Heat ghee in a kadai. Add in poha and fry it little.
Take this in a blender and make in to a coarse powder.
Fry cashews and sultanas in the same ghee and drain the rest.
Heat milk in the kadai and add the ground poha in this.
Cook for 10 mins till the poha is cooked.
Add jaggery and mix well. Bring it to a boil and mix well.
Add in coconut milk and switch off the flame.
Add the fried cashews and sultanas and mix well.
Serve hot or cold.
Pictorial:
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| Take all your ingrediants |
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| Heat ghee in a pan |
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| add in poha |
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| and fry for few mins |
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| till they are toasted |
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| take them in a blender |
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| and crush them |
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| heat milk |
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| add the crushed poha and cook |
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| add jaggery |
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| till they are almost done |
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| add in cardamom |
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| and lastly add the coconut milk and turn off |
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| Add cashews and sultanas |
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| and mix well |
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| Serve |
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yummy payasam…
EzCookbook
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Very delicious
Delicious Payasam. Thanks for sharing.
Looks so yum….
Nice step by step recipe .. Looks amazing, somehow I have never trioed this Payasam. This post reminds me to go for it this weekend !
looks so yumm…
VIRUNTHU UNNA VAANGA
WOOOW..What a tempting color. Looks so rich..
Cn v use sugar instead of jaggery?? If so how much???
@Reemyes u can use, it depends on ur taste.
Do we have to use both Fresh & coconut milk?