When am restless I either write a lot or just go and hit the bed! Well, yesterday I decided to snore and today I have decided to write...so, all my readers can get some tasty, lip smacking recipes to try:-) This is one of my favourite and quick payasam recipe! It tastes great and is really easy to make as well! So, go on and give it a try....
Ingredients:
- 1/2 cup thick aval or poha
- 2 cups whole milk
- 2 tbsp sweetened condensed milk(optional)
- 2 tbsp sugar ( add more if you like additional sweet or if you are not using condensed milk)
- few cashews and raisins
- 2 tsp ghee
- few strands of saffron dissolved in 1 tsp warm milk
Prep time: 5 mins Cook time: 25 mins
Preparation:
- Give the aval a pulse in the blender/mixer. Wash the aval and set aside.
- In a deep pan, heat the ghee, add the raisins and cashews and on roasting add the pulsed and washed aval. Roast it for a couple of minutes until the ghee is absorbed and the aval is soft to touch.
- Set aside the roasted aval and in the same pan, bring the milk to a boil and then let it simmer on low for 15 mins.
- Meanwhile, remove a little of the warm milk to soak the saffron strands.
- At the end of 15 mins, add the condensed milk and sugar and simmer the milk for a further 5 mins.
- Now, add the aval and the saffron soaked milk. Mix well and simmer the whole mix for a further 5 mins.
- Switch off and enjoy hot and sweet aval payasam! Tastes best while it is still warm!
Ingredients:
- 1/2 cup thick aval or poha
- 2 cups whole milk
- 2 tbsp sweetened condensed milk(optional)
- 2 tbsp sugar ( add more if you like additional sweet or if you are not using condensed milk)
- few cashews and raisins
- 2 tsp ghee
- few strands of saffron dissolved in 1 tsp warm milk
Prep time: 5 mins Cook time: 25 mins
Preparation:
- Give the aval a pulse in the blender/mixer. Wash the aval and set aside.
- In a deep pan, heat the ghee, add the raisins and cashews and on roasting add the pulsed and washed aval. Roast it for a couple of minutes until the ghee is absorbed and the aval is soft to touch.
- Set aside the roasted aval and in the same pan, bring the milk to a boil and then let it simmer on low for 15 mins.
- Meanwhile, remove a little of the warm milk to soak the saffron strands.
- At the end of 15 mins, add the condensed milk and sugar and simmer the milk for a further 5 mins.
- Switch off and enjoy hot and sweet aval payasam! Tastes best while it is still warm!
I liked this version of payasam.
ReplyDeleteInvitation for a potluck
Very delicious n oh so creamy ~ feel like digging in :)
ReplyDeleteUSMasala
I heard about this but never got a chance to taste it or make it at home....
ReplyDeleteThanks for sharing the recipe, Now that I've the recipe I cant try
Hyma, thanks for popping by and following me, your payasam looks gorgeous, will give it a go for sure:-)
ReplyDeleteWow that's a yummy payasam.
ReplyDeleteBeing a North Indian I am learning so many new cuisines. Glad I started blogging. Thanks for sharing . Looks so yummy.....I can feel the taste of rice pudding in this.
ReplyDeleteWay tooo tempting :)
ReplyDeleteThanks all for all the lovely comments:-)
ReplyDeleteHey nice one .. An award is waiting for you at my space .. Do pick it up :)
ReplyDelete