South Indian festivals like Pongal, Akshaya Tritiya and Onam call for special yet traditional culinary treats to take a break from normal hustle-bustle of modern day life and enjoy the god’s gifts of rich seasonal harvests and get started on new year. Aval payasam is one such sweet cum dessert that every common man can prepare and enjoy it without spending a fortune on it. Have a sweet and healthy indulgence for Pongal, Akshaya Tritiya this year with this delicious South Indian dessert.
|3/4 cup Aval (poha / rice flakes)|
|1 tablespoon Ghee (clarified butter)|
|2 cups Whole Milk (or Full Fat Cream Milk)|
|1/4 cup Condensed Milk|
|3 tablespoons Sugar (or to taste)|
|1/4 teaspoon Cardamom (Elaichi) Powder|
|6-8 Cashew Nuts|
- Wash aval (rice flakes) in water and drain well; keep them aside for 5-7 minutes. During this time rice flakes would become soft and would separate from each other.
- Heat ghee in a small pan. First shallow fry cashew nuts until golden brown and then raisins until fluffy and transfer them to a plate. Fry them separately;
- Heat milk in a separate saucepan over medium flame. When it comes to boil, reduce flame to low and add drained aval. Stir occasionally and cook over low flame for 10-12 minutes.
- Add cardamom powder, condensed milk and sugar; stir to dissolve sugar and mix well.
- Cook until semi liquid consistency of mixture or for approx 3 minutes and turn off the flame.
- Transfer it to a large serving bowl and garnish with fried cashew nuts and raisins.
- Aval payasam is ready, serve it warm or chilled.
Tips and Variations:
- This dessert will get thick as it cools at room temperature so cook until semi liquid consistency.
- If it becomes too thick after chilling, then add 1/2 cup warm milk and stir well to dilute.
- If you do not want to add condensed milk, then taste payasam in step-5 and add more sugar if required.
Serving Ideas: It can be served on festival day as a dessert.