Aval payasam with jaggery
Easy aval | poha kheer with jaggery perfect for festival neivedyam
Servings: 3 people
Ingredients
- 1/3 cup aval | poha
- 3 cups milk
- ¾ cup jaggery
- 1 tsp ghee
- Few cashew nuts
- ¼ tsp cardamom powder
- 2 tbsp water
Instructions
- In a pan add ghee and add the cashew nuts
- Roast till golden brown.
- Keep it aside.
- In the same pan add the aval | poha, and roast for 2 minutes.
- Take out and give it a pulse.
- This step is optional, you can proceed without pulsing the roasted poha.
- Add the pulsed poha to the pan.
- Add 3 cups of milk. I added raw full cream milk.
- Mix well and let this cook for 10-12 minutes on medium flame.
- Stir well in between.
- The poha will get cooked fast.
- Once the milk shrinks to ¾ th of the quantity, switch off the flame.
- Keep it aside.
- In a saucepan add the jaggery and add 2 tbsp of water
- Mix well.
- Let this melt completely.
- Switch off.
- Keep aside.
- Allow the milk and jaggery syrup to cool down completely.
- A little warmer is fine too. But it should not be hot.
- Now add the jaggery syrup to the milk mixture.
- If the jaggery has any dust particles, filter it and add to the milk.
- Add cardamom powder.
- Mix well.
- Garnish with roasted cashew nuts.
- Aval payasam is ready.
Notes
1. Never add the jaggery syrup to the payasam when the milk is hot.
2. There is a high chance of the milk getting curdled.
3. The consistency of the payasam was the same even after 3 hours.
4. You can make the same aval payasam with sugar, by adding sugar instead of jaggery syrup.
2. There is a high chance of the milk getting curdled.
3. The consistency of the payasam was the same even after 3 hours.
4. You can make the same aval payasam with sugar, by adding sugar instead of jaggery syrup.
