Aval /Poha Payasam (flattened rice flake pudding)

Aval Payasam

Aval /Poha Payasam (flattened rice flake pudding)

Ingredients: serves 5-6
1 ½ cup aval
½ tin condensed milk (or sugar as required)
3 cups hot water or milk
½ tsp cardamom powder
2 pinch saffron strands
Handful of cashewnuts and raisins each
2-3 tbsp butter or ghee

Method:
In a small bowl, add saffron strands and 2 tbsp warm water or milk and keep aside.
Add 1 tbsp butter or ghee in a pan and fry cashewnuts and raisins.
When cashewnuts turn light brown and raisins puff up, remove onto a plate and keep aside.
In the same pan add the rest of butter and fry aval till they turn crispy, approx. 5 minutes.
Add milk or water and cook on medium flame till aval is cooked and soft.
Add condensed milk and stir.
Add saffron, cardamom powder and fried cashews and raisins and stir.
Let the mixture come to simmer and take off fire.
If payasam becomes too thick, add milk to bring it to the desired consistency.
Serve warm or cold.

Notes: Red or white aval can be used.

Aval Payasam 1

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Aval Laddoo (Poha/Flattened Rice Sweet)

Aval Laddoo

Aval Laddoo (Poha/Flattened Rice Sweet)

Ingredients:
1 ¼ cups Aval
½ cup jaggery powder
3 green cardamoms
Few cashewnuts and raisins (optional)
2 tbsp Melted ghee or butter (I didn’t use)

Method:
Dry roast aval in a pan till it is very hot to touch. Make sure not to brown it.
Cool and grind to fine powder along with the cardamoms.
Powder jaggery. The colour of the laddoo will depend on the colour of the jaggery.
If using cashewnuts and raisins –heat a tsp of ghee and roast the nuts and raisins for a minute.
Mix aval, jaggery, nuts and raisins in a bowl. Try to form laddoos. If the mixture doesn’t hold, sprinkle little warm ghee and try again.
I used 1 tbsp warm milk instead of ghee. In this case, the laddoos have to be eaten the day it is made. It becomes kind of ‘spongy’ the next day, though tasty.