AVAL PAYASAM [RICE FLAKES PAYASAM]

This is a very old recipe. You can add jaggery instead of sugar. That will give a different taste. You can add a pinch of saffron soaked in half cup of warm milk in the end. 1 ½ cups of sugar is ok. But I think a little more sugar will enhance the taste of the payasam.



Ingredients:

Aval – half cup
Sago [javvarisi]- 1 tbsp
Raw rice- 1 tbsp
Ghee- 3 tbsp
Cardamom powder- half sp
Sugar- 1 ½ to 2 cups
Warm Milk-1 liter
Cashew nuts-8
Poppy seeds [optional] - 1 tsp
Raisins- 1 tbsp
Cashew nuts for frying-2 tbsp

Procedure:

Heat a pan and pour 1 tbsp of ghee.
Add the aval, sago and the rice and fry them on slow fire until they become slightly golden brown.
When cooled, powder them coarsely.
Soak this powder in the slightly warm milk mixing thoroughly without any lumps.
Let it stand for 15 minutes.
By this time the powder will be absorbed in the milk.
Mix well and pour it in a vessel.
The mixture must be watery.
If the mixture is too thickened, some more milk must be added.
Boil it on slow fire.
It will be cooked immediately.
Grind the cashew nuts and poppy seeds with some milk to a fine paste.
Add this to the boiling milk and mix well.
Finally add the sugar and the cardamom powder.
Boil for some minutes.
Finally add the fried cashew nuts and the raisins with the ghee.