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You are here: Home / Desserts / Aval Payasam

Aval Payasam

March 15, 2010 By Radhika 1 Comment

Aval Payasam was this Friday’s prasadham. I was planning to make Akkara vadisil but as usual as I was running out of time I had to opt for this. But Hoping to make it on Ugadi.


You’ll need:
Aval/ Beaten Rice / Rice flakes – 1 cup
Milk – 2 cups
Condensed milk – ¼ cup
Sugar – 1 ½ cup
Cardamom – 1
Cashew nuts (broken) – 1 tbsp
Ghee – 1 tbsp

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Method:
Roast the cashew nuts in 1 tsp of ghee in a kadai. Keep it aside. In the remaining roast the aval over medium flame till it changes to light brown. Cool and keep 2 tbsp aside. Powder the remaining aval coarsely in a mixer.


In a vessel heat 1 cup of milk and bring it to a boil. Add the powdered aval and roasted whole aval that you have kept aside and cook for 2 minutes. You can see that the aval has absorbed most of the milk. Now add the sugar, remaining milk, condensed milk, cardamom, roasted cashew and bring to a boil. Kheer is ready.


As Aval is a very thirsty fellow it absorbs all the liquid when kept for longer time. So serve it hot and immediately.

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Filed Under: Desserts, Indian Sweets, Neiveidhyam, Payasam / Kheer Varieties

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Comments

  1. RAKS KITCHEN

    March 15, 2010 at 4:46 pm

    Using condensed milk is nice idea and reduces the time too! Looks yumm 🙂

    Reply

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Hi, I'm Radhika, a homemaker and mom of 2 teenage boys. Welcome to my kitchen from where I share easy and simple vegetarian and vegan recipes to tickle your palates. Read More…

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