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