Janmashtami also known as Sri Krishna Jayanthi or Gokulashtami is the birth anniversary of Lord Krishna and is celebrated all over India. I made this easy aval payasam as aval or rice flakes is said to be Lord Krishna's favourite. I usually prefer jaggery to sugar as it is rich in iron and is also a healthier option than sugar. Today we will learn how to make Aval Payasam with jaggery following this easy recipe.
Poha/Aval Kheer Recipe
Prep time - under 10 mins
Cook time - under 20 mins
Serves - 2
Ingredients needed
Aval /Poha - 1/4 cup
Jaggery -1/4 cup
Milk - 2 1/2 cups (boiled)
Ghee - 2 1/2 tsp
Cashew nuts -5-6
Cardamom powder -1/4 tsp
Saffron -2-3 strands
Raisins - 8-10
Preparation
Heat a tsp of ghee in a pan and fry raisins and cashew nuts separately. Keep it aside.
Soak saffron strands in a tbsp of milk and keep it aside.
If jaggery has impurities, dissolve it in little water (less than 1/4 cup) and filter it.
Method
Heat ghee in a pan, add aval and fry till it changes color.
Add boiled milk to the aval, simmer and cook till milk reduces a little. Simultaneously aval will also become soft.
Then add jaggery, cardamom powder, saffron, mix well and switch off the flame immediately.
Garnish with cashew nuts and raisin and serve hot or cold.
Note- Once you add jaggery, you should not heat or boil the milk as there are chances of the milk curdling.
Keep in mind whenever you make any jaggery based payasam, either the milk should be at room temperature or the jaggery should be at room temperature. Both should not be hot as there are chances of the milk curdling. Also use only fresh milk.
If you like this recipe then please take a moment to like us on Facebook or follow me on Twitter or join me on Google plus to keep up to date with Padhuskitchen.
23 comments:
Slurp,fingerlicking payasam..
http://www.indiantastyfoodrecipes.com/
superb inviting payasam... loved it...
VIRUNTHU UNNA VAANGA
Hiiiiiiiiiiiii Padhu :))))
Your problem Cleared!!!!!!
Very Happy Padhu :)))
Looks AAwesome!!!
Keep up your good work Dear...
www.southindiafoodrecipes.blogspot.in
Looks awesome
Hi padhu,I am new here...got lots of yummy recipes....happy Krishna jayanthy!! Payasam looks really mouth watering !!!!
neat presentation.. like it..
Delicious festive payasam...
Payasam looks inviting and yumm.
TO me payesh are must for any given festival :-) Poha kheer has set the mood for the festival..
Looks Yum!!!
inviting dear....join us in Fast food noodles event
easy nice naivedyam dish! looks very Yummy!
Great-secret-of-life.blogspot.com
Slurp,creamy and yum payasam.
delicious payasam....drooling here :)
Aval payasam is really delicious.
Wow very delicious..Please link your entry to our event http://tangymind.blogspot.com/2012/07/announcing-know-your-natural-sweetness.html
I l lb happy :)
Such a droolworthy and tempting aval payasam.
Yummy paayasam. perfect for Krishna Jayanthi.
Divya's Culinary Journey
I have not tasted avil payasam with jaggery Padhu. I think it is better to use jaggery than white sugar.
ah very simple and yum payasam padhu!. Looks great :)
Tried paddu, jaggery I added more and it turned too sweet :) so added milk to compensate ;)
Hi padhu,I am a new learner and just tried this this dish,got my aval payasam as curdled. It made me so upset padhu :( because i added a HOT milk with fried aval so after i add jaggery to it and shut off the flame,the milk gets curdled.I thought that you must have added a note to not use a hot milk straightaway to aval. This would have helped me and all beginners.
Mymoona Mymu -I am so sorry to hear about that. I have written in my notes that you should not boil after adding jaggery. I have updated more details. Keep in mind whenever you make any jaggery based payasam, either the milk should be at room temperature or the jaggery should be at room temperature. Both should not be hot as there are chances of the milk curdling.Moreover certain jaggery have a little salt in it.
Post a Comment
Thank you for dropping by my blog.Hope you enjoyed reading the recipes.Your feedback and comments are appreciated.