Ingredients:
Flattened rice/Aval - 1/4 cup
Milk - 3-4 cups
Sugar - 1/4 cup or as per taste
Cashews - 7-8 nos
Raisins - 7 nos
Cardamom powder - a pinch
Salt - a pinch
Ghee - 3 tablespoon
Water - 1/3 cup (optional)
In a small pan, warm up 2 tablespoon of ghee and roast cashews & raisins. Keep this aside.
In the same pan, add the rest of the ghee and roast the aval for just few mins or till they start to turn brown. Do not burn them. Keep this aside.
In a heavy bottomed vessel, pour the milk and if needed add 1/3 cup of water. I do so, because I use heavy creamed milk and like to thin it a bit before I start cooking it. Start to warm up the milk and once it is about to boil, reduce the heat and add in the roasted aval. Let the milk simmer for at least 15-20 mins, whilst stirring it occasionally. This will ensure that it does not burn at the bottom.
By this time, aval should be cooked and the milk should have also thickened. Now add in the the sugar and give a nice stir. Finally add in a pinch of salt to the paayasam, as I believe that it enhances the sweetness of this dish. Leave the paayasam on a low flame for few more minutes.
Take the paayasam off the heat and add in roasted cashews & raisins, along with a pinch of cardamom powder. You may serve this hot or refrigerate and serve it cold. It tastes yummy both ways.
Flattened rice/Aval - 1/4 cup
Milk - 3-4 cups
Sugar - 1/4 cup or as per taste
Cashews - 7-8 nos
Raisins - 7 nos
Cardamom powder - a pinch
Salt - a pinch
Ghee - 3 tablespoon
Water - 1/3 cup (optional)
In a small pan, warm up 2 tablespoon of ghee and roast cashews & raisins. Keep this aside.
In the same pan, add the rest of the ghee and roast the aval for just few mins or till they start to turn brown. Do not burn them. Keep this aside.
In a heavy bottomed vessel, pour the milk and if needed add 1/3 cup of water. I do so, because I use heavy creamed milk and like to thin it a bit before I start cooking it. Start to warm up the milk and once it is about to boil, reduce the heat and add in the roasted aval. Let the milk simmer for at least 15-20 mins, whilst stirring it occasionally. This will ensure that it does not burn at the bottom.
By this time, aval should be cooked and the milk should have also thickened. Now add in the the sugar and give a nice stir. Finally add in a pinch of salt to the paayasam, as I believe that it enhances the sweetness of this dish. Leave the paayasam on a low flame for few more minutes.
Take the paayasam off the heat and add in roasted cashews & raisins, along with a pinch of cardamom powder. You may serve this hot or refrigerate and serve it cold. It tastes yummy both ways.
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