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Course: desserts, sweets Cuisine: south indian, tamil nadu Servings: 3 Author: Dassana Amit
Ingredients
2 tablespoons ghee
10 to 12 cashews (kaju)
1 tablespoon raisins (kishmish)
½ cup thick poha (aval or flattened rice)
2.5 cups full fat milk
1 pinch pinch saffron strands (kesar) - OPTIONAL
4 tablespoons sugar or add as required
⅓ teaspoon cardamom powder - can also add ½ teaspoon cardamom powder if saffron has been
skipped
Instructions
frying dry fruits:
1. in a heavy kadai or pan, take 2 tablespoons ghee and heat it on a low to medium flame.
2. when the ghee melts, add 10 to 12 cashews.
3. begin to fry the cashews on a low flame till they become golden.
4. remove with a slotted spoon and keep them aside.
5. then add 1 tablespoons raisins.
6. stirring often fry the raisins, till they swell and become plump. remove fried raisins with a slotted spoon
and keep them aside.
https://www.vegrecipesofindia.com/aval-payasam-recipe/ 1/2
9/12/2019 aval payasam recipe, how to make aval payasam recipe | poha kheer recipe
Notes
a few tips for making aval payasam
coconut oil can be used instead of ghee.
thin poha can be used instead of thick poha.
jaggery can be added instead of sugar. if adding jaggery, then add after the milk comes to a boil. switch
off the flame and add jaggery & cardamom powder. mix very well.
https://www.vegrecipesofindia.com/aval-payasam-recipe/ 2/2