AVAL PAYASAM WITH JAGGERY | FESTIVAL RECIPES

    Aval payasam is made generally during gokulaashtami and i have already posted the version of aval payasam with sugar Here. Aval payasam with vellam |jaggery is the one which is made during festival at our house. So i wanted to post the recipeof aval payasam with jaggery as Gokulaashtami is nearing. The jaggery which i bought this time is not so good in colour and so the payasam did not gain the vibrant brown colour as the usual vella payasam get.

INGREDIENTS : SERVES 4

AVAL | POHA |RICE FLAKES	1/3 CUP
MILK	2 CUPS
JAGGERY	1/2 TO 3/4 CUP
GHEE	2 TSP
CASHEW NUTS	FEW
CARDAMOM POWDER	A PINCH

METHOD:

• In a pan add ghee and roast the cashews till golden brown and keep it aside.
• Add the aval in the same pan and dry roast this till golden brown.
• Allow this to cool and just pulse this once in the mixer. This step is optional. You can continue without doing this.

• Add 2 cups of milk to this and start boiling this. Let the milk boil and after sometime keep the flame low and stir in between.

• In a pan add jaggery and add 1/4 cup of water. Melt the jaggery.
• Filter the impurities and boil it for 2 minutes.
• switch off the flame.

• Switch off the flame in the milk also. Poha tends to cook faster.
• Let both the milk mixture and jaggery becomes cool.
• Mix them both and add cardamom powder and cashew nuts.

• Aval payasam is ready for neivedhyam .

Note:

1. Never add jaggery syrup to hot milk. it will get curdled immediately.
2. Do not heat the payasam after mixing the jaggery and milk. this will get curdled.
3. You can skip the step of grinding the poha too.
4. Raisins can be fried and added to the payasam

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