For the first time my mom is contributing her precious recipe for my blog. At first she was reluctant, but manage to persuade her. Thousand words just cant describe the efforts that she had took to serve us wonderful dishes every time. Appreciate her cooking for our entire life. She for her most admirable talent, skills and passion in cooking. Still long way for me to go…
This payasam one of her favorites and specialties. It’s really tasted divine. I just can’t wait for the second round…! This is the best payasam ever tasted.
1 cup aval (beaten rice)
1 tbsp ghee
1 1/2 cup Water
3 cup Fresh milk / Full cream milk
1 1/2 cup Sugar
a pinch of salt
1/2 cup Sago
2 Screw pine leaves
yellow coloring (*opt)
Roasted Cashew nuts (*opt)
Preparation Method :
Heat a pan. Add 1 tbsp of ghee and fry roast aval(beaten rice) in low fire until crisp and golden brown.
In another vessel, bring the water to boil. Then add sago to the boiling water. Stir occasionally to prevent lumps. When the sago cooks it looks transparent and sticky. Add a pinch of salt and screw pine leaves as well during boiling.
Now add 3 cups of milk to boil with the sago. Stir to mix well. After 2 minutes, add sugar to dissolve.
Add cardamom powder and yellow coloring.
Let the milk simmer to thickens. Don’t substitute with low fat milk cause it could not give the rich creamy taste according to her. Milk is very important for this payasam.
Finally add roasted aval(beaten rice) and let it to simmer for 2 minutes then turn off heat.
Garnish with roasted cashew nuts.
Wow…. Yummy as my son says!