Aval payasam / Poha kheer is a sweet cum dessert that can be made easy. Most commonly I have seen people making this with jaggery or sugar, but when I come across a recipe in which this aval payasam is made with coconut and poppy seeds, it sounds good and unique. So planned for this recipe and also the outcome was too good. This dish is made mainly on the day of Krishna Jayanthi / Gokulashtami as an offering to Lord Krishna. Also Wishing everyone a Happy Krishna Jayanthi.
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- Aval / Poha / Flattened rice – 1 cup
- Full cream Milk – ½ litre
- Sugar – 1/2 cup
- Cashew nuts – 10 nos
- Ghee / Clarified butter – 2 tbsp
- Cardamom powder – ½ tsp
- Coconut (grated) – 2 tbsp
- Poppy seeds – 1 tsp
- Saffron – few strands
- Boil the milk in a bowl and put it in sim, still it reduces ¼ th of the total quantity.
- Heat ghee in a kadai. Fry cashewnuts and raisins, keep them aside.
- Fry poha/ flattened rice in the same kadai with little ghee. Keep it aside.
- Take the coconut, 6 cashewnuts and poppy seeds in the mixie and grind them to fine paste by adding little water.
- Now pour this grounded paste to milk and let it boil, till the raw smell goes off.
- Put the poha and let it for few mins, till it gets cooked.
- Put the sugar, cardamom powder and saffron. Stir it and put it in sim for few mins.
- Put the fried cashew nuts.
Note: This dessert will get thick as it cools down at room temperature, so cook until semi liquid consistency. Instead of sugar, you could add condensed milk.