Atukula Payasam with Jaggery - Aval Payasam - Rice flakes Payasam

Aval Payasam is made with Roasted Poha in a ghee, & simmered in a thick milk, jaggery is added for sweetness  & finally  Garnished with Cashews & Raisins. Poha is favourite for krishna, so I am posting this payasam  for Krishna Jayanthi. Poha is a filling Ingredient, which provides energy till next meal, so this Payasam is also taken during fasting or Upvas.

Atukula Payasam

 Prep Time : 5  min. 

Cook Time : 20  minutes.

Recipe Category:Dessert

Recipe  cuisine:Indian

Serves  :   4 .

Ingredients

Poha - 1/2 Cup.
Milk - 2 1/2 cups.(boiled)
Jaggery - 3/4 cup.
Cashews - 12.
Raisins - 10.
Ghee - 1 tbsp.

Preparation

Melt  the Jaggery in 1/4 cup of water, and filter it to remove the impurities, & allow it to cool completely.

Method

• Heat  the Ghee in a Pan, fry  cashewsnuts when it turns light Golden brown colour, add Raisins, when raisins Pops remove both of it from  the Pan. 

• In the same Pan, add Poha & saute it, till you get nice aroma.Add the  boiled Milk to heavy bottomed Pan & sim it, until it reduces its volume to 2 cups.

• Then add Roasted Poha, cook in Medium low flame, till it turns soft, & blends well with Milk.

• Add Jaggery give a quick Mix.Swich off the flame. 

• Finally Garnish with Roasted Cashews & Raisins. 

Notes

• Cool the Jaggery Completely before adding, else there might be the chances of Curdling.
• After you add jaggery switch off the flame,completely else milk may get curdled.
• you can add 1/4 tsp of  Cardomom Powder, for extra flavour.
• you can soak 2 -3  Saffron strands, in 2 tbsp of milk for few minutes & add that milk, after adding jaggery syrup, & give a quick Mix.
• Serve it hot or chill.