⅓teaspoon cardamom powder- can also add ½ teaspoon cardamom powder if saffron has been skipped
frying dry fruits
In a heavy kadai or pan, take 2 tablespoons ghee and heat it on a low to medium flame.
When the ghee melts, add 10 to 12 cashews.
Begin to fry the cashews on a low flame till they become golden.
Remove with a slotted spoon and keep them aside.
Then add 1 tablespoons raisins.
Stirring often fry the raisins, till they swell and become plump. Remove fried raisins with a slotted spoon and keep them aside.
roasting poha or aval
Add ½ cup thick poha.
Mix the poha very well with the ghee.
Begin to roast poha on a low flame stirring often till they get a light golden color.
making aval payasam
Then add 2.5 cups full fat milk. Milk can be chilled, warm, hot or at room temperature.
Next add 1 pinch saffron strands. Saffron is optional and can be skipped. Stir.
Keep the flame to a low and bring the payasam mixture to a boil stirring at intervals. Let the milk boil for 2 minutes. Do keep a check and stir at intervals or else the milk can froth over and spill out.
Then add 4 tablespoons sugar or add as required.
Next add ⅓ teaspoon cardamom powder. You can also add ½ teaspoon cardamom powder if you have not added saffron.
Mix very well so that the sugar dissolves.
Continue to simmer for 3 to 4 minutes more. Scrape the dried and evaporated milk solids from the sides and add to milk.
Switch off the flame. Lastly add the fried cashews and raisins and mix. You can reserve a few cashews and raisins for garnish.
Serve aval payasam hot or warm or chilled.
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.