Wednesday, August 24, 2016

AVAL JAGGERY PAYASAM




NEEDED
1/2 CUP - Beaten rice / poha / aval
jaggery (grated) - 3/4 cup ( depends on the sweetness of the jaggery )
elachi powder
grated coconut - 2 tsp
little cashewnut
1/2 cup milk

METHOD
soak the aval in water for 10 min.
grind the coconut and cashew  to a paste adding little water.
take a thick bottom pan , add this aval and add enough water.
cook on a medium flame , till it gets slightly mashed.
add the jaggery , and cook for few min .
add  the coconut cashew paste. add elachi powder .
mix well and remove from flame .
add little milk (let the payasam be thick ) and mix well .
 ( can leave even  without adding milk)



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