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Beaten rice/Aval cooked with milk
Published On: 03 Mar 2010
hindi: Cheeni / Shakkar
for more details, click the name of the ingredient
tamil: Mundhiri Paruppu / Andiparippu
malayalam: Andiparippu / Kashuvandiparippu / Parangi Andi
kannada: Godambi / Geru Beeja
Bengali: Hijli Badam
Konkani: Cajjubi / Caaju / Moyi / Kazu
Oriya: Kaju / Lanka Ambumanji / Kajubadam
tamil: Ular Dhraakshai / Kaintha Thratchai / Karuppudraaksha
malayalam: Kismis / Unakku Munthiringa
telugu: Kisimiss / Yendu Dhraksha
kannada: Ona Drakshi / Vonadraakshe
hindi: Khishmish / Kash / Drax
Bengali: Kash / Kishmish
Gujarati: Lal Draksh / Kismis / Drax
Konkani: Khishmish / Suke Dhrakshi
Marathi: Bedane / Manuka
Tulu: Nungel Draakshe
Heat a tbsp of ghee in a vessel and fry cashew and raisins in it.
Remove cashews and raisins from the ghee and keep aside.
In the same vessel with the remaining ghee, fry the aval/beaten rice till it turns reddish brown in color.
Remove aval from the vessel and keep aside.
Boil milk in a heavy bottomed vessel and add the fried aval, stirring occasionally until well cooked.
Now add sugar and keep stirring till the sugar is completely dissolved payasam becomes semi thick.
Once the desired consistency is reached, add the fried cashews, raisins, and cardamom powder. Stir thoroughly.
Remove from fire and add 1/2 cup of room-temperature milk.
Aval payasam is ready and serve hot.
Happy cooking :)
Thanks for an emergency recipe. Came real handy when friends step in unexpectedly. All your recipes are authentic and easy to make.
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