Hope everyone had a fabulous Tamil New Year. Payasam is a dessert that is made during festivals, birthdays, anniversaries, etc. It is one of those easy desserts that do not need any babysitting and that explains why it is so common in South India. I was not planning on making dessert today, but managed to pull it off while the vadais were being deep fried.

Aval is flattened rice and is also known as poha. It cooks pretty fast and the payasam has more texture than the usual vermiccilli payasam. You can keep it thick or add more milk and dilute to the desired consistency. You can taste the richness from ghee with each spoonful. Overall a simple and tasty dessert. Off to the recipe.

My Notes
1. The payasam thickens on standing. Add more milk if needed before serving.

1 year ago: Scallion Cilantro Scones
2 years ago: Making Yogurt at Home

Pictorial
1. Add ghee to a pan and roast the cashews and raisins until the cashews are golden brown. Remove and keep aside.2. To the same pan, add the aval.3. Roast until the aval turns golden brown.4. Add 2 cups of milk and allow the aval to cook.5. Aval is cooked.6. Add sugar and stir until the sugar dissolves.7. Add the cashews, raisins and cardamom powder.8. Mix and serve. Add more milk if needed.
Tasty dessert ready.
Enjoy!