A pudding prepared using beaten rice. This dish is usually prepared on Rathasapthami.
Time Required: 20 Minutes
1 Cup thick Avalakki/Poha/Beaten Rice
3 Cups Milk
6 – 8 tbsp Sugar
¼ tsp Cardamom Powder
Few strands of Saffron
8 – 10 Badam/Almonds, Soaked in water
4 – 6 Cashew nuts, Chopped finely
2tsp Ghee/Clarified Butter
Peel the Almonds and grind to a paste using Milk. Heat 1tsp of Ghee and fry Cashew nuts and keep aside. Again heat 1tsp Ghee in a thick-bottomed pan and fry Avalakki for 30 seconds. Add Milk to it and let it come to a boil. Reduce the flame; add Almond paste, Sugar, Cardamom Powder and Saffron. Mix well and cook until Avalakki becomes soft. If you do not like the Payasa thick, add another cup of Milk and boil for few more seconds. Add Cashew nuts and remove Avalakki Payasa to a serving dish and serve.