I am EXCITED!
...when I imagine the crispers and store rooms and pantries of every Malayalee around the globe, brimming with vegetables, fruits and groceries...children dressed in all colours flying kites and enjoying the newly tied swings... some of them still busy preparing for the Athappoo, the beautiful floral carpet... the last minute shopping... last minute garment alterations at the tailors'....
Yet another year to welcome Maveli in a pompous way!
This Onam I decided to post an eazy breezy Payasam which demands less concentration. You may make this without much effort, simultaneously making the Onasadya. Don't underestimate the taste, it's simBly great! :)
Aval Payasam (with milk and sugar)
Yields- 1.5 cups or 4 small katoris
Total preparation time - 30 minutes
1/2 cup red rice flakes/ rose matta aval
A tbsp of ghee
2 1/3 cups milk
1/2 cup sugar (alter slightly +/- as you like)
Here we go...
Measure the red rice flakes /Aval.
Thin Rose Matta Aval is the best for our purpose.
Heat ghee in a wide non-stick kadai.
Fry continuously for a minute till the flakes turn crispy and emanates the nice aroma
Transfer to a plate or a tray, immediately
Pour the measured milk into the kadai and bring it to a boil. Lower the flame so that the milk doesn't boil over
and sprinkle the fried aval
followed by the sugar
Let the milk roll and bubble in low/medium heat. Scrape the sides gently with a rubber spatula every 5 minutes
This is exactly after 15 minutes (half way through). Stir once in every 5 minutes scraping the edges and the bottom gently
After 20 minutes. Almost done!
Exactly after 25 minutes. The piping hot Aval Pal Payasam!
Some like it hot.. oooh!.. :)
Some like it cold.. aaah!.. like me :)
It turns thicker when cold. I stir in a little milk to dilute.
Traditionally Payasam is made in Uruli as you all know. A broad and wide non stick kadai would be the best practical alternative in our modern world. Before preaparig the payasam see to it you fill it with water, boil and discard with a gentle rinse, ensuring the cleansing away of any particles of spices or heat of chillies, sticking to the kadai.
Aval Pal Payasam prepared by the above method doesn't contain added flavours of cardamom and is not enriched with nuts.
You can always have your own versions, flavoring with cardamom, adding nuts or substituting a portion of milk and sugar with sweetened condensed milk. This way you save half the stove top time!
Try crumbling the fried aval, gently with your fingers, before stirring into the milk. That would be a twist!
I had always been sticking to the method I had elaborated and had always tasted Heaven with that natural flavour of cooked aval in boiled milk! And I always love that way!
So, here's wishing you all a Very Happy and Prosperous Onam!