A very happy Janmashtami to all of you!!
I have been away for more than a week. This break was completely unplanned. My apologies for the disappearing act. S was away on a business trip for almost five days. While the man of the house was away, I decided some quality time bonding with our daughter. I thought it was the best thing to do as she will be starting school on Monday. Yes. My little girl will be starting school. Some how I have mixed feeling about it.
Over the past few days, I realized how much she is like me. We share the same passion for movies and books. So we went on an animated movie binge, Babbled with each other, danced to nursery rhymes, Solved jig saw puzzles, read fairy tales. It was almost like reliving my childhood. Somehow it was like having a holiday without stepping out of the house!!Sometimes the greatest pleasures of life lies in some very simple things. Just like this kheer.
Yes. This kheer is a perfect example for less is more. Since it is customary to prepare avalakki or beaten rice on Janmashatami, I decided to make Avalakki bele bhat for the savory dish and Kheer for the sweet dish. Even though this dish incorporates the same ingredients that you would see in regular kheer, i.e, milk, sugar, cardamom and dry furits, the star ingredient in this version is the beaten rice. Although this dish was made for Janmashtami, it became more of a home coming dessert for S. Purvi and S enjoyed each spoonful of the Payasa thoroughly. This made my day even more special.What more could a woman ask for??
Avalakki Payasa recipe:
Preparation time: 10min
Cooking time: 15min
Serves- 4
Ingredients:
Beaten rice or Poha- 1 cup
Full fat milk- 4-1/2 cups
Sugar- 6tbsp
Cardamom- 8, crushed
Ghee- 2 tsp
Milk powder- 2tbsp (optional)
Cashews- 10, chopped
Raisins- 2tbsp
Method:
- Heat one tea spoon of ghee in a pan and shallow fry the beaten rice till brown and crisp.
- Add milk to the beaten rice and cook the mixture on a low flame till the beaten rice is completely cooked and soft.
- Add the milk powder and the crushed cardamom and cook for another 5min.
- Take off the heat and add the sugar and mix well and keep aside.
- Heat the remaining ghee in another pan. Add the chopped cashews and fry till brown
- Add the raisins and fry till they puff up. Take off the heat and add the fried dry fruits to the kheer.
- Mix well and serve warm or cold
Note: The addition of milk powder is optional. But I have noticed that milk powder gives a rich, pudding like flavour to the kheer. Alternatively, the milk powder can be substituted with either cream or condensed milk.
delicious a favourite payasam
ReplyDeleteYummy payasam..Perfect for celebration...
ReplyDeleteMy today's post is also d same..looks nice
ReplyDeleteyummy payasam and perfect post!
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Payasam looks so yum and nice pics
ReplyDeleteYummy, very well presented
ReplyDeletehttp://shwetainthekitchen.blogspot.com/
It is raining avalakki everywhere :-), gorgeous looking payasa. Good luck with your daughter's school, must be exciting times.
ReplyDeleteReally spending time with kids is so relaxing and gives immense pleasure..Lovely pictures of payesh,Happy Janmastami
ReplyDeleteWell said "Sometimes the greatest pleasures of life lies in some very simple things":-) Cannot agree with u more on that!!
ReplyDeleteThe kheer and clicks r a treat to eyes
happy janmasti to u and your family :) i love this kheer and i use the paper thin variety
ReplyDeleteVery yumm & delicious payasam!!Happy janmashtami to u too!!
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happy krishna jayanthi.. and lovely payasam..
ReplyDeleteEvent: Dish Name Starts With N till August 31st
Learning-to-cook
Regards,
Akila
Happy krishna jayanthi wishes to u..Such an inviting payasam, so lil one will starts schooling soon then, my best wishes for her.
ReplyDeleteUmm. Delicious,..now I have to try this,,,.:)
ReplyDeleteThis rice pudding is new to me, but I'd love to try this! Hope you had a good break from blogging. I had nice 2 weeks offline time. :-)
ReplyDeleteHappy Janmashtami! That rice pudding looks so delicious and beautiful.
ReplyDeleteIt is always great to stop blogging for a short while... I hope you had a lovely break.
Cheers,
Rosa
I never knew kheer could be made with poha too! Sounds interesting. And we all deserve breaks dear :)
ReplyDeleteoh this looks good!! and i just love the photographs!!!
ReplyDeleteoh this looks soo good.. but more than anything. i love the look and feel of the photographs!!
ReplyDeleteAw such a sweet post:) I love learning about new recipes on your blog. This is a new and one I must try. Thanks for sharing Nandiata.
ReplyDeleteso nice and sweet! I love the first top pic!
ReplyDeleteFirst time here. Lovely blog. And a silly question ... did you wash the poha before frying ?
ReplyDeleteThanks so much for visiting my visiting my space Radha!! To tell you truth no question is silly!! You asked me a valid question. No. I did not wash the poha before frying. Let me know if you need to know anything else. :)
ReplyDeleteTrue. Simple joys of life are the best!
ReplyDeleteLove the pictures with ravivarma creations in the background.. Love his work.
We make avalakki neivedya, but never really payasa. Nice one Nandita..
Admiring the hard work you put into your website and in depth information you provide.
ReplyDeleteIt's nice to come across a blog every once in a while that isn't the same unwanted rehashed material.
Fantastic read! I've saved your site and I'm including your RSS feeds to my Google account.