Aval Payasam | Poha Kheer | Easy Rice Flakes Payasam | Krishna Jayanthi Recipes

Rice Flakes Kheer with Sugar

With Gokulashtami nearing all of you must be gearing up to prepare all kinds of sweets, savouries and kheers right? So if you are a beginner like me in those areas, fret not ! I'm here to help you. I make some simple recipes that do not consume much time or doesn't burst or explode while preparing ;) You know what I'm talking about right ! Yes, the infamous seedai. I'm yet to experiment it. My mom is still scared to prepare them, so you can imagine my confidence level in that ! But like anything else, with good research and careful experiments there is nothing that can't be conquered in cooking as well, right :) 

So let's leave that aside for some other day and check how to make this yummy and easy to make kheer with poha or aval/rice flakes. I like to have this kheer the next day after refrigerating it for a day. It tastes very yummy then. Initially I used to make this kheer without grinding the poha. But then my hubby used to say, it just tastes like Aval in milk. Then after some googling I found that many grind the poha to use in the kheer. I tried that and the texture and taste was better then. So here's it now for all those beginners out there who are set to celebrating this year's Gokulasthami with some homemade sweets and savouries :)

Serves: 2-3 persons

I Took: 

Preparation Time: 5 minutes

Cooking Time: 20 minutes

I Used:

Aval/Rice Flakes/Poha	-	½ cup
Ghee	-	2 tbsp
Cashew nuts	-	5-7 nos
Raisins	-	15-20 nos
Milk	-	2 - 2.5 cups
Sugar	-	¼ cup
Cardamom powder	-	Of 1 pod

The Way:

1. Boil milk in a saucepan and keep it aside. Heat ghee in a pan (I use a saucepan and the same is used for making the kheer as well). Fry the cashews and raisins and keep them also aside

2. In the same pan with the remaining ghee, fry the aval/poha for 2-3 minutes. Then transfer it to a mixie and allow it to cool

3. Once cooled, coarsely grind the poha. 2-3 pulse would be sufficient

4. Now add the ground poha to the same saucepan. Add the boiled milk and allow the poha to cook over low flame. It would take around 5-7 minutes for the poha to cook. As it is already ground it takes less time. If adding whole poha as such then cook for around 10-12 minutes

5. Mix it intermittently in between so that it doesn't get burnt. 

6. Once the poha is cooked add the sugar and cardamom 

7.If the consistency is too thick can add extra milk (around 1/2 cup or as per your need) Mix well and let it boil once

8. Toss in the roasted nuts and raisins. Give a quick stir. Switch off flame and serve warm or chilled as desired ! 

Notes:

• Some do not like to roast and grind the poha. If then just wash the poha and add to the milk in step 4

• The kheer thickens as it sits. So while serving adjust accordingly. If needed add little warm milk while serving

• I personally enjoy this kheer the next day after refrigeration. So if you are in for chilled kheer, try it that way !

Cheers,

Chitz

How to make Ada for Palada Pradhaman in banana leaf at home | Homemade Ada Recipe

So, is this a comeback? I'm not sure. For so many days, I am planning to post something in this darling space of mine, but somehow it was not happening. So today, I decided to put aside some of my usual holiday day chores and pen down something. First in my list of drafts was this all time favorite 'Ada for Adapradhaman'. It is indeed a sense of joy and pride when you go homemade on the usual 'pick from the supermarket' stuff. So when I enjoyed making the ada right from scratch at home, I made a mental note that I should share it to all those lovely readers out there.

Palada pradhaman is a must kheer/payasam for Onam Sadhya and for most weddings as well. Also this is a personal family favourite, so I should say that it is with a delay that this recipe is being featured here ;)  And this should really come in handy to all those non-residents who are not able to find 'Ada' during Onam time or when you crave for some yummy palada pradhaman ! Hope you enjoy making them at home, so do let me know how it turned out :)

Other Sadhya recipes:

Beans Thoran

Beetroot Thoran
Cabbage Thoran

Mathanga Erissery

Mathan Erissery | Mathan Vanpayar Erissery

Mampazha Pachadi | Pazhutha Manga Pachadi

Mambazha Pulissery | Mambazha Kaalan

Chembu Kumbalanga Moru Kootan | Taro-Ash Gourd Pulissery

Pulissery | Kachiya Moru | Mor Kuzhambu
Sambar | Kerala Style Varutharacha Sambar with no Coconut

Homemade Ada for Adapradhaman

Recipe Source : Deeps

Preparation Time : 10 minutes

Cooking Time : 40-45 minutes

Makes : 1 cup

I Used:

Rice Flour - 1 cup Water - ¼ cup (As required) Salt - 1 tsp Oil - 2 tbsp Banana Leaf - As required

The Way:

• Mix together the rice flour, salt & oil with enough water to make a soft dough. The dough should be moist but not too watery
• Clean and wipe the banana leaves and cut them to suit the size of your pan. Apply oil to the top of the leaves
• Make a small ball out of the dough and spread it on the banana leaf as thin as possible. You may use a sandwich knife to spread them thin and even. Using the zig-zag end of the knife make close criss cross lines in the dough 

• In a wide and thick bottomed pan, bring water to a rolling boil
• Drop the dough spread banana leaf into the boiling water

• Allow it to cook for 3-4 minutes till it becomes transparent
• Remove the cooked ada from the boiling water and add it to a bowl of warm water

• Rinse the ada for 3-5 times until the stickiness is removed
• Cut the ada into small pieces when cool and use it to make the yummy kheer !

Cheers,

Chitz