Every festival in our Hindu calendar calls for preparing payasa and it can be quite a challenge to not dish out the same payasa each festival. While there are many different varieties of payasas to prepare, the choice of payasa depends on the availability of time and the occassion. Avalakki payasa is one such payasa which can be prepared on any festival and is the easiest of them to make. It is of special importance on Krishnashthami as Avalakki is considered to be very dear to Lord Krishna.
You can refer to the blog for other Avalakki recipes like Gojju avalakki, Mosaru avalakki. Further you can find recipes for Krishnashthmi special fried snacks like Uppicheede, Bellada cheede, Chakli, Tengul, Ribbon pakoda, Thatte in this blog too.
Ingredients
Medium Poha/avalakki/Beaten rice/aval: 1/2 cup (powdered)
Milk: 1.5 cups
Water: 1/2 cup
Jaggery: 3/4 cup (powdered)
Badam powder: 2 tbspn
Kaju draksh: 10 nos. each
Fresh coconut: 1 tbsp
Elaichi/Cardamom powder: 1/4 tspn
Ghee: 1 tbspn
Preparation
- Take a pan, add the powdered poha and water and mix it. Now add milk and bring it to a boil.
- Switch off the stove and add badam powder and jaggery and mix well.
- Fry the kaju draksh in ghee and keep aside.
- Bring the mixture to a boil and add elaichi/cardamom powder, kaju draksh and mix.
- Garnish with fresh coconut.
- Payasa can be relished hot or cold.
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