Thursday, 20 February 2014


  • 1/2 cup – Aval
  • 4 cup – Milk
  • 8 nos -  Almonds
  • 1/4 cup – Sugar
  • 2 pinches – Cardamom powder
  • 10 nos – Cashew nuts
  • 2 tsp – Ghee

Preparation method:
  • Soak almonds in warm water for 1/2 hour. Remove almond skin and grind it along with 2 tbsp of warm milk to a fine puree.
  • Take a hard bottomed vessel, add milk and bring it to boil. Reduce the flame to low and allow milk reduce to 3 cup.
  • Meanwhile heat ghee in a pan, roast cashew nuts until they are slightly golden brown in color.
  • In the same pan roast aval until it turns into slight golden brown. Remove from the pan and add it to boiling milk.
  • Then add enough sugar, cardamom powder, almond puree and bring it to boil. Cook until it reaches consistency of payasam. Switch off the stove and garnish with roasted cashew nuts.