Erivum Puliyum: Aval-Carrot Paal Payasam | Poha-Gajar Kheer ~ Using Cooker Method

Tuesday, September 06, 2022

Aval-Carrot Paal Payasam | Poha-Gajar Kheer ~ Using Cooker Method

Onam is right around the corner and after a break of two years, this year Keralites are preparing themselves to celebrate a great Onam. How are the preparations going on at your end?

Kids are on vacations, and we are visiting both homes for Onam. Onam is a great time for celebrations and everywhere there are multiple programmes going on. All age groups and all religions enjoy this festival with zeal and enthusiasm. I have already published many of the sadya recipes, payasam and pradhaman in the past. Do scroll to the end of the page for all recipe links.

This year I made this simple easy and quick payasam made with aval (beaten rice) and carrots. The slow cooked payasam in cooker gets the light pink shade and the best part of preparing this payasam is that you can pop everything in and relax, or you can go on to prepare other dishes for the next 20 minutes. By this time, your delicious aval-carrot paal payasam is ready. How simple !! It's that simple to make this payasam, and you don't need any condensed milk or malai to prepare this delicious payasam. We totally loved this payasam.

Do give this a try this Onam and let me know the outcome too 😍😍

Preparation time ~ 10 minutes

Cooking time ~ 25 minutes

Author ~ Julie

Serves ~ 5-6

Ingredients

thick aval (poha) 1/2 cup or 1 handful

carrot grated 2 or 2/3 cup grated

milk 1 liter

granulated sugar 3/4 cup or two handsful

cardamom powder 1 tsp

cashews 2 tbsp

raisins 2 tbsp

ghee 1tbsp

Watch on YouTube-

Method

Wash, peel and grate the carrots. Keep aside.
Add the thick aval (poha) in the blender jar, pulse twice only to crush the poha (There may be some crushed some just like that, not to worry).
In a pressure cooker, add the crushed aval(poha). Add water and rinse the aval twice (Drain the water gently after the crushed aval settles at the bottom. Else you may drain out the crushed aval too)
Add grated carrots, granulated sugar and milk (No need to add boiled milk). The milk will get boiled as it gets cooked.
Cover the lid and place on flame. Don't place weight now and wait for the steam to pass through and then place weight. Place the flame on the smallest burner and on lowest flame. Cook for 15-20 minutes or till the whistle don't blow out, otherwise the milk may splash out when it blows.
Wait for the pressure to release and then open the lid. Add the cardamom powder and mix well. Boil 2-3 minutes more and then switch off flame.
Heat another pan and add ghee. Add in the cashews and raisins. Fry till golden brown and pour over the payasam (kheer).

NOTES

* Adding cashews and raisins is optional, payasam tastes delicious even without garnish.

* Depending on the cook time in cooker on the lowest flame decides the colour of the payasam.