SHEERAMIRTHAM @ AVAL PAAYASAM

I recently read a book on Philosopher J. Krishnamurti , written by his Personal Secretary and Chef,  Mr. Parameshwaran. The book was a collection of his personal experience and pleasant encounters with eminent personalities and celebrities and their favourite cuisine. 


Besides recording his life events, he has also given a collection of Classic Vegetarian recipes at the end of each chapter. The content and the way it was penned was so good that i read it in one go. Honestly speaking I have no mind to return the book to the NLB but I have no choice :).

I have bookmarked a few recipes that I will be posting soon. The most that I liked was this Sheeramirtham @ Aval Paayasam recipe that happens to be Lord Krishna 's favourite too. I dedicate this post to him.



Preparation Time: 5 mins                    
Cooking time : 25 to 30 mins
Category: Dessert
Cuisine: Indian
Difficulty level: Easy         
Serves : 4

INGREDIENTS

Fresh Milk ............................... 3/4th litre
Flaked Rice/ Aval/ Poha ............. 3 to 4 tbsp or a fistful + 2 tsps
Sugar ......................................  10 tsp ( Adjust to taste)
Cardamom ............................... 4 to 5
Almonds .................................. 5
Cashew-nuts ............................ 4 to 5
Pistachios ................................ 4 to 5
Saffron .................................... A few strands
Ghee ....................................... 2 tsp

METHOD
  • Boil the Milk in a thick bottomed pan or vessel. Simmer and continue to cook after the milk surfaces.
  • Wash the Flaked Rice twice and add it into the boiling milk.
  • Meanwhile pound the cardamom into a coarse powder and keep aside.
  • Gently scrape the nuts on your grater to get nut flakes. Stop when the nuts become half in size to get a mixture of whole and flaked nuts.
  • Separate the flaked nuts and broken bits and add the flaked portion to the milk + poha mixture and stir. Add the saffron strands as well.
  • Next add the sugar and continue to cook in simmered flame till the milk is reduced to half a litre and until you can see the flaked rice surfacing. Keep stirring the Milk in between so that it does not boil over.
  • Once the mixture thickens add the cardamom powder. 
  • Heat 2 tsps of Ghee and fry the remaining nut mixture in it for few seconds and add this finally into the Paayasam and switch off the flame.
  • The whole house will smell good !!!!.
  • Serve hot. It tastes great. 
NOTES
  • Always cook Paayasam on a simmered flame to achieve best results. 
  • Refer to the Paal Paayasam recipe for some tips.

Comments

  1. yummy . what a coincidence!.Today i thought of preparing the same for lunch with red aval.

    ReplyDelete
    Replies
    1. Nice to know that. Please post the photo and recipe soon Poorni.

      Delete
  2. The name sheer'amirtham' sounds really divine. Will surely try your version of the recipe. Nice pictures too.

    ReplyDelete
  3. Wow, I want to have this right away...

    ReplyDelete

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It is very important to cultivate an attitude of thankfulness as it helps us focus on possibilities of improvements. A big thanks for taking time to stop by my space.Would love to hear from you. I am even more eager to know if you have tried any recipe from my space. Do leave your feedback ,suggestions and queries here. You can also reach me at tuma79@gmail.com. I hope you enjoyed surfing around.

Happy Cooking
Sowmya