>> Sunday, June 17, 2012
Blogging Marathon # 17 steps into the third week, with me sharing some traditional Indian Sweets made during Festival times. No Indian Festival is complete without an array of sweets. Especially for the Prasadam, we end up making quite a few depending on various combination. Like for Ugadi, we make Poli, Payasam, Sakara Pongal. Same goes for other festivals, where we make couple of them, with one being the main offering to the deity worshipped.
Today's special is Atukula Payasam. This is a must during Janmashtami, Lord Krishna's birthday. On this day, we make many other special sweets and savories. However it's not complete without an offering of pudding made with Beaten Rice. Poha/ Atukulu comes in various thickness. Mostly commonly used is the very thin flakes, that can't be washed or soaked in liquid for long. The thin flakes is quickly rinsed in water and added to sweetened milk.
The other variety is the thick variety that needs to be soaked before making the payasam. And you also need to cook it for few mins for it to soak up the milk. I somehow seemed to have missed sharing the festival pictures. Nevertheless I thought I must make it specially and click more relaxed pictures.
Step by Step Pictures
Aval Payasam | Atukula Payasam
Poha / Beaten Rice / Atukulu, thick variety - 1 cup
Boiled Milk - 1/2 lit
Sugar - 3/4 cup
Cashews and Raisins - handful
Ghee for roasting
Cardamom powder a pinch
How to make the Atukula Payasam:
Wash and drain the Poha in water. After couple of minutes, roast the poha in ghee till it turns to light colour.
In another pan, boil the milk. Simmer it for couple of minutes.
Now add the roasted poha to the boiling milk, simmer for 5 mins. Mix well and then add the sugar, continue cooking in sim till the sugar melts.
Roast the nuts in a pan. Add the roasted nuts to the payasam, along with cardamom powder
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 17