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.