Indian Festivals are not complete without the payasams. We have so many varieties that you are always spoilt for choice. We mostly make with semiya or vermicelli. However there are other ingredients that are used, like the rice, poha, wheat berries, and so many other ingredients.
For today I have this creamy payasam made with Atukula or Poha, the thick variety. Poha payasam, in the simplest form is famously offered during Krishna Jayanthi. In today's version I have further added condensed milk and almond powder to make it more rich and creamy.
Atukulu / Thick Poha - 1 cup
Milk - 2 cups
Condensed Milk - 2 tbsp
Almond powder - 2 tbsp
Sugar - 2 tsp
Cardamom powder a pinch
Ghee - 2 tsp
Nuts for garnish, roasted in ghee
How to make the Atukula Payasam
Wash and soak the thick poha in water for 10 mins, drain to remove the water.
Bring the milk to boil, simmer for 10 mins. Add sugar condensed milk and continue boiling for 5 more mins.
Finally add the drained poha, cardomon and simmer for further 5 - 7 mins till it thickens.
At the end add the roasted nuts and serve as prasadam before partaking.
This comes from my filed collection of festival recipes.
This goes for the October Week 2, Cooking from Cookbook Challenge
Labels: Andhra Sweets, CCChallenge, Festival cooking, Indian Sweets, Payasam Recipes