Kadala Maavu Payasam (Besan flour payasam)
Its January and pongal festival season. If you are from South India, then you will definitely know how important this festival is. Traditionally believed that Lord Sun start his long journey northwards. In this festival season, Tamilians used to boil / cook the fresh milk in a new clay pot & when the milk boils and bubbles out the vessel, they used to shout "Pongalo Pongal" which means " Paving the way for new oppournuities". In this festival season, I have cooked aama vadai and Sakkara Pongal. I supposed to do some sweet payasam (kheer), since am too overloaded with many foodies around, I prepared very simple and jiffy kheer using Besan flour. Yes its a very quick kheer and doesnot need more ingredients and more cooking time. Lets check the recipe.
Besan flour (Kadala Maavu) - 3/4 cup
Milk - 2 cups
Cardamom powder - 1 tbsp
Sugar - 1/2 cup (high or low depends on taste)
Ghee - 2 tbsp
Grated coconut - 2 tsp
Safforn - Few strands
Cashew - 2 broken
In a pan add ghee followed by roasting broken cashews and grated coconut. Keep it aside.
In the same pan, add ghee roast besan flour till raw smell goes off.Make sure it does not form any lumps. Keep stirring. Now add 1 cup of milk and allow it to boil.Once its boil, it will be in semi solid conisitency. At this stage, add sugar and rest of the milk. Keep stirring in low flame. and mix gently to avoid lumps.
Once it become thick, you can find it becoming light yellow colour. Add elachi powder and mix it gently. Finally add roasted cashews & grated coconut. Garnish with safforn and serve.
It will taste heavenly when consumed warm.