How to prepare a Avalakki payasam

Avalakki Payasa  is a traditional sweet dish made with beaten  rice/ poha  jaggery and coconut . This sweet dish is very popular in south India and it is also delicious  and healthy . Jaggery as lot of iron constant and beaten rice is easily digestible and fat free . Avalakki Payasa is prepared on janmashtami day , an auspicious occasion and served as offering/ parsed to lord Krishna . it is also prepared on all special and festive occasion .

Preparation time - 1 minutes .
Cooking time -  2 minutes .
Serving to member - 4 member .

The ingredients of prepare Avalakki Payasa .

• Avalakki - 2 cup 
• Jaggery - 3 cup 
• Ghee - 1 cup 
• Cardamom - 1 tsp 
• Grated Coconut - 2 cup
• Almond - 2 to 3  
•  Cashew nut - 2 to 3
• Raisins - 2 to 3 

The preparing of Avalakki Payasa .

1. Cut to a almond and cashew nut in to pieces keep a side . 
2. Grate the coconut and grind it along with 3 cardamom adding half cup of water . Once it is ground  finely , pour it on to a strainer and squeeze it . This is first extract coconut milk . We need one cup of this milk . 
3. Transfer the squeezed coconut again to mixer  and grind finely adding 1 cup of water . Pour on the strainer and squeeze it . This is second extract milk and me need one cup of this milk as well . 
4. Wash the thick flakes with enough water and squeeze it with your hands keep it a side . 
5. Heat a heavy bottomed vessel adding jaggery and one cup of water . Once the jaggery dissolves and starts boiling  add squeezed thick flakes from above step . Let it cook for just 2 minutes in simmer . Keep stirring at regular intervals . 
6. Now add second extract coconut milk and bring it to boil . Then add the first extract coconut  milk  and as it boils switch off the flame . 
7. Mean while heat a seasoning pan , add 2 tea spoon of ghee and fry cashew and almond get slightly brown colour and raisins puff up when fried . 
8. Add fry dry fruits to the Avalakki Payasam   and mix well . 
9. Mouth watering Avalakki Payasa is ready to serve ....