Avallaki Payasa, ya poha kheer, ek South Indian cate hai jo aval( poha or smoothed rice), doodh( milk), cheeni( sugar), aur dry fruits ke saath banaya jata hai. Yahan aapko Avallaki Payasa banane ki step- by- step form milti hai
Samagri
1 mug avallaki( poha or smoothed rice)
4 mugs doodh( milk)
1 mug cheeni( sugar) ya swaad anusaar
tablespoon elaichi greasepaint( cardamom greasepaint)
2 soupspoons ghee
10- 12 kaju( cashews) aur badaam( almonds), sliced
Kishmish( raisins) for garnish
tablespoon choti elaichi( green cardamom) greasepaint( voluntary)
Vidhi
Poha Taiyaar Karein
Ek visage mein ghee garam karein.
Usme avallaki daalein aur dheemi aanch par bhunein, yakinnan 2- 3 twinkles ke liye ya poke tak avallaki golden brown na ho jaye.
Bhunne ke baad poha ko ek coliseum mein alag karke side mein rakh dein.
Doodh Garam Karein
Ab ek heavy- bottomed visage mein doodh garam karein. Dheere dheere garam hone par bhigoye tinge avallaki ko doodh mein daalein.
Kheer Pakayein
Doodh mein avallaki ko 10- 15 twinkles ke liye ubalne dein. Halka boil aane par honey dheemi kar dein.
Cheeni aur elaichi greasepaint daalein. Mix karein aur dheemi aanch par pakayein. Dhyan rahe ki cheeni aur elaichi greasepaint ki matra aapke swaad ke hisaab se acclimate karein.
Sot Fruits Add Karein
Ek alag visage mein thoda ghee garam karein.
Usme kaju aur badaam daalein aur use golden brown hone tak bhunein.
Bhune tinge dry fruits ko avallaki payasa mein daalein.
Kishmish bhi daalein aur blend karein.
Serve Karein
Avallaki Payasa ko ek serving coliseum mein transfer karein.
Kishmish aur thode se sliced dry fruits se garnish karein.
Garama garam serve karein aur enjoy karein!
Avallaki Payasa tayar hai, ise thanda ya garama garam serve karein. Yeh ek simple aur swaadisht cate hai jo kisi bhi jubilee ya special occasion par banaya ja sakta hai.
Avallaki Payasa banate waqt kuch common miscalculations se bachne ke liye yeh kuch tips hain
Poha Ko Overcook Na Karein Poha ko jyada time tak bhunne se ya doodh mein phekte rehne par texture bigad sakta hai. Avallaki ko halka sa bhunna important hai, lekin overcook na karein.
Doodh Ka Jyada Use Na Karein Doodh ki volume ka dhyan rakhein. Agar aap chahte hain ki payasa thick ho, to doodh kam use karein. Adhik doodh use karne se thickness thin ho jati hai.
Cheeni Ka Balance Cheeni ki matra ko swaad anusaar acclimate karein. Kabhi- kabhi, kisi ko zyada meetha pasand hota hai, to aap cheeni ko apne swaad ke anusaar badha sakte hain.
Sot Fruits Ka Saheeh Bhunna Dry fruits ko ghee mein sahi se bhunna important hai, taki unka swaad aur texture achha ho.
Elaichi Powder Ka Sahi Istemal Elaichi greasepaint ka istemal halka sa hi karein, kyonki zyada elaichi ka istemal dish ko overpowering bana sakta hai.
Poha Rinse Na Karein Poha ko wash karke use karein taki redundant bounce nikal jaye. irrigating ke baad poha thoda soft ho jata hai, jisse kheer ka texture achha hota hai.
tolerance Payasa ko dhire- dhire pakane dijiye, taki flavors acche se blend ho sakein. Jaldi mein pakane se flavors sahi se develop nahi hote.
In tips ko follow karke aap Avallaki Payasa ko badiya taur par bana sakte hain. Enjoy your succulent Avallaki Payasa!
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