Quick and easy aval payasam

This is a different version of aval payasam I came up with recently as a result of a strange experiment. it is a little different from the regular aval payasam I make. It has a secret ingredient and it makes the payasam absolutely delicious. My husband could not identify the taste of the secret ingredient at all! We licked our bowls clean! Will definitely be making this again..

 Guess what the secret ingredient is! It is a tablespoon on Badam drink mix! All the ingredients in the badam drink mix - saffron, almonds, cardamom all rendered a delightful flavor to the payasam. Do try it next time you make payasam. I believe it could be added to any type of payasam/kheer/pudding.

Ingredients
Aval/ Flattened beaten rice/ Poha - 1/2 cup
Sugar - 1 cup
Milk - 2 cups ( I used low fat milk but whole milk tastes best)
Cardamom powder - 1 pinch
MTR Badam Drink mix - 1 tablespoon (Any brand can be used)
Ghee - 2 tablespoons
Cashews - few
Raisins - few

Directions
In a wide pan, heat the ghee and add the cashews and raisins. Once the cashews turn golden brown and the raisins plump up, remove them with a spoon and set aside. In the same ghee, add the aval/poha and toast for about two minutes, until the aval crisps up and turns slight golden brown.

In a heavy bottomed pan, add the milk and bring it to a boil. Add the toasted aval/poha and keep on medium heat and allow the aval to cook completely. It should blend well with the milk rather than stay as whole pieces. At this point, add the sugar. Stir well. Allow it to cook and completely dissolve. Once it starts to boil, simmer and add the badam drink mix and the cardamom powder.

Mix well and simmer until you get the desired consistency and switch off the stove. The payaam thickens once it cools, so simmer until you get a runny consistency, so that you get the thick rich payasam once cooled off. Garnish with cashews and raisins.
Serve warm or cold.

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