Today is Saraswathi Pooja the day we offer our prayers to Goddess Saraswathi the Goddess of Learning and the Arts. Children's books and artistical instruments are put in front of the goddess during pooja. Saraswathi Pooja is preceded by Ayudha Pooja the day we offer prayers at our place of business.
On the occasion of Saraswathi Pooja I made Paal alva, simple but a rich dish. Gets done in a jiffy. You might wonder how this is different from Kesari, I had the same doubt too, but once you taste it you would understand how the two are totally different.
Good times are always invariably linked to good food. As soon as I mentioned Paal Alva my daughter connected her visit to my grandmothers house and the occasion for which she had the dish came to her mind almost instantly.
I have made slight alterations in the measurements from my grandmothers recipe especially the ghee. I reduced the ghee from 2 cups to 1/2 and increased the milk from 3 cups to 4, but tasted just as delicious
1. 1 Cup Ravai (Cream of Wheat)
2. 4 Cups Milk (I used 2%)
3. 1/2 cup ghee
4. 2 1/2 cups sugar (or as per taste)
5. 1 pod of cardamom powdered
6. 2 tbsp Cahsews broken into pieces ( or any nuts you prefer)
7. 2 tbsp of raisins
1. In a heavy bottomed pan, fry the Cream of wheat till slightly brown, set aside.
2. In the same add a tsp of ghee and fry the nuts and raisins, set aside.
3.Pour the milk into the pan and bring to a boil.
4. Now add the cream of wheat, keep stirring adding the cream of wheat slowly.
5. When the cream of wheat is cooked add the sugar and mix well.
6. Add the ghee and the nuts and raisins and the powdered cardamom.
7. Keep stirring till the liquid is evaported but the texture should be like that of rice pudding.