NAVA'S ZEN

Another sweet treat? Sure, why not? You tell me ( Rava Laddu & Rava Kesari ) why not? But definitely not because I wanted to jump inside the backwagon of the millions who are via blogging, sharing recipes on sweets or sweetness profound recipes. I actually made this Indian, specifically Kerala style ( Kiri Hodi , Malabar Fish Curry & Palakura Pappu ) sweet porridge for god and we may have totally and outrightly put a stop to celebrating Deepavali by inviting friends, or enemies within, yet god is very much important to us. Are you right now asking me why my Pradhaman is not like those really dark brown ones? Those made by others? Let me tell you why. Basically because its a no show to sugar ( Custard Caramel ) in Pradhaman, also known as payasam, or you call it kheer as well. Of course sugar is still needed, which I actually served separately so that you can tip according to how much you want or you may not want sugar at all, and being a typical Malaysian I opted for G