Aval Payasam

Poha is called aval in Tamil and Payasam is kheer. In this kheer sautéed poha is cooked in coconut milk and jaggery is the sweetener. This payasam is an aromatic, rich, and coconutty dessert that is amazingly delicious.

By Sanjeev Kapoor 03 Oct 2024 in Recipes Mithais

New Update

Main ingredients	Pressed rice (poha/aval), Coconut milk, Ghee, Cashewnuts, Raisins, Jaggery, Green cardamom powder
Cuisine	Tamil Nadu
Course	Mithai
Prep time	5-10 minutes
Cook time	15-20 minutes
Serve	4
Taste	Sweet
Level of cooking	Easy
Others	Vegetarian

Ingredients

½ cup pressed rice (poha/aval)
3 cups coconut milk
4 tablespoons ghee
8-10 cashewnuts
2 tablespoons raisins
1 cup chopped jaggery
½ teaspoon green cardamom powder

Method

Heat 2 tablespoons ghee in a deep non-stick pan, add cashewnuts and fry till golden brown. Drain on a plate.
Add raisins to the ghee left in the pan and fry till they puff up. Drain on the same plate.
Heat the remaining ghee in the same pan, add pressed rice, mix and saute till golden. Transfer on another plate.
Heat jaggery and ⅓ cup water in a non-stick shallow pan and cook till the jaggery melts. Take the pan off the heat and allow to cool slightly.
Heat coconut milk in the same deep non-stick pan and bring it to a boil. Add the roasted pressed rice, ¾ fried cashewnuts, ¾ fried raisins and green cardamom powder and mix well. Cook for 2-3 minutes.
Switch the heat off and strain the jaggery syrup into this and mix well.
Transfer the payassam into a serving bowl. Garnish with remaining fried cashewnuts and fried raisins. Serve.

#Cashewnuts #Coconut milk #Ghee #Green cardamom powder #Pressed rice (poha) #Raisins #Jaggery