Traditional Indian Recipes

AVAL PAYASAM WITH JAGGERY AND COCONUT MILK – KERALA SADHYA RECIPE

Aval Payasam is a quick and easy payasam which can be prepared with milk and sugar or jaggery and coconut milk. In my previous posts I have prepared Atukula/Poha Payasam with milk, sugar and custard powder. Today I am posting Aval Payasam with jaggery and coconut milk in Kerala style.

I have used Red Aval for preparing this payasam. Let’s go thru the procedure of preparing Aval Payasam.

Ingredients:

Red Aval/Poha/Flatted Rice                        ½ cups

Jaggery                                                                 ¾ cup

1st Coconut milk                                                                1 cup

2nd Coconut milk                                               1 cup

Ghee                                                                     1 tbsp

Cardamom powder                                         a pinch

Dry ginger powder                                          a pinch

Cashew nuts                                                      7- 8

Raisins                                                                  7 – 8

Method:

  1. Heat ghee in a pan and fry the cashew nuts and raisins. Keep them aside.
  2. In the same ghee fry aval till nice smell arises and it turns crispy. It takes about 1 minute. Keep it aside.
  3. Melt jaggery in ½ cup of water. Strain for any impurities.
  4. In a deep pan add 1 cup of water and allow it to boil once it starts to boil add the roasted aval and cook till it is soft it takes about 1 -2 minutes. Keep stirring.
  5. Add the jaggery syrup and mix well and cook for 3 – 4 minutes. Keep stirring.
  6. Add 2nd coconut milk and keep stirring and allow it to boil.
  7. Keep stirring and add the 1st coconut milk and just allow it to boil. Immediately put off the flame otherwise it may curdle the payasam.
  8. Now add cardamom powder and dry ginger powder and mix well.
  9. Add the fried cashew nuts and raisins.

Delicious Aval Payasam is ready to be served.

Note:

  • U can increase the amount of jaggery according to your taste levels.
  • After adding the 1st coconut milk just allow the payasam to boil and immediately put off the flame otherwise the payasam may curdle.

Do refer for more payasam recipe:

ATUKULA PAYASAM

APPLE KHEER

CHAKKA PRADHAMAN

PINEAPPLE PRADHAMAN

POORI PAYASAM

MATHANGA PAYASAM

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