Aval Payasam Recipe (Beaten Rice Kheer)
Aval Payasam (Poha Kheer) is a simple yet divine South Indian dessert made with beaten rice, milk, and jaggery. Traditionally prepared during festivals like Krishna Jayanthi and Onam, this payasam is light, aromatic, and soul-satisfying.
Ingredients (Serves 3–4)
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Aval / Beaten rice – ½ cup
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Jaggery – ¾ cup (adjust to taste)
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Thick milk – 3 cups
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Ghee – 2 tbsp
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Cashew nuts – 8–10
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Raisins – 8–10
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Cardamom powder – ½ tsp
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Grated coconut (optional) – 2 tbsp
Preparation Steps
Step 1: Roast Aval
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Heat 1 tbsp ghee in a pan.
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Add the aval and roast on a low flame for 2–3 minutes until it turns crisp and aromatic.
Step 2: Cook Aval
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Add 2 cups of milk to the roasted aval.
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Cook on medium flame until the aval softens (about 5–7 minutes).
Step 3: Prepare Jaggery Syrup
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In another pan, dissolve jaggery in ½ cup water.
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Strain to remove impurities.
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Add the syrup to the cooked aval mixture and simmer for 3–4 minutes.
Step 4: Add Flavor & Richness
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Stir in the remaining 1 cup milk.
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Add cardamom powder for flavor.
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Mix well and cook for another 2 minutes.
Step 5: Temper with Nuts
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Heat 1 tbsp ghee.
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Fry cashews till golden, then add raisins until they puff up.
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Pour this over the payasam.
Tips & Variations
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Use thin aval for quick cooking, or thick aval for a chewy texture.
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Replace jaggery with sugar for a lighter version.
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Add a spoon of grated coconut or condensed milk for extra richness.
Serving Suggestion
Serve warm or chilled. Aval Payasam tastes heavenly on festive days when paired with a traditional Kerala or Tamil Nadu sadhya meal.
✨ A bowl of Aval Payasam not only fills the stomach but also warms the heart. Perfect for festivals, poojas, or as a sweet ending to your family lunch.
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