Aval Payasam – Beaten Brown Rice Pudding with Jaggery and Coconut Milk

A Kerala Sadya Recipe – Aval Payasam – Delicately sweetened with Jaggery and made creamy with coconut milk, this Aval Payasam is a delicacy and a wonderful addition to your sadya recipe.

Though this may not be the most common payasams made for sadya, this can be something you veterans out there who celebrate Vishu and Onam with sadyas every year, to make something different from your regular ada pradhaman, pal payasam etc. This is also perfect as a second payasam to make (to show off, if you want ) as it take under 15 mins to make from start to finish. The reason is that aval or beaten rice does not need a whole lot of time to cook, in fact, it becomes nice and soft and good enough to eat once you soak it in water for a few minutes.You can do this soaking when you are getting the other things ready and melting the jaggery etc.

I have used brown aval or brown rice flakes. I like the taste of it a lot better than the white ones. You can also make this payasam with regular milk and sugar as a sweetener instead of jaggery. If you go down that route, you may want to use the white aval instead of the brown one, just so it looks nice in the milk-sugar base and not like ugly brown flakes.

To make it vegan: skip the ghee for frying the cashew, raisins and copra chunks. Instead use coconut oil or any other neutral oil.

Aval Payasam – The recipe

Ingredients:

Brown Aval / Beat Brown Rice Flakes / Poha – 1 1/2 cups
Crushed Jaggery – 2 to 2 1/2 cups
Coconut milk – 1/2 can
Powdered cardamom – 1 tsp
Ghee – 1 tbsp.
Broken Cashew nuts – 2 tbsp.
Copra / Dried coconut pieces – 2 tbsp.
Golden Raisins – 1 tbsp

Directions:

Wash the aval well with water. Drain the water keeping just a little left. Let the aval soak in that.
Heat a heavy bottomed pan with 1/4 cup of water in it. Add the jiggery to it and let it melt over medium heat.
Once melted, add the soaked aval to this and mix well.
Pour in the coconut milk and add the cardamom and switch off heat.
In a small saute pan, heat the ghee and add the cashew nuts, copra pieces and raisins to it. Let the cashew and copra turn golden brown and let the raisins swell up.
Pour this into the payasam mixture. Mix well and serve warm or cold.

Aval Payasam ~ Beaten Brown Rice (Poha) Pudding with Jaggery and Coconut Milk | Kerala Sadya Recipe

A Kerala Sadya Recipe - Aval Payasam - Delicately sweetened with Jaggery and made creamy with coconut milk, this Aval Payasam is a delicacy and a wonderful addition to your sadya recipe.

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Cuisine: Indian - Kerala

Author: Manju

VEG

Ingredients

• Brown Aval / Beat Brown Rice Flakes / Poha - 1 1/2 cupsBrown Aval / Beat Brown Rice Flakes / Poha - 1 1/2 cups
• Crushed Jaggery - 2 to 2 1/2 cupsCrushed Jaggery - 2 to 2 1/2 cups
• Coconut milk - 1/2 canCoconut milk - 1/2 can
• Powdered cardamom - 1 tspPowdered cardamom - 1 tsp
• Ghee - 1 tbsp.Ghee - 1 tbsp.
• Broken Cashew nuts - 2 tbsp.Broken Cashew nuts - 2 tbsp.
• Copra / Dried coconut pieces - 2 tbsp.Copra / Dried coconut pieces - 2 tbsp.
• Golden Raisins - 1 tbspGolden Raisins - 1 tbsp

Instructions

• Wash the aval well with water. Drain the water keeping just a little left. Let the aval soak in that.
• Heat a heavy bottomed pan with 1/4 cup of water in it. Add the jiggery to it and let it melt over medium heat.
• Once melted, add the soaked aval to this and mix well.
• Pour in the coconut milk and add the cardamom and switch off heat.
• In a small saute pan, heat the ghee and add the cashew nuts, copra pieces and raisins to it. Let the cashew and copra turn golden brown and let the raisins swell up.
• Pour this into the payasam mixture. Mix well and serve warm or cold.

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