Quickest of all payasams, as Aval or Poha or Beaten Rice Flakes take little to no time to cook in this delicious pudding that you can make in a jiffy for a last minute dessert.
Payasams, as we call milk / coconut milk based puddings in Southern India, are the easiest of desserts to make, barring a few which needs to sit on the stove and be stirred for a long time to get to the desired consistency. But for the most part they are easy. The milk based puddings usually have rice or these rice flakes or rice pasta bits that are cooked in milk and then sweetened with sugar and perfumed with cardamom. The coconut milk based puddings are mostly sweetened with jaggery. But again, there is no rule that milk and sugar has to go hand in hand as well as coconut milk and jaggery. As always there are exceptions to this, but this is the most common combo that you will see in Southern India.
Here are some payasam recipes on Cooking Curries, there is an Aval Payasam made with coconut milk and jaggery too. (click on the image to take you to the recipe)
This Aval Pal Payasam is usually made for Janmashtami or Sri Krishna Jayanthi to celebrate Lord Krishna’s birthday as Aval / Poha and Milk as well as Butter are his favorites. A payasam is a payasam, so this is made for other fun occasions, may it be religious or just any other celebration.
There are two kinds of aval that is generally available – one that is beaten white rice, which is the regular poha that you see in Northern and Western Indian cuisine. The other kind is beaten brown rice which you largely see in the Southern states. The white aval is also used and is used in this payasam as well. But I am partial to the brown aval, not only because it is healthier but because that is what I grew up eating.
Here the aval is quickly fried in ghee to stiffen up just a little so it holds its shape and not melt into the milk. It is then cooked with milk and sugar is added to sweeten it. It’s a delicious light dessert, that you can have bowlfuls of anytime!
Pal Aval Payasam – The Recipe
Ingredients:
- ½ cup brown aval / poha
- 4 tablespoon + 1 tablespoon ghee
- 3 cups whole milk
- 1 cup sugar
- ½ teaspoon ground cardamom
- 1 tablespoon broken cashews
Method:
Rinse the aval quickly with water. Don’t let it soak or stay in water for more than just a few seconds or it will disintegrate into the water.
Heat the 4 tablespoon ghee in a heavy bottomed pan and add the drained aval to it. Roast for a few minutes over medium heat till all the ghee is absorbed and the aval starts to slightly crisp up. Now add the milk to this and let it come to a boil. Lower the heat and let it cook for 10-15 mins. Add sugar and let all the sugar melt. Cook for a several more minutes till the milk reduces a little and starts to turn a little pink. Add ground cardamom and mix well.
Heat the 1 tablespoon ghee in a sauté pan and add the cashews to it. Once the cashews brown, pour it all on to the payasam. Serve immediately or once it has cooled down a bit.
Pal Aval Payasam - Rice Flakes Milk Pudding
Ingredients
- ½ cup brown aval / poha
- 4 tablespoon + 1 tablespoon ghee
- 3 cups whole milk
- 1 cup sugar
- ½ teaspoon ground cardamom
- 1 tablespoon broken cashews
Instructions
- Rinse the aval quickly with water. Don’t let it soak or stay in water for more than just a few seconds or it will disintegrate into the water.
- Heat the 4 tablespoon ghee in a heavy bottomed pan and add the drained aval to it. Roast for a few minutes over medium heat till all the ghee is absorbed and the aval starts to slightly crisp up. Now add the milk to this and let it come to a boil. Lower the heat and let it cook for 10-15 mins. Add sugar and let all the sugar melt. Cook for a several more minutes till the milk reduces a little and starts to turn a little pink. Add ground cardamom and mix well.
- Heat the 1 tablespoon ghee in a sauté pan and add the cashews to it. Once the cashews brown, pour it all on to the payasam. Serve immediately or once it has cooled down a bit.
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