Aval Payasam Easy
Slow-cooked until the milk reduces and turns a gentle pink, this payasam is pure comfort in a bowl. Every Kerala celebration ends with a payasam like this — rich, sweet, and fragrant with cardamom.
Ingredientsfor 4 servings
- 500 g Beaten flakes Aval/Poha
- 500 g Jaggery (Sharkkara)
- 2 nos Coconut
- Water, to taste
- 1/2 tsp Dry ginger(powdered) Chukku
- 1/2 tsp Cumin powder (Jeerakam)
- 1 tsp Cardamom(powdered (Elakka)
- 50 g Cashews
- 25 g Raisins Oanakkamunthiri
- 2 Heaped Coconut chips or pieces Thenga khothu
- 50 g Ghee
Preparation
Step 1
For preparing Aval Payasam Easy, first lightly fry the aval in a pan (preferably Urali).
Step 2
Boil water in a vessel.
Step 3
When it starts to boil, add aval.
Step 4
Subsequently sissolve jaggery in a pan and strain to get rid of the unwanted stuff.
Step 5
When the aval gets cooked, add the filtered jaggery solution and Stir everything together thoroughly.
Step 6
Add ghee in between and stir continuously.
Step 7
See to it that it doesn't get stuck to the bottom of the pan.
Step 8
Grate the coconuts and extract 2 cups of thick coconut milk, 4 cups of thin coconut milk and 8 cups of very thin coconut milk.
Step 9
When the aval mixture gets reduced, add 8 cups of very thin coconut milk and Stir everything together thoroughly.
Step 10
When it gets reduced, add the 4 cups of thin coconut milk and Stir everything together thoroughly.
Step 11
When it too gets reduced and thickens, add the 2 cups of thick coconut milk.
Step 12
Add dry ginger powder, cumin powder and powdered cardamoms and Stir everything together thoroughly.
Step 13
Heat it through.
Step 14
Do not boil.
Step 15
Fry the coconut pieces, cashews and raisins in ghee.
Step 16
Add it to Aval Payasam and Stir everything together thoroughly.
Tip
Never rush the milk reduction by increasing the heat. Scorched milk adds a bitter undertone that ruins the entire payasam.
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