Aval Payasam
Aval payasam simmers flattened rice in milk with jaggery.
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25 mintotal
Prep 5 min · Cook 20 min
- Serves
- 2
- Difficulty
- Easy
- Spice
- None
Ingredients
Quantities are for 2 servings.
You'll need: Stovetop.
Method
In a dedicated saucepan, combine the crushed jaggery and water. Apply heat until the jaggery liquefies entirely. Pass this reduction through a fine mesh to extract impurities, then set aside to temper.
Melt a portion of the ghee in a heavy-bottomed culinary pan. Introduce the split cashews, roasting them expertly to a crisp, golden-brown finish. Remove with a slotted spoon.
Introduce the remaining ghee to the same pan followed by the thick flattened rice. Toast the grains over a medium-low flame for 3-4 minutes until they puff delicately and turn crisp.
3–4 min
With caution, pour the scalding full-fat milk over the toasted poha. Stir cohesively and bring the liquid to a gentle, rolling simmer.
Allow the dessert to simmer slowly for 8-10 minutes, stirring intermittently. The objective is for the poha to turn exceedingly tender while the milk evaporates into a thicker consistency.
8–10 min
Take the pan off the heat. Let the payasam rest for 2 minutes before stirring in the jaggery syrup; adding it to milk any hotter will curdle it.
2 min
Fold the aromatic cardamom powder and golden cashews into the Payasam. Present it either steaming hot or elegantly chilled.
How to tell it's done
Creamy, rich milk enveloping pillowy soft grains of flattened rice with a distinct earthy sweetness from jaggery.
Getting it right
Tip
Always wash thick poha quickly under running water before roasting if it seems too dusty, but dry it completely before adding it to the ghee.
What to serve it with
A comforting post-dinner dessert that requires minimal planning.
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