Aval Payasam | अवल पायसम | Sanjeev Kapoor Khazana

‘Aval’ means ‘Poha/ Pressed Rice’ and Payassam is ‘Kheer / Porridge’. This one here is an aromatic, rich, and coconutty dessert preparation.

AVAL PAYASSAM

Ingredients

½ cup pressed rice (poha/aval)
3 cups coconut milk
4 tbsps ghee
8-10 cashew nuts
2 tbsps raisins
1 cup chopped jaggery
½ tsp green cardamom powder

Method

1. Heat 2 tbsps ghee in a non-stick pan. Add cashew nuts and fry till golden brown. Drain on to a plate.
2. Add the raisins into the ghee left in the pan and fry till they puff up. Drain on the same plate.
3. Heat the remaining ghee into the pan. Add the pressed rice, stir and roast till golden. Transfer on a plate.
4. Heat jaggery and ⅓ cup water in a non-stick shallow pan. Cook till the jaggery melts. Take the pan off the heat and allow to cool slightly.
5. Heat the coconut milk in the same non-stick pan. Bring it to a boil. Add the roasted pressed rice, ¾ of the fried cashew nuts, ¾ of the fried raisins, green cardamom powder and mix well. Cook for 2-3 minutes.
6. Switch the heat off and strain the jaggery syrup into this and mix well.
7. Transfer the payassam into a serving bowl. Garnish with remaining fried cashew nuts and fried raisins. Serve.

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