Aval Payasam | Rice flakes Kheer with Jaggery

Aval payasam is a healthy and easy dessert prepared with aval, jaggery, coconut milk and cashew nuts. For this I have used samba red aval, but you can use any type you have in your kitchen. The total cook time is not more than 20 minutes.

There is no pressure cooking or any other major preparation work for this payasam. Jaggery based payasams are basically prepared with coconut milk or ground coconut paste. It makes the payasam amazing. We use coconut in the kitchen all the time. Avals(Rice flakes) are suitable for both sugar based and jaggery based desserts. Now let's see some important tips for preparing this payasam.

Use a fresh aval(rice flakes) and pagu jaggery for best results. If possible, try to use freshly extracted coconut milk. If you are using canned coconut milk mix half cup coconut milk with 1/2 cup of water and then add it the cooked aval.
Roasting the aval(rice flakes) is the most important step in this dish. The taste of this payasam comes from roasting the aval(rice flakes) well.
For this payasam I have used samba thin aval (rice flake) which are very delicate and probably need 5 to 7 minutes to cook. If you are using samba thick aval, I suggest to soak them in hot water for 15 minutes and then cook them for 20 minutes or you can powder them in the mixer jar and then cook.

Payasam recipes

Aval Payasam | Rice flakes Kheer with Jaggery Recipe

Aval payasam is a healthy and easy dessert prepared with aval, jaggery, coconut milk and cashew nuts.

Prep time : 15 minutes
Cook time : 12 minutes
Serves : 3
Category : dessert
Author : Muthulakshmi Madhavakrishnan

Ingredients

1 cup samba thin aval
1 cup pagu jaggery
1.5 cups grated coconuts
7 cashew nuts
few raisins
4 tbsp ghee

Cooking Directions

Take a small mixer jar and add the grated coconuts. Add 1/4 cup water and grind it nicely. Now extract the milk using a strainer or a white cloth. Again add the squeezed coconut to the mixer jar and grind it nicely. Once again extract the milk. Add some water if the coconut milk appears thick.
Heat a tsp of ghee in heavy bottomed kadai for about 2 minutes and add the aval. Roast the aval for 3 to 5 minutes.Continue to roast for another 30 seconds or until a nice aroma comes out from the aval.
Remove the roasted aval to a separate plate and pour 1.5 cups of water. Let them boil. When it starts to boil, add the roasted aval and cook the aval on medium heat.
In a separate vessel, combine the jaggery with 1/2 cup of water. Keep on medium heat and allow them to dissolve completely.
When it dissolves completely, strain the jaggery syrup to remove the impurities.
When the aval has cooked, slowly add in the jaggery syrup to the cooked aval. Add ghee and stir it gently.
When the jaggery syrup has combined well with the cooked aval, reduce the heat to low and slowly add in the coconut milk.
Allow the payasam for a gentle boil and turn off the heat. Heat a tsp of ghee in a pan and fry the cashew nuts and raisins. Add it to the hot payasam and mix them well.

Aval Payasam | Rice flakes Kheer with Jaggery with step by step photos

Heat a tsp of ghee in heavy bottomed kadai for about 2 minutes and add the aval. Roast the aval for 3 to 5 minutes.

Continue to roast for another 30 seconds or until a nice aroma comes out from the aval.

Take a small mixer jar and add the grated coconuts. Add 1/4 cup water and grind it nicely. Now extract the milk using a strainer or a white cloth. Again add the squeezed coconut to the mixer jar and grind it nicely. Once again extract the milk. Add some water if the coconut milk appears thick.

Remove the roasted aval to a separate plate and pour 1.5 cups of water. Let them to boil. When it starts to boil, add the roasted aval and cook the aval on medium heat.

In a separate vessel, combine the jaggery with 1/2 cup of water. Keep on medium heat and allow them to dissolve completely. When it dissolves completely strain the jaggery syrup to remove the impurities.

When the aval has cooked, slowly add in the jaggery syrup to the cooked aval. Add ghee and stir it gently. Cook on low heat for 10 minutes.

When the jaggery syrup has combined well with the cooked aval, reduce the heat to low and slowly add in the coconut milk.

Allow the payasam for a gentle boil and turn off the heat. Heat a tsp of ghee in a pan and fry the cashew nuts and raisins. Add it to the hot payasam and mix them well.

You can prepare this payasam for unexpected guests or for a special pooja within 20 minutes with the simple cooking method. I hope you all will try this easy and healthy Aval Payasam for your family.

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