A traditional Kerala dessert that is a delicately sweetened combo of rice flakes, jaggery, & creamy coconut milk and makes perfect for the festival season!
Aval/ poha/ flaked rice- 1/2 cup
Jaggery- 3/4 cup
Coconut milk- 1 cup
Cardamom powder- 1 tsp
Dry ginger powder – 1 pinch (optional)
Ghee / clarified butter – As needed
Cashew nuts- 8
Coconut slices – 1/4 cup
Water- As needed
Method: In a large saucepan, melt jaggery adding half a cup of water. Sieve to remove the impurities. Heat 2 tbsp of ghee in a pan. Fry the coconut slices, raisins, & cashew nuts separately. Drain them onto a paper towel and keep aside. In the same pan, add 1 tbsp of ghee and roast the aval till the smell arises and the rice flakes become crispy. Add boiled milk to the rice flakes and simmer until the milk reduces to half the quantity and the rice flakes become soft. Add the melted jaggery, cardamom powder, & dry ginger powder. Reduce the flame to low and mix well. Add the coconut milk and mix well. Simmer for 5-6 mins and switch of the gas. Sprinkle the roasted coconut slices, cashew nuts, and raisins and mix well. Serve delicious payasam hot or cold.