Red Aval Payasam
There's no better way to start the new year off than with something sweet. Here's to a new year just as sweet as this Red Aval Payasam!
Servings: 6
Ingredients
- 1 cup red aval (also known as red poha)
- 2 cups whole milk
- 120 grams palm jaggery (adjust to taste)
- 1 cup water
- ΒΌ tsp cardamom powder
- 2 tbsp ghee
- 2 tbsp raisins
- 2 tbsp cashews
Instructions
- Add palm jaggery and water to a pot. Boil until the jaggery melts.
- Once melted, filter user a strainer to remove any impurities. Set aside to cool.
- Now, add ghee to a heavy bottom pan. Once hot, add cashews and fry until golden brown.
- Remove cashews from the pan. Transfer to a plate and set aside.
- Next, add raisins to the same pan. Once plump, transfer to a plate and set aside.
- Then, add red aval to the pan and fry for 2-3 minutes.
- Mix in the milk and let the aval cook on low flame for 10-12 minutes. Stir frequently to prevent the aval from sticking to the bottom of the pan.
- The aval is done cooking once it is soft. Allow it to cook for longer, if needed. You can also adjust the consistency of the payasam by adding more water and/or milk.
- Let the payasam boil for 2-3 minutes. Once the desired consistency is reached, remove the payasam from the flame.
- Add the melted palm jaggery and mix well. After adding the palm jaggery, do not boil the payasam as the milk may curdle.
- Add cardamom powder, roasted cashews, and raisins. Mix well.
- Serve hot or cold.