Are you craving a comforting, subtly sweet dessert that's both easy to make and incredibly satisfying? Look no further than Aval Payasam, a delightful South Indian rice pudding made with flattened rice (aval). This creamy, dreamy dessert is perfect for any occasion, from a casual weeknight treat to a special celebration. It's one of those easy recipes that delivers maximum flavor with minimal effort, making it a staple in many homes. Get ready to experience the magic of homemade cooking with this simple yet elegant recipe!
Ingredients:
- 1 cup flattened rice (aval), thick variety preferred
- 1 cup thick coconut milk
- 1/2 cup jaggery, grated (or to taste, you can substitute with sugar)
- 1/4 cup water
- 2 tablespoons ghee (clarified butter)
- 1/4 teaspoon cardamom powder
- 1/4 cup cashew nuts, roughly chopped
- 1/4 cup raisins
- A pinch of saffron strands (optional, for color and aroma)
Instructions:
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Prepare the Aval: Rinse the flattened rice under cold water until the water runs clear. Drain well and set aside. This step ensures a smoother texture.
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Roast the Nuts: Heat ghee in a heavy-bottomed pan over medium heat. Add the cashews and raisins and sauté until the cashews are golden brown and fragrant. Remove from the pan and set aside.
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Infuse the Saffron (Optional): If using saffron, gently crush the strands and steep them in 1 tablespoon of warm water for about 10-15 minutes to release their color and aroma.
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Cook the Payasam: In the same pan, add the jaggery and water. Stir until the jaggery dissolves completely. Bring this mixture to a gentle simmer.
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Add the Aval: Add the drained flattened rice to the simmering jaggery syrup. Stir gently and cook for about 5-7 minutes, or until the aval is cooked through and has absorbed most of the liquid. Be careful not to overcook, as it can become mushy.
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Incorporate Coconut Milk: Stir in the coconut milk and cardamom powder. Continue cooking for another 2-3 minutes, or until the payasam thickens slightly and reaches your desired consistency. Stir frequently to prevent sticking.
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Garnish and Serve: Remove from the heat and stir in the roasted cashews, raisins, and saffron water (if using). Serve warm or cold. This delicious dessert is best enjoyed fresh.
Tips for the Best Aval Payasam:
- Use Thick Coconut Milk: For a richer and creamier payasam, use thick coconut milk. You can extract this by squeezing freshly grated coconut or using canned coconut milk.
- Adjust Sweetness: The amount of jaggery can be adjusted to your preference. Taste the payasam before adding all the jaggery and adjust accordingly.
- Don't Overcook: Overcooked aval will become mushy. Cook it just until it's soft but still retains its texture.
- Garnish Generously: A generous garnish of cashews and raisins enhances both the taste and appearance of the payasam.
Variations:
- Add other nuts: Experiment with other nuts like almonds or pistachios.
- Spice it up: A pinch of cinnamon or nutmeg adds a warm, comforting flavor.
- Different sweeteners: Replace jaggery with sugar or palm sugar for a different taste profile.
Nutritional Information (Approximate per serving):
This information is an estimate and may vary depending on the specific ingredients used.
- Calories: Approximately 250-300
- Protein: 5-7g
- Carbohydrates: 40-50g
- Fat: 10-15g
This Aval Payasam recipe is a wonderful example of healthy meals and quick dinner ideas – well, dessert ideas in this case! This easy recipe is perfect for beginners and seasoned cooks alike. It's a delicious dish, a perfect blend of simple ingredients creating a truly memorable taste. Enjoy!