Red Aval Payasam/Aval Payasam using Coconut Milk/Poha Kheer using Coconut Milk – Onam Sadya Recipe

Payasam, no south-indian feast is complete without this king. The first dish served on the banana leaf is payasam on the right hand corner, symbolizing a sweet beginning.  
i usually make aval payasam with cow’s milk and sugar or jaggery. But, this time i made it using coconut milk, and my god what a flavor?? lip-smacking, good!!! It is light on your tummy, with every sip bursting with coconutty flavor.  I have used store-bought coconut milk for making this, i m sure homemade milk, would up this kheer to another level. It takes only 15 minutes to make this droolicious dessert. Do try and let me know how you liked it

Ingredients
1 cup red poha/Red Aval
1.5 cups of thin cococnut milk
1 cup thick coconut milk
3/4 cup grated jaggery

3-4 nos cardamom pods,crushed
2 tbsp raisins, roasted in ghee/oil

handful of broken cashew-nuts roasted in ghee/oil for garnish (miss the ghee for vegan option)

Method

  • In a wide pan, add a tsp of oil/ghee and roast the cashew-nuts and raisins. Once they turn golden brown and raisins plump up, remove it from the pan to a plate. Keep aside until use.
  • To the same pan, add poha/red aval and roast until they turn crisp. Keep the flame simmer and keep stirring to avoid burning of the aval.
  • To the roasted aval, add  thin coconut milk and let it cook in  a simmer flame, until poha turn soft and mushy. Doesn’t take too long, maximum 5-8 minutes, it will be done.
  • While the poha is cooking, take teh grated jaggery in a pan, add 1/4 cup of water and heat, let it melt completely, strain for impurities and keep it ready for use.
  • Once the poha/aval is cooked, add the strained jaggery to the payasam, let it cook for another 8-10 minutes. Add crushed cardamoms now.
  • After 10 minutes, add the thick coconut milk. Let it sit on the stove for another 5 minutes for the flavors to mingle. Do not allow it to boil, let it be on simmer flame. Remove it from the stove, add roasted cashew-nuts on top  and serve warm.