Red aval payasam is a vegan kheer recipe made with coconut milk. Payasam or kheer, is a milk based dessert very popular in India.
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.
Payasam, or paayasam is a milk based dessert which gets made in every Indian Kitchen. We never need an occassion to make kheer. Like at my mom’s place, she makes kheer/payasam every friday as an offering after her pooja.
Some like me make kheer just to exhaust extra milk. We don’t need any specific festivity to make kheer, but if there is a festival we make more than just kheer. Red poha/rice flakes is made of red rice and doesn’t have much of processing like its white counterpart. I buy equal amounts of both white and red aval for my cooking.
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.
I like using aval/poha for making payasam as it takes very less time to cook and almost resembles rice in kheer. The plumped aval in the kheer along with sugar or jaggery tastes more than yummy.
It takes only 15-20 minutes to make this droolicious dessert. Do try and let me know how you liked it
Some More Payasam Recipes
- Poha/Aval/Rice Flakes, I have used red aval/poha in the recipe. You can also use white aval/poha or any other rice flakes you have in hand. Generally rice flakes take very less time to cook, make sure you know the cooking time of the rice flakes you are using as there many varieties of the same.
- Coconut Milk, i have used store bough coconut milk. I usually use Earth Finest Organic Coconut milk for my cooking. Incase i dont get my brand, i use KLF Brand coconut milk.
- The recipe needs thin coconut milk for cooking the poha/rice flakes and finally thick coconut milk is added while finishing the kheer. I divide and use entire can of coconut milk, diluting accordingly.
- Sweetener, i have used jaggery to sweeten the kheer in the recipe. You can also use sugar, but i recommend jaggery as they give a nice taste combined with coconut milk.
- Cardamom is used to flavor the kheer. Chopped nuts and raisins are for garnish.
Red Aval Payasam|Red Rice flakes Kheer
- 1 cup Red Poha/Red Aval White poha can also be used
- 1.5 cup thin coconut milk
- 1 cup thick coconut milk
- ¾ cup grated jaggery
- 3-4 nos cardamom pods, seeds alone crushed
- 2 nos cloves crushed
- 1 tablespoon raisins
- handful of broken cashew nuts
- ghee/oil for frying the nuts and raisins use oil for vegan version
- In a wide pan, add a teaspoon 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 8-10 minutes, it will be done.
- While the poha is cooking, take the grated jaggery in a pan, add ¼ cup of water and heat, let it melt completely, strain for impurities and keep it ready for use.
- Do not add more water here to melt the jaggery. As this would be added back to kheer, it might thin the kheer and will take a bit of time to boil and reduce.
- 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.
If you have tried this recipe and like it, give it a star rating or let me know in the comments below. You could also share it with me on Instagram using #icampinmmykitchen and tagging me @priyasrinivasan
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