Red Aval Payasam|Red Rice flakes Kheer
Payasam or kheer, is a milk based dessert very popular in India. Red aval/red rice flakes kheer is a vegan kheer recipe made with coconut milk.
Servings 6
Calories
Ingredients
- 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
Instructions
- 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.