The quickest cooking ingredient in my pantry is the beaten rice flakes. 5 minutes of soaking or 3 minutes of cooking renders this beautiful ingredient ready to plate. Having a big glass jar filled with freshly pounded red rice flakes was the go-to snack to my growling tummy during the growing years. But somehow amma never made aval payasam and I never knew it existed.
Amma always made
Following my marriage, we visited my husband’s attai who prepared such delicious food in a quick short time. While talking to me itself I watched her make a payasam. I was quite happy when I had it. Of late, not having day-offs on festival days means I have 10 minutes from stove to plate for a payasam. Guess what comes handy then… Aval of course!!
This Onam making a small sadya at home for the family and friends, I a toying between the idea of aval payasam or pressure cooker paalada parthaman with jaggery.
This trial session of coconut milk aval payasam with a gentle dose of coconut jaggery won the vote this time. So here we are with the recipe. It has my vote as it is one of the easiest kheer recipes to do.
Beaten rice flakes are easily found in an Indian / Asian grocery store as poha or Pinipig. If you have missed our earlier collection of gluten-free, rice flakes recipes here it is again, The recipes featured are from all over India.
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Happy Onam to all celebrating this beautiful festival.
See you next week
Aval Payasam
Rice flakes in coconut milk
Ingredients
to make the porridge
- 1/2 cup rice flakes (aval, Poha- thick variety, see description in recipe notes))
- 1 cup coconut milk thinned ( second and thrid extarct)
- 1/4 cup coconut milk thick (first extract)
- 1/2 cup coconut sugar (coconut jaggery)
- 1/4 tsp green cardamom powder
for the toppings
- 1 tsp ghee / clarified butter ( use coconut oil if vegan)
- 1 tbsp coconut sliced into small pieces
- 1 tbsp cashewnuts broken into bits
Instructions
- In a heavy-bottomed saucepan dry roast the Aval till it is crispy.
- Collect and set this aside.
- Now add the ghee to the same pan and roast the coconut pieces till golden, then add the cashew bits and roast till both and gently golden. remove and set aside
- Into the same pan now add the thin coconut milk and bring to a gentle boil.
- Add the roasted aval into this and allow the mixture to boil for about three minutes, stirring occasionally.
- This is sufficient time for the aval to soak up and swell.
- Now add the thick coconut extract, Cardamom powder and simmer for about 5 minutes. Never boil this thick extract as it tends to release the coconut oil and leaves an undesired taste.
- now stir in the coconut jaggery and simmer for another 2 minutes
- Remove from heat and add the roasted cashews and coconut pieces.
- Mix well and the payasam is ready to serve
Notes
Beaten riceflakes come in a few varieties of thickness. Here is a quick guide for Instant eating or frying, use nylon variety (thinnest) For quick stirfry or salads use medium thickness For cooking in a liquid, soaking for idly batter use the thickest variety. These rice flakes will be available in red variety and white. this choice is entirely up to you.
Tried this recipe?Let us know how it was!
Every Shared Poornima, we make what we call doodh poha. I really don’t like as its only a bit of sugar and cardamom powder and the poha are not cooked. For the coming Sharad Poornima would like to try out your recipe as its more flavorful and its cooked.
Love this dessert, I usually make it in krishnashtami! The most quickest dessert I can think of! Looks so delicious
The coconut jaggery combination is my absolute favorite and combined with the quick poha , this kheer is a treat indeed!
I always have pohe in my pantry too, both the thin and thick variety still come in handy when hunger strikes 🙂
In this busy life, we really need this kind of quick recipes ..love it…also wonderful idea of using coconut milk in it….
Such a delicious and easy payasam. Will definitely adorn my plate soon. Happy Onam to you n family.
I did not know about this payasam till I joined the blogging world so you have company.
OMG… What a fabulous recipe. It’s my super favourite. The yummy dessert.. it can’t be more quicker and easier than this.
This aval payasam is in perfect time. For this Onam will try this. Thank you for sharing.
Yummy dessert!! Less time consuming and very easy process to follow. Loved it completely 👌 👌
We often made this during Krishna Janamasthmi, it’s long time I made it. It is a bowl of goodness Seema.
Can’t beat the flavors of payasam with anything. Aval payasam is a quick and easy sweet recipe to indulge anytime.
ahaaa !!! the kheer looks so so delicious Seema 🙂 Also the coconut-jaggery combination is an awesome idea here.. Perfect festive delight ….
Being from Kerala, the coconut and coconut jaggery is what we have always grown up with . So glad you like it too
This is a very easy and delicious payasa recipe. The addition of coconut milk makes it all the more creamier and tempting. I will definitely try this for the next festival.
Seema I tried out this simple but very easy aval payasam and it turned out so good. Love the coconut flavour from the coconut milk, both thin and thick. As I didn’t have fresh coconut, I didn’t add that as a garnish.
Aval payasam looks so delicious and easy to make. It is a quick prasadam to make on festive days.