Aval Payasam
Aval payasam is a simple yet flavorful Indian dessert made with flattened rice, coconut, jaggery, and spices. It's a popular dish during festivals and special occasions. The aval is roasted until golden brown, then simmered in a sweet and aromatic coconut-jaggery sauce until it's cooked through. The result is a creamy and comforting dessert that's sure to please everyone at the table.
Aval payasam has a long and storied history in India. It is believed to have originated in the state of Tamil Nadu, where it is still a popular dish today. The earliest known recipes for aval payasam date back to the 16th century, and the dish has been mentioned in numerous literary works over the centuries. Aval payasam is often served during festivals and special occasions, and it is also a popular dish to make for guests. The dish is relatively easy to make, and it can be tailored to your own taste preferences by adjusting the amount of sweetness and spices. Whether you're a seasoned chef or a beginner, aval payasam is a delicious and rewarding dish to make.
Aval Payasam Aval Payasam Aval Payasam Aval Payasam
Prep time: 15 | Cook time: 15 | Serves: 4
Ingredients
  • 1 cup aval (flattened rice)
  • 1/2 cup grated coconut
  • 1/2 cup jaggery
  • 1/4 teaspoon cardamom powder
  • 1/4 teaspoon ghee
  • 1/4 cup water
Instructions
  1. Roast the aval in a pan on medium heat until it turns golden brown.
  2. Add the grated coconut and jaggery to the pan and stir until the jaggery melts.
  3. Add the cardamom powder and ghee and stir for another minute.
  4. Add the water and bring to a boil.
  5. Reduce the heat and simmer for 5-7 minutes, or until the aval is cooked through.
  6. Serve hot or cold.
Why It Works
  • Roasting the aval until golden brown gives it a nutty flavor and makes it more resistant to overcooking.
  • Using freshly grated coconut gives the payasam a more intense flavor than using dried coconut.
  • Jaggery is a natural sweetener that gives the payasam a rich, caramel-like flavor.
  • Cardamom powder adds a warm and aromatic spice to the payasam.
  • Simmering the payasam for 5-7 minutes allows the flavors to meld and the aval to cook through.