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Kerala · Snack

Aval Payasam

Traditional 25. Aval Payasam recipe

🧺 Ingredients

• 1 cup flattened rice (aval, 100g)
• ½ cup jaggery (100g)
• 3 tbsp ghee (45ml)
• ½ cup fresh coconut, grated (50g)
• ¼ tsp cardamom powder
• 2 tbsp roasted cashew, halved (15g)
• 2 tbsp raisins (15g)
• ⅛ tsp salt (0.5g)

👩‍🍳 How to make Aval Payasam

1. Dry roast aval (3 mins, medium heat): Heat empty pan over medium heat. Add 100g flattened rice gradually, stirring constantly. Dry roast 2-3 minutes until fragrant and slightly crisp—aval should be warm and dried out, not browned.
2. Toast coconut (2 mins, low heat): In separate pan, heat 1 tbsp ghee. Add 50g fresh coconut, toast 1-2 minutes over low heat until fragrant. Set aside.
3. Prepare jaggery syrup (3 mins, medium heat): In pan, heat 2 tbsp ghee. Add 100g crushed jaggery. Stir until jaggery melts and becomes syrupy—should be thin, not thick, like honey consistency.
4. Combine ingredients (2 mins, medium heat): Add dry roasted aval to jaggery syrup. Mix quickly and constantly (mixture will harden as aval absorbs syrup). Add toasted coconut, ¼ tsp cardamom powder, ⅛ tsp salt. Mix well.
5. Add nuts and raisins (1 min, low heat): Add 15g roasted cashew halves and 15g raisins. Mix gently.
6. Shape and serve (3 mins, room temperature): While warm, shape into balls or logs using wet hands. Serve warm or at room temperature.

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