Aval/Poha – 250 gm
Coconut – One large
Jaggery – 400 g,
Cardamom powder – as needed
Ghee – as needed
Cashew – 1 tablespoon
Raisins – 1 tablespoon
Grate coconut and take first, second, and third extracts of coconut milk.
Boil jaggery in water to make jaggery syrup and sieve it.
Clean the rice flakes. Heat oil in a pan, fry aval till colour changes. Grind this well in a blender (Consistency should be that of rava).
When the third extract of coconut milk boils, add aval which is ground to the rava consistency in this and cook well. Add sieved jaggery syrup to this and reduce the volume. Add second extract of coconut milk and stir well. Now add first extract of coconut milk and before it starts to boil, remove from stove and add cardamom powder.
Heat ghee in a pan, add cashews and raisins and pour over the payasam.
Aval payasam can also be prepared with sugar and milk.