Aval or Poha is nothing but beaten rice flakes. It’s one of the most easiest ingredients to cook with. A lot of snacks are made using beaten rice.
Here, we are using aval to make a payasam/ kheer. I’ve tried making this payasam with sugar and jaggery. The judges for me are my children. So the one they prefer is the clear winner for me. This time they loved the payasam with jaggery.
But, you could substitute the jaggery with sugar, if you prefer sugar.
So, here goes..
Aval/ beaten rice flakes/Poha – ½ cup
Full cream milk – 500 ml
Jaggery (break into small pieces) – ¼ cup
Cardamom – 3-4 nos
Pachai karpooram/ edible camphor – 1 pinch
Saffron – 4-5 strands
Cashews – 10 pieces
Ghee – 2 tbsps
Heat a wide pan with the ghee/ clarified butter on a medium heat.
Fry the cashews in the ghee, till they turn slightly golden.
Drain on absorbent paper and set aside.
Add the beaten rice flakes to the same pan and fry till it changes color to a slight golden.
Pour in the milk and let it cook on a slow/ medium heat.
When the milk begins to boil, reduce the heat and let it simmer till the quantity of milk reduces slightly.
Add the powdered cardamoms and let the payasam cook till it gets a nice thick consistency.
Now, add the jaggery and mix it well.
(The jaggery I get here is clean, if you feel your jaggery has impurities like sand, make a syrup with jaggery and water, filter it and add to the milk mixture)
Let the payasam boil for 5 minutes.
Add the Powdered edible camphor and remove from heat. Pour into a serving dish.
Garnish with the fried cashews and saffron and serve.
You can substitute the jaggery for sugar.
Also you can adjust the sweetness according to your preference.
Do not let the payasam boil after you add the powdered edible camphor. It will get bitter.