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Preparation Time : 10
Cook Time : 10
Total Time : 20
Brown rice flakes/ Aval/ Poha 1 cups
Melted jaggery 1/2 cups
Powdered dried ginger (a small pinch - optional) 1/4 tsp
Cardamom 2-3 nos
Coconut cream 200 ml
Ghee 1 tbsp
Cashewnuts, Raisins, Coconut bits 1/2 tsp
Take the aval in a bowl, wash well and drain it. Leave the aval in just sufficient water to soak.
Melt the jaggery with little water, strain the impurities and keep it aside.
In a thick bottomed pan, cook the soaked aval with little water. When it is almost cooked, add the melted jaggery and stir well. Add the dried ginger powder and crushed cardamom.
When the mixture starts thickening, add the coconut cream, stir well and switch off the owen.
In a small frying pan, heat the ghee, add the cashew nuts, raisins and coconut bits and fry till golden brown. Add this to the paayassam.
Serve the paayassam warm or cold. Enjoy
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