Aval Payasam

Ingredients

• ½ cup pressed rice (poha/aval)
• 3 cups coconut milk
• 4 tablespoons ghee
• 8-10 cashewnuts
• 2 tablespoons raisins
• 1 cup chopped jaggery
• ½ teaspoon green cardamom powder

Method

1. Heat 2 tablespoons ghee in a deep non-stick pan, add cashewnuts and fry till golden brown. Drain on a plate.  
2. Add raisins to the ghee left in the pan and fry till they puff up. Drain on the same plate. 
3. Heat the remaining ghee in the same pan, add pressed rice, mix and saute till golden. Transfer on another plate.  
4. Heat jaggery and ⅓ cup water in a non-stick shallow pan and cook till the jaggery melts. Take the pan off the heat and allow to cool slightly.  
5. Heat coconut milk in the same deep non-stick pan and bring it to a boil.  Add the roasted pressed rice, ¾ fried cashewnuts, ¾ fried raisins and green cardamom powder and mix well. Cook for 2-3 minutes. 
6. Switch the heat off and strain the jaggery syrup into this and mix well.
7. Transfer the payassam into a serving bowl. Garnish with remaining fried cashewnuts and fried raisins. Serve.