Indulge in the enchanting flavors of Red Aval Payasam, where the vibrant red aval and creamy white milk unite to create a visually stunning dessert. Cooked with jaggery and grated coconut, this creamy concoction delights the palate with its sweet yet subtly earthy taste. Experience the magic of this exquisite dessert that celebrates the richness of Indian cuisine.
Heat a saucepan and tip in a little ghee and when it is heated scatter some chopped coconut bits and roast until fragrant. Then drop in some cashews and follow it up with a few raisins. When it turns aromatic pull out the pan and transfer the roasted ingredients to a bowl and keep aside.
Place the saucepan again in the stove and roast the red aval gently with the remaining ghee. Let the flame be in low mode and gently roast the aval evenly until they become golden brown.
When it turns brown and aromatic, just add 150 ml of water and allow it to boil. Let the flame continue to be in low mode.
When the aval softens, just add half a cup of water with a nice stir. Wait for a few seconds and gently strew in the powdered jaggery. Stir continuously and finally add 200 ml of milk and alter the flame to medium mode.
When it is done, scatter a teaspoon of cardamom powder and finally add in some more milk to dilute the aval payasam to the desired consistency. When it turns aromatic and reaches the desired consistency just turn off the flame.
Garnish with the roasted nuts and coconut flakes and serve hot.