Aval Pradhaman | Poha Kheer | Beaten Rice Payasam (Step by Step Pics)

Aval pradhaman(Poha kheer) is a very simple and delicious pradhaman that you can make in a jiffy. The word 'pradhaman' may sound a lengthy process payasam to all malayalis but believe me, this hardly takes any time. As Onam is close by and I thought this would be really helpful to all those who have very less time to cook or are busy with work. If you have a can of coconut milk in your pantry then it becomes all the more easy to prepare. The aval(beaten rice)  takes hardly any time to cook and so its ready in very few minutes.The quantity of coconut bits may sound awkward but I feel those bits really add a nice crunch in the payasam along with cashews and raisins. You can easily double the ingredients and make larger quantities of this kheer. Enjoy making this simple pradhaman !!

There is also another important occasion that marks this day for us. Its our wedding anniversary today and I feel payasam(kheer) is the best visual treat that I can share with my readers and friends.Happy Anniversary to us !!  I was a little busy last few days as it was the onam celebration in our apartment last weekend, also kids were having exams. Hopefully all malayalis may be busy with Onam celebrations in many parts of the world. Do try out this simple pradhaman and enjoy with your loved ones !!

Preparation time~15 minutes
Cooking time ~20 minutes
Serves ~ 3 cups
Ingredients
aval /beaten rice /poha 3/4 cup; thin type
sharkara /jaggery 1/2 cup grated and melted
coconut milk 2nd 1.5 cups
coconut milk 1st 1/2 cup
cardamom powder /elakka podi 1/4 tsp
cumin powder / jeerakam podi 1/4 tsp
chukku podi/ dry ginger powder 1/4tsp

to garnish 
cashews 1tbsp
raisins 1 tbsp
thenga kothu /sliced coconut 2 tbsp
ghee 2 tbsp

Method

• In a heavy bottomed pan,add the ghee. When it is hot, fry the sliced coconut (thengakothu). As soon as it starts to be lightly browned, add the cashews followed by raisins. Fry them all and drain on a plate.

• Melt and strain the jaggery to remove impurities. Keep ready.
• In the reserved ghee, add the aval(beaten rice) and fry for a minute. Now,add a half cup water and cook the aval(beaten rice) for 2 minutes. It is cooked and water is absorbed. To this add melted and strained jaggery. Mix well and let it cook for another 5 minutes till its reduced.

• In this, add the 2nd coconut milk. Keep stirring till its reduced considerably, takes about 7-8 minutes on medium flame. Add the cardamom powder,dry ginger powder and cumin powder, mix well.

• When it looks reduced, add the 1st coconut milk. Gently stir and wait till one or tow bubbles appear on the surface. Switch off flame and garnish with the fried thengakothu (sliced coconut), cashews and raisins.

NOTES
* You can use the thick aval(beaten rice) for making this payasam too. In that case, powder about 2tbsp aval in a mixer and grind coarsely. Add this to the payasam(helps to make the consistency thicker) when you add aval(beaten rice) .
* Adding thengakothu takes the payasam to a new level, so add as mentioned. These small bits adds a nice crunch and flavor.
* If you are using canned coconut milk then reserve 1/2 cup in the can. In the remaining 1.5 cups, remove half cup of thick coconut milk and keep aside to make first coconut milk(thanpaal). In the remaining 1 cup coconut milk,add half cup water to make coconut milk 2nd milk.

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* Paal Payasam
* Ada Pradhaman
* Making ada for pradhaman from scratch
* Unnakalari Payasam
* Suji Gothambu Payasam
* Quinoa Sago Payasam
* Semiya Payasam
* Parippu Pradhaman
* Pasta Parippu Payasam
* Boli (Step by Step pics)