Aval Paruppu Payasam Recipe | Red Rice Poha Kheer | Flattened Rice Dal Kheer with step by step pictures. Paruppu Payasam is a traditional south Indian Payasam.
It is indeed yummy and the traditional way of preparing the kheer, I thought of preparing Poha kheer with Parupu / Dal as Krishan Jayanthi festival is over the weekend. Lord Krishna is very much found of Poha/ Flattened Rice/ Aval and hence during this season I see a lot of recipes around the Internet, So here is a humble try from my side.
I have already Posted PohaPal Payasam in the blog, do check out that too. Poha is an instant ingredient when it comes to cooking ,as it gets cooked really fast.I have posted few more recipes like Lemon Poha already in blog.
Usually Moong Dal or Channa Dal can be used in kheer. The Kheer which is prepared using Dal need some efforts from cooking the Dal to preparing the Jaggery Water.
Also for Vegan Version we use coconut Milk and again it required some effort but the end results is totally worth it and it is yummy
How to prepare Poha Payasam, Pictorial
2. Meanwhile in a pan add in 1 cup of water and then add in the Jaggery cook in a medium flame until it dissolves fully. Filter to strain the impurities and set aside.
3. Meanwhile in a pan roast the Aval/Poha until crisp and set aside. Once the dal is cooked open the cooker and mash completely. To this add in the Jaggery water and roasted Poha and mix well.
4. Continue cooking in a medium flame for another 5 mins. Next add in the milk and mix well.
5. Cook for another 5 mins. Now add in the cardamom powder mix well and cook for 3 mins and switch off the flame.
6. Meanwhile heat ghee in a pan and roast the cashew nuts until golden and add in the payasam. Mix well and serve hot.
Serve hot with as an after-meal dessert.
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📖 Recipe
Aval Paruppu Payasam | Red Rice Poha Kheer | Flattened Rice Dal Kheer
Standard 1 cup measures 240 ml
Ingredients
- ½ cup Poha / Aval
- ½ cup Moong Dal
- 2 cup Water
- ¾ cup Jaggery
- ½ cup Milk
- ¼ tsp Cardamom powder
- 1 tbsp Ghee
- 8 nos Cashew nuts
Instructions
- Dry roast the moong dal in a low flame for 5 mins or until it gets slightly brown. Switch off the flame. Wash well and then put in a cooker to this add 1 cup of water and cook in a medium flame for 4 whistles.
- Meanwhile in a pan add in 1 cup of water and then add in the Jaggery cook in a medium flame until it dissolves fully. Filter to strain the impurities and set aside.
- Meanwhile in a pan roast the Aval/Poha until crisp and set aside. Once the dal is cooked open the cooker and mash completely. To this add in the Jaggery water and roasted Poha and mix well.
- Continue cooking in a medium flame for another 5 mins. Next add in the milk and mix well.
- Cook for another 5 mins. Now add in the cardamom powder mix well and cook for 3 mins and switch off the flame.
- Meanwhile heat ghee in a pan and roast the cashew nuts until golden and add in the payasam. Mix well and serve hot.
Notes
- Serve hot with as an after-meal dessert.
- Adjust the amount of jaggery as per your sweet preference.
- For Vegan version add in the coconut milk instead of Milk.
- I used Red Rice Poha ,Any variety of Poha can be used.
Nutrition
Disclaimer: I am not a nutritionist, the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.
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