Avalaki payasa was made for Janmaastami. Avalaki is one ingredient which can be used instead of rice and it gives awesome taste with full of protein. This avalaki payasa is a vegan version, also fat free but there’s is no compromise in taste. I love this payasa because it’s made with coconut milk, I love anything made with coconut milk, and the nutty flavour of coconut makes me happy. Ok let’s start making it, this recipe is very simple it takes maybe 15 minutes that’s it.
Preparation Time: 5 minutes.
Idle Time: NIL
Cooking Time: 15 mins
Serves : 5 to 6
WHAT YOU WILL NEED
1 cup – Avalaki/beaten rice
1 cup – coconut milk
½ cup – Joni Bella/jaggery (see notes)
½ tsp – eliche/cardamom powder
1 tbsp – dry grapes and sliced almonds
1/4th cup – water
HOW TO MAKE
First wash the puffed rice. Then in a pan dry roast the almonds, if your adding cashews add the cashew and dry roast and keep then aside with the dry grapes.
In a pan add the washed puffed rice, jaggery, cardamom, water and let it simmer for 5 minutes until the jaggery is melted completely.
Once the jaggery is fully diluted, add half of coconut milk and let it simmer for 5 more minutes. The puffed rice will absorb all the liquid.
Then add the remaining coconut milk and add the roasted nuts mix well let it cook for 2 minutes and it’s ready to serve. You can have it hot or cold too.
Joni jaggery is liquid jaggery, if you using normal jaggery, then in the 1/4th cup of water add the jaggery and cardamom let the jaggery melt, then you can strain the liquid directly on the puffed rice and cook for 5 minutes.
Adding jaggery depends on how sweet you want it to be, you can add less then ½ cup or more.
If you want you can add just the dairy milk and also roast the nuts in gee and add it finally.
I have added more coconut milk because i like it more liquidissh, so you can add a bit less.
I wanted to link some info on Joni bella/jaggery but dint find any that could give a proper description.