Low Sodium Aval Payasam
Indulge in the comforting flavors of **Low Sodium Aval Payasam**, a deliciously creamy South Indian dessert that's perfect for any festive occasion or as a wholesome sweet treat. Crafted with nutrient-rich beaten rice (aval or poha), creamy coconut milk, and jaggery for natural sweetness, this payasam keeps sodium levels in check without compromising on taste. Delicately spiced with fragrant cardamom and garnished with golden-fried cashews and raisins sautéed in ghee, every spoonful offers a delightful medley of textures and flavors. Quick and easy to prepare in just 30 minutes, this low sodium recipe is a healthier twist on the traditional aval payasam, ideal for mindful eaters. Serve it warm or chilled for a dessert experience that’s as nourishing as it is delectable.
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Recipe Information
Ingredients
- 1 cup Beaten rice (aval/poha)
- 2 cups Coconut milk
- 1.5 cups Jaggery
- 1.5 cups Water
- 2 tablespoons Cashew nuts
- 2 tablespoons Raisins
- 3 Cardamom pods
- 2 tablespoons Ghee (clarified butter)
Instructions
Begin by rinsing the beaten rice (aval) thoroughly under cold water and set it aside to drain.
In a saucepan, add water and jaggery. Heat the mixture over medium heat until the jaggery completely dissolves, about 5 minutes. Stir occasionally.
Once the jaggery is dissolved, strain the syrup using a fine mesh strainer to remove any impurities and return the syrup to the saucepan.
Add the coconut milk to the saucepan with the jaggery syrup and stir well. Allow it to come to a gentle simmer over medium heat.
While the coconut milk and jaggery mixture is simmering, heat the ghee in a small pan over medium heat.
Add cashew nuts to the ghee and fry them until they turn golden brown. Remove the cashews with a slotted spoon and set aside.
In the same ghee, add the raisins and sauté until they puff up. Remove and set aside along with the cashews.
Gently crush the cardamom pods and add to the simmering coconut milk mixture.
Now, add the rinsed and drained beaten rice to the coconut milk-jaggery mixture, stirring continuously to prevent lumps.
Continue to simmer the mixture on low heat for about 10-12 minutes, or until the beaten rice is soft and the mixture reaches your desired consistency.
Add the fried cashews, raisins, and mix well. Let it cook for an additional 2-3 minutes.
Remove from heat and allow the payasam to cool slightly before serving.
Serve the low sodium aval payasam warm or chilled, as per preference.
Nutrition Facts
Calories |
2518 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.9 g | 50% | |
| Saturated Fat | 19.9 g | 99% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 73 mg | 24% | |
| Sodium | 402 mg | 17% | |
| Total Carbohydrate | 545.7 g | 198% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 428.4 g | ||
| Protein | 12.6 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 866 mg | 67% | |
| Iron | 28.1 mg | 156% | |
| Potassium | 2777 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
