Can Avil Milk be used in cooking and baking?

Can Avil milk be used in cooking and baking?

Avil milk is a drink, not a type of milk, and it is not meant for cooking or baking. It is a chilled drink from the Malabar region of Kerala, India, made of avil (also called aval or poha, which are flattened rice flakes), ripe banana, cold milk and nuts. The flakes soften quickly in the milk, so it is made and served immediately.

What is in it?

• Avil or poha: flattened rice flakes, usually roasted.
• Ripe banana: mashed, not pureed.
• Chilled milk: dairy or a plant milk.
• Nuts: roasted peanuts and often cashews.
• Sugar or another sweetener: to taste.

A simple single serving

1. Fry about 1 tablespoon of peanuts in 1 teaspoon of ghee until golden; set aside.
2. Dry roast about 2 tablespoons of poha until crisp, without charring.
3. Mash 1 small banana with a little sugar.
4. Put the banana in a tall glass, add some poha and peanuts, then pour in about 150 ml of chilled milk.
5. Top with more poha and nuts and serve immediately.

Quantities are from one published recipe and are easy to adjust.

Serving tips

• Prepare the roasted poha and nuts ahead; assemble just before serving.
• Cooks differ on the flakes: some use thin red aval, others thicker white poha. Follow your recipe.
• Keep the banana mashed, not blended, for texture.

Variations

• Add dates, figs, cardamom or cinnamon.
• Use coconut, almond or cashew milk for a dairy-free version, and check the nuts for allergies.
• For a dessert version, add ice cream or chocolate syrup.

If you want to cook with it

Use plain milk, or poha itself, in porridge, pudding or batters, following a proper recipe for each. The finished drink does not keep, so do not store it.