Aval payasam recipe with sugar. A traditional dessert which can be prepared rapidly too. Payasams or kheers are one of the easiest and quickest dessert that can be prepared. This aval payasam also gets done in 10 to 15 minutes. So, for festive occasions or on auspicious days, you can consider making payasam as one of the neivedyam, since they are easy to make. Aval is the Tamil name of poha. Poha is flattened rice and easily available in every stores. In the recipe I have used thick poha, but you can also use thin poha. I used res poha, even white poha can be used. It can be prepared with various choice of ingredients ranging from rice, lentils, vermicelli and also dry fruits. but this recipe of kheer is prepared from Aval/poha which is also known as flat rice flakes. Sharing this poha kheer recipe today which I made on occasion of Janmashtami. Wish all who celebrate a happy Gokulashtami. You can add jaggery instead of sugar but you need to take some precautions while using jaggery and mixing it with milk or as a matter of fact with any milk-based desserts. Basically, do not mix the room temperature jaggery directly with milk as there are high chances that milk may curdle. Make sure the jaggery is melted and maintained the same temperature as milk before mixing. This sweet recipe everyone likes in our family. Aval payasam can be served hot, warm or chilled.
Watch Aval payasam recipe in step-by-step procedure.
aval payasam recipe | avalakki paysa | atukula payasam
Ingredients
how to make aval payasam recipe | avalakki paysa | atukula payasam
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To roast poha, heat the pan with ghee.
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Add red or white thick poha.
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Roast in medium flame until turn like this, picture showed. (if you are using white thick poha sauté till turn reach slight golden red colour.)
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Take it out from the pan and allow to cool.
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Boil milk. Aval: milk ratio is ½: 4
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Before starting the recipe soak cashew nuts and almonds in warm water.
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Remove almond’s skin.
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Transfer all soaked nuts in to mixie jar.
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Grind them in to fine paste using little water.
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Once the milk boiled well add ground cashew nut and almond paste.
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Boil this nuts and milk in medium flame for another 5 minutes with continuous stirring.
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To this add roasted poha and mix well in low-medium flame.
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Add cardamom powder.
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Allow to boil for another 5 minutes till poha get fully cooked.
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Cook till poha cooked well and not to mushy.
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Add sugar. Poha: sugar ratio is ½: ¼.
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Add saffron pre-soaked in warm milk (optional).
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Cook for another 5 minutes in medium flame to form slight malai.
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Add ghee roasted coconut shreds and cashew nuts.
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Switch off the flame, Aval payasam reaches its apt consistency.
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Delicious sweet desert aval payasam / poha kheer is now ready for neivedyam or to taste.
Note
- Use thick poha or aval for this recipe and highly recommend the same to use. the thin and medium poha can easily dissolve in milk and thus you may not have any crunchy effects from the kheer.
- Jaggery can be added instead of sugar. If adding jaggery, then add after the milk comes to a boil. Switch off the flame and add jaggery & cardamom powder. Mix very well.
- If you are serving it next day, make sure to add milk and maintain the consistency.
- If you want skip ghee and milk. Use water for cooking poha / aval and finally finished by adding thick coconut milk.
