Aval Payasam is very easy and quick to make.This payasam is quite easy especially during the festival times when we have loads of work in the kitchen. It is commonly made payasam for Krishna Jayanthi festival. Every year Krishna Jayanthi is celebrated to mark the birth of Lord Krishna. This year it falls on August 26th 2024.
About Aval Payasam
Aval or Poha is Krishna favorite next to butter so dishes with aval are made for Gokulashtami or Krishna Jayanthi. Aval Payasam or Poha Kheer is one of the custom made sweet dish for the festival. Flattened rice is called Aval in tamil and Poha in hindi. Payasam is a traditional South Indian pudding so aval payasam translates to a pudding made with flattened rice sweetened with sugar, flavored with cardamom and garnished with nuts and raisins. This aval payasam is more or less like paal payasam in taste and method but takes less time than paal payasam so comes handy during such festivals. You can even replace sugar with jaggery syrup for a more healthy alternate.
Aval Payasam Video
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Aval Payasam Ingredients
Poha – I used thick poha as it doesn’t become mushy easily. Milk – Use full cream milk, I used farm fresh milk. Sugar – I used regular white sugar, but you can use cane sugar or brown sugar too for a healthy alternate. Ghee – Nuts and raisins are fried in ghee and added. Poha is also toasted in ghee before cooking it in milk. Flavor – Cardamom powder is the main flavoring here. Garnish – Cashews and raisins are fried in ghee and added.
How to make Aval Payasam Step by Step
1.Heat 1 and 1/2 tablespoon ghee – add 1 and 1/2 tablespoon broken cashews. Fry until golden brown remove and set aside. 2.Add 1 tablespoon raisins fry until it bubbles up well and turns golden brown. Remove and set aside. 3.Now add 1/2 cup poha(aval). 4.Fry at least for a minute. 5.Now add 2 and 1/2 cups of full cream milk. I used boiled warm milk. 6.Give a quick mix. 7.Cook for 7-10 minutes. Milk should reduce and poha should get cooked. 8.Now check if poha is cooked. If it is soft when pressed with a spoon then it is cooked else cook for few more minutes. 9.Add 1/4 cup sugar. 10.Give a quick mix and let it boil for few more minutes until it becomes thick. 11.Add 1/4 teaspoon cardamom powder. 12.Give a quick mix, this is the consistency we are looking, should be thick and creamy. It thickens with time so switch off accordingly. 13.Finally add ghee fried cashews and raisins. I reserved half of it for garnishing while serving. 14.Give a quick mix and switch off. Aval Payasam is ready!
Expert Tips
Use thick poha so that it does not become mushy easily. You can fry grated coconut in ghee and add it too. The payasam thickens with time so switch off when it is slightly runny itself. Adjust sugar as per your taste. Add it only after milk reduces. You can even add a pinch of saffron for extra flavor. If you prefer you can coarse grind poha and then proceed with the steps. I used full cream milk so I reduced the volume only little as the milk was already thick. If you are using low fat milk then you may have to reduce the volume by half to make it thick.
Serving & Storage
Enjoy Aval Payasam or Poha Kheer as a dessert after meal hot or cold as per your preference. You can serve it as such or with appalam and vadai. Refrigerate for later use, keeps well for a day in room temperature and in fridge for 2 days.
1.What is the significance of aval payasam?
Aval or Poha or Flattened rice flakes is Lord Krishna’s favorite so aval payasam is made for Krishna Jayanthi festival which marks the birth day of Lord Krishna.
2.Which variety of poha is best for payasam?
I would recommend using thick poha as while cooking with milk it will not break easily and become mushy like thin poha. If you have any more questions about this Aval Payasam Recipe do mail me at [email protected]. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .Tried this Aval Payasam Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
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