Aval payasam recipe – Atukula payasam or poha kheer is simple to make and tastes delicious. I had made aval payasam few times before but never got it delicious and felt nothing special. Sometime ago I had a friend home to help me prepare naivedyam for a puja. Her aval payasam turned out delicious, so thought of sharing it here. This can be made anytime for festivals, friday puja or just to serve as a after meal dessert. It is light and goes well in a meal too.
Aval or poha doesn’t actually thicken the paysam, so a thickener like powdered aval, rice flour or powdered nuts lend a thick texture & taste. I have used thick white poha, you can also use red poha. I have used jaggery but it can be replaced with sugar. But traditionally payasam is made with jaggery.
Video of Aval payasam recipe
Aval payasam recipe
- 1 tbsp ghee
- 6 to 8 cashew nuts split for garnish
- Few sweet raisins (optional)
- ½ cup thick poha / aval/ atukulu/ avalakki
- 8 cashews & 2 tbsp poha – to powder (or 1 to 1 ½ tsp rice flour)
- 2 cups milk (you can use ¼ cup more) (full fat milk)
- ½ cup jaggery grated or organic sugar(use little more or less to suit your taste)
- 3 tbsps. Water to melt jaggery (skip if using sugar)
- 3 to 4 green cardamoms powdered / elaichi powdered
- Skip this step if using sugar. Add jaggery to a small pot along with 3 tbsp water. Melt the jaggery on a low flame. When the jaggery melts and begins to bubble up then set this aside to cool completely.
- Heat ghee in a pan and fry the cashews until lightly golden. Add raisins and fry until they turn plump. Set these aside.
- Add poha to the pan and keep frying on a low flame.
- Meanwhile powder cashews and poha in a blender to fine powder. Skip if using rice flour.
- Once the poha begins to smell good, then add the powder and fry for another 1 to 2 mins.
- Pour milk and begin to cook on a medium heat until the poha turns soft. Stir often to prevent the milk scorching at the bottom.
- In the meantime kheer thickens as well and the jaggery syrup has to cool down completely.
- Add cardamom powder. If using rice flour, stir it in ¼ cup milk. Make sure there are no lumps. Add it to the pot. Stir and cook on a medium heat until the payasam turns thick.
- Filter the jaggery syrup to the payasam. Turn off the stove and mix everything well. Do not cook further, take it off from the stove.
- Add cashews and raisins. If desired some ghee as well.
- Serve aval payasam warm or cold.