aval payasam recipe with step by step photos. payasams or kheers are one of the easiest and quickest dessert that can be made. like the semiya payasam i had shared some days back, this aval payasam also gets done in 20 to 25 minutes. so for festive occasions or on auspicious days, you can consider making payasam as one of the naivedyam, since they are easy to make.

aval is the tamil name of poha. poha is flattened rice and easily available in india. in the recipe i have used thick poha, but you can also use thin poha. even red poha can be used.

i was not able to post anything sweet for janmashtami festival. so sharing this poha kheer recipe today which i made on occasion of janmashtami. wish all who celebrate a happy gokulashtami and dahi handi festival.

aval payasam is also loved by kids. for toddlers, you can skip adding cashews and raisins or instead add dry fruits & nuts powder. aval payasam can be served hot, warm or chilled.

if you are looking for more kheer varieties then do check

• rice payasam
• moong dal payasam
• rice kheer
• badam kheer
• vermicelli kheer

aval payasam recipe

5 from 3 votes

Prep Time:5 mins

Cook Time:15 mins

Total Time:20 mins

delicious poha kheer or payasam made with flattened rice, ghee and milk.

Course:desserts,sweets

Cuisine:south indian,tamil nadu

Servings:3

Author:Dassana Amit

INGREDIENTS FOR aval payasam recipe

(1 CUP = 250 ML)

• 2 tablespoons ghee
• 10 to 12 cashews (kaju)
• 1 tablespoon raisins (kishmish)
• ½ cup thick poha (aval or flattened rice)
• 2.5 cups full fat milk
• 1 pinch pinch saffron strands (kesar) - OPTIONAL
• 4 tablespoons sugar or add as required
• ⅓ teaspoon cardamom powder - can also add ½ teaspoon cardamom powder if saffron has been skipped

HOW TO MAKE aval payasam recipe

frying dry fruits:

• in a heavy kadai or pan, take 2 tablespoons ghee and heat it on a low to medium flame.
• when the ghee melts, add 10 to 12 cashews.
• begin to fry the cashews on a low flame till they become golden. 
• remove with a slotted spoon and keep them aside.
• then add 1 tablespoons raisins.
• stirring often fry the raisins, till they swell and become plump. remove fried raisins with a slotted spoon and keep them aside.

roasting poha or aval:

• add ½ cup thick poha.
• mix the poha very well with the ghee.
• begin to roast poha on a low flame stirring often till they get a light golden color.

making aval payasam

• then add 2.5 cups full fat milk. milk can be chilled, warm, hot or at room temperature.
• next add 1 pinch saffron strands. saffron is optional and can be skipped. stir.
• keep the flame to a low and bring the payasam mixture to a boil stirring at intervals. let the milk boil for 2 minutes. do keep a check and stir at intervals or else the milk can froth over and spill out.
• then add 4 tablespoons sugar or add as required.
• next add ⅓ teaspoon cardamom powder. you can also add ½ teaspoon cardamom powder if you have not added saffron.
• mix very well so that the sugar dissolves.
• continue to simmer aval payasam for 3 to 4 minutes more. scrape the dried and evaporated milk solids from the sides and add to milk. 
• switch off the flame. lastly add the fried cashews and raisins and mix. you can reserve a few cashews and raisins for garnish.
• serve aval payasam hot or warm or chilled.

RECIPE TIPS

a few tips for making aval payasam

• coconut oil can be used instead of ghee. 
• thin poha can be used instead of thick poha.
• 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.

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preparation to make aval payasam recipe

1. in a heavy kadai or pan, take 2 tablespoons ghee and heat it on a low to medium flame.

2. when the ghee melts, add 10 to 12 cashews (kaju).

3. begin to fry the cashews on a low flame.

4. fry cashews till they become golden. remove with a slotted spoon and keep them aside.

5. then add 1 tablespoons raisins (kishmish).

6. stirring often fry the raisins, till they swell and become plump. remove fried raisins with a slotted spoon and keep them aside.

making aval payasam

7. add ½ cup thick poha. you can also use thin poha or aval.

8. mix the poha/aval very well with the ghee.

9. begin to roast aval on a low flame stirring often.

10. roast till the aval changes color and gets a light golden color. instead of roasting, aval or poha also can be rinsed in water and then added directly to boiling milk.

11. then add 2.5 cups full fat milk. milk can be chilled, warm, hot or at room temperature.

12. next add 1 pinch saffron strands. saffron is optional and can be skipped. stir.

13. keep the flame to a low and bring the payasam mixture to a boil stirring at intervals. let the milk boil for 2 minutes. do keep a check and stir at intervals or else the milk can froth over and spill out.

14. then add 4 tablespoons sugar or add as required.

15. next add ⅓ teaspoon cardamom powder. you can also add ½ teaspoon cardamom powder if you have not added saffron.

16. mix very well so that the sugar dissolves.

17. continue to simmer aval payasam for 3 to 4 minutes more. scrape the dried and evaporated milk solids from the sides and add to milk.

18. switch off the flame. lastly add the fried cashews and raisins and mix. you can reserve a few cashews and raisins for garnish.

19. serve aval payasam hot or warm or chilled. for more delicious poha recipes you can check this collection of 14 poha recipes.

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