Paal Aval is a tasty sweet that can be made easily in just few minutes. It is made using aval, jaggery, cashews, coconut and ghee as main ingredients. This comes together quickly so can be made for Gokulashtami without any pre preparations. Paal Aval is anytime special and is a must try for its taste and is best served warm.
This is simple and easy to make in few minutes, it doesn't need much cooking at all. Each spoon has aval and milk flavour and fried cashews, coconut gives that needed crunch. This comes together quickly without requiring much effort and tastes so good. If you are looking for last minute snack to make Gokulashtami then this is just for you.
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About Paal Aval
Paal Aval is quick and easy to make at home. It is nothing but aval with milk, condensed milk, jaggery, coconut, cashews, ghee and cardamom powder. You can enjoy aval in a different form and this recipe is easy to make.
Aval Paal is a quick and easy to make sweet dish. If you are in the last minute preparations and do not want to try any complicated dishes for Krishna Jayanthi then this is for you.
The recipe is flexible and you can customise it according to your liking. Milk can be adjusted based on the consistency you want. Some people like more nuts for crunch while others prefer plain. You can use thick poha or thin poha, both works well.
Aval paal idea is an inspiration from what amma makes for every Gokulashtami. She usually makes aval urundai and sometimes this sweet snack. This has all kutty krishna's favourite items like ghee, aval, milk etc
I have grown up eating this snack not only for the festival but also as an after school snack. My mother makes it simple with raw cashews and coconut still it tastes so good with the full flavour of milk.
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Paal Aval Video
Aval Paal Ingredients
- Aval - I have used thick poha. Thick poha gives better texture and soak well in milk. However you can use thin poha too.
- Milk - Use thick full cream boiled milk.
- Condensed milk - is added for richness and to add sweetness.
- Ghee - is used for frying cashews and coconut.
- Cashews - is broken and fried in ghee until golden brown.
- Coconut - I added grated coconut and roasted until golden brown and added it.
- Jaggery - I used powdered jaggery for sweetness in the dish. You can adjust based on how sweet you like.
- Cardamom Powder - I used for flavour and aroma. It gives good taste, flavour and compliments the dish well.
How to make Aval Paal Step by Step
1.To a sauce pan add ¾ cup along with 2 ½ tablespoon condensed milk.
2.Add 1 ½ tablespoon jaggery. Make sure it is free from impurities.
3.Whisk it well.
4.Let it come to a boil. Switch off and remove from flame.
5.Add ⅛ teaspoon cardamom powder.
6.Mix it well, Set aside.
7.To a mixing bowl add 1 ¼ cups thick aval.
8.Rinse it once and bring back. Add prepared milk to it.
9.Mix it well and let it soak for 10 minutes.
10.Meanwhile we can fry the nuts. Heat 1 tablespoon ghee in a pan. Add 1 tablespoon broken cashews, fry until golden brown. Remove and set aside.
11.Add 2 tablespoon grated coconut, fry until golden brown. Remove and set aside.
12.Add it to soaked aval.
13.Mix it well.
Paal aval is ready. Serve warm!
Expert Tips
- Soaking Aval - I usually rinse aval once to remove dirt if any. Then soak in milk for 10 minutes. If it is thin aval, 5 minutes soaking is enough.
- Warm Milk - I use boiled milk then heat it with condensed milk, jaggery then add it warm to aval. Do not let it boil for more time as there is jaggery there are chances for milk to split.
- Mixing Well - I mix all ingredients gently but thoroughly so everything blends together well.
- Sweetener - You can use white sugar instead of jaggery and skip condensed milk too.
- Serving - I always serve paal aval warm for best taste and flavour.
Serving and Storage
Serve Aval Paal warm and fresh for best taste. You can store in container for about one day, consume within for best flavour and texture.
FAQS
1.Can I use thin poha instead of thick?
Yes you can use thin poha if you have that. Soaking time will be short, just 5 minutes is enough.
2.Can I make it ahead?
Yes you can make it sometime before and serve warm. Just reheat gently before serving so the flavours blend well.
3.Can I skip nuts and coconut?
Yes you can skip cashews and add only coconut. Coconut alone gives nice flavour and texture.
4.How much milk should I add?
Add milk according to the consistency you want. If you like thick mixture add less milk, if you like it little runny then add more milk.
5.Can I use red aval?
Yes, red aval work really well for this recipe. Soak time may be slightly longer but texture turn out really good.
If you have any more questions about this Aval Paal Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
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📖 Recipe Card
Paal Aval Recipe (Milk Poha)
Ingredients
- 1 ¼ cups aval
- ¾ cups milk
- 1 ½ tablespoon jaggery
- 2 ½ tablespoon condensed milk
- ⅛ teaspoon cardamom powder
- 1 tablespoon broken cashews
- 2 tablespoon grated coconut
Instructions
- To a sauce pan add ¾ cup along with 2 ½ tablespoon condensed milk.
- Add 1 ½ tablespoon jaggery. Make sure it is free from impurities.Whisk it well.
- Whisk it well.
- Let it come to a boil. Switch off and remove from flame.
- Add ⅛ teaspoon cardamom powder.
- Mix it well, Set aside.
- To a mixing bowl add 1 ¼ cups thick aval.
- Rinse it once and bring back. Add prepared milk to it.
- Mix it well and let it soak for 10 minutes.
- Meanwhile we can fry the nuts. Heat 1 tablespoon ghee in a pan. Add 1 tablespoon broken cashews, fry until golden brown. Remove and set aside.
- Add 2 tablespoon grated coconut, fry until golden brown. Remove and set aside.
- Add it to soaked aval.
- Mix it well.
Video
Notes
- Soaking Aval - I usually rinse aval once to remove dirt if any. Then soak in milk for 10 minutes. If it is thin aval, 5 minutes soaking is enough.
- Warm Milk - I use boiled milk then heat it with condensed milk, jaggery then add it warm to aval. Do not let it boil for more time as there is jaggery there are chances for milk to split.
- Mixing Well - I mix all ingredients gently but thoroughly so everything blends together well.
- Sweetener - You can use white sugar instead of jaggery and skip condensed milk too.
- Serving - I always serve paal aval warm for best taste and flavour.
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