Aval Payasam is a mild sweet dessert made by cooking aval / poha with milk, flavours, nuts with sugar or jaggery. Aval Payasam also called as Poha Kheer in north, is a good choice of dessert for a grand lunch / rice meal and often relished after mixing with papad & vada. Aval Payasam Recipe is quick to cook and is explained in this post with step by step pictures.
I was planning to make aval/poha payasam recipe just like paal payasam…coincidentally my neighbour gave paasi paruppu payasam last week and it was too good to taste,and the flavour was unique too so asked her the recipe and I adapted it to suit aval payasam and here is my version.
What are you planning to make for gokulashtami?
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📖 Recipe Card
Aval Payasam | Poha Kheer
Ingredients
- 1/2 cup aval / poha thick / thin variety I used thick here
- 2 cups milk
- 1/2 cup sugar
- a generous pinch cardamom powder
- 5 nos cashews broken
- 2 teaspoon ghee
To grind
- 2 tablespoon coconut
- 5 nos cashews
- 1 teaspoon poppy seeds
Instructions
- Heat 1 teaspoon ghee in a tadka pan - add cashews and fry till golden brown, set aside. Rinse poha and roast it in a teaspoon of ghee for 3mins until it changes color slightly, Keep aside.
- Boil milk, keep in sim and reduce its volume to at least 1.5 cups. Then add sugar and mix well. Now flavour the milk by adding cardamom powder.
- Grind together the ingredients listed under 'to grind' to a smooth paste. Add it to the boiling milk and let it boil till raw smell leaves.
- Now add ghee roasted poha and give a quick stir. Let it boil in sim. Once poha turns soft and is nicely blended with milk. Switch off and garnish with ghee roasted cashews.
- Serve Aval Payasam hot / cold as per your preference!
Notes
- I used thick aval so soaking for 5-7 mins was required.
- If you use thin variety then soak only for 3-5 mins else it will become mushy.
- This payasam becomes thick after sometime so take it off in a running consistency.
- Add milk at the time of serving if required.
- You can add 1 tablespoon of condensed milk to make this payasam even more rich and creamy.
Aval Payasam Recipe Step by Step
- Heat 1 teaspoon ghee in a tadka pan – add cashews and fry till golden brown, set aside. Rinse poha and roast it in a teaspoon of ghee for 3mins until it changes color slightly,Keep aside.
- Boil milk, keep in sim and reduce its volume to atleast 1.5 cups.Then add sugar and mix well. Now flavour the milk by adding cardamom powder.
- Grind together the ingredients listed under ‘to grind’ to a smooth paste.Add it to the boiling milk and let it boil till raw smell leaves.
- Now add ghee roasted poha and give a quick stir.Let it boil in sim. Once poha turns soft and is nicely blended with milk.Switch off and garnish with ghee roasted cashews.
Expert Tips
- Instead of adding coconut, you can add coconut milk also.
- Adjust sugar as per your taste.
- You can even add a pinch of saffron for extra flavour.
- Raisins can be added while frying cashews.
- 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 normal / cows milk then you may have to reduce the volume by half.
Aval Payasam with jaggery
The best part of tamil new year is the custom of arranging jewels, fruits, money in front of a mirror overnight and early morning the first thing we see is all the arranged things through the mirror. And thats how we start the tamil new year day followed by a hearty meal with sambar, kootu,poriyal, vadai and payasam.
This payasam is quite easy especially during the festival times when we have loads of work in the kitchen. It comes handy when we have the craving for payasam during regular days.
Ingredients
- Aval – 1 cup (thick/thin variety) – I used thick here
- Milk – 2.5 cups
- Powdered Jaggery – 1/4 cup
- Grated Coconut – 1 tablespoon grated (optional)
- Elachi powder – 1/2 teaspoon
- Cashews broken – 1/2 tablespoon
- Ghee – 1 teaspoon
Method
- Heat ghee and fry the cashews till golden brown.In the remaining ghee roast coconut until slightly browned and keep aside.Soak aval in water for 5-7mins or until the aval becomes soft. Drain water and keep aside.
- Heat milk in a non stick/heavy bottomed pan and simmer for 5 mins. By now the milk would have become slightly thick.Now add powdered jaggery, elachi powder and mix until jaggery is well combined.
- Now add coconut and cashews , mix well.Then add aval and simmer for another 5mins. Switch off. Serve hot or cold.
Serve hot or cold. It gets thickened while resting, so add in more milk while serving or as per your preference.
My Notes
- I used thick aval so soaking for 5-7 mins was required. If you use thin variety then soak only for 3-5 mins else it will become mushy.
- This payasam becomes thick after sometime so take it off in a running consistency. Add milk at the time of serving if required.
- You can add 1 tablespoon of condensed milk to make this payasam even more rich and creamy.
- It thickens with time so switch of accordingly.
Wishing you all, the best in this tamil varudapirappu and always. See you all soon on Monday with another recipe from my kitchen.
AparnaRajeshkumar
yummy! sharmi !
Rumana Ambrin
I even like aval just with warm milk and sugar.. This version also looking very tasty…
Chitz
Yummy & rich payasam 🙂
ShravsCookBookBlog
Yummy payasam…
Vijayalakshmi Dharmaraj
wow… what a delicious payasam… really am drooling here akka…
Sangeetha M
wow..interesting and delicious payasam sharmi! adding coconut, poppy seeds makes it more flavorful n delicious rt? love this version 🙂
M D
We make a similar kind of payasa with rice. Lovely clicks.
Madhavi K
Looks amazing Sharmi. Visited ur blog after a while. Beautiful collection of recipes.
pooja shinde
Very nice…
Sushma Madhuchandra
I love this payasam, however my hubby doesn't prefer it 🙁
Prami Pramitha
wowhh delicious!!!!!
PraManj
Hi,
First time here.I was searching for an aval payasam recipe and that's how came here.Payasam made with poppy seed is quite new to me .Looks interesting and yummy.Love that container .Will try to make this if possible tomorrow .I am a new blogger too.Will post if I make and link back to you then :)..Happy ShriKrishna Jayanti to u and your family 🙂
RAMYA K
I tried this payasam for this gokulastami…….. it comes really very good…… my hubby likes that very much.
Shobhana Menon
Dear Sharmi,
The aval payasam was excellent.. every body enjoyed at home..
thank you so much..
regards
Shobhana Rajagopal.
sachin desai
I'm alway's think how to make poha payassam, every blogger share same manual writing post but this one is really different post about specific one. Thank you for share this easy and informative process of payassam recipe.
Thivi ashok
hi yesterday i tried this payasam its comes out very good taste.thanx u mam.ur recipes r good
Vidya Iyer
Hi Sharmilee
i tried this aval payasam yesterday, it was fantastic.. thank you so much for this awesome recipe.. I did very minor changes to it but most of it was from here
ambhrini sridharan
Tried this Aval payasam this gokulashtami, it was Yum.. thanks.
Dassana amit
Can i add vinegar instead of coconut?
Sharmilee J
No