Aval Payasam | Poha Kheer

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.

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Aval Payasam | Poha Kheer

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.

Prep Time5 minutes mins

Cook Time15 minutes mins

Servings2 people

AuthorSharmilee J

1x2x3x

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. 

Nutrition Facts

Aval Payasam | Poha Kheer

Amount Per Serving (150 ml)

Calories 605 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 10g63%

Polyunsaturated Fat 1g

Monounsaturated Fat 5g

Cholesterol 42mg14%

Sodium 98mg4%

Potassium 482mg14%

Carbohydrates 101g34%

Fiber 2g8%

Sugar 62g69%

Protein 13g26%

Vitamin A 395IU8%

Vitamin C 0.2mg0%

Calcium 338mg34%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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Aval Payasam Recipe Step by Step

1. 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.Pin
2. 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.
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3. 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.Pin
4. 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.Pin

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.

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Aval Payasam with jaggeryPin

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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.
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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

1. 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.
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2. 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.
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3. Now add coconut and cashews , mix well.Then add aval and simmer for another 5mins. Switch off. Serve hot or cold.
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Serve hot or cold. It gets thickened while resting, so add in more milk while serving or as per your preference.Pin

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.
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