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    You are here: Home / RandomPosts / Aval Payasam | Poha Kheer

    Aval Payasam | Poha Kheer

    Last Updated On: Aug 19, 2024 by Sharmilee J

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    Aval Payasam is a mild sweet dessert made using flattened rice flakes, sugar, milk, ghee,nuts and raisins. Aval Payasam is a good choice of dessert after a grand lunch / dinner. It is called Poha Kheer in Hindi and Atukula Payasam in Telugu. Learn to make Aval Payasam with step by step pictures and video.

    aval payasam served in a bronze bowl

    Aval Payasam is very easy and quick to make.This payasam is quite easy especially during the festival times when we have loads of work in the kitchen. It is commonly made payasam for Krishna Jayanthi festival. Every year Krishna Jayanthi is celebrated to mark the birth of Lord Krishna. This year it falls on August 26th 2024.

    Jump to:
    • About Aval Payasam
    • Aval Payasam Video
    • Aval Payasam Ingredients
    • How to make Aval Payasam Step by Step
    • Expert Tips
    • Serving & Storage
    • FAQS
    • 📖 Recipe Card

    About Aval Payasam

    Aval or Poha is Krishna favorite next to butter so dishes with aval are made for Gokulashtami or Krishna Jayanthi. Aval Payasam or Poha Kheer is one of the custom made sweet dish for the festival.

    Flattened rice is called Aval in tamil and Poha in hindi. Payasam is a traditional South Indian pudding so aval payasam translates to a pudding made with flattened rice sweetened with sugar, flavored with cardamom and garnished with nuts and raisins.

    This aval payasam is more or less like paal payasam in taste and method but takes less time than paal payasam so comes handy during such festivals. You can even replace sugar with jaggery syrup for a more healthy alternate.

    aval payasam served in a bronze bowl

    Aval Payasam Video

    Similar Recipes

    • Sweet Aval
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    • Gokulashtami Essentials
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    • Gokulashtami Recipes Collection

    Aval Payasam Ingredients

    • Poha – I used thick poha as it doesn’t become mushy easily.
    • Milk – Use full cream milk, I used farm fresh milk.
    • Sugar – I used regular white sugar, but you can use cane sugar or brown sugar too for a healthy alternate.
    • Ghee – Nuts and raisins are fried in ghee and added. Poha is also toasted in ghee before cooking it in milk.
    • Flavor – Cardamom powder is the main flavoring here.
    • Garnish – Cashews and raisins are fried in ghee and added.
    ingredients needed to make aval payasam

    How to make Aval Payasam Step by Step

    1.Heat 1 and 1/2 tablespoon ghee – add 1 and 1/2 tablespoon broken cashews. Fry until golden brown remove and set aside.

    fry cashews until golden brown

    2.Add 1 tablespoon raisins fry until it bubbles up well and turns golden brown. Remove and set aside.

    fry raisins

    3.Now add 1/2 cup poha(aval).

    add poha

    4.Fry at least for a minute.

    fry well

    5.Now add 2 and 1/2 cups of full cream milk. I used boiled warm milk.

    add milk

    6.Give a quick mix.

    give a quick mix

    7.Cook for 7-10 minutes. Milk should reduce and poha should get cooked.

    boil for few mins

    8.Now check if poha is cooked. If it is soft when pressed with a spoon then it is cooked else cook for few more minutes.

    poha is cooked

    9.Add 1/4 cup sugar.

    add sugar

    10.Give a quick mix and let it boil for few more minutes until it becomes thick.

    boil for few mins

    11.Add 1/4 teaspoon cardamom powder.

    add cardamom powder

    12.Give a quick mix, this is the consistency we are looking, should be thick and creamy. It thickens with time so switch off accordingly.

    mix it well

    13.Finally add ghee fried cashews and raisins. I reserved half of it for garnishing while serving.

    add cashews and raisins

    14.Give a quick mix and switch off.

    mix well

    Aval Payasam is ready!

    aval payasam served in a bronze bowl

    Expert Tips

    • Use thick poha so that it does not become mushy easily.
    • You can fry grated coconut in ghee and add it too.
    • The payasam thickens with time so switch off when it is slightly runny itself.
    • Adjust sugar as per your taste. Add it only after milk reduces.
    • You can even add a pinch of saffron for extra flavor.
    • 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 low fat milk then you may have to reduce the volume by half to make it thick.

    Serving & Storage

    Enjoy Aval Payasam or Poha Kheer as a dessert after meal hot or cold as per your preference. You can serve it as such or with appalam and vadai. Refrigerate for later use, keeps well for a day in room temperature and in fridge for 2 days.

    FAQS

    1.What is the significance of aval payasam?

    Aval or Poha or Flattened rice flakes is Lord Krishna’s favorite so aval payasam is made for Krishna Jayanthi festival which marks the birth day of Lord Krishna.

    2.Which variety of poha is best for payasam?

    I would recommend using thick poha as while cooking with milk it will not break easily and become mushy like thin poha.

    aval payasam in a ladle

    If you have any more questions about this Aval Payasam Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .
    Tried this Aval Payasam Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

    📖 Recipe Card

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    Aval Payasam Recipe

    Aval Payasam is a mild sweet dessert made using flattened rice flakes, sugar, milk, ghee ,nuts and raisins. Aval Payasam is a good choice of dessert after a grand lunch / dinner. It is called Poha Kheer in Hindi and Atukula Payasam in Telugu. Learn to make Aval Payasam with step by step pictures and video.
    Prep Time5 minutes mins
    Cook Time15 minutes mins
    Servings2 people
    AuthorSharmilee J

    Ingredients

    • 1/2 cup aval (thick poha)
    • 2 and 1/2 cups milk
    • 1/4 cup sugar
    • 1/4 teaspoon cardamom powder
    • 1 and 1/2 tablespoon cashews broken
    • 1 tablespoon raisin
    • 1 and 1/2 tablespoon teaspoon ghee

    Instructions

    • Heat 1 and 1/2 tablespoon ghee – add 1 and 1/2 tablespoon broken cashews. Fry until golden brown remove and set aside.
    • Add 1 tablespoon raisins fry until it bubbles up well and turns golden brown. Remove and set aside.
    • Now add 1/2 cup poha(aval).
    • Fry at least for a minute.
    • Now add 2 and 1/2 cups of full cream milk. I used boiled warm milk.
    • Give a quick mix.
    • Cook for 7-10 minutes. Milk should reduce and poha should get cooked.
    • Now check if poha is cooked. If it is soft when pressed with a spoon then it is cooked else cook for few more minutes.
    • Add 1/4 cup sugar.
    • Give a quick mix and let it boil for few more minutes until it becomes thick.
    • Add 1/4 teaspoon cardamom powder.
    • Give a quick mix, this is the consistency we are looking, should be thick and creamy. It thickens with time so switch off accordingly.
    • Finally add ghee fried cashews and raisins. I reserved half of it for garnishing while serving.
    • Give a quick mix and switch off.
    • Aval Payasam is ready!

    Video

    Notes

    • Use thick poha so that it does not become mushy easily.
    • You can fry grated coconut in ghee and add it too.
    • The payasam thickens with time so switch off when it is slightly runny itself.
    • Adjust sugar as per your taste. Add it only after milk reduces.
    • You can even add a pinch of saffron for extra flavor.
    • 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 low fat milk then you may have to reduce the volume by half to make it thick.
    Nutrition Facts
    Aval Payasam Recipe
    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.
    Tried this recipe?Mention @sharmispassions or tag #sharmispassions
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    Filed Under: Payasam/Kheer, RandomPosts, Recently Updated, Sharmis Passions, Tamil New Year

    Reader Interactions

    Comments

    1. AparnaRajeshkumar

      August 22, 2013 at 11:53 am

      yummy! sharmi !

      Reply
    2. Rumana Ambrin

      August 22, 2013 at 12:02 pm

      I even like aval just with warm milk and sugar.. This version also looking very tasty…

      Reply
    3. Chitz

      August 22, 2013 at 12:40 pm

      Yummy & rich payasam 🙂

      Reply
    4. ShravsCookBookBlog

      August 22, 2013 at 12:59 pm

      Yummy payasam…

      Reply
    5. Vijayalakshmi Dharmaraj

      August 22, 2013 at 1:36 pm

      wow… what a delicious payasam… really am drooling here akka…

      Reply
    6. Sangeetha M

      August 22, 2013 at 2:20 pm

      wow..interesting and delicious payasam sharmi! adding coconut, poppy seeds makes it more flavorful n delicious rt? love this version 🙂

      Reply
    7. M D

      August 22, 2013 at 2:32 pm

      We make a similar kind of payasa with rice. Lovely clicks.

      Reply
    8. Madhavi K

      August 22, 2013 at 2:33 pm

      Looks amazing Sharmi. Visited ur blog after a while. Beautiful collection of recipes.

      Reply
    9. pooja shinde

      August 22, 2013 at 4:54 pm

      Very nice…

      Reply
    10. Sushma Madhuchandra

      August 22, 2013 at 10:07 pm

      I love this payasam, however my hubby doesn't prefer it 🙁

      Reply
    11. Prami Pramitha

      August 23, 2013 at 8:00 am

      wowhh delicious!!!!!

      Reply
    12. PraManj

      August 28, 2013 at 5:45 am

      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 🙂

      Reply
    13. RAMYA K

      August 29, 2013 at 4:25 am

      I tried this payasam for this gokulastami…….. it comes really very good…… my hubby likes that very much.

      Reply
    14. Shobhana Menon

      August 29, 2013 at 6:21 am

      Dear Sharmi,

      The aval payasam was excellent.. every body enjoyed at home..

      thank you so much..

      regards
      Shobhana Rajagopal.

      Reply
    15. sachin desai

      October 04, 2013 at 9:59 am

      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.

      Reply
    16. Thivi ashok

      August 19, 2014 at 7:13 am

      hi yesterday i tried this payasam its comes out very good taste.thanx u mam.ur recipes r good

      Reply
    17. Vidya Iyer

      September 06, 2015 at 5:09 am

      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

      Reply
    18. ambhrini sridharan

      September 07, 2015 at 12:13 pm

      Tried this Aval payasam this gokulashtami, it was Yum.. thanks.

      Reply
    19. Dassana amit

      April 11, 2017 at 12:37 am

      Can i add vinegar instead of coconut?

      Reply
      • Sharmilee J

        April 24, 2017 at 7:10 am

        No

        Reply
    5 from 4 votes (4 ratings without comment)

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