Not only is rice a versatile grain that can be used in a variety of ways to create the most delicious dishes, but rice's various forms serve the same function. For example, take Poha or flattened rice for making Poha Kheer. Known as Aval Payasam in Tamil Nadu (because poha is aval in Tamil), this is one of the easiest kheers you can make at home.like this Semiya Payasam, this Aval Payasam recipe can also be prepared in 20 to 25 minutes. Delicious and the best naivedyam for the gods.
About Avalpayasam
In this Aval Payasam recipe, apart from poha and the usual kheer essentials like whole milk, ghee and sugar, the other ingredients are very, very basic. For example, there are dried fruits like cashews, raisins, and condiments like saffron and cardamom powder. Is it really that simple?
I usually use regular variety of thick white poha to make Poha Kheer. But if you like it and have thin or red poha at home, you can use them to make this payasam. The results are just as good, if not better.
Children live this life too. So, if you are making it for toddlers, you can skip the cashews and raisins and add dried fruits and nut powders. This Aval Payasam is truly one of the fastest ways to prepare an extremely delicious dessert at home.
Even better, this dish is popular in southern India during the Krishna festival. So even you can participate on the occasion of Janmashtami. What a wonderful way to make the Gokul Ashtami and Dahi Handi celebrations even sweeter. If not, serve it hot, warm or cold and enjoy it with your friends and family.
Step-by-step guide
How to Make Awalpayasam
Fried dried fruits
1. In a heavy kadai or pan, take 2 tablespoons of ghee and heat it over medium-low flame.
2. After the ghee melts, add 10 to 12 cashew nuts.
3. Start frying the cashews over low heat.
4. Fry the cashews until golden brown. Remove with a slotted spoon and set aside.
5. Then add 1 tablespoon raisins.
6. Stir frequently, stir-fry the raisins until puffy and plump. Remove the fried raisins with a slotted spoon and set aside.
Grilled Poha
7. Next, add ½ cup thick poha. You can also use thin poha.
8. Mix poha with ghee thoroughly.
9. Start roasting the poha on low flame. Stir often.
10. Bake until the poha turns light golden brown. Instead of baking poha, it can be rinsed with water and added directly to boiled milk.
Making Aval Payasam
11. Then, add 2.5 cups of whole milk. Milk can be cold, warm, hot or room temperature.
12. Next, add 1 pinch of saffron strands and stir. Saffron is optional and can be skipped.
13. Keep the heat low and bring the payasam to a boil, stirring occasionally. Let the milk boil for 2 minutes. Please check and stir regularly otherwise the milk may foam and overflow.
14. Then, add 4 tablespoons of sugar or as needed.
15. Next, add ⅓ teaspoon of cardamom powder. If you are not adding saffron, you can also add ½ teaspoon cardamom powder.
16. Stir well to dissolve the sugar.
17.Continue to cook Poha Kheer for 3 to 4 minutes. Scrape dry evaporated milk solids from sides and add to milk.
18. Turn off the heat. Add fried cashews and raisins and mix. You can reserve some cashews and raisins for garnish.
19. Aval Payasam Drink hot, warm or cold.
More works starring Boha
Poha (flattened, battered or fried rice) has so many uses as an ingredient in Indian cooking that I could go on and on about the importance of its use. Why not, because it is what it is and is really easy to cook with no fuss.
Sometimes, it doesn't even require any cooking and is just mixed with a liquid like milk/water and sweetened with jaggery or sugar and served.
Just like aval, poha has many other local names such as avalakki, chira, atukula, sira and pauwa etc. There are also many varieties on the market, from regular white or red poha to thick, thin and thinner ones.
Not just desserts or desserts like Aval Payasam or poharaduflattened rice is also the main ingredient in many savory and snack dishes.
For example, the famous South Indian Pohaydli, Avar Upma, Atulla Dosa; of Maharashtra Chivda and kanda batata poha Celebrate with Madhya Pradesh indoliboha. Apart from this, some of the family’s favorite Poha dishes are definitely Poha Kheer, Poha Schnitzel and Chudar Matar.
Expert Tips
- Substitute: Thin or red poha instead of regular white poha; use coconut oil instead of ghee; jaggery instead of sugar.
- Saffron is optional and can be skipped. In this case, add ½ teaspoon of cardamom powder instead of ⅓ teaspoon.
- If you are using jaggery in this Aval Payasam recipe, add it after the milk boils. Turn off the heat and add jaggery and cardamom powder and mix well.
- When adding milk, it can be chilled, warm, hot or room temperature.
- If you don’t want to roast the poha, you can rinse it with water and add it directly to the boiled milk.
- When the Payasam is cooked, check it. Stir every once in a while as the milk may foam and overflow.
- For children and toddlers, do not add chopped dried fruits and nuts. Instead, add powder.
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Avar Payasam
Delicious poha kheer or payasam is made with flat rice, ghee and milk.
Preparation time 5 minute
cooking time 15 minute
total time 20 minute
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Fried dried fruits
In a heavy kadai or pan, take 2 tablespoons of ghee and heat it on low to medium flame.
When the ghee melts, add 10 to 12 cashew nuts.
Start frying the cashews over low heat until golden brown.
Remove with a slotted spoon and set aside.
Then add 1 tablespoon raisins.
Sauté the raisins, stirring frequently, until they swell and become plump. Remove the fried raisins with a slotted spoon and set aside.
making aval payasam
Then add 2.5 cups of whole milk. Milk can be cold, warm, hot or room temperature.
Next add 1 pinch of saffron strands. Saffron is optional and can be skipped. Stir.
Keeping the flame on low, bring the payasam mixture to a boil, stirring occasionally. Let the milk boil for 2 minutes. Please check and stir regularly otherwise the milk may foam and overflow.
Then add 4 tablespoons of sugar or as needed.
Next add ⅓ teaspoon of cardamom powder. If you are not adding saffron, you can also add ½ teaspoon cardamom powder.
Mix well to dissolve the sugar.
Continue cooking for 3 to 4 minutes. Scrape dry evaporated milk solids from sides and add to milk.
Turn off the flame. Finally add the fried cashews and raisins and mix well. You can reserve some cashews and raisins for garnish.
aval payasam is served hot, warm or cold.
- Coconut oil can be used instead of ghee.
- Thin poha can be used instead of thick poha.
- Jaggery can be added in place of sugar. If adding jaggery, add it after the milk boils. Switch off the flame and add jaggery and cardamom powder. Mix well.
nutrient content
Avar Payasam
Amount per serving
Calories Chapter 417 Calories from fat 162
% Daily Value*
fat 18 grams28%
10 grams of saturated fat63%
Polyunsaturated fat 1g
Monounsaturated fat 2g
cholesterol 42 mg14%
sodium 90 mg4%
Potassium 375 mg11%
carbohydrate 56 grams19%
Fiber 1g4%
30g sugar33%
protein 10 grams20%
Vitamin A 335 international units7%
Vitamin B1 (Thiamine) 1 mg67%
Vitamin B2 (riboflavin) 1 mg59%
Vitamin B3 (niacin) 1 mg5%
Vitamin B6 1 mg50%
Vitamin B12 1 microgram17%
Vitamin C 1 mg1%
Vitamin D 3 micrograms20%
Vitamin E 1 mg7%
Vitamin K 2 micrograms2%
calcium 238 mgtwenty four%
Vitamin B9 (folic acid) 13 micrograms3%
iron 1 mg6%
magnesium 44 mg11%
phosphorus 242 mgtwenty four%
zinc 1 mg7%
*Percent Daily Values based on a 2,000 calorie diet.
This Aval Payasam recipe from the archives was first published in April 2017. Updated and republished in March 2024.
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