aval payasam recipe | avalakki paysa | atukula payasam | how to make aval payasam with detailed photo and video recipe. a simple south indian milk based dessert recipe prepared with rice flakes or poha and jaggery. it is a traditional milk kheer recipe prepared mainly during the festival seasons or as part of celebration feast. it is basically an extended version of kheer recipe prepared with jaggery.
the recipe i have shared is a basic version of aval payasam or aval kheer. and in this recipe, i have used melted jaggery syrup in the place of sugar which as a matter fact keeps this recipe in the payasam category. moreover, i wanted to share a kheer/payasam recipe without sugar as i was getting several requests for the same. but you need to take some precautions while using jaggery and mixing it with milk or as a matter of fact with any milk-based desserts. basically do not mix the room temperature jaggery directly with milk as there are high chances that milk may curdle. hence i made sure the jaggery is melted and maintained the same temperature as milk before mixing. the other easy option is to mix sugar directly which i have shown in my previous kheer recipes anyway.
furthermore some tips, recommendations and variations while preparing the aval payasam recipe. firstly, i have used thick poha or aval for this recipe and i heavily recommend the same to use. the thin and medium poha can easily dissolve in milk and thus you may not have any crunchy effects from the kheer. secondly, i have used fresh full cream milk for this recipe. but this can be extended and replaced with thick coconut milk too. i personally like the cows milk, but coconut milk is also an option. lastly, the atukula payasam can be served warm or chilled based on your preference. if you are serving it next day, make sure to add milk and maintain the consistency.
finally, do visit my other dessert recipes collection with this post of aval payasam recipe. it includes recipes like rice kheer, semiya kheer, semiya kesari, sheer khurma, kharvas, fruit salad, ice halwa, matka kulfi, ghevar, panna cotta, basundi and paneer kheer recipe. in addition, do visit my other similar recipes collection like,
aval payasam video recipe:
recipe card for aval payasam recipe:
aval payasam recipe | avalakki paysa | atukula payasam
Ingredients
- 2 tbsp ghee / clarified butter
- 5 cashew / kaju, halves
- 2 tsp raisins / kishmish
- ½ cup poha / aval / avalakki / flattened rice, thick
- 3 cup milk
- ¼ cup jaggery / gud
- ¼ cup water
- ¼ cardamom powder / elachi powder
Instructions
- firstly, in a large kadai heat 2 tbsp ghee and roast 5 cashew, 2 tsp raisins.
- roast until they turn golden brown and keep aside.
- in the same ghee add ½ cup aval (poha) and roast on low flame.
- keep roasting till the aval (poha) turns golden brown.
- now add 3 cup milk and mix well.
- boil on medium flame for 10 minutes or till aval softens.
- now in another pan take ¼ cup jaggery. if you are using sugar then directly add to kheer without melting.
- add ¼ cup water and dissolve jaggery.
- filter the jaggery water to remove any impurities present.
- now keeping the flame on low stir well.
- get the aval paysam to a boil on low flame. do not over boil as there are chances for milk to curdle once jaggery is added.
- turn off the flame and add ¼ cardamom powder and roasted dry fruit.
- finally, serve aval paysam hot or chilled.
how to make aval payasam with step by step photo:
- firstly, in a large kadai heat 2 tbsp ghee and roast 5 cashew, 2 tsp raisins.
- roast until they turn golden brown and keep aside.
- in the same ghee add ½ cup aval (poha) and roast on low flame.
- keep roasting till the aval (poha) turns golden brown.
- now add 3 cup milk and mix well.
- boil on medium flame for 10 minutes or till aval softens.
- now in another pan take ¼ cup jaggery. if you are using sugar then directly add to kheer without melting.
- add ¼ cup water and dissolve jaggery.
- filter the jaggery water to remove any impurities present.
- now keeping the flame on low stir well. get the aval paysam to a boil on low flame. do not over boil as there are chances for milk to curdle once jaggery is added.
- turn off the flame and add ¼ cardamom powder and roasted dry fruit.
- finally, serve aval paysam hot or chilled.
notes:
- firstly, if using thin aval (poha) do not boil for 10 minutes, as they may turn mushy.
- additionally, boil paysam till it turns creamy and aval softens, overcooking may thicken paysam more. so adjust milk before serving.
- furthermore, replace jaggery with sugar if you prefer.
- finally, aval paysam is very easy to prepare and a quick kheer recipe.