Aval Payasam Recipe | Avalakki Payasam | Atukula 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 festival seasons or as part of a celebratory feast. It is basically an extended version of the kheer recipe prepared with jaggery.
The recipe I have shared is a basic version of aval payasam, also known as aval kheer. In this recipe, I have used melted jaggery syrup in place of sugar, which, in fact, categorises this recipe as a payasam. Moreover, I wanted to share a kheer/payasam recipe without sugar, as I had been receiving several requests for it. However, you need to take some precautions when using jaggery and mixing it with milk, or, in fact, with any milk-based desserts. Generally, avoid mixing room-temperature jaggery directly with milk, as there is a high risk of the milk curdling. Hence, I made sure the jaggery was melted and maintained the same temperature as the milk before mixing. The other easy option is to mix sugar directly, which I have demonstrated in my previous kheer recipes.
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. The thin and medium poha can easily dissolve in milk, and thus, you may not experience any crunchy effects from the kheer. Secondly, I have used fresh full-cream milk for this recipe. However, this can be extended and replaced with thick coconut milk as well. I personally like the cow’s 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 the next day, make sure to add milk and maintain the consistency.
Finally, be sure to visit my other Dessert Recipes Collection, which includes this post on the aval payasam recipe. It includes recipes such as rice kheer, semiya kheer, semiya kesari, sheer khurma, kharvas, fruit salad, ice halwa, matka kulfi, ghevar, panna cotta, basundi, and paneer kheer. In addition, do visit my other similar recipe collections, like,
About Aval Payasam
Traditionally, cooks in South India prepare Aval Payasam during festivals. They call it Aval, Avalakki, or Atukula Payasam in regional tongues. Historically, households adapted it from the traditional rice kheer. They replaced whole rice with flattened rice to serve vows and fast days. Consequently, the dessert honoured custom while avoiding heavy grains. Priests and families offered it in temples and home pujas. Over time, the recipe gained a classical status in Udupi and beyond. People valued its gentle sweetness and creamy texture. Moreover, the recipe travelled to celebrations and community feasts. Today, many homes pick it as a festival alternative to rice-based desserts.
To cook Aval Kheer, you toast aval in ghee until aromatic. Next, you simmer it in milk or coconut milk with jaggery or sugar. Then you add cardamom and a pinch of saffron for aroma. Afterwards, stir in cashews and raisins that have been fried in ghee. Because flattened rice hydrates fast, the pot finishes in minutes, while whole rice needs far longer. Therefore, busy cooks lean on this dessert for quick offerings and lunch boxes. For a richer, classical payasam profile, you can add moong dal or chana dal. Additionally, you can adjust the thickness by simmering for a longer period or by adding a splash of milk. Likewise, you can serve it warm or chilled as the taste demands. Finally, this simple treat is perfect for birthdays, festivals, and family gatherings.
Fun Fact:
Many households consider the first handful of aval offered to Krishna as the gopis’ gift and keep the custom as a playful blessing for good luck.
Chef Tips for Aval Payasam
Aval Payasam is made with flattened rice simmered in milk or coconut milk, along with jaggery. It cooks quickly and suits a variety of occasions, including celebrations and daily meals.
- Rinsing: Rinse aval in a fine sieve and drain completely. Keep water minimal to hold texture.
- Roasting: Roast aval in ghee on low heat until fragrant. Stir continuously to prevent scorching.
- Sweetness: Melt jaggery with a little water and strain. Add syrup off the heat to avoid milk splitting.
- Lentil Addition: Cook moong dal or chana dal until soft, then fold it into the payasam. Dry roast dal briefly for a deeper nutty note.
- Thickness: It should have a medium-thick consistency, and it may become thicker after resting. Add more milk before reheating it and serving.
Video Recipe
Recipe Card for Aval Payasam
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 Photos
- Firstly, in a large kadai, heat 2 tablespoons of ghee and roast 5 cashews and 2 teaspoons of 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.