Aval Payasam is a traditional kheer or pudding made of flattened rice especially on the occasion of Gokulashtami or Janmashtami Krishna Jayanthi. Poha or flattened rice is the main ingredient and it comes together in no time at all, making it a good option for dessert in instances when you have unexpected guests.
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.
South indian cuisine deals with several dessert recipes which are either categorised as kheer or payasam. it can be prepared with various choice of ingredients ranging from rice, lentils, semiya and also dry fruits. but this recipe of kheer is prepared from avla/poha which is also known as flat rice flakes.
For this recipe, I have melted jaggery in water and filter using strainer to strain impurities from jaggery. Or you can add sugar instead of jaggery too. But for this recipe i recommend jaggery syrup. Try to use the thin and medium poha can easily dissolve in milk and thus you may not have any crunchy effects from the kheer. Aval 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.
|Aval Payasam / Poha Kheer / Flattened Flakes Payasam 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.
Prep Time : 5 mins Cooking Time : 10 mins
Serves : 2-3 Cuisine : Indian
Aval/rice flakes/Poha : 1/2 cup
Jaggery : 1/4 cup
Cashews : 6-7
Raisin : 8-10
Milk : 1 cup
Cardamom powder : 1 tsp
Ghee : 1 tbsp
1. Heat a pan with tbsp of ghee and fry the cashews and raisin till golden brown and in the same pan,add the aval and fry till golden brown.
2. Boil milk, add in fried aval. Cook it on medium heat till it done.
3. Boil 1/4 cup water and add powdered jaggery to it. Heat until dissolved. Filter to remove any impurities.
4. Add the jaggery, elachi powder and mix well in low heat. Don’t boil more than a minute as there are chances of curdling of milk.
- Heat ghee in a pan. Fry cashews and raisin, set aside. In the same pan fry aval to brown in color. Then add in milk and allow it to cook on medium heat and slightly thickens.
2. In meantime, on other side. Heat 1/4 cup of water and add in jaggery powder. Heat until dissolves completely.
3. Once aval/poha cooked well in milk. Add in elachi powder, strain jaggery water remover impurities. Mix well. Don’t boil more than a minute as there are chances of curdling of milk. Turn of heat, then add in fried cashews and raisin.Serve hot or chill as you prefer.
- Same recipe can be made with sugar too.
- The jaggery amount is approximate,adjust as per your taste. You can add as much as 1/2 cup jaggery.
- If you feel the jaggery you are using has no impurities,you can use as such.