Aval Payasam | Poha Kheer | Flattened Rice Payasam | Atukula Payasam
Aval Payasam, also known as Poha Kheer, is a traditional South Indian dessert made from poha (flattened rice), milk, sugar, and a hint of aromatic spices like cardamom. This simple yet comforting dessert is a quick fix for those moments when you
crave something sweet but don’t want to spend much time in the kitchen. Its smooth texture and delicate sweetness make it a favorite among children and adults alike.What sets Aval Payasam apart from other kheer varieties is its versatility. You can make it with minimal ingredients, and it can be prepared in a fraction of the time compared to other traditional payasams. It’s a perfect dessert for impromptu celebrations, after a hearty meal, or as a sweet offering during festivals like Krishna Jayanthi or Navratri.
Not only is it easy to make, but Aval Payasam is also an excellent dessert for those looking for a lighter alternative to heavier rice-based kheer. The poha absorbs the milk beautifully, giving it a creamy texture without being too rich. Whether you’re cooking for a small family dinner or need a quick treat for unexpected guests, Aval Payasam fits the bill perfectly.
In this blog post, I’ll guide you through each step to prepare Aval Payasam, with tips on customizing the recipe to your taste. You’ll learn how to bring out the best flavors from poha and create a dessert that’s both delightful and satisfying.
Ingredients-
Flattened rice -1/2 cup heaped
Milk -1 1/2 -2 cups
Sugar-1/2-3/4 cup
Cardamom powder-1/4 tsp
Cashew-few
Raisins-few
Saffron strings-few
Ghee-1-2 Tbsps
Recipe Video
Method
👉Wash the flattened rice well and drain water completely and set aside for 10 mins (this makes the poha to absorb water and fluff up a bit and makes it easy to cook).
👉Heat ghee in a kadai fry the cashews and raisins until cashews turn golden brown colour and raisins puff up and set aside.
👉In the same kadai add milk and allow it to reduce for sometime.
👉Add cardamom powder.
👉Once the milk thickens a bit add the poha and cook for 5 mins until the aval becomes soft.
👉Once the poha is cooked and milk thickens add the sugar (you can add jaggery too instead of sugar)and mix well boil for 5 mins or until desired consistency.
👉Add saffron strings.
👉Finally add the fried cashews and raisins.
👉Remove from heat in slightly watery consistency as payasam tends to thicken over time.
👉Serve hot.
Note
✍️You can roast the poha ligthly in ghee until aromatic and then add milk to it instead of washing and drying.
✍️If you are using jaggery first dissolve it in water strain it and then use.
Total Preparation time-20 mins
Serves-3-4