aval payasam with jaggery recipe | how to make
Payasam is a south
one of the major difference I have observed between kheer and payasam is the extensive use of jaggery and coconut milk instead of sugar and milk. But this combination can
One of my blogger friend shared this delicious aval payasam a.k.a poha kheer recipe on her instagram few days back and I was pretty sure about making this.
I have used thick poha+ thin
Jaggery is also considered as a healthy alternative to
I have used cashews and poppy seeds only but you can add some chopped almonds and pistachios as well along with them. Use of full cream milk is recommended in this recipe.
reasons to love this recipe,
- instant dessert recipe
- prepared in 20 mins
- light to consume
- can
be serve warm, hot or chilled - perfect festival recipe
- ingredients are easily available
- easy to digest recipe
so, how to make aval payasam /poha kheer recipe? step wise photos:
frying dry fruits:
in a heavy kadai or pan, heat ghee it on a low to medium flame. when the ghee melts, cashews and poppy seeds. fry them on low flame till they become golden.
remove with a slotted spoon and keep them aside.
roasting poha or aval:
add poha in the same pan. mix the poha very well with the ghee. begin to roast poha on a low flame stirring often till they get a light golden color.
making aval payasam
add 2.5 full fat milk in the same pan.
keep the flame to a medium and bring the payasam mixture to a boil stirring at intervals.
after boiling the milk for 10 mins. add roasted poha and simmer 5 mins.
add dry fruits and continue to simmer aval payasam for 3 to 4 minutes more.
switch off the flame.
now, add jaggery as per your taste. crumble the jaggery using your hands. It will helps to melt the jaggery properly.
mix well until the jaggery is dissolved.
serve aval payasam hot or warm or chilled.
similar recipes on the blog,
- sabudana kheer recipe
- malai peda recipe
- motichoor ladoo recipe
- rava kesari recipe
- gur papdi recipe
- sheer khurma recipe
poha kheer recipe | aval payasam recipe
Ingredients
for roasting dry fruits and poha
- 2 tbsp ghee/clarified butter
- 8-10 nos cashews
- ½ tsp white poppy seeds
- 3 tbsp thick poha
- 1 tbsp thin poha
for making payasam
- 2 cups full cream milk
- ½ cup jaggery, adjust to your taste
Instructions
frying dry fruits:
- in a heavy kadai or pan, heat ghee it on a low to medium flame. when the ghee melts, cashews and poppy seeds. fry them on low flame till they become golden.
- remove with a slotted spoon and keep them aside.
roasting poha or aval:
- add poha in the same pan. mix the poha very well with the ghee. begin to roast poha on a low flame stirring often till they get a light golden color.
making aval payasam
- add 2.5 full fat milk in the same pan.
- keep the flame to a medium and bring the payasam mixture to a boil stirring at intervals.
- after boiling the milk for 10 mins. add roasted poha and simmer 5 mins.
- add dry fruits and continue to simmer aval payasam for 3 to 4 minutes more.
- switch off the flame.
- now, add jaggery as per your taste. crumble the jaggery using your hands. It will helps to melt the jaggery properly.
- mix well until the jaggery is dissolved.
- serve aval payasam hot or warm or chilled.
Video
Notes
- coconut oil can be used instead of ghee.
- Only thin poha or thick poha can be used.
- sugar can be added instead of sugar.
- you can use a pinch of cardamom powder and 3-4 threads of saffron as well.
- homemade ghee recipe is here.
have a great day ahead!
This is a comforting recipe. Do you think we could make this with coconut cream as milk products and us are not in the best relationship…? Might want to drink this warm on this rainy day.
100% the Authentic recipe includes coconut milk only. This is a bit modified version 🙂 try with coconut milk and let me know.