aval payasam with jaggery recipe | how to make poha kheer

aval payasam with jaggery recipe | how to make poha kheer recipe with a very quick video and step by step photos. Aval payasam is a delicious indian dessert recipe which can be served after the meal or with the meal. Aval means poha in hindi and flattened rice in english. Payasam literelly means the milk pudding. Aval payasam is a recipe which usually made during festivals in most of the Tamil homes. Here I have tried to share my typical version of making payasam.

Payasam is a south indian name of kheer. Payasam is served as an offering to the Gods in South Indian Hindu temples during rituals and ceremonies. In Kerala, Ambalapuzha Pal Payasam (Milk Kheer) and Ada Pradhaman are well-known payasam dishes. Indian cuisine is a combination of several diffirent regional cuisine where each region of india has their own style of cooking food and has their own cooking history.

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 altered as per your liking. I have used full cream milk and jaggery instead of sugar.

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 poha both to make payasam but my blogger friend suggested to use thick poha. The consistency of this payasam is quite a liquidity as compared to the super thick rice kheer. Jaggery adds the distinct taste to the aval payasam recipe which I liked a lot personally.

Jaggery is also considered as a healthy alternative to the regular sugar. one important note to make this recipe is, always add jaggery after switching off the stove otherwise your milk will start curdling.

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

have a great day ahead!