aval payasam recipe, onam special payasam, payasam made with milk, aval palpayasam

Aval Payasam (Poha Kheer)


aval payasam recipe, onam special payasam, payasam made with milk, aval palpayasam

Aval Payasam (Poha Kheer)

Which Payasam you like best? For me it’s any payasam made of milk. The more the taste of ghee comes the more I like it 🙂 . Last year for the Onam I made Palpayasm and it was much appreciated by all. This I again I wanted to make some thing with milk and I thought of giving it s try. Aval/Poha is some thing very simple in every ones mind. So when I gave this Payasam to my husband, I didn’t tell what its made of. It tasted so good that, my husband couldn’t believe its made of aval. It’s very very simple to make and taste good. If you are yet to decide what Payasam to make for Onam give it a try. You will love it for sure.

 

Aval Payasam Recipe


Ingredients: (Serves 3-4)

  • Aval (Thick Poha) – ¾ cup
  • Milk – 3 cup
  • Sugar – ½ cup
  • Cardamom Powder – ¼ tsp
  • Ghee – 5 tbsp
  • Cashew nuts/Raisins/Almonds – 3 tbsp

(Note: 1 cup = 250 ml
Vary the amount of sugar as per your sweet level)

 

Method: (With Step-by-Step Pictures)


Heat 2 Tbsp of ghee in a pan. Take the dry fruits and fry one at a time and keep it aside.

 


Fry the aval for 1-2 min and keep it aside.

 


Pour milk to the same pan and bring it to boil.

 


Once milk is boiled reduce the flame and add fried poha and 3 Tbsp of ghee


 


You will notice the ghee melts and poha starts to get cooked. Cover the pan with a lid and cook in low flame for 5-6 min or till mixture starts to thicken. Give a stir in between.

 


You will notice a layer of ghee appears on the top and mixture thickens by this time.

 


Add cardamom powder and sugar and mix well so that sugar melts completely.

 


Add dry fruits. Check for the consistency and when it reaches your desired thickness switch of the stove. (I perefer the payasam to be thick, so I cooked for some more time. Also keep in mind payasam thickens further once it becomes cool)

 

 


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