Aval Payasam is a popular South Indian Pudding made using flattened rice flakes (poha), jaggery, and coconut milk. This kheer or payasam is offered as naivedyam and prasadam during festivals like Krishna Janmashtami, Ganesh Chaturthi, and Navratri.
Poha Kheer
Aval Payasam, is a Tamil and Malayalam word that is also known as poha kheer in Hindi, phova kheeri in Konkani, avalakki payasa in Kannada, atukula payasam in Telugu, flattened rice pudding in English. This poha kheer is an instant Indian sweet recipe prepared specially during Sri Krishna Janmashtami (Gokulashtami).
Aval payasam is made with jaggery and coconut milk. This is a traditional style of making kheer in South India, especially Mangalore Konkani cuisine and Kerala. We make this poha kheer also during Navratri, Diwali, Ganesh Chaturthi etc. In the Konkani household, phova kheeri is also made during sutta punav and ram navami.
Check out traditional Krishna Janmashtami Recipes, prasadam and naivedyam recipes, and Ganesh Chaturthi Recipes.
Ingredients
Jaggery: South Indians prefer jaggery over sugar when making kheer (payasam). You can easily substitute sugar for jaggery.
Ghee: Saute poha and nuts. Use homemade desi ghee if possible.
Thick poha: Thick poha works very well. If using thin, you will have to double the amount.
Coconut milk: Homemade coconut milk or canned coconut milk.
Cardamom powder: For flavoring.
Check out the recipe card for the full list of the ingredients.
How to make aval payasam?
Melt the jaggery
- In a pan add jaggery and water and melt the jaggery on a low flame.
- Once the jaggery melts and bubbles, switch off the flame. Keep this aside. If using sugar, skip this step.
Roast the poha
- In a pan on medium flame, add ½ tablespoon ghee and cashews and saute until cashews turn golden. Transfer this to a plate.
- Add remaining ghee and poha and saute until poha becomes crisp and aromatic. Keep this aside.
Making of the kheer
- Strain the jaggery into a pot. Add coconut milk and cardamom powder and bring this to a boil. Add the roasted poha and cashew nuts. Mix well. Cover and switch off the flame.
- At this point, the kheer may have running consistency, but don't worry. It thickens as it cools.
Tips
- If the kheer is not thickened, powder 2 tablespoon of poha or add rice flour and mix. Bring it to a boil.
- A very flexible recipe where you can adjust all the ingredients to your liking.
More poha recipes
These poha recipes can be made for festivals like Krishna Janmashtami, Ganesh Chaturthi, Navratri, Holi, Ram Navami, Sutta Punav, etc.
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Recipe card
Aval Payasam Recipe | Poha Kheer | Atukula Paysam
Equipment
- Pot
Ingredients
- ¾ cup Jaggery
- ¼ cup Water
- 1 tablespoon Ghee
- 2 tablespoon Cashews
- ½ cup Thick poha
- 2 cups Coconut milk
- ½ teaspoon Cardamom powder
Instructions
Melt the jaggery
- In a pan add jaggery and water and melt the jaggery on a low flame.¾ cup Jaggery, ¼ cup Water
- Once the jaggery melts and bubbles, switch off the flame. Keep this aside. If using sugar, skip this step.
Roast the poha
- In a pan on medium flame, add ½ tablespoon ghee and cashews and saute until cashews turn golden. Transfer this to a plate.1 tablespoon Ghee, 2 tablespoon Cashews
- Add remaining ghee and poha and saute until poha becomes crisp and aromatic. Keep this aside.½ cup Thick poha
Making of the kheer
- Strain the jaggery into a pot. Add coconut milk and cardamom powder and bring this to a boil. Add the roasted poha and cashew nuts. Mix well. Cover and switch off the flame.2 cups Coconut milk, ½ teaspoon Cardamom powder
- At this point, the kheer may have running consistency, but don't worry. It thickens as it cools.
Video
Notes
- If the kheer is not thickened, powder 2 tablespoon of poha or add rice flour and mix. Bring it to a boil.
- A very flexible recipe where you can adjust all the ingredients to your liking.
Rachana
Oh how I love Sadya & Onam food and this special payasam recipe evokes lots of good memories.. Absolute Nostalgia! I thoroughly enjoyed trying this recipe and enjoying a delicious payasa after so long 😃