Aval Payasam Recipe | Poha Kheer | Atukula Paysam
Aval Payasam is a popular South Indian Pudding made using flattened rice flakes, jaggery, and coconut milk. This kheer or payasam is offered as naivedyam and prasadam during festivals like Krishna Janmashtami, Ganesh Chaturthi, and Navratri.
Servings: 4
Calories: 449kcal
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.
Nutrition
Calories: 449kcal | Carbohydrates: 44g | Protein: 3g | Fat: 30g | Saturated Fat: 24g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 10mg | Sodium: 16mg | Potassium: 286mg | Fiber: 0.3g | Sugar: 38g | Vitamin C: 1mg | Calcium: 36mg | Iron: 5mg