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Aval payasam recipe with jaggery

by Jeyashri suresh
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Aval payasam with jaggery

Aval payasam with jaggery | Poha kheer with jaggery | Jaggery based payasam. Aval payasam recipe in Tamil, with full video and step by step pictures.

We usually make aval payasam for festivals like Gokulashtami | Janmashtami. Also, we make for any special fridays like Thai velli and aadi velli. Aval payasam is a very simple payasam and can be made quickly for any festival. Generally payasam is made with sugar. But for festival neivedyams we make it using jaggery.

For most of the milk based kheers it is a common question, why the payasam gets curdled when we add jaggery to it. The reason being, when the jaggery syrup is added to hot milk, there are high chances of the payasam getting curdled.

We can make this aval payasam with sugar or using condensed milk. Check out the notes section for more tips.

Also check out our jaggery based payasam recipes

Aval payasam recipe with jaggery

aval payasam
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Aval payasam with jaggery

Easy aval | poha kheer with jaggery perfect for festival neivedyam
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Dessert, Festival recipes,, Sweet
Cuisine: Indian
Keyword: Festival recipes
Servings: 3 people
Author: Jeyashri suresh

Ingredients

  • 1/3 cup aval | poha
  • 3 cups milk
  • ¾ cup jaggery
  • 1 tsp ghee
  • Few cashew nuts
  • ¼ tsp cardamom powder
  • 2 tbsp water

Instructions

  • In a pan add ghee and add the cashew nuts
  • Roast till golden brown.
  • Keep it aside.
  • In the same pan add the aval | poha, and roast for 2 minutes.
  • Take out and give it a pulse.
  • This step is optional, you can proceed without pulsing the roasted poha.
  • Add the pulsed poha to the pan.
  • Add 3 cups of milk. I added raw full cream milk.
  • Mix well and let this cook for 10-12 minutes on medium flame.
  • Stir well in between.
  • The poha will get cooked fast.
  • Once the milk shrinks to ¾ th of the quantity, switch off the flame.
  • Keep it aside.
  • In a saucepan add the jaggery and add 2 tbsp of water
  • Mix well.
  • Let this melt completely.
  • Switch off.
  • Keep aside.
  • Allow the milk and jaggery syrup to cool down completely.
  • A little warmer is fine too. But it should not be hot.
  • Now add the jaggery syrup to the milk mixture.
  • If the jaggery has any dust particles, filter it and add to the milk.
  • Add cardamom powder.
  • Mix well.
  • Garnish with roasted cashew nuts.
  • Aval payasam is ready.

Video

Notes

1. Never add the jaggery syrup to the payasam when the milk is hot.
2. There is a high chance of the milk getting curdled.
3. The consistency of the payasam was the same even after 3 hours.
4. You can make the same aval payasam with sugar, by adding sugar instead of jaggery syrup.

 

  • In a pan add ghee and add the cashew nuts
  • Roast till golden brown.
  • Keep it aside.
  • In the same pan add the aval | poha and roast for 2 minutes.
  • Take out and give it a pulse.
  • This step is optional, you can proceed without pulsing the roasted poha.
  • Add the pulsed poha to the pan.
  • Add 3 cups of milk. I added raw full cream milk.
  • Mix well and let this cook for 10-12 minutes on medium flame.
  • Stir well in between.
  • The poha will get cooked fast.
  • Once the milk shrinks to ¾ th of the quantity, switch off the flame.
  • Keep it aside.
  • In a saucepan add the jaggery and add 2 tbsp of water
  • Mix well.
  • Let this melt completely.
  • Switch off.
  • Keep aside.
aval payasam
  • Allow the milk and jaggery syrup to cool down completely.
  • A little warmer is fine too. But it should not be hot.
  • Now add the jaggery syrup to the milk mixture.
  • If the jaggery has any dust particles, filter it and add to the milk.
  • Add cardamom powder.
  • Mix well.
  • Garnish with roasted cashew nuts.
poha kheer
  • Aval payasam is ready.
Aval payasam recipe

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16 comments

Veena Theagarajan August 16, 2013 - 8:04 am

yummy and creamy

Reply
prathibha Garre August 16, 2013 - 8:46 am

payasam looks delicious n yummy..one of my favourite too

Reply
Kaveri Venkatesh August 16, 2013 - 9:29 am

Delicious looking payasam…

Reply
AparnaRajeshkumar August 16, 2013 - 10:21 am

delicious indeed ! lovely !

Reply
Swasthi Blank August 16, 2013 - 3:57 pm

Looks yum. nice clicks Jeyashri!

Reply
Hamaree Rasoi August 16, 2013 - 5:07 pm

Payasam looks so comforting and delicious. Excellent preparation.
Deepa

Reply
Mahi August 16, 2013 - 8:39 pm

Nice payasam! Looks delicious!

Reply
Subha Subramanian August 17, 2013 - 2:17 am

Looks so Creamy……

x❤x❤
http://indianveggiesbhojan.blogspot.in/

Reply
Madhavi K August 17, 2013 - 5:12 am

Never had poha payasam. Looks too good. Book marking the recipe. You have a lovely blog Jayashree!

Reply
Priya Suresh August 17, 2013 - 2:06 pm

Can i get that bowl, soo tempting and creamy..

Reply
Sona S August 18, 2013 - 2:12 am

Payasam looks delicious.

Reply
Sona - quick picks/pick quicks August 18, 2013 - 5:14 am

very very tempting dear !!!! love to have that bowl…folowing your fb page as "The Pick'y Bank".

Reply
dassana August 20, 2013 - 7:41 pm

Nice pics jeyashri. I too make but with coconut milk.

Reply
Priya Ramkumar October 16, 2015 - 4:06 pm

Today being a Navaratri Friday, tried it for the first time for neivedhyam. Tasted good and different ..

Reply
Shanmuga Priya August 30, 2018 - 6:01 am

Excuse me in the above steps where did u added plused poha?

Reply
Jeyashris Kitchen August 30, 2018 - 2:18 pm

Hi, i did in the first step itself. Just one pulse only. Coarsely ground.

Reply

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