Aval payasam recipe 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

• Parripu pradaman
• Sago moong dal payasam
• Carrot kheer with jaggery
• Chana dal payasam

Aval payasam recipe with jaggery

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5 from 1 vote

Aval payasam with jaggery

Easy aval | poha kheer with jaggery perfect for festival neivedyam

Course Dessert, Festival recipes,, Sweet

Cuisine Indian

Keyword Festival recipes

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

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

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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.

• 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.