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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


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


  • 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.



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.