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Aval payasam recipe, Rice flakes payasam recipe

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Every Friday my mom makes some payasam and does  vilakku pooja, till date. so I have had this gazillion times before marriage. After marriage, I would have made 4 or 5 times,only when some one visits for lunch. Its very easy to make and ready in less time comparatively(I always stick,adapt the easier one,lazy me 😉 ). I have seen my mom-in-law making this in microwave oven and she adds sugar,while my mom adds jaggery. I am loving the jaggery version now a days..hmm..strange…! I used to love the sugar version when my mom used to make!! Taste always keeps on changing for me!!

I have given microwave version,step wise picture. But also the method for stove top method,adopt which ever you are comfortable with. Scroll down for stove top method.

How to make aval payasam video (Stove top method)

Aval payasam recipe

Recipe Cuisine: Indian  |  Recipe Category: Sweets/ dessert
Prep Time: 5 mins    |  Cook time: 10 mins    |  Serves: 2

To read the recipe in Tamil Click Here

Ingredients

Aval/ rice flakes/poha – 1/2 cup

Jaggery – 1/4 cup + 2 tbsp

Milk – 1 cup 

cardamom  – 1

cashews – 5

Ghee – 2 tsp

 Instructions:

  1. Heat a pan with tsp of ghee and fry the cashews till golden brown and in the same pan,add the aval and fry till golden brown.

    2. aval payasam preparation 1 aval payasam preparation 1a

  2. Boil 2 cups milk (needs more milk) and add the fried aval to it and cook in medium or low flame till the aval is done. Takes roughly 8 minutes.

    3. aval payasam preparation 2

  3. Boil 1/2 cup water and add powdered jaggery to it. Heat until dissolved. Filter to remove any impurities.

    4. aval payasam preparation 3aval payasam preparation 3a

  4. Add the jaggery,elachi annd mix well in low flame. Don’t boil more than a minute as there are chances of curdling of milk.

    5. aval payasam preparation 4aval payasam preparation 4a

  Notes:

  • If you want to make it super fast, you can just coarsely grind the poha after frying and make,will be done in no time!
  • The jaggery amount is approximate,adjust as per your taste. You can add as much as 1/2 cup jaggery.
  • If you feel the jaggery you are using has no impurities,you can use as such.
  • Same recipe can be made with sugar too. 
  • Want to make it vegan? Skip ghee and milk. Use water for cooking poha / aval and finally finish by adding thick extracted coconut milk. Do not boil after adding coconut milk. Just heat slightly. Cashew nuts can be added roasting in coconut oil (Virgin coconut oil).

Aval Payasam

This was our Friday’s payasam at home 🙂

Method:(For microwave oven)

  1. I have shown here with 1/4 cup of Aval(but mentioned the recipe for 1/2 cup) for microwave method.
  2. Take a microwavable glass bowl large enough to hold the boiling milk.
  3. Take the aval and mix half tsp ghee with it and micro wave in high for 2 minutes .Stir in between to ensure even frying.

    4. Mix with ghee Fired

  4. Add 1/2 cup of milk, microwave in medium for 3 minutes. By the time it ends,all the milk would have been absorbed by aval.
  5. Add 1/2 more cup to the aval and again cook in microwave medium for 3 minutes. By now the aval would have got cooked.
  6. Add powdered jaggery,elachi and mix well. The jagerry will get dissolved in that heat itself.

    7. Add milkCookCooked Add jaggery

  7. Add more milk to get the desired consistency and just heat for 1 minute in  microwave medium.
  8. Let it stand for a minute and stir well.
  9. In another microwavable glass bowl,coat the broken cashews with ghee and microwave in high till golden brown,hardly takes time within a minute. And mix it with the payasam.

Sinfully delicious payasam is ready in minutes 🙂
Aval Payasam

Reader Interactions

Comments

  6. Such a tempting aval payasam, unga pooja room kolam supera irruku Raks…awesome clicks as usual…CUmin cookies supera vanthu irruku, FBla clicks paathen…appo adikadi cookies, cakes pakalamaa??

    Reply

  18. we had palada today…so I m saved from this sweet post dear…he he..:)
    aval payasam looks yummy…I do not add either suagr r jaggery to this…I add condensed milk to d payasam,I like the richness it gives to payasam…

    Reply

  32. thats looks amazing. never had Aval Payasam but with so less effort if such great looking and tasting preparations could be made am definitely gonna try it asap. between which jaggery did you use? sugarcane/palm or date jaggery?

    Reply

  40. I love the payasam, the clicks! But more than that, I loved the perfect kollam you have drawn. Wish I could make kollams like that raks! Give me some tips man. I love the jaggery version too 🙂

    Reply

  138. hi raks, I jus happened to see ur blog for making avala payasam…its looks very yummy and rich. It really makes me to try for sure 🙂 Picture is tooo good….keep cooking and keep blogging!!!

    Kalpana.

    Reply

  142. i made this. It was working fine till I added the jaggery and then the milk. The milk split when I microwaved it. Despite that it tasted good, but of course affected the look. What should I do?

    Reply

  154. No discard it better. I dont know if it will do harm but sure it wont taste good. Next time make sure you do not heat the payasam in high jaggery or milk after jaggery. Also use boiled milk, if adding towards end.

    Reply

  156. Halo ka,this is the first time I'm visiting ur blog..such lovely pics with instructions..will definitely visit ur blog often.. 😉 n I tried this payasam..lovely taste!!thank u for sharing Akka..n I hv few doubts..hope u can help me 🙂
    (1)can I do this payasam without frying the aval??

    (2)the consistency was the same as urs when I finished cooking but later after pooja when I served the consistency became thicker..so is tat normal or any suggestions ka?
    Thanx a lot :)..btw,I used sugar..

    Reply

  158. Halo ka,this is the first time I'm visiting ur blog..such lovely pics with instructions..will definitely visit ur blog often.. 😉 n I tried this payasam..lovely taste!!thank u for sharing Akka..n I hv few doubts..hope u can help me 🙂
    (1)can I do this payasam without frying the aval??
    (2)the consistency was the same as urs when I finished cooking but later after pooja when I served the consistency became thicker..so is tat normal or any suggestions ka?
    Thanx a lot 🙂

    Reply

  160. With out roasting, it I think it will not be this soft 🙂 If it gets thicker after you make, adjust milk consistency – when it is hot, it should be slightly water, so that as it cools down it get to the right consistency.

    Reply

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