Aval Payasam
User Reviews
5
Aval Payasam
Description
Aval Payasam is prepared by roasting thick poha in ghee until lightly golden, which enhances its nuttiness. Simultaneously, cashews and raisins are fried in ghee separately until the cashews are golden and the raisins swell, adding texture and flavor contrast to the final dish.
Full-fat milk, optionally infused with saffron strands, is brought to a boil with the roasted poha, allowing the flattened rice to soften and absorb the creamy liquid, creating a thick yet smooth pudding. Sugar is added to balance the flavors, and cardamom powder contributes a warm, aromatic spice note that can be increased if saffron is omitted.
This payasam offers a rich texture from the milk and ghee, with soft poha contrasted by crunchy nuts and chewy raisins. It can be served warm or at room temperature, making it a comforting dessert often enjoyed during festivals or special occasions.
Variations include substituting coconut oil for ghee or using jaggery instead of sugar for sweetness, adding the jaggery after boiling the milk. Thin poha can replace thick poha if preferred, and adjusting cardamom levels can tailor the aroma.
Ingredients
- 2 tablespoons ghee (clarified butter)
- 10 to 12 cashews
- 1 tablespoon raisins
- ½ cup poha aval or flattened rice, thick
- 2.5 cups milk full fat
- 1 pinch pinch saffron optional, strands
- 4 tablespoons sugar or add as required
- ⅓ teaspoon cardamom powder - can also add ½ teaspoon cardamom powder if saffron has been skipped
Instructions
frying dry fruits
- In a heavy kadai or pan, take 2 tablespoons ghee and heat it on a low to medium flame.
- When the ghee melts, add 10 to 12 cashews.
- Begin to fry the cashews on a low flame till they become golden.
- Remove with a slotted spoon and keep them aside.
- Then add 1 tablespoons raisins.
- Stirring often fry the raisins, till they swell and become plump. Remove fried raisins with a slotted spoon and keep them aside.
roasting poha or aval
- Add ½ cup thick poha.
- Mix the poha very well with the ghee.
- Begin to roast poha on a low flame stirring often till they get a light golden color.
making aval payasam
- Then add 2.5 cups full fat milk. Milk can be chilled, warm, hot or at room temperature.
- Next add 1 pinch saffron strands. Saffron is optional and can be skipped. Stir.
- Keep the flame to a low and bring the payasam mixture to a boil stirring at intervals. Let the milk boil for 2 minutes. Do keep a check and stir at intervals or else the milk can froth over and spill out.
- Then add 4 tablespoons sugar or add as required.
- Next add ⅓ teaspoon cardamom powder. You can also add ½ teaspoon cardamom powder if you have not added saffron.
- Mix very well so that the sugar dissolves.
- Continue to simmer for 3 to 4 minutes more. Scrape the dried and evaporated milk solids from the sides and add to milk.
- Switch off the flame. Lastly add the fried cashews and raisins and mix. You can reserve a few cashews and raisins for garnish.
- Serve aval payasam hot or warm or chilled.
Notes
- Ghee enhances flavor but coconut oil can be used as a substitute.
- Thick poha is traditional, but thin poha can be used if preferred.
- Jaggery can replace sugar; add it after milk has boiled for best results.
- Adjust cardamom powder depending on presence or absence of saffron.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 417 kcal
% Daily Value*
| Calories | 417kcal | 21% |
| Carbohydrates | 56g | 19% |
| Protein | 10g | 20% |
| Fat | 18g | 28% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 42mg | 14% |
| Sodium | 90mg | 4% |
| Potassium | 375mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 30g | 60% |
| Vitamin A | 335IU | 7% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 1mg | |
| Vitamin B6 | 1mg | |
| Vitamin B12 | 1µg | 42% |
| Vitamin C | 1mg | 1% |
| Vitamin D | 3µg | 15% |
| Vitamin E | 1mg | |
| Vitamin K | 2µg | |
| Calcium | 238mg | 24% |
| Vitamin B9 (Folate) | 13µg | |
| Iron | 1mg | 6% |
| Magnesium | 44mg | 11% |
| Phosphorus | 242mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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