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Aval Payasam: Aval Kheer Traditional South Indian Delight

Time and servings

Nutrition

Per servings.

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About

Traditionally, cooks in South India prepare Aval Payasam during festivals. They call it Aval, Avalakki, or Atukula Payasam in regional tongues. Historically, households adapted it from the traditional rice kheer. They replaced whole rice with flattened rice to serve vows and fast days. Consequently, the dessert honoured custom while avoiding heavy grains. Priests and families offered it in temples and home pujas. Over time, the recipe gained a classical status in Udupi and beyond. People valued its gentle sweetness and creamy texture. Moreover, the recipe travelled to celebrations and community feasts. Today, many homes pick it as a festival alternative to rice-based desserts. To cook Aval Kheer, you toast aval in ghee until aromatic. Next, you simmer it in milk or coconut milk with jaggery or sugar. Then you add cardamom and a pinch of saffron for aroma. Afterwards, stir in cashews and raisins that have been fried in ghee. Because flattened rice hydrates fast, the pot finishes in minutes, while whole rice needs far longer. Therefore, busy cooks lean on this dessert for quick offerings and lunch boxes. For a richer, classical payasam profile, you can add moong dal or chana dal. Additionally, you can adjust the thickness by simmering for a longer period or by adding a splash of milk. Likewise, you can serve it warm or chilled as the taste demands. Finally, this simple treat is perfect for birthdays, festivals, and family gatherings. Fun Fact:
Many households consider the first handful of aval offered to Krishna as the gopis’ gift and keep the custom as a playful blessing for good luck.

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Ingredients

  • 2 tbsp ghee
  • 2 tbsp coconut (chopped)
  • 2 tbsp raisins
  • 2 tbsp cashew
  • 1 cup poha / avalakki (thick)
  • ½ cup moong dal (soaked)
  • 1 litre milk
  • 1 cup jaggery (powdered)
  • ½ tsp cardamom powder

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Instructions

  1. Firstly, in a large kadai, heat 2 tbsp ghee. Add 2 tbsp coconut, 2 tbsp raisins, 2 tbsp cashews and roast till the nuts turn golden brown. Keep aside.
  2. In the same ghee, add 1 cup thick poha and roast on a low flame.
  3. Roast till the poha turns crisp and aromatic. Keep aside.
  4. Take ½ cup moong dal and roast it in 1 tsp ghee. Make sure to soak moong dal for at least 30 minutes to hasten the cooking process.
  5. Once the dal turns aromatic, add 1 litre of milk and mix well.
  6. Simmer and cook till the dal is cooked well. Takes at least 10 minutes to cook the dal.
  7. Now add in roasted poha and boil for 5 minutes.
  8. Once the poha is cooked well, the kheer turns creamy.
  9. Turn off the flame and add 1 cup of jaggery, ½ tsp of cardamom powder, and roasted nuts. Mix well.
  10. Keep stirring till the jaggery is well combined with the milk. Do not cook once the jaggery is added, as there are chances for the milk to curdle.
  11. Finally, enjoy Aval Payasam Recipe warm or chilled.

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Step-by-step

1
Firstly, in a large kadai, heat 2 tbsp ghee. Add 2 tbsp coconut, 2 tbsp raisins, 2 tbsp cashews and roast till the nuts turn golden brown. Keep aside.
2
In the same ghee, add 1 cup thick poha and roast on a low flame.
3
Roast till the poha turns crisp and aromatic. Keep aside.
4
Take ½ cup moong dal and roast it in 1 tsp ghee. Make sure to soak moong dal for at least 30 minutes to hasten the cooking process.
5
Once the dal turns aromatic, add 1 litre of milk and mix well.
6
Simmer and cook till the dal is cooked well. Takes at least 10 minutes to cook the dal.
7
Now add in roasted poha and boil for 5 minutes.
8
Once the poha is cooked well, the kheer turns creamy.
9
Turn off the flame and add 1 cup of jaggery, ½ tsp of cardamom powder, and roasted nuts. Mix well.
10
Keep stirring till the jaggery is well combined with the milk. Do not cook once the jaggery is added, as there are chances for the milk to curdle.
11
Finally, enjoy Aval Payasam Recipe garnished with nuts and kesar.Aval Payasam

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Video

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Tips

Aval Payasam is made with flattened rice simmered in milk or coconut milk, along with jaggery. It cooks quickly and suits a variety of occasions, including celebrations and daily meals.
  1. Rinsing: Rinse aval in a fine sieve and drain completely. Keep water minimal to hold texture.
  2. Roasting: Roast aval in ghee on low heat until fragrant. Stir continuously to prevent scorching.
  3. Sweetness: Melt jaggery with a little water and strain. Add syrup off the heat to avoid milk splitting.
  4. Lentil Addition: Cook moong dal or chana dal until soft, then fold it into the payasam. Dry roast dal briefly for a deeper nutty note.
  5. Thickness: It should have a medium-thick consistency, and it may become thicker after resting. Add more milk before reheating it and serving.

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Notes

  • Firstly, if using thin aval (poha), do not boil for 10 minutes, as they may turn mushy.
  • Additionally, boil payasam till it turns creamy and aval softens. Overcooking may thicken the payasam more. So adjust milk before serving.
  • Furthermore, replace jaggery with sugar if you prefer.
  • Finally, Aval Payasam Recipe is very easy to prepare and a quick kheer recipe. Adding moong dal will enhance the flavour of kheer.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/aval-payasam-recipe-atukula-payasam/