Aval Payasam Recipe | Poha Kheer » Dassana’s Veg Recipes

Aval payasam recipe with step-by-step photographs. Payasams or kheers are one of many best and quickest dessert that may be made. Just like the Semiya payasam i had shared some days again, this aval payasam additionally will get performed in 20 to 25 minutes. So for festive events or on auspicious days, you’ll be able to think about making payasam as one of many naivedyam, since they’re straightforward to make.

Aval is the Tamil title of poha. Poha is flattened rice and is definitely out there in India. Within the recipe I’ve used thick poha, however you can even use skinny poha. Even pink poha can be utilized.

I used to be not capable of put up something candy for Janmashtami competition. So sharing this poha kheer recipe immediately which I made on the event of Janmashtami. Want all who have fun a contented Gokulashtami and dahi handi competition.

This payasam can be favored by children as nicely. So, in case you are making it for toddlers, you’ll be able to skip including the cashews and raisins in it, and as an alternative add dry fruit and nut powders. This Aval Payasam is actually one of many quickest methods you’ll be able to put together a supremely divine and scrumptious dessert at residence.

Aval payasam may be served sizzling, heat or chilled. Take pleasure in this fast and simple dessert together with your family and friends.

Step-by-Step Information

Tips on how to make Aval Payasam

1. In a heavy kadai or pan, take 2 tablespoons of ghee and warmth it on a low to medium warmth.

2. When the ghee melts, add 10 to 12 cashews.

3. Start to fry the cashews on a low warmth.

4. Fry cashews until they develop into golden. Take away them with a slotted spoon and hold them apart.

5. Then add 1 tablespoon of raisins.

6. Stirring usually fry the raisins, until they swell and develop into plump. Take away fried raisins with a slotted spoon and hold them apart.

Making aval payasam

7. In the identical kadai, add ½ cup thick poha. You may also use skinny poha or aval.

8. Stir and blend the aval very nicely with the ghee.

9. Start to roast aval on a low warmth stirring usually.

10. Roast until the aval adjustments colour and will get a light-weight golden colour. As an alternative of roasting, aval or poha additionally may be rinsed in water after which added on to boiling milk.

11. Then add 2.5 cups of full-fat milk. Milk may be chilled, heat, sizzling or at room temperature.

12. Subsequent add 1 pinch of saffron strands. Saffron is elective and may be skipped. Stir.

13. Hold the warmth to a low and convey the payasam combination to a boil stirring at intervals. Let the milk boil for two minutes. Do hold a test and stir at intervals or else the milk can froth over and spill out.

14. Then add 4 tablespoons sugar or add as required.

15. Subsequent add ⅓ teaspoon cardamom powder. You may also add ½ teaspoon cardamom powder in case you have not added saffron.

16. Combine very nicely in order that the sugar dissolves.

17. Proceed to simmer aval payasam for 3 to 4 minutes extra. Scrape the dried and evaporated milk solids from the perimeters and add them again to the milk.

18. Swap off the warmth. Lastly add the fried cashews and raisins and blend. You may reserve a couple of cashews and raisins for garnish.

19. Serve aval payasam sizzling or heat or chilled.

Extra tasty kheer varieties for you!

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This Aval Payasam put up from the archives, initially revealed in August 2017 has been up to date and republished on January 2023.