The fastest of all payasam. Aval, Poha, or Beaten Rice Flakes take very little time to prepare this delicious dessert that can be made in a matter of minutes.

Payasams are milk/coconut milk-based puddings from Southern India. They are one of the easiest desserts you can make. They are, however, straightforward to make. These milk-based puddings often have rice, these rice flakes, or rice pasta bits. They are made with milk and sweetened with sugar. Most coconut milk-based puddings have jaggery as a sweetener. However, it is not a rule that coconut milk and sugar must go together. There are always exceptions, but this is probably the most common combination in Southern India.

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These are payasam recipes from Cooking Curries. There is also an Aval Payasam recipe with coconut milk, jaggery, and other ingredients. Click on the image for the recipe.

Janmashtami and Sri Krishna Jayanthi usually make this Aval Pal Payasam to celebrate Lord Krishna’s birthday. Aval / Poha, Milk, and Butter are his favorite foods. Payasams are for fun occasions such as religious celebrations or any other event.

There are two aval varieties: beaten white rice, which you will find in Northern and Western Indian cuisines. You will also find beaten brown rice in the South. This payasam also uses white aval. The brown aval is my preference, but it is healthier and what I grew up eating.

The aval is then quickly fried in ghee to help it stiffen up a bit so that it doesn’t melt into the milk. To sweeten the aval, milk is used for cooking it. This light dessert is delicious and can be enjoyed anytime.

Ingredients:

  • 1/2 cup brown aval/poha
  • Four tablespoons + one tablespoon of ghee
  • 3 cups whole milk
  • 1 cup sugar
  • 1/2 teaspoon ground cardamom
  • One tablespoon of broken cashews

Method:

Rinse the aval with warm water. It should be left in the water for a maximum of a few seconds. Otherwise, it will break down into the water.

In a large saucepan, heat the four tablespoons of ghee. Add the drained aval. Toast for a few more minutes on medium heat until all of the ghee has been absorbed, and the aval begins to crisp up. Add the milk to this mixture and bring it to a boil. Reduce the heat to medium and cook for about 10-15 minutes. Let the sugar dissolve. Continue to cook for several minutes until the milk reduces and turns a little pink. Mix in the ground cardamom.

Heat one tablespoon of ghee in a small saucepan and add the cashews. When the cashews are browned, add the ghee to the payasam. Serve it immediately or after it has cooled a little.

Pal Aval Payasam – Rice Flakes Milk Pudding

This delicious and quick dessert can be made in no time at all. Print Pin Rate Course: DessertCuisine Indian Prep Time 5 minutesCook Time 30 minutes Total Time 35 minutes Servings 6 Author: Manju [recipe_key]

Ingredients

  • 1/2 cup brown aval/poha
  • Four tablespoons + one tablespoon of ghee
  • 3 cups whole milk
  • 1 cup sugar
  • 1/2 teaspoon Ground cardamom
  • One tablespoon of broken cashews

Instructions

  • Rinse the aval with warm water. It should be left in the water for a maximum of a few seconds. Otherwise, it will break down into the water.
  • In a large saucepan, heat the four tablespoons of ghee. Add the drained aval. Toast for a few more minutes on medium heat until all of the ghee has been absorbed, and the aval begins to crisp up. Add the milk to this mixture and bring it to a boil. Reduce the heat to medium and cook for about 10-15 minutes. Let the sugar dissolve. Continue to cook for several minutes until the milk reduces and turns a little pink. Mix in the ground cardamom.
  • Heat one tablespoon of ghee in a small saucepan and add the cashews. When the cashews are browned, add the ghee to the payasam. Serve it immediately or after it has cooled a little.