Aval Payasam-Beaten Rice Kheer Recipe

‘Aval Payasam’ is considered to be dessert which is served at the end of the course. Payasam is also divine food item offered to god at the festive times. So, payasam is inseparable from South Indian homes.

I always wish to make Paal Payasam because of two important reasons, number one, it is the easiest recipe and number two, it the most delicious recipe. If you ask my son, he would start raising many fingers for the positive factors for payasam.

Searching for Vada recipes to pair up with this aval Payasam? check out Maddhur Vada, Amai Vada, Instant Vada.

While making the recipe, milk always needs your attention, as it easily tends to get boiled and overflowed. So, always keep an eye, when the payasam on the stove top. If you are the multitasking person, please sacrifices fewer tasks while making :).

How to make:

1. Soak aval/poha in water for about 20-30 min. Drain and keep aside. Perfectly soaked aval would be very soft, moist and nonstick.

2. Bring milk to boil by adding sugar, add the soaked and drained aval.

3. In the low flame cooks it further for 10-12 mins.

4. In the meantime, add ghee to a pan followed by chopped cashews and raisins. Fry it in the medium flame until raisins swells like a ball. Add this sizzling to the milk.
5. Add vanilla extract and remove it from the fire. Need to be very caution while handling with the milk as it tends to easily overflows.

Aval Payasam

Aval Payasam is considered to be dessert which is served at the end of the course. Payasam is also divine food item offered to god at the festive times. So, payasam is inseparable from South Indian homes.

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Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Servings: 2 people

Calories: 626kcal

Ingredients

• 1/2 Cup beaten Rice / aval / poha
• 2 Cup Milk
• 1/2 Cup Sugar
• 1/4 tsp Vanilla Essence
• 1/4 Cup Cashew nuts chopped
• 1/6 Cup Raisins
• 2 tbsp Ghee / Clarified Butter

Instructions

• Soak aval/poha in water for about 20-30 min. Drain and keep aside. Perfectly soaked aval would be very soft, moist and nonsticky.
• Bring milk to boil by adding sugar, add the soaked and drained aval.
• In the low flame cooks it further for 10-12 mins.
• In the meantime, add ghee to a pan followed by chopped cashews and raisins. Fry it in the medium flame until raisins swells like a ball. Add this sizzling to the milk.
• Add vanilla extract and remove it from the fire. Need to be very caution while handling with the milk as it tends to easily overflows.

Nutrition

Calories: 626kcal | Carbohydrates: 82g | Protein: 11g | Fat: 30g | Saturated Fat: 15g | Cholesterol: 62mg | Sodium: 147mg | Potassium: 528mg | Fiber: 1g | Sugar: 63g | Vitamin A: 17.2% | Vitamin C: 6.2% | Calcium: 28.2% | Iron: 19.6%

Course Dessert

Cuisine Indian

Author Sujatha Muralidhar

Serving Suggestions:
Can be chilled and served as dessert.

Tips and Variations for aval payasam:
I have added vanilla essence, but it can also be substituted with cardamom or with your favorite essence.

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