Poha Kheer or Aval Payasam or Atukula Payasam – Quick and traditional South Indian dessert under 20 minutes.
What is Aval Payasam?
Aval Payasam or Poha Kheer is a simple and easy South Indian pudding or dessert that usually made during festivals such as Gokulashtami, Navratri and Ganesh Chaturthi. It is also known as Atukula Payasam in Andhra Pradesh and Avalakki Payasa in Kannada. This is the best and quick dessert to make if you need a sweet dish to serve.
Why you’ll love this recipe:
Creamy and delicious!
Super simple to make and doesn’t require any complex ingredients!
One of the easy traditional recipes that can be perfect for any Indian festival!
Can be served as a sweet snack, dessert or breakfast!
Ingredients & Substitutes:
Poha / Aval – Medium thick variety of poha or aval works best for this recipe. Do not use thin poha or paper poha in this recipe. You could also swap it with red aval if you want. You can find it in any Indian stores or Asian stores.
Milk – I have used skimmed milk in this recipe. Use full-fat milk to make the kheer creamy and rich. If you prefer a dairy-free or vegan version, replace milk with any plant-based milks such as almond milk, oat milk and coconut milk.
Sugar – You could replace it with palm sugar, brown sugar, jaggery or coconut sugar.
Cashews & Raisins – Do not skip adding nuts to your kheer, they will add a nice crunch and flavor the the dish. You can also use almonds and pistachios.
Ghee – Replace it with coconut oil for a vegan variation.
Cardamom – Do not skip adding cardamom, it adds a wonderful flavor and festive touch to the kheer. If you don’t have it in hand, add a pinch of saffron, ground cinnamon or ground nutmeg for a different flavor profile.
It is typically made with rice flakes or beaten rice, milk, sugar, nuts and cardamom. It can also be made with coconut milk and jaggery.
For a modern twist, melt some chocolate and add it to the avalakki payasa for a chocolate variation.
Add loads of chopped nuts, chopped dates for extra sweetness and texture.
Add some rose syrup to it to make the rose flavored aval kheer.
You can also add a handful of tutti frutti to the prepared kheer to make it colorful and delicious.
For a fruit kheer variation, add finely chopped apples, bananas and grapes to make a light dessert.
You can also add condensed milk to make it creamier and delicious. Adjust the sugar if you are adding condensed milk.
Tips & Notes:
The medium-thick poha works well for this kheer. Do not use thin poha or paper poha.
Make sure you are roasting the poha over a low flame to prevent it from burning.
The cooking time will depends on the thickness of poha and thickness of the pan you are using. The poha should be cooked well and soft. Do not overcook.
Adjust the sweetness according to your taste preferences.
This kheer will thicken more as it cools. Add some hot milk before serving if you want a thinner consistency.
It stays good for 1-2 days if it is stored in the refrigerator.
You can serve this dessert either hot or chilled. It can be served during festivals or celebrations.
Step by step instructions:
- Heat 2 tablespoons of ghee in a pan or vessel.
- Once the ghee is melted, add cashews and start roasted them.
- When the cashews are light golden color, add raisins to the same pan and fry until they are golden color.
- Take the roasted cashews and raisins out of the pan and set aside.
- Add poha to the same ghee.
- Roast over a low flame until they are light golden color and crisp.
- Once the poha is roasted, add 2.5 cups of milk to it and mix.
- Let it boil for about 8 minutes or till the poha is soft and cooked. Keep stirring in between.
- Make sure the poha is cooked.
- Add cardamom powder and roasted nuts. Mix everything well.
- It will thicken as it cools.
More South Indian payasam recipes of the blog:
- Semiya Coconut Milk Kheer
- Godhuma Rava Kobbari Payasam
- Chana Dal Kheer
- Rava Kheer
- Sabudana Kheer
- Kobbari Payasam
- Pala Undrallu
- Millet Coconut Kheer
How to make atukula payasam recipe video below:
Aval Payasam Recipe
- ½ cup Poha
- ½ cup Sugar
- 2.5 cups Milk
- 2 tbsp Ghee
- 10-12 Cashews
- 8 Raisins
- ½ tsp Cardamom Powder
- Heat ghee in a vessel and fry cashews until light golden color.
- Then add raisins to it and fry until golden color.
- Remove them from the ghee and set aside.
- In the same vessel, add poha or rice flakes and roast them over a low flame till light golden color.
- Pour milk to the roasted poha and let it cook on a low flame for about 8 minutes or until the poha is soft and cooked.
- Add sugar and let it boil for another 5 minutes.
- Add cardamom powder and roasted cashews and mix well
- Turn off the flame and serve.
- This payasam will thicken more as it cools.
Nutrition values are estimates only.