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. Aval Payasam 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.
What are the ingredients of Aval Payasam?
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.
Which poha is to use for Poha Kheer?
The medium-thick poha works well for this payasam or kheer. Do not use thin poha or paper poha.
How long does Atukula Payasam last?
It stays good for 1-2 days if it is stored in the refrigerator.
Serving suggestions for Poha Kheer
You can serve this dessert either hot or chilled. It can be served during festivals or celebrations.
Few More South Indian Payasam Recipes:
- Semiya Coconut Milk Payasam
- Godhuma Rava Kobbari Payasam
- Senagapappu Payasam
- Rava Payasam
- Javvarisi Payasam
- Kobbari Payasam
- Undralla Payasam
- Millet Coconut Payasam
How to Make Aval Payasam Recipe Video below:
Aval Payasam Recipe
- 1/2 cup Poha
- 1/2 cup Sugar
- 2.5 cups Milk
- 2 tbsp Ghee
- 10-12 Cashews
- 8 Raisins
- 1/2 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.
How to Make Atukula Payasam Recipe with Step by Step Photos:
- 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.