Aval Paal Payasam | Aval Payasam Recipe

The simple yet delectable payasam made with Aval/ Poha. Aval payasam is generally made for Krishna Jayanthi (Gokulastami). Aval, Butter, Seedai are suppose to be Lord Krsihna's favorite. Thats why Indian Homes are engaged with preparing his favorite food during Janmashtami day.
Making of aval payasam is  very easy and similar like Paal Payasam. Plan to make for any occasion, use red or white aval as per preference. Add more nuts and condensed milk at the final stage to make ever slurping dessert.

Check for more Gokulastami recipe HERE

Preparation & Cooking Time : 30 Minutes

YIELD : 3 Servings


Thick Flatten Rice/ Poha / Aval  - 1/4 Cup (Use red or white Aval as preferred)
Milk - 2 1/2 cups
White Sugar - 1/4 cup + 2 tbsp
Cardamom Powder - 1/4 tsp
Coconut Paste - 1 tbsp(optional)
Cashew nuts - 5-6no.
Raisins - 6 no.
Ghee - 1 1/2 tbsp


1.Boil the milk and simmer cook until reduce its volume to 2 cups. 

2.Heat a heavy bottomed pan. Add ghee and roast the cashews, raisins separately until golden. Drain and transfer to the plate. 

Wash the aval (I used red aval) under the running tap water using colander. Keep aside to fluff up. In the same pan roast the soaked aval until gives out nice flavor and slight color change. 

4.Gently pour aval over the boiling milk and simmer cook the aval until becomes soft and milk thicken for about 10 minutes.

5.Once well cooked, add the sugar and stir continuously to dissolve completely. Cook for few more minutes to thicken.

6.Finally stir in the ground coconut paste and cook for one boil and transfer to counter top. Check for the consistency of the payasam, if it is too thick add some more warm milk before serving, as payasam thicken as it cools. 

7.Garnish the payasam with the fried cashew nuts and raisins. Serve warm or chilled.

8.If you love to have thick and creamy payasam, avoid adding more milk at STEP 4.
To make the payasam richer, add 1/4 cup of condensed milk. If so reduce sugar(to 2 tbsp) quantity and ilk (to 2 1/4 cups).


  • Adding condensed milk is purely optional and it will enhance the payasam taste, gives a rich texture.
  • To make jaggery based aval payasam, replace with jaggery. Dissolve jaggery in warm water to remove impurities and strain. add to the payasam at the final stage, stop further cooking process to avoid milk getting curdled.
  • If you wish add some saffron strands soaked in warm milk, to give aromatic flavor.

Related Posts:

Semiya Payasam
Pasi Paruppu Payasam
Javvarisi Payasam
Chocolate n fig Payasam

Print Friendly and PDF


Google Analytics Alternative