Aval Payasam

This recipe is very simple and easy to prepare.  It generally takes about 5 minutes to make it.  The flat beaten rice, which is used is called “Aval” in the South of India and “Poha” in the Northern Parts of India.

The great advantage of Aval is that it cooks in minutes. 
Uppuma made out of Aval also tastes delicious, easy and quick to prepare.

Ingredients to serve 6 people

3 Tbs Aval (flat beaten rice)
1 Cup Water
1 Cup Sugar
2 Cups Cold (Pasteurised) or Boiled and Cooled Milk
2 Tbs. Ghee
2 Tbs. Chopped Cashew nuts
½ Tsp. Cardamom powder
Few Strands Saffron

Aval Payasam Recipe

Aval Payasam


Take one tablespoon of the ghee and fry the cashew nuts till the nuts turn golden brown and keep aside.
Add the remainder of the ghee in the pan and fry the Aval for about 1-2 minutes on a medium flame.
Add the water to the above and bring it to the boil
Pour in the sugar, stir and simmer it for about 5 minutes, until it reduces to a slightly semi solid consistency.
Add the saffron and cardamom powder and keep aside.

Pour the cold or boiled and cooled milk into the aval and sugar syrup.
Garnish it with cashew nuts

Note: Vermicelli and Sago payasam are prepared in a similar manner.
My preference is to use the homogenised and pasteurised cold milk from the fridge rather than boiled and cooled milk.