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Aval Payasam Recipe | Poha Kheer Recipe | Beaten Rice Flakes Milk Pudding

Hooray! One year of blogging!

Hello My Dear Reader,

Today marks the 1st anniversary of kothiyavunu.com…Of course, I could not have done it without you all.. It’s hard to believe that I completed one year of blogging, pls ignore the breaks 😉


Over the course of one year, I’ve met many amazing foodies and learned a lot more about baking and cooking skills.I am so happy that i could make real good friends with so many people out there.Thank you to everyone for reading and sharing this colourful year with me!!! I’d love for you to continue with me as I follow my heart….


To mark this occasion i made Aval payasam/rice flake for u all 🙂

Aval Payasam Recipe | Poha Kheer Recipe | Beaten Rice Flakes Milk Pudding
Prepration Time : 15 mins
Cooking Time : 30 mins
Serves : 4


Ingredients :
Beaten rice flakes /Aval /Poha : 3/4 cup (Thick variety )

Whole Milk : 4 cups /1 ltr
Sugar :1/2 cup (Increase or decrease according to your sweet level)
Ghee/Clarified Butter : 3 tbsp
Saffron : 1-2 strand (Mix saffron strand in warm milk and keep it aside.)
Cardamom Powder :1/4tsp (optional)
Cashew nut /Raisins (optional) (fried in ghee)
How to make Aval Payasam | Poha Kheer :

1. Wash the aval /beaten rice flakes well under running water, drain the water completely and place it over a kitchen towl / tissue. (Note :Do it real quickly, if the poha absorbs too much water, they become soggy.)
2. In a heavy bottomed vessel or uruli (Kerala style shallow kadai used for making payasam) add the milk and bring to boil.
3. In pan heat the ghee and saute the cleaned aval/poha and cook till they become dry and flaky.
4. When milk comes to boil, add the fried aval/ beaten rice flakes to it and stir well , reduce the flame and allow the rice flake to cook in the milk for about 15-20 minutes till the milk has reduced in volume to about half.
5. Add sugar and mix well till the payasam thickens.(Note : when the water evaporates there is a tendency for this mixture to adhere to the bottom of the vessel/uruli, so keep stirring continuously.)
6. Add the cardamom powder and saffron milk and milk well.
7. Optional – Fry cashews & rasinis in ghee and add to payasam
8. Wait for 10-20 minutes for the payasam to get homogenised and attain room temperature .
9. Serve slightly warm or chill and serve as dessert & enjoy!!!



Notes : 

  • Brown coloured rice flakes is the best, but the white variety works just as well and always use the the thicker variety as the thinner one will turn to mush in this payasam.
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Comments

  4. sowmita paul says

    M from kolkata nd struggling with the language in chennai. Can u plz tell me the name of the rice used to make payasam. I want to use rice and not rice flakes.

  8. kothiyavunu says

    Thank you all my dear friends for your best wishes and kind words. I am truly inspired by you all.I sincerely appreciate your daily visits and sweet comments.:)

  9. San says

    Adipoli payasam Sangee to celebrate this wonderful journey in this blogosphere.Hearty Congratulations !!! Aval payasam is so dacadent dear.Liked the serving dish .Enjoy ur day.Iam very happy to see u back with a surprise .

  14. Neetz says

    heeloo mashe..evide aayirunu..othiri nallayallo kandittu..missed u dear 🙂

    vaayil kappil odikam..awesome kheer 🙂

  15. Satya says

    congrats dear,

    i am so happy to find at this wonderfull moment…blogging is definitely fun and all about sharing.. i am a newbie started 2 months back and happy to find u… u have a wonderfull collection of recipes…i love all your cakes and kerala cuisine which is new to me

    if u get do visit my blog

    Satya
    http://www.superyummyrecipes.com

  19. Kairali sisters says

    Hello Sangeetha..

    Thank you so much for you recent visits to Pazham Pappadam Payasam..

    Nice to meet you here and Happy Blogging..

    Aval Payasam looks so delicious and tempting!!!

  21. Manasa says

    hi chechi, pinneyum thodangiyo blogging,nice to see u back..congrats on ur milestone..adipoli payasam,enikkum kudi kurachu tharu:)

  23. Ushnish Ghosh says

    Dear Sangeetha
    My childhood favorite. I used to throw tantrum to have payasam..and a rice payasam was not feasible to cook fast, so my mum used to make it as a quick fix.
    I am going to make it.roasting the Poha in ghee is a great idea..of course I will add huge quantity of sugar in real Bong style.
    Have a nice week ahead

  27. nima says

    Thank you for sharing this yummy recipie. I was wondering why you are taking a long break…really missed you in blog land..

  32. aipi says

    congrats on your milestone dear..wish you many many more 2 come..
    the payasam looks real delish with nice presentation..loved your serving bowl 🙂

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