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Aval Payasam

Aval Payasam

Aval/Poha is one of the most favorite dish of Krishna. This is a simple dessert made by cooking poha and milk together on a low flame. The addition of sugar and ghee-fried cashewnuts makes them so delightable. Slurp!
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Prep Time 5 mins
Cook Time 15 mins
Course Dessert
Cuisine South Indian
Servings 2


  • 1 cup aval/poha/flattened rice flakes (Available in Indian Grocery Stores)
  • 3 cups milk
  • 3 cups water
  • 2 cardamons – powdered
  • 2 tbsp sugar (adjust according to your need)
  • 20 cashewnuts
  • 1 tbsp ghee or clarified butter
  • 1 tsp saffron strands soaked in 2 tablespoon warm milk


  • Place the aval/poha in a colander and run it through tap water. Do it real quickly, if the poha absorbs too much water, they become soggy. Remove from the colander and place it over a kitchen towl/ tissue.
  • Heat 2 tsp ghee in a kadai. Once they get heated up, saute the cleaned aval/poha. Cook till they become dry and flaky.
  • Increase the heat to high, throw in 3 cups of water and cardamon powder and bring to boil. Now turn to medium heat and cook covered for 15min till the poha/aval are well cooked. Test with a spoon and they should be soft now.
  • Pour in the 2 cups of milk and cook on low flame for 20min. Constant stirring is required. Add the sugar and give it a complete stir. Allow the milk to thicken.
  • In a separate kadai, heat the remaining ghee and fry the cashewnuts. Add this to the boiling payasam. Check for sugar and adjust it to your need. Garnish with the soaked saffron.
  • Yummy hot payasam is ready to serve.
Keyword Aval Payasam
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