Aval (Poha / Rice flakes) Payasam / Pradhaman / Kheer is a traditional Kerala dessert that is made with jaggery, rice flakes, and milk. It is specially made during festivals as celebrations are considered incomplete without finishing the feast without a yummy Payasam / Pradhaman of some kind 🙂
As Onam is just around the corner, I am gonna post a few varieties of Payasam / Pradhamans. This recipe is about Aval (Poha / Rice flakes) Payasam / Pradhaman / Kheer. Please do check my other Aval / Poha recipes here.
I have a bite-sized video to show you how to make Aval (Poha / Rice flakes) Payasam / Pradhaman / Kheer.
- Aval / Poha / Rice flakes – ½ cup + ¼ cup (to grind)
- Milk – 2 ¼ cup
- Evaporated milk – ½ cup
- Cardamom Powder – ¼ tsp
- Nutmeg Powder – ⅛ tsp
- Ghee (clarified butter) – 1 tbsp
- Jaggery – 200 g
- Water – ½ cup
- Ghee (clarified butter) – 2 tsp
- Cashew – 12
- Raisins – 15
- Dried coconut slices – ¼ cup
- In a deep bottomed pan, add jaggery and ½ cup of water.
- Boil it till it melts completely. Allow it to boil till it thickens slightly (like honey’s consistency.)
- Using a sieve, strain the jaggery syrup to remove any impurities.
- In a pan, heat ghee and roast cashew nuts till they become golden. Then transfer it to a plate.
- In the same ghee, add the raisins and sauté it till it puffs up. Transfer it to the same plate which has the roasted cashews.
- Again in the same ghee (if needed, add 1 tsp extra ghee to avoid sticking). Then roast it until it turns golden brown and transfer it to the plate which has the roasted cashews and raisins. Keep it aside.
- Take ¼ cup of rice flakes in a blender and blend it into a powder and keep it aside.
- Take ½ cup of rice flakes and soak it in water for 5 minutes.
- Drain it using a strainer to remove the excess water and keep it aside.
- In a heavy bottomed pan, add 2 tsp ghee.
- Add the drained rice flakes. Sauté it for a minute.
- Add milk, cardamom powder, nutmeg powder, rice flakes powder and mix it well.
- Allow the milk to boil over medium flame by stirring it continuously (if you don’t stir it continuously, it will create lumps.)
- Once it starts to boil, add the Evaporated milk and stir it. Allow it to boil for a minute.
- Add the jaggery syrup and let it boil for 1 more minute (no more than that) and switch off the flame.
- Finally, add the fried cashews, raisins and dried coconut pieces. Mix it well.
- To make this Aval Payasam, always use thin sized rice flakes / poha.
- You can use either brown or white rice flakes.
- After adding rice flakes powder, stir it continuously till it boils or it will create lumps.
- Serve Aval Payasam chilled as it is tastier that way.
- If you don’t like jaggery, you can substitute it with 1 cup of sugar.
- If you don’t want to add rice flakes powder, you can skip that step.
- Don’t boil the Payasam for a long time after adding jaggery.
- Always sieve the jaggery syrup to remove the impurities.
- If you are using condensed milk instead of evaporated milk, then you don’t have to add extra jaggery syrup or sugar unless you want a sweeter taste.
- This payasam becomes thick after some time. While serving, add extra milk if necessary.