Aval (Poha / Rice flakes) Payasam / Pradhaman / Kheer

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.

If you try this recipe out, please hashtag your photos with #MozisMenu on Instagram and tag me with @MozisMenu. I love seeing your takes on my recipes!

Aval (Poha / Rice flakes) Payasam / Pradhaman / Kheer

Prep Time
5 minutes
Cook Time
15 minutes
Total Time
20 minutes
Serves
4 Cups

 

I have a bite-sized video to show you how to make Aval (Poha / Rice flakes) Payasam / Pradhaman / Kheer.

Ingredients

  • 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 syrup:-

  • Jaggery – 200 g
  • Water – ½ cup

To Roast:-

  • Ghee (clarified butter) – 2 tsp
  • Cashew – 12
  • Raisins – 15
  • Dried coconut slices – ¼ cup

Instructions

  1. In a deep bottomed pan, add jaggery and ½ cup of water. 
  2. Boil it till it melts completely. Allow it to boil till it thickens slightly (like honey’s consistency.)
  3. Using a sieve, strain the jaggery syrup to remove any impurities.
  4. In a pan, heat ghee and roast cashew nuts till they become golden. Then transfer it to a plate. 
  5. 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.
  6. 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.
  7. Take ¼ cup of rice flakes in a blender and blend it into a powder and keep it aside.
  8. Take ½ cup of rice flakes and soak it in water for 5 minutes.
  9. Drain it using a strainer to remove the excess water and keep it aside.
  10. In a heavy bottomed pan, add 2 tsp ghee. 
  11. Add the drained rice flakes. Sauté it for a minute.
  12. Add milk, cardamom powder, nutmeg powder, rice flakes powder and mix it well.
  13. Allow the milk to boil over medium flame by stirring it continuously (if you don’t stir it continuously, it will create lumps.)
  14. Once it starts to boil, add the Evaporated milk and stir it. Allow it to boil for a minute.
  15. Add the jaggery syrup and let it boil for 1 more minute (no more than that) and switch off the flame.
  16. Finally, add the fried cashews, raisins and dried coconut pieces. Mix it well.

Notes

  1. To make this Aval Payasam, always use thin sized rice flakes / poha.
  2. You can use either brown or white rice flakes.
  3. After adding rice flakes powder, stir it continuously till it boils or it will create lumps.
  4. Serve Aval Payasam chilled as it is tastier that way.
  5. If you don’t like jaggery, you can substitute it with 1 cup of sugar.
  6. If you don’t want to add rice flakes powder, you can skip that step.
  7. Don’t boil the Payasam for a long time after adding jaggery.
  8. Always sieve the jaggery syrup to remove the impurities.
  9. 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.
  10. This payasam becomes thick after some time. While serving, add extra milk if necessary.

Aval (Poha / Rice flakes) Payasam / Pradhaman / Kheer

 

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