Wednesday, August 8, 2012

Aval Payasam-Aval Payasam Recipe with Jaggery-(Sri Krishna Jayanthi)

Janmashtami also known as Sri Krishna Jayanthi or Gokulashtami  is the birth anniversary of Lord Krishna and is celebrated all over India. I made this easy aval payasam as aval or rice flakes is said to be Lord Krishna's favourite. I usually prefer jaggery to sugar as it is rich in iron and is also a healthier option than sugar. Today we will learn how to make Aval Payasam with jaggery following this easy recipe.

Aval Payasam

Poha/Aval Kheer Recipe

Prep time - under 10 mins
Cook time - under 20 mins
Serves - 2

Ingredients needed 

Aval /Poha - 1/4 cup
Jaggery -1/4 cup
Milk - 2 1/2 cups (boiled)
Ghee - 2 1/2 tsp
Cashew nuts -5-6
Cardamom powder -1/4 tsp
Saffron -2-3 strands
Raisins - 8-10

Preparation

Heat a tsp of ghee in a pan and fry  raisins and cashew nuts separately. Keep it aside.

Soak saffron strands in a tbsp of milk and keep it aside.

If jaggery has impurities, dissolve it in little water (less than 1/4 cup) and filter it.

Method

Heat ghee in a pan, add aval and fry till it changes color.

Add boiled milk to the aval, simmer and cook till milk reduces a little. Simultaneously aval will also become soft.

Then add jaggery, cardamom powder, saffron, mix well and switch off the flame immediately.

Garnish with cashew nuts and raisin and serve hot or cold.

Note- Once you add jaggery, you should not heat or boil the milk as there are chances of the milk curdling.

Keep in mind whenever you make any jaggery based payasam, either the milk should be at room temperature or the jaggery should be at room temperature. Both should not be hot as there are chances of the milk curdling. Also use only fresh milk.

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34 comments:

  1. Slurp,fingerlicking payasam..
    http://www.indiantastyfoodrecipes.com/

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  2. Hiiiiiiiiiiiii Padhu :))))

    Your problem Cleared!!!!!!

    Very Happy Padhu :)))

    Looks AAwesome!!!

    Keep up your good work Dear...

    www.southindiafoodrecipes.blogspot.in

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  3. Hi padhu,I am new here...got lots of yummy recipes....happy Krishna jayanthy!! Payasam looks really mouth watering !!!!

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  4. neat presentation.. like it..

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  5. TO me payesh are must for any given festival :-) Poha kheer has set the mood for the festival..

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  6. inviting dear....join us in Fast food noodles event

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  7. easy nice naivedyam dish! looks very Yummy!

    Great-secret-of-life.blogspot.com

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  8. delicious payasam....drooling here :)

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  9. Wow very delicious..Please link your entry to our event http://tangymind.blogspot.com/2012/07/announcing-know-your-natural-sweetness.html

    I l lb happy :)

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  10. Such a droolworthy and tempting aval payasam.

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  11. I have not tasted avil payasam with jaggery Padhu. I think it is better to use jaggery than white sugar.

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  12. ah very simple and yum payasam padhu!. Looks great :)

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  13. Tried paddu, jaggery I added more and it turned too sweet :) so added milk to compensate ;)

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  14. Hi padhu,I am a new learner and just tried this this dish,got my aval payasam as curdled. It made me so upset padhu :( because i added a HOT milk with fried aval so after i add jaggery to it and shut off the flame,the milk gets curdled.I thought that you must have added a note to not use a hot milk straightaway to aval. This would have helped me and all beginners.

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  15. Mymoona Mymu -I am so sorry to hear about that. I have written in my notes that you should not boil after adding jaggery. I have updated more details. Keep in mind whenever you make any jaggery based payasam, either the milk should be at room temperature or the jaggery should be at room temperature. Both should not be hot as there are chances of the milk curdling.Moreover certain jaggery have a little salt in it.

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  16. I made this today.. came out very well.. thanks :)

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  17. Hi Padhu, I prepared this aval payasam this krishna jeyanthi. But, after adding jaggery, I added coarse mix of coconut and cashew. It came out rich taste.. Got appreciation from my family.. Thank u..

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  18. Even i had the same experience as Mymoona Mymu :( .. Your Note should be at the beginning of the recipe. may be after the 'Ingredients needed'

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  19. Tried your recipe and it came out well

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  20. Hi Padhu , I tried the payasam though it tasted good , the aval is not floating with the milk, n it is separate from milk ... I think u understood what I meant..
    Pls tell me wat went wrong...

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    Replies
    1. I cannot get what you are trying to say. You must fry the aval in ghee. Payasam will be more delicious and creamy if you use whole milk.

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    2. Do we have to use thick Poha for this recipe ?

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  21. I tried the same recipe but my payasam was too watery, not the exact consistency as shown in the picture.. Also payasam wasn't sweet.. Since I live in UAE, I think I'm not getting South-Indian jaggery.. Kindly suggest..

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    Replies
    1. You can add sugar in that case. Always use full fat milk for payasams as it gives richness the payasam and payasam will also be thick.

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  22. Awesome recipe my kids loved it tnx

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