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

August 8, 2012 by PadhuSankar 41 Comments

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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Filed Under: Dessert, Festival Recipes Tagged With: Aval/Poha recipes, Health Dish, Indian sweets, Jaggery, Payasam/Kheer recipes, Uncategorized




Previous Post: « Zebra Cake Recipe-Marble Cake(Zebra Pattern)
Next Post: Uppu Seedai-Salt Seedai Recipe-Gokulashtami Recipes »

Reader Interactions

Comments

  1. Rekha

    August 8, 2012 at 8:33 am

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

    Reply
  2. R.Punitha

    August 8, 2012 at 9:06 am

    Hiiiiiiiiiiiii Padhu :))))

    Your problem Cleared!!!!!!

    Very Happy Padhu :)))

    Looks AAwesome!!!

    Keep up your good work Dear…

    http://www.southindiafoodrecipes.blogspot.in

    Reply
  3. Akila

    August 8, 2012 at 9:20 am

    Looks awesome

    Reply
  4. chithra

    August 8, 2012 at 9:43 am

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

    Reply
  5. PT

    August 8, 2012 at 10:06 am

    neat presentation.. like it..

    Reply
  6. Vimitha Anand

    August 8, 2012 at 11:04 am

    Delicious festive payasam…

    Reply
  7. Valarmathi Sanjeev

    August 8, 2012 at 11:26 am

    Payasam looks inviting and yumm.

    Reply
  8. Hamaree Rasoi

    August 8, 2012 at 12:04 pm

    TO me payesh are must for any given festival 🙂 Poha kheer has set the mood for the festival..

    Reply
  9. PriyaVaasu

    August 8, 2012 at 1:01 pm

    Looks Yum!!!

    Reply
  10. Shama Nagarajan

    August 8, 2012 at 2:32 pm

    inviting dear….join us in Fast food noodles event

    Reply
  11. Veena Theagarajan

    August 8, 2012 at 2:33 pm

    easy nice naivedyam dish! looks very Yummy!

    Great-secret-of-life.blogspot.com

    Reply
  12. Suja Manoj

    August 8, 2012 at 3:42 pm

    Slurp,creamy and yum payasam.

    Reply
  13. Kavitha

    August 8, 2012 at 4:52 pm

    delicious payasam….drooling here 🙂

    Reply
  14. R.Ramakrishnan

    August 8, 2012 at 4:55 pm

    Aval payasam is really delicious.

    Reply
  15. Achu

    August 8, 2012 at 5:53 pm

    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 🙂

    Reply
  16. Priya

    August 8, 2012 at 7:47 pm

    Such a droolworthy and tempting aval payasam.

    Reply
  17. Srimathi

    August 9, 2012 at 2:31 am

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

    Reply
  18. Swetha

    August 9, 2012 at 9:27 am

    ah very simple and yum payasam padhu!. Looks great 🙂

    Reply
  19. Saroja Gopali

    August 10, 2012 at 5:57 am

    Tried paddu, jaggery I added more and it turned too sweet 🙂 so added milk to compensate 😉

    Reply
  20. Mymoona Mymu

    May 31, 2013 at 10:37 am

    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.

    Reply
  21. PadhuSankar

    May 31, 2013 at 3:39 pm

    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.

    Reply
  22. gsom

    August 28, 2013 at 2:02 am

    I made this today.. came out very well.. thanks 🙂

    Reply
  23. booma

    August 29, 2013 at 11:53 am

    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..

    Reply
  24. bhagirathy

    October 19, 2013 at 9:14 am

    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'

    Reply
  25. Anu Yalo

    March 8, 2014 at 2:48 pm

    Tried your recipe and it came out well

    Reply
  26. new mom

    August 1, 2014 at 7:04 am

    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…

    Reply
    • Padhu Sankar

      August 3, 2014 at 2:02 pm

      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.

      Reply
    • sakalagama

      September 19, 2014 at 11:13 pm

      Do we have to use thick Poha for this recipe ?

      Reply
  27. Padhu Sankar

    September 22, 2014 at 8:13 am

    you can use any aval

    Reply
  28. Eliteguy

    August 24, 2016 at 6:35 am

    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..

    Reply
    • Padhu Sankar

      August 25, 2016 at 4:42 am

      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.

      Reply
  29. Anu

    August 25, 2016 at 10:50 am

    Awesome recipe my kids loved it tnx

    Reply
  30. GreenComotion

    May 30, 2017 at 10:52 pm

    Lovely recipe. Thx.

    Reply
  31. megha r

    July 1, 2017 at 10:16 am

    In case i add sugar ,can ubpls tell me the quantity.

    Reply
    • Padhu Sankar

      July 3, 2017 at 8:10 am

      You can add same quantity or more if you prefer it very sweet.

      Reply
  32. Shobana Chandrasekaran

    February 18, 2018 at 8:23 am

    Hi padhu i tried the same exactly as you explained. But the milk curdled.

    Even i switched off the flame imdtly.
    But this dish was not come good.

    I tried many of your dishes which came out good but this is exceptional one…

    Reply
  33. jaya sree

    September 1, 2018 at 6:47 am

    hi Padhu
    hope you r fine. tomorrow is krishna Jayanthi in kerala so when I searched what to make for tomorrow I got this aval payasam. instead of adding milk can I add coconut milk. eithere homemade or store bought coconut milk powder. can you please comment on this

    Reply
    • Padhu Sankar

      September 5, 2018 at 7:24 am

      Yes, you can add coconut milk, homemade or store bought but do not boil after adding coconut milk.

      Reply
  34. Unknown

    September 2, 2018 at 5:16 pm

    Awesome receipe!it came out very well.Thanks for sharing !

    Reply
  35. jaya sree

    September 3, 2018 at 5:48 am

    Dear padhu
    Sept 2nd was krishnajayanthi in kerala. I tried your aval payasam. it's first time I made this. it came out super. fantastic. it tasted great. My hubby liked it very much and he said no words to explain it's taste. thanks dear. bye take care

    Reply
  36. Sridevi Raghavan

    August 28, 2019 at 12:50 pm

    Dear padhu , I tried aval payasam on krishnajayanthi day for the first time seeing your recipe. It came out very delicious. Everyone liked it at my home. Thanks ya.

    Reply

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