Authentic Aval Payasam Recipe – Jaggery & Coconut Milk Delight

Last Updated on 4 months by Neha Deshmukh

Authentic Aval Payasam Recipe – Jaggery & Coconut Milk Delight

Hey everyone! Today, I’m sharing a recipe that’s incredibly close to my heart – Aval Payasam. It’s a classic South Indian dessert, and honestly, it reminds me of festivals back home and my grandmother’s kitchen. It’s comforting, subtly sweet, and surprisingly easy to make. Let’s dive in!

Why You’ll Love This Recipe

This Aval Payasam (also known as Poha Payasam) is more than just a dessert; it’s a hug in a bowl. The delicate texture of the rice flakes, the rich sweetness of jaggery, and the creamy coconut milk create a flavor combination that’s simply divine. Plus, it’s a relatively quick dessert to whip up, perfect for when you have a sweet craving or need something special for a celebration.

Ingredients

Here’s what you’ll need to make this delightful Aval Payasam:

• 1.5 cup Brown Rice Flakes (Poha) – about 150g
• 2-2.5 cup Crushed Jaggery – about 300-375g
• 0.5 can (about 200ml) Coconut Milk – full fat recommended
• 1 tsp Powdered Cardamom
• 1 tbsp Ghee – about 15ml
• 2 tbsp Broken Cashew Nuts
• 2 tbsp Dried Coconut Pieces (Copra)
• 1 tbsp Golden Raisins

Ingredient Notes

Let’s talk ingredients! Getting these right will really elevate your payasam.

Brown Rice Flakes (Aval/Poha) – Types & Quality

There are different types of aval available. I prefer the medium-sized, slightly flattened flakes. They hold their shape well during cooking. Avoid the very thin, brittle flakes as they can become mushy.

Jaggery – Regional Variations & Substitutions

Jaggery is key to that authentic flavour! South Indian jaggery tends to be darker and more robust. If you can’t find jaggery, you can use sugar (see FAQs for adjustments), but the flavour profile will be different.

Coconut Milk – Full Fat vs. Low Fat & Homemade Options

Full-fat coconut milk gives the richest, creamiest result. Low-fat will work in a pinch, but the texture won’t be quite as luxurious. If you’re feeling ambitious, homemade coconut milk is amazing!

Cardamom – Freshly Ground vs. Store-Bought

Freshly ground cardamom is always best – the aroma is incredible! But good quality store-bought powdered cardamom works well too.

Ghee – Clarified Butter & Its Significance

Ghee adds a beautiful nutty flavour and richness. It’s traditional in Indian desserts. You can substitute with vegetable oil, but ghee really makes a difference.

Dried Coconut Pieces (Copra) – Toasting for Enhanced Flavor

Don’t skip toasting the copra! It brings out a lovely, nutty flavour. Just a few minutes in the ghee is all it needs.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give the brown rice flakes (aval) a good rinse under cold water. Then, soak them in enough water to cover, leaving a little extra water – this helps them soften beautifully.
2. In a heavy-bottomed pan, melt the crushed jaggery with about ½ cup (120ml) of water over medium heat. Stir until the jaggery is completely dissolved. You want a smooth syrup.
3. Now, add the soaked aval to the jaggery syrup. Stir gently but thoroughly to make sure every flake is coated.
4. Pour in the coconut milk and add the powdered cardamom. Give it a good stir, then remove the pan from the heat.
5. In a separate small pan, heat the ghee. Add the broken cashew nuts, dried coconut pieces, and raisins. Fry until they’re golden brown and fragrant.
6. Finally, pour the fried nuts and raisins into the payasam. Give it one last gentle stir and serve warm or chilled.

Expert Tips

A few little things that can make a big difference:

• Soaking the Aval for Perfect Texture: Don’t oversoak the aval! About 15-20 minutes is usually enough. You want them softened, but still holding their shape.
• Achieving the Right Jaggery Consistency: Make sure the jaggery is completely dissolved. Undissolved jaggery will give your payasam a grainy texture.
• Preventing the Payasam from Sticking: Use a heavy-bottomed pan and stir frequently, especially towards the end of cooking.
• Enhancing the Aroma with Cardamom: A little cardamom goes a long way! Don’t overdo it, or it can overpower the other flavours.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Aval Payasam: Substitute the ghee with coconut oil and ensure your jaggery is vegan-friendly (some jaggery is processed with bone char).
• Gluten-Free Aval Payasam (Naturally Gluten-Free): This recipe is naturally gluten-free! Just double-check that your ingredients are certified gluten-free if you have a severe allergy.
• Spice Level – Adding a Hint of Saffron: My friend Priya adds a pinch of saffron strands soaked in a tablespoon of warm milk for a beautiful colour and subtle flavour.
• Festival Adaptations – Onam & Vishu Special: During Onam and Vishu, some families add a touch of nutmeg to their payasam.
• Adjusting Sweetness Levels: If you prefer a less sweet payasam, reduce the amount of jaggery slightly.

Serving Suggestions

Aval Payasam is delicious on its own, but it’s also lovely served with a side of papadums or alongside other traditional Indian dishes. A sprinkle of chopped nuts on top adds a nice touch.

Storage Instructions

Leftover Aval Payasam can be stored in an airtight container in the refrigerator for up to 3 days. It might thicken slightly when chilled, so you can add a splash of milk when reheating.

FAQs

Let’s answer some common questions:

What is the best type of Aval (rice flakes) to use for Payasam?

Medium-sized, slightly flattened flakes work best. Avoid very thin or broken flakes.

Can I use sugar instead of jaggery in this recipe? What adjustments should I make?

Yes, you can! Use about ¾ cup of sugar for every 1 cup of jaggery. You might also want to add a tiny pinch of salt to balance the sweetness.

How do I know when the Aval is properly soaked?

The aval should be softened but still hold their shape. They shouldn’t be mushy.

Can I make this Payasam ahead of time?

Yes, you can! It actually tastes even better after the flavours have had a chance to meld.

What is Copra, and can I skip it if I don’t have it?

Copra is dried coconut pieces. You can skip it if you don’t have it, but it adds a lovely texture and flavour. You could substitute with shredded coconut, toasted lightly.

Enjoy making this classic Aval Payasam! I hope it brings a little bit of Indian sunshine into your kitchen. Let me know how it turns out in the comments below!