Aval Payasam

Aval payasam is a traditional South Indian dessert made with flattened rice (aval), milk, sugar, and cardamom. It is usually prepared during festivals and special occasions.

Aval Payasam

Recipe by S Kamala
0.0 from 0 votes
Course: SweetsCuisine: Indian, TamilDifficulty: Medium


Prep time


Cooking time



Learn how to make a delicious Aval Payasam with this easy recipe. Perfectly cooked aval, milk, sugar, and aromatic spices create a delightful dessert.


  • Aval – 1 cup

  • Sugar – 1/2 cup

  • Milk – 4 to 5 cups

  • Ghee – 1 tablespoon

  • Cardamom Powder – 1/2 teaspoon

  • Cashew Nuts – few

  • Coconut – Cut into tiny bits – 1 tablespoon


  • Toast the aval (poha) in a teaspoon of ghee until it becomes slightly brown and set it aside. In the same pan, fry the cashew nuts and coconut bits until they are golden brown, then set them aside as well.
  • Bring the milk to a boil in a heavy-bottomed pot. As soon as it begins to boil, lower the heat and add the fried aval. Stir continuously to prevent sticking, and cook until the aval softens.
  • Add sugar to the mixture and stir until it dissolves completely. Continue to cook the payasam on a low flame until it reaches a thick consistency.
  • Finally, add the fried cashew nuts, coconut bits, and cardamom powder to the payasam. Stir everything together to combine the flavors.


  • For a different texture, you can choose to coarsely grind the fried aval before adding it to the milk.


  1. Hi Kamala
    what type of Poha we use? The south indian brown or the thin north indian?

  2. Hi Raji,

    You can use any type of poha. However, if you use the light white Poha, then the payasam look white.

  3. Thanks Kamala.

  4. Suhasini Deepak

    Hello Aunty,

    Just now I made this kesari for today's nevidhyam.I also added milk along with water and it turned out well



  5. Rajalakshmi

    Shall I leave a small suggestion ?

    After frying the aval make a coarse powder and then make payasam. The payasam will become thick and children would love it as it…

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