Indulge in the traditional sweetness of Poha Payasam, a festival-special South Indian dessert made with flattened rice (poha), creamy milk, and jaggery. This payasam, popular during festive gatherings and celebrations, combines melt-in-your-mouth roasted aval with the rich aroma of cardamom and the crunch of golden fried cashews and raisins. Unlike sugar-laden kheers, this recipe uses jaggery, lending a deep caramel note and an earthy sweetness, all while keeping it in the traditional payasam category.
The beauty of Atukula Payasam lies in its simplicity and versatility. Using thick poha ensures delightful texture without letting the grains disintegrate, while full cream milk adds a luxurious touch. For a vegan twist, swap out the cow’s milk for coconut milk and enjoy a tropical flair. Serve this payasam warm for cozy comfort or chilled for a cooling treat—the flavors only deepen after a night in the fridge. Make it a highlight at your next celebration, or savor it as a soul-soothing dessert any day of the week.
Easy Poha Payasam Recipe | Aval Payasam Recipe | Flattened Rice Pudding Recipe
Print RecipeIngredients
- 2 tbsp ghee (clarified butter)
- 5 cashews, halved
- 2 tsp raisins
- ½ cup thick poha (aval/avalakki/flattened rice)
- 3 cups milk
- ¼ cup jaggery (gud)
- ¼ cup water
- ¼ tsp cardamom powder
Instructions
Heat ghee in a large pan and fry the cashews and raisins until golden and fragrant, then remove and set aside.
In the same pan, add poha and gently roast on low heat until it turns a light golden brown.
Pour in the milk and cook on medium heat for about 10 minutes, stirring occasionally, until the poha softens.
Meanwhile, combine jaggery and water in a separate pan, heating until the jaggery is fully dissolved. Strain this mixture to remove any impurities.
Reduce the heat to low, add the strained jaggery syrup to the poha-milk mixture, and stir gently. Do not let the mixture come to a rolling boil once the jaggery is added to prevent curdling.
Turn off the heat, sprinkle in cardamom powder, and add the toasted cashews and raisins.
Serve the payasam either warm or after chilling, according to your preference.
Notes
Tips:
Use thick poha for the best texture; thinner varieties dissolve easily and lose their bite., Ensure the jaggery syrup and milk are similar in temperature before combining to avoid curdling., For a vegan version, substitute cow’s milk with thick coconut milk and skip the ghee or use coconut oil., If preparing in advance or serving chilled, adjust with a little extra milk before serving to maintain a creamy consistency.