Jaggery Aval Payasam


This is my 50th blog post :). I am really thankful to all of you for your encouragement and support. Thank you very much for liking, sharing, and trying out my experiments :). My 50th blog had to be something special. What’s more special than the occasion of Srikrishnajayanthi. My 50th blog is aval payasam. I decided to experiment with jaggery instead of using sugar for the payasam. This a very easy to make payasam


  • Jaggery – 1/4 kg (Approximately 4 large blocks)
  • Aval  (Poha) – 1 cup
  • Cardamom – a pinch
  • Milk – 1.5 cup
  • Water – 1/4 cup
  • Ghee – 1 tsp


  • Roast the aval for a few minutes and soak in water for 10-15 minutes
  • Boil the milk and keep aside
  • Add jaggery to a pan and add some water. After the jaggery melts completely, filter the jaggery water 
  • Drain the aval and keep aside
  • Boil the jaggery water again and add the aval, ghee, cardamom and cook covered on medium flame for 10 minutes
  • Once the aval is cooked well and soft, set aside
  • Once both the jaggery mixture and milk have reached a lukewarm temperature, add the milk to the aval jaggery mixture
  • Optionally, you can add cashewnuts/rasins roasted in ghee to enhance the taste of the payasam

Enjoy and do share you feedback 🙂





One thought on “Jaggery Aval Payasam

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s