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aval carrot payasam

​Instant Aval Payasam (Flattened Rice Kheer with Carrot)

​A quick, delicious, and slightly unique version of traditional payasam made with flattened rice (aval) and grated carrot. Prepared using cow's milk and sweetened with jaggery and condensed milk, this rich and creamy dessert can be made in minutes without the hassle of extracting coconut milk. Enjoy it warm or chilled like ice cream!
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4
Course: Dessert / Sweet
Cuisine: Kerala / South Indian
Ingredients Equipment Method Video Notes

Ingredients
  

  • ​Ghee: 1.5 tablespoons
  • ​Cashew nuts: ¼ cup + 10 extra soaked in water for grinding
  • ​Raisins Kismis: 2 tablespoons
  • ​Aval Flattened Rice / Poha: 1 cup (250 ml cup measure)
  • ​Carrot: ¼ cup finely grated
  • ​Cow's Milk: 3 cups
  • ​Cardamom Powder: A pinch powdered with a little sugar
  • ​Condensed Milk: ¼ cup
  • ​Jaggery Syrup: Prepared using 150g jaggery and ½ cup water adjust to taste

Equipment

  • ​Heavy-bottomed pan or pot
  • ​Spatula or spoon
  • ​Measuring cups and spoons
  • ​Blender/Grinder (to grind cashew paste)

Method
 

  1. ​Roast Dry Fruits: Heat 1.5 tablespoons of ghee in a pan. Fry ¼ cup of cashew nuts until they start to change color. Then add 2 tablespoons of raisins and fry until they puff up. Remove them from the pan and set aside.
  2. ​Roast Aval: In the same ghee left in the pan, add 1 cup of flattened rice (aval). Roast it well on a medium flame until it becomes crispy and pops slightly.
  3. ​Add Carrot: Add ¼ cup of finely grated carrot to the roasted aval and sauté lightly for a minute without changing the color of the carrot. This adds a lovely color and flavor to the payasam.
  4. ​Add Milk: Pour in 3 cups of cow's milk and mix well. Allow the milk to come to a gentle boil.
  5. ​Add Cashew Paste (Secret Thickener): Grind 10 soaked cashew nuts into a smooth paste and stir it into the boiling milk. This gives the payasam a rich texture and thickness.
  6. ​Flavorings: Add a pinch of cardamom powder and ¼ cup of condensed milk. Mix everything well and let the payasam simmer. (Note: If you prefer sugar instead of jaggery, you can adjust the sweetness here).
  7. ​Cool Slightly Before Adding Jaggery: Turn off the stove and let the payasam cool down slightly (do not add jaggery while the milk is boiling actively, as it may curdle).
  8. ​Mix Jaggery Syrup: Pour in the prepared jaggery syrup gradually (using about half or according to your preferred sweetness level, keeping in mind the condensed milk is already added). Mix thoroughly while the stove remains turned off.
  9. ​Garnish & Serve: Finally, add the fried cashew nuts and raisins back into the payasam. Give it a final mix. Your delicious Instant Aval Payasam is ready to serve!

Video

Notes

Milk Alternative: You can substitute cow's milk with fresh coconut milk if preferred, but cow's milk makes this recipe truly instant.
​Jaggery Tip: Always add the jaggery syrup after turning off the heat and letting the payasam cool slightly to prevent the milk from curdling.
​Serving Suggestion: This payasam tastes incredible when served chilled after keeping it in the refrigerator!