AVALAKKI PAYASA RECIPE | HOW TO DO POHA KHEER | AVAL PAYASAM

AVALAKKI PAYASA RECIPE WITH STEP BY STEP PHOTOS | HOW TO DO POHA KHEER | AVAL PAYASAM RECIPE | AVALAKKI PAYASA

Avalakki Payasa / Poha Payasam / Aval Payasam – is a tasty , creamy and very easy kheer made using thick beaten rice ( poha ) , milk and jaggery . One can make this kheer within 10-15 minutes and enjoy . This payasam is one of the common naivedhyam dish during Krishna janmashtami and Navratri. This is the best and quick dessert to make if you need a sweet dish to serve.

Some of the other kheer / payasam that you could try Makhana Kheer , Rice Kheer , Poppy Seeds Payasam , Moong Dal Paysam etc.

The best part of Poha kheer is.. ingredients required to make this dessert is easily available in pantry and one can hardly make errors. One can make it for any festivals , friday pooja , or just as such for no occassion .

Do try this tasty Poha kheer this festive season and enjoy !!! So are you readay to see rice kheer recipe with step by step photos.. here you go…

Avalakki payasa Recipe Video :

Avalakki Payasa Recipe with step by step photos :

Firstly, heat about 2-3 tsp of ghee in a pan. Once heated, add some cashew and roast for a minute or so.Once the cashews have turned golden in colour, add few raisins and fry . Once they are well roasted , keep the dry fruits aside .

Now to the same pan, {after removing the dry fruits}, add 1 cup of thick poha .

Roast them well in ghee for about 3-4 minutes.When the poha turns crisp and changes colour, keep aside.

Next to the pan , add 3/4 cup of jaggery. Now add about 1/4 cup water {until the jaggery is submerged} , mix and let the jaggery melt. Once it melts , keep aside . We needn’t make any syrup or thick consistency .

Next, to a pan, add about 1/2 a litre of milk .Add 1/2 cup water. Mix. Once they are mixed, on medium flame let the milk come to a boil.

Once the milk has come to a boil, add the pre roasted poha and mix well . Let the poha cook well in milk for about 4-5 mins.Keep stirring in intervals , so that milk doesn’t burn.

After about 3-4 minutes, check once . The poha might be cooked. When we press the poha, it should have softened .

Now to the kheer, add about a pinch of salt . Addition of salt will enhance the taste of kheer . Also add , saffron soaked in milk . I have soaked a pinch of Saffron in about 3-4 tbsp hot milk .

Add 1 tsp cardamom powder , roasted nuts to the kheer and mix .

Switch off . Sieve and add jaggery syrup . Please do add the jaggery solution only after switching off the flame else sometimes there are chances that milk might spoil .

Mix the kheer well . At this point, you may feel that consistency of Kheer is thin / liquidy . But, in sometime the poha will absorb and the consistency will be all right. Cover the kheer and allow to sit for about 5 minutes .The poha will absorb all the flavours and kheer will become more tasty and creamier .

Poha kheer is ready to serve . Garnish with dry fruits . You could either serve them hot / warm / cold .

Points to Note

• Do not use thin variety of poha to make this Dish . Thick poha works best . You can use thick red poha too .
• Instead of jaggery, you could also use sugar but it will taste better with jaggery.
• Add jaggery only after switching off the flame . Sometimes when we add jaggery to hot boiling milk, there are chances that the milk might curdle / spoil.
• Instead of milk , you can use coconut milk . Cook poha in thin coconut milk , and add thick coconut milk towards the end along with jaggery syrup.
• If you want to quicken the process, you could also use pre boiled milk for this recipe.
• Addition of Saffron is optional , but if you have , do add . Enhances taste and flavor.
• if you want to make this kheer more creamy , you can add few spoons of milk maid / grind few cashews and add / add thick . I don’t add any of them usually.