Avalakki Payasa / Poha kheer
Avalakki payasa / poha kheer is a creamy and delicious Delicious kheer or payasam made with flattened rice, milk and jaggery.
Ingredients
- 1 Cup Thick Poha / Flattened rice
- 3/4 cup Jaggery , Can +/- this based on your preference
- 1/2 litre Milk
- 2-3 tbsp Ghee
- few strands Saffron
- 1 tsp Cardamom / elaichi powder
- few Cashews, broken
- few Raisins
- pinch of Salt, optional
Instructions
- Heat Ghee in a pan . Add cashews and roast for a minute . Add few raisins and roast till fluff up . Keep the roasted nuts aside .
- To the same pan add a cup of thick poha . Roast for 3-4 mins . When poha changes color slightly and becomes crisp , keep them aside .
- Next , add jaggery to the pan and add very little water , just enough to immerse the jaggery . Let the jaggery melt , no need to thicken or attain any syrup consistency .
- Keep aside the dissolved liquid jaggery , to be used later .
- Next, to a pan, add a 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 . Also add , saffron soaked in milk
- Add 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 .