rice flakes payasam /aval payasam recipe / poha kheer

This rice flakes payasam is a great festive sweet that can be done at less time without any hassle.Usually for this cashews are roasted and added to the payasam at the end.Suddenly I thought how would it taste?if added along with poha. So,I roasted both poha and cashews together and added it to cook.

To my surprise the taste was powerfully good.That too adding Jaggery makes this rice flakes payasam perfectly complete. Poha cooks so quickly that we can finish all the cooking under ten minutes itself. I cooked poha all in milk but you can add half and half water and cook.I have already done with Pasi paruppu payasam , kavuni arisi payasam and arisi thengai payasam  in here,which are excellent for any festive occasions as well.

rice flakes payasam /aval payasam recipe / poha kheer

INGREDIENTS:

Whit aval/ketti vellai aval/poha – 1/4 cup
Cashews/mundhri – 1 tbsp(broken)
Ghee – 1 tbsp
Cardamom powder/elachi – 1/4 tsp
Milk – 11/2 cups
Water to mix – 11/2 cups
Jaggery(powdered) – 3/4 cup

METHOD:

WASH POHA FRY POHA,CASHEWS IN GHEE

GRIND COARSELY

BOIL MILK

DISSOLVE JAGGERY

ADD POHA MIX TO BOILING MILK

WHEN IT IS COOKED

ADD FILTERED JAGGERY

ADD ELACHI POWDER MIX AND SWITCH OFF

1.Just flash wash poha with water once and drain.
2.Add ghee in a pan add cashews and poha altogether and fry till cashews become lightly golden.
3.Gring coarsely and keep ready.
4.In a pan add jaggery with a tablespoon of water and bring to boil till it dissolves and switch of.
5.In another pan boil milk when it bubbles add this poha mixture cook till cooked.
6.Add necessary water to dilute it to payasam consistency.
7.Filter directly the jaggery syrup into the payasam.
8.Now switch off and stir in nicely.
9.Add cardamom powder,stir and serve.

rice flakes payasam /aval payasam recipe / poha kheer

Print Recipe Pin Recipe

Total Time 10 minutes mins

Ingredients

  

• White aval/ketti vellai aval/poha - 1/4 cup
• Cashews/mundhri - 1 tbsp broken
• Ghee - 1 tbsp
• Cardamom powder/elachi - 1/4 tsp
• Milk - 11/2 cups
• Water to mix - 11/2 cups
• Jaggery powdered - 3/4 cup

Instructions

 

• Just flash wash poha with water once and drain.
• Add ghee in a pan add cashews and poha altogether and fry till cashews become lightly golden.
• Grind coarsely and keep ready.
• In a pan add jaggery with a tablespoon of water and bring to boil till it dissolves and switch of.
• In another pan boil milk when it bubbles add this poha mixture cook till cooked.
• Add necessary water to dilute it to payasam consistency.
• Filter directly the jaggery syrup into the payasam.
• Now switch off and stir in nicely.
• Add cardamom powder,stir and serve.
  

Notes

Instead of jaggery you can very well use sugar but it gives a different taste.
Adding cashews along with poha is optional.
Correct the consistency by adding water when boiling itself.

Related articles across the web

• Fervour marks ‘Nagula Chaviti’
• Seriously Simple: Rice and noodles team up in an autumn side dish
• Disgusting Tea for Bronchitis
• 10 Ways to Make Comfort Food Healthy