Aval payasam, a rich and creamy kheer recipe made with milk. Rice flakes cooked in milk, sweetened with sugar and topped with roasted cashews and raisins. Quick and easy poha kheer recipe to make for festivities.
Poha Kheer | Poha Payasam | Rice and creamy Poha payasam | Aval Payasam with milk | Krishna Jayanthi Neivedhiyam | Pooja Offering | Payasam for a gathering | How to make Milk Payasam | Milk Dessert | Milk Sweet | Sri Jayanthi Recipe | Krishna Janmashtami Recipe
Payasam | Payesh | Kheer
Payasam, or paayasam is a milk based dessert, popular Indian Subcontinent. A typical south-indian feast is incomplete, without this king. The first dish served on the banana leaf is payasam on the right hand corner, symbolizing a sweet beginning.
Factually speaking , we Indians never need an occasion to make kheer. At my mom’s place, she makes kheer/payasam every Friday as an offering after her pooja. Some like me, make kheer just to exhaust extra milk. Many have the habit of eating something sweet after a relaxed weekend meal, so we make a simple dessert like kheer.
Make this simple and easy poha payasam for Krishna Janmashtami Celebrations. Check for more Krishna Jayanthi Recipes here.
Ingredients to Make Poha Kheer
- Main Ingredients : Poha / Rice Flakes, Milk and sugar. I have used to thick rice flakes for the payasam, along with full fat milk and white sugar.
- Add-ons : Fresh coconut and almonds. Fresh coconut and almonds adds richness and creaminess to the kheer. So, I would suggest not to miss them.
- Flavorings : I have included few pods of cardamom and cloves along with a generous pinch of saffron in this delish poha payasam
- Garnish : Few cashews and raisins, roasted in ghee is added to the payesh.
Stepwise Instructions to make Kheer with Aval
Please check recipe card below for exact measurements of each ingredient used and also for the detailed instructions
- Measure and keep all ingredients ready. In a heavy bottom pan, heat milk. While the milk is bpiling in medium heat, roast the rice flakes to golden brown.
- Let the poha cool down. Take half the roasted poha along with coconut, cardamom and cloves in a spice grinder. Pulse grind it to a coarse texture.
- Once the milk comes to a boil, reduce the flame, add the ground poha-coconut mixture and the remaining roasted poha. Mix well and let it cook for 10 minutes for the poha to become soft.
- Now add sugar to this, mix well. Cook in a medium flame for another 10-12 minutes. Finally crush and add the saffron to the kheer. Mix well. Let it sit on the stove for another 5 minutes.
- Heat a small tadka pan with ghee, roast cashewnuts and raisins and add it to the kheer. Serve the kheer warm.
Today's Lunch Thali
I made this creamy aval payasam for avani avittam this year. The lunch thali served contains
- Steaming hot rice with ghee
- Tomato rasam (without garlic)
- Cabbage & Zucchini Kootu
- Okra/Bhindi fry
- Potato curry
- Homemade Curd
- Urad Dal bonda
- Poha kheer
Aval Payasam | Poha Kheer | Krishna Jayanthi Special
- Mixie or blender
- Heavy bottom pan for kheer
- 1 litre Full fat milk
- ½ cup thick rice flakes
- ½ cup sugar
- 3 tablespoon fresh coconut
- 8 almonds
- 4 pods cardamom
- 2 cloves
- 2 tbso ghee
- 10 cashewnuts
- 2 tablespoon raisins i prefer black raisins to golden
- generous pinch of saffron
- Measure and keep all ingredients ready on the kitchen counter. Take milk in a heavy bottom vessel. Let it heat in a medium flame.
- While the milk is boiling, dry roast the rice flakes/poha/aval in a small pan. Keep the flame low and roast, it should turn golden brown.
- Take it off the flame, transfer it to a flat plate, let it cool down completely. Divide the poha in to two parts.
- Take 1 part poha along with coconut, almond, cardamom and cloves in a mixer jar, pulse grind it to a coarse powder. I used by magic bullet to pulse this.
- Add this ground mixture to the boiling milk, mix well. Make sure you mix the milk frequently, so it doesn't burn in the bottom. Keep the flame medium and cook.
- Add the other half of the roasted poha to the milk. Let this cook in a medium flame for another 10 minutes for the poha to become soft.
- Once the poha becomes soft, add sugar to this and mix well. Let this cook again for another 10-12 minutes.
- The kheer begins to thicken at this stage. Heat a small tadka pan with ghee, roast cashewnuts and raisins in hot ghee.
- Add this to the kheer and take the poha kheer off the stove. Enjoy the kheer warm,
I m not a Doctor or a Nutritionist The Nutrition information provided above comes from the plugin and is only an estimate.