Life has been very busy and gushing on at full speed. Things have been hectic both in personal life and at work. There has hardly been time to stand and stare, or cook and eat peacefully, of late. But I was adamant not to let Navratri go by just like that – without anything special. At least on the last day, I was determined to cook something different from the usual, something sweet that would remind me of home. And, in the midst of a lot of commotion, I did manage to make some aval payasam or poha kheer, thanks to the detailed instructions given by Amma over a long phone call. This was my first tryst with making payasam – I am very skeptical of making sweets at home – and it turned out superb! Both the OH and I loved the payasam, and slurped it down happily.
Here is the recipe that I followed:
Ingredients (for 2 people)
1/2 litre full-fat milk
About 1/2 cup sugar
A pinch of kesar (saffron)
1/2 teaspoon elaichi (cardamom) powder
1/2 cup poha (aval)
About 4 tablespoons of ghee
4-5 almonds (chopped into small pieces)
Method:
1. Heat the ghee in a deep-bottomed pan, and add the poha. Let it cook for about 5 minutes, or till it emanates a delightful fragrance.
2. Add the milk to the pan and stir well. Reduce the flame, keep heating the milk, stirring at intervals, for about 10 minutes.
3. Add the sugar and chopped almonds to the milk, and cook till it thickens to the desired consistency.
4. Mix the kesar in a little hot milk and add to the pan, just before taking it off the heat. Add the elaichi powder too.
5. Take the kheer out of the pan into bowls. Serve hot or chilled, as desired.
PS: You might want to add to or reduce the quantity of sugar as per your taste. 1/2 cup of sugar is what I added, and it was perfect for us.
Wow…easy recipe…
Just one doubt. There are these thin and thick poha flakes available. Which one do you use?
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@Visha
I use both types. The kheer comes out equally well using both types of aval.
This particular time, I used the thick flakes.
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Hey TGND, I actually made this kheer yesterday and though I didn’t have kesar it came out pretty good. And all at home liked it:) Personally, I find it more appealing than rice kheer, which I somehow can’t make very well.
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@Chattywren
That’s great to hear! I’m glad! 🙂
I love rice kheer too, but don’t know how to make it. I like this version of kheer too – I made it for the first time ever.
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Yum!! I’ve never been too fond of aval kheer tho but will try this recipe, maybe now I’ll like it 🙂
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@Aparna
I wasn’t too fond of aval payasam, too, but somehow I like it when I make it myself. 😀
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I have heard of rice kheer..never poha kheer…going to try this for one of the festivals..thank aunty okie?
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@R’s Mom
Really? And I thought all South Indians make aval kheer!
Sure, will thank aunty! 🙂
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looks delicious.. 🙂
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@Ashreyamom
Thank you! 🙂
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That looks yummy 🙂 I never knew we could make kheer out of poha… got to try this sometime 🙂
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@Lifesong
Poha kheer is a hot favourite dessert during festivals in South India. 🙂
Do try it out sometime, and let me know how it turned out.
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That looks sooo good!
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@Suko
It tastes yummy as well, Suko! 🙂
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TGND,
This sounds a lot like how my mother makes it too 🙂 you inspired me to make it. I just had a successful sooji halwa experiment over the weekend. So I have just followed ur recipe and made the payasam now. I substituted kesar and almond with some bad am powder that has these two ingredients. I am waiting for K to get home. It tastes so yummy that I have finished half a cup as “sampling” already. Thank you ! 🙂
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@Kismi
I am glad! 🙂
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Turned out yum.K had never heard of poha in kheer. But he sure didn’t seem to have a problem with it! Thanks 🙂
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@Kismi
🙂 You are most welcome!
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