Poha/Aval Kheer

Here begins the festive season and this kheer/ payasam was prepared during Janmashtami. Late post!! A very easy and simple dessert that can be prepared with minimal ingredients without even having prior cooking experience!

Cooking Time – 30 minutes | Preparation Time – 15 minutes | Serves – 3-4

Things Required

Poha/ Aval – 100 gm

Full cream milk – 750 ml

Powdered Jaggery – 100 gm

Ghee – 2 tablespoon

Cashews/ Almonds – 8-10

Raisins – 10

Cardamom powder – 1 teaspoon

Condensed milk- 3 tablespoon

Water – 100 ml

Salt – a pinch

1.In a pan, heat ghee, add the poha and fry until it becomes crispy.

2. Add milk and boil in lower heat until the poha softens.

3.In another pan, add 100 ml of water and once it boils, add jaggery and boil it until it thickens slightly for a couple of minutes.

4.Add cardamom powder, salt, condensed milk, and filter the dissolved jaggery syrup and give it a good mix. Boil for a couple of minutes until the mixture combines well and thickens. The kheer becomes nice and creamy.

5.Heat ghee in a pan and fry cashews/ almonds and some raisins. Once they become golden brown, garnish on the keer and serve hot.

This tasted similar to the Ada pradhaman that we prepare since poha is also prepared with rice as base. But no soaking or cooking for a long time like ada paysam:) A great delicacy to enjoy!