Avul Paayasam (Kheer made with Poha)

    1 hour 25 mins

    This Payasam(Kheer) is the first dish I cooked. From then this has been a favorite recipe in my CookBook. My frenz always asks me, if i've added any spl ingredient to make it taste like "Milkmaid"


    Karnataka, India
    1 person made this

    Serves: 4 

    • Thin Avul/Poha 1 Glass.
    • Milk 5 Glasses
    • Sugar 2 Glasses
    • Ghee 2-3 Teaspoons
    • Cashew As Required
    • Pacha Karpooram/ Borneo-Camphor A Pinch

    Prep:10min  ›  Cook:1hr  ›  Extra time:15min other  ›  Ready in:1hr25min 

    1. Wash the Thin Avul/Poha and squeeze the excess water.
    2. Place the thick bottomed vessel on low flame, and add Milk to it. Bring Milk to Boil.
    3. Add the Avul to the Milk once Milk is boiled. (do not increase the Flame)
    4. Keep stirring the Avul/Poha.
    5. When the Avul is cooked* completely, add Sugar. (If sugar is added before poha is cooked, the poha will become hard and will not be good to chew.)
    6. Keep Stirring for another 10 mins, until milk reduces to half the vessel.
    7. Add Borneo-Camphor and remove from flame.
    8. On low flame, heat ghee and fry cashews.
    9. Add the cashews to the Payasam and serve. It can be chilled and served as well.
    10. * "Hw to check if the Avul is Cooked Completely": 1.The Bottom of the Vessel will start to thicken with Poha's residue. 2.Crush a single Poha, if it is smooth then it is cooked. 3.Check after 15 mins, if not keep another 10 mins.

    Recently viewed

    Reviews and Ratings
    Global ratings:

    Reviews in English (0)