Avul Paayasam (Kheer made with Poha)

    Avul Paayasam (Kheer made with Poha)

    4saves
    1hr25min


    1 person made this

    About this recipe: 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"

    Hassi Karnataka, India

    Ingredients
    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

    Directions
    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.

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