“For sheer inventiveness with milk as the primary ingredient, no country on earth can match India.”- Harold McGee
Kheer is an impeccable part of Indian Dessert scenario. Any Indian household can churn up this delicious milk dessert within minutes and with zillion amazing flavors and varieties. A simple kheer requires rice, milk, sugar and a hint of cardamom and VOILA!
The one I have for you today is Poha Kheer and is known as Aval Payasam in South India. It has a thicker and richer consistency with lots of dry fruits such as pistachio, almonds, and cashew, (add more if you want the more the merrier). The Poha Kheer is made during Sharad Purnima and other festivities, or just make it, to mark a fantastic end to your meals, or
Let’s get started on the recipe!
Key Points :
- Please use a thick steel vessel to avoid the content sticking to the base.
- If you want your Poha Kheer consistency to be thick, cook for another 5 minutes after step 8.
- It is very important to allow the milk to boil properly to get that awesome texture.
- Consume it hot or cold, it totally depends on you.
Poha Kheer Recipe and Text Recipe Below
- 1 ltr Full Fat Milk
- 3/4th Cup Poha
- 1/3rd Cup Sugar
- 40 gm or 2 Pack of Milk Powder
- 7-8 Sliced Almond
- 7-8 Sliced Pistachio
- 1/4th Tsp Coarsely Crushed Cardamom
- 5-6 Saffron Strands
- In a steel vessel bring milk to a boil, lower the flame and stir it continuously.
- Add sliced pistachio, almonds cardamom powder, and Kesar strands.
- On a low flame cook the milk for 5-7 minutes. Stir occasionally and clearing the edges as well.
- In our next process, add washed Poha in a bowl, and ensure it is not sticky.
- Add 2 packs of milk powder, and mix well.
- After 10 minutes the boiling milk has a thicker consistency.
- Now add Poha and milk powder mixture to the milk, and stir till the powder melts in the milk completely.
- Boil for another 4-5 minutes.
- Now add sugar and stir continuously for 1-2 minutes.
- The delicious Poha Kheer is ready to be served!
Transfer it to bowls or glasses, garnish with dry fruits and enjoy the creamy and nutty Poha Kheer. Do try it in the festivities (obviously you don’t need a reason though) and I am sure your folks will love it. Let me know in the comment section about the recipe and your experience with it.
Siddhi Panchal is a food blogger at CookingwithSiddhi and food aficionado who loves to cook. Her cooking skills cover a range of Indian and international cuisines. Her aim is to enable other food enthusiasts explore their love for food by helping them cook delectable dishes from India and around the world.