Traditional Poha Kheer popularly made in Kerala and Tamil Nadu, this kheer is simple ,easy to prepare and delicious in taste. It is made with Poha/Aval (Flattened rice) , ghee and milk. This is generally made as Prasadam /Naivedyam (offerings) during “Janamashtami” (Lord Krishna’s birth) as Lord Krishna was fond of Aval. Now this is so delightful in taste that you can really prepare this anytime you have cravings for dessert
There are multiple ways to cook this, some directly powder poha/Beaten rice (Aval) , some clean poha and directly add it to boiling milk while the remaining roast poha , the way I have done here. This kheer can be prepared with sugar or jaggery. I have explained how to do both ways in steps. Here I have prepared with sugar the way , my son loves it. Enjoy 🙂
Do watch the video and share your experience once you prepare the dish
Prep Time: 5 mins Cooking Time: 15 mins Total time: 20 mins
Servings: 3
Ingredients
- 2 tbsp Ghee/Clarified butter
- 1/2 cup thick poha/Flattened rice or 3/4 cup thin poha
- 2.5 cups full fat milk
- 1- 2 teaspoon Raisins
- 6-7Â Cashews
- 1/3 cup sugar or 1/4 cup Jaggery – adjust
- 1/4 teaspoon Cardamom powder
- Few saffron strands
Steps to prepare
- In a large kadai/deep bottom vessel, heat ghee
- Add cashews and roast until golden brown. Keep it aside
- Add raisins to same pan and roast until puffed up, take it out and keep it aside
- In same pan, roast poha over low heat until golden brown
- Add milk and saffron strands. Mix well.
- Boil over low heat until poha softens
- if using jaggery, melt jaggery in 1/4 cup water and sieve for any impurities. Add jaggery water to poha. If using sugar , directly add sugar to poha milk. Mix well
- Cook over low heat until milk starts thickening.
- Do keep scraping the sides for milk solids and mix well with milk
- Add cardamom powder. Mix well.
- Cook for a minute and switch off
- Add fried raisins and cashews. Mix well
- Serve warm or cold as desired
Cook with Rekha 