Aval Payasam/Poha Kheer

Payasam or Kheer is a dish which is made in every Indian household during celebration or gathering and sometimes just to make weekends special. There are so many different varieties of kheer Indians make. Aval or poha payasam is is one of the most easiest Payasam/Kheer which you can make within 20-30 mins. Its really tasty and very quick to make. Its got a consistency of rice payasam/kheer, but yet has a very distinct flavour. Here goes the recipe for you guys. Enjoy!! 

Do check out the quick video below 

Ingredients:

• 1/2 cup Poha/Aval
• 1/4 cup Melted jaggery or sugar 
• 3 Cups milk (about 600 ml)
• 1/2 tsp Cardamom powder
• Handful of Cashew and raisins for garnish 
• 3 tbsp ghee

For Melted Jaggery: 

• Jaggery- 1/4th Cup
• Water- 1/4th Cup (Method in notes)

Method:

1. First we need to make jaggery syrup - For that take 1/4 th cup jaggery with 1/4th cup of water and melt it down in a saucepan. Strain and keep aside (This step is needed only if using Jaggery - If you are using sugar, skip this step)
2. Now add milk to another saucepan and allow it to boil
3. Meanwhile, take a deep bottom pan and add 2-3 tbsp ghee - to it add the cashews and raisins one by one to fry and keep aside.
4. In the same pan add poha or aval and fry them in ghee until golden brown
5. Once the milk is boiled, add it to the poha or vice versa
6. Switch off the flame 
7. Add strained and cooled melted jaggery to the milk slowly and stir well while adding.
8. Make sure the jaggery is cooled before adding and milk pan is off the heat to avoid curdling. 
9. Once all jaggery is incorporated well and combined, switch on the flame 
10. Boil the milk for about 8 to 10 mins on medium flame, stirring in between
11. Check if the poha or aval has softened and check for sweetness. Add more as per preference
12. Add cardamom powder and mix well.
13. Keep it on medium flame for another 5 to 8 mins until milk has reduced a bit and its nice and thick
14. Make sure to stir in between like we do for any kheer
15. Garnish it with the fried raisins and cashews and switch off the flame.

Notes: 

• You can use sugar instead of jaggery if you like. I use jaggery because it is more healthier than sugar and gives a nice distinct flavour
• Make sure if you adding jaggery, take the milk off the heat, and slowly add it. Make sure the melted jaggery is not hot while adding. Milk will tend to curdle. 
• For melting jaggery, take a pan and add 1/4 cup jaggery and 1/4 cup water to it and boil till it melts
• Make sure the melted jaggery is strained and added to the milk to avoid any solids substances
• Check for sweetness and if poha is softened before switching off the flame