Payasam or kheer are usually made during festivals and all special occasions. While payasam or kheer takes a lot of ingredients like milk, khoya, dry nuts, sabudhana, tapioca seeds, vermicilli etc poha (flattened rice) payasam is the simplest and quickest of all. This payasam is a healthier version too as poha is healthy when compared to white rice.
I have tried this instant payasam recipe on diwali this year. It was superb and just took very little time to prepare. You can try this recipe when you do not have enough time to make a dessert during special occasions or for your guests.
Ingredients:
3/4 cup poha(flattened rice), preferably red rice poha
1/4 cup palm jaggery, coarsely powdered
a pinch of cardamom powder
4-5 cashews
4-5 raisins
2 tsp ghee/clarified butter
2 cups of water
How to make poha payasam/kheer:
1. Heat a sauce pan and add 3/4 cup of red rice poha and a tsp of ghee.
2. Fry the red rice poha for 2-3 minutes on medium flame.
3. Then add water and bring it to boil on medium flame.
4. You would see white foamy layer once the poha is cooked enough.
Tip: You can use white poha too, but the cooking time depends as the white ones get cooked when dipped in hot water for 5 minutes and no need for boiling them on flame.
5. Add powdered jaggery or palm jaggery chunks. Regular jaggery could also be used instead of palm jaggery.
Tip: If you are using palm jaggery, it might be difficult to break them into small chunks. You can add them directly to the boiling poha water and they would melt down in the heat.
6. The jaggery either coarse ones or the big chunks start to melt and the consisteny of the kheer or paysam becomes thicker.
7. Switch off the flame. By now, you could see the ghee leaving the sides of the pan.
8. Heat another pan or kadai or wok with a tsp of ghee.
9. Add broken cashews and raisins.
10. Fry till the raisins become plump and cashews get little browned.
11. Add the cahews and raisins to the cooked payasam/kheer.
12. Tada! the most easiest poha payasam is ready! It is not only delicious but also healthy too as flattened rice or poha is nutritious and sugar is not added to the dish. Jaggery is stomach friendly and eases digestion process for our body.
I have tried this instant payasam recipe on diwali this year. It was superb and just took very little time to prepare. You can try this recipe when you do not have enough time to make a dessert during special occasions or for your guests.
Ingredients:
3/4 cup poha(flattened rice), preferably red rice poha
1/4 cup palm jaggery, coarsely powdered
a pinch of cardamom powder
4-5 cashews
4-5 raisins
2 tsp ghee/clarified butter
2 cups of water
How to make poha payasam/kheer:
1. Heat a sauce pan and add 3/4 cup of red rice poha and a tsp of ghee.
3. Then add water and bring it to boil on medium flame.
4. You would see white foamy layer once the poha is cooked enough.
Tip: You can use white poha too, but the cooking time depends as the white ones get cooked when dipped in hot water for 5 minutes and no need for boiling them on flame.
5. Add powdered jaggery or palm jaggery chunks. Regular jaggery could also be used instead of palm jaggery.
Tip: If you are using palm jaggery, it might be difficult to break them into small chunks. You can add them directly to the boiling poha water and they would melt down in the heat.
6. The jaggery either coarse ones or the big chunks start to melt and the consisteny of the kheer or paysam becomes thicker.
7. Switch off the flame. By now, you could see the ghee leaving the sides of the pan.
8. Heat another pan or kadai or wok with a tsp of ghee.
9. Add broken cashews and raisins.
10. Fry till the raisins become plump and cashews get little browned.
11. Add the cahews and raisins to the cooked payasam/kheer.
12. Tada! the most easiest poha payasam is ready! It is not only delicious but also healthy too as flattened rice or poha is nutritious and sugar is not added to the dish. Jaggery is stomach friendly and eases digestion process for our body.