Aval Payasam | Rice Flakes Pudding | Poha Kheer
Rice flakes pudding or aval payasam flavored with cardamom and ghee. Easy to make and delicious!
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Servings servings
Ingredients
- 1 tablespoon ghee clarified butter
- 2 tablespoon raisins or sultanas
- 2 cups white or brown rice flakes I used brown
- 5 cups milk
- ¼ - ¾ cup white sugar depending on the sweetness you want
- ¼ teaspoon ground cardamom
Instructions
- Heat ghee in a small frying pan over medium heat. Add raisins. Saute, stirring, for 1-2 minutes or until they become plump. Drain on an absorbent towel. Set aside.
- Add rice flakes to the same pan. Saute, stirring, for 2-3 minutes or until lightly browned. Set aside.
- Pour milk into a large heavy bottomed pan. Place it over medium-high heat. Bring to the boil. Add rice flakes. Bring to the boil again. Simmer for 4-5 minutes, or until the flakes are cooked and the pudding starts to thicken.
- Add sugar depending on the level of sweetness you want. (I added ½ cup sugar). Simmer for another 2-3 minutes or until the sugar dissolves.
- Before removing the payasam from heat, stir in ground cardamom and half of fried raisins (and cashew nuts if using). Allow to heat through. Remove from heat.
- Pour payasam into serving glasses. Garnish with fried raisins (and cashew nuts if using.) Serve warm or cold.
Notes
I used brown rice flakes in this recipe. But you can also choose white rice flakes if you like
To add sweetness to the payasam, you can either use white sugar or jaggery. If you are adding jaggery, melting it before adding to the payasam is highly recommended.
Since I wanted to keep this payasam nut free, I didin’t add any cashews to it. But you could fry them separately, and then add it to the payasam along with the raisins. Keep some for garnishing as well.
To make this payasam healthier, use oil instead of ghee. You can also use skim milk in this recipe.
To add sweetness to the payasam, you can either use white sugar or jaggery. If you are adding jaggery, melting it before adding to the payasam is highly recommended.
Since I wanted to keep this payasam nut free, I didin’t add any cashews to it. But you could fry them separately, and then add it to the payasam along with the raisins. Keep some for garnishing as well.
To make this payasam healthier, use oil instead of ghee. You can also use skim milk in this recipe.
Nutrition
Serving: 1g | Calories: 230kcal | Carbohydrates: 34g | Protein: 9g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Cholesterol: 22mg | Sodium: 107mg | Fiber: 1g | Sugar: 8g