1 cup ( 200 g ) - brown poha or white poha ( aval )
150 to 175 g - sugar ( 3/4 cup - measure poha and sugar in same measuring cup ) )
500 ml - boiled milk ( do not dilute milk with water )
2 pinches- cardamom powder
1 tbsp - ghee
1 tsp - cashew nuts, split
1 tsp - raisins
How to Make Brown Poha Paayasam - Kheer ( Aval Paayasam )
In a wide kadai or frying pan, heat ghee on a medium heat.
Reduce heat to low and fry poha for 10 minutes until poha well mixed with ghee evenly ( colour change from light brown to brown ). Stir continuously and avoid frying in high heat.
Add sugar, mix well and stir continuously for 10 minutes on a low heat.
Add boiled milk, mix well, cover with a lid and cook on a low to medium heat for 15 minutes or until the poha softens / reduction in quantity / milk slightly thickens. Switch off the heat. Keep aside for 15 minutes.
Add cardamom powder and mix well.
Heat ghee in a frying pan. Shallow fry raisins and cashew nut separately on a low heat till golden colour. Add shallow fried raisins and cashew nuts.
Serve hot / warm / chilled.
Recipe Courtesy: Niya's World
Bawarchi of the Week
An IT professional, Sushmita loves spending time developing new recipes. Her hometown in Jharkhand is has always been an inspiration, and influences her cooking.