Poha Kheer, also known as Aval Payasam in South India, is a traditional Indian dessert made with flattened rice (poha or aval), milk, sugar, and aromatic spices like cardamom, and nutmeg powder. This simple yet delicious Poha Kheer Recipe is commonly prepared during festivals, special occasions, or when you need a quick and comforting sweet dish.
The poha absorbs the rich flavours of the milk and sugar, resulting in a creamy texture, roasted cashews and raisins fried in ghee add a delightful crunch. Saffron and cardamom elevate the aroma, making this dessert a crowd-pleaser.
One of the key features of Poha Kheer is its quick preparation time—it can be ready in just 20 minutes, making it perfect for last-minute sweet cravings or unexpected guests. It’s also versatile and It can be customized with jaggery for a traditional flavour or made vegan with coconut or almond milk.
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Essential Ingredients for Poha Kheer Recipe
Poha (Flattened Rice):
The star ingredient, poha (flattened rice), provides the base for this kheer. It cooks quickly and absorbs the flavours of the milk and sugar.
Milk:
Full-fat milk is preferred for a rich and creamy texture, but you can use low-fat milk or plant-based alternatives like almond or coconut milk if needed.
Sugar:
Regular white sugar is used to sweeten the kheer. You can adjust the quantity based on your taste or substitute it with jaggery for a more traditional flavour.
Ghee:
Ghee (clarified butter) is used to roast the poha and fry the nuts. It adds richness and enhances the flavour of the kheer.
Cardamom Powder:
Cardamom adds a warm, aromatic flavour that complements the sweetness of the kheer and elevates its taste.
Cashews, Almonds and Raisins:
These are fried in ghee and added as a garnish for a delightful crunch and extra sweetness.
Nutmeg Powder (Optional):
Nutmeg give the kheer a subtle fragrance.
Dry Shredded coconut:
Coconut adds a luxurious touch to the dish.
How To Make Poha Kheer Recipe
- Heat 1.5 tsp ghee on medium flame Fry the 1 tbsp cashews, Almonds and 1 tbsp raisins until they turn golden and puff up. Remove and set aside.
- In the same pan, lightly roast the 1/2 cup of poha on medium flame until it turns crisp. Remove from the pan and set aside.
- Add 1/4 cup of water and 500 ml of milk in the same pan, and bring the milk to a boil.
- Stir occasionally to prevent it from sticking to the bottom.
- Add the roasted poha to the boiling milk and cook for about 5-6 minutes, stirring occasionally until the poha softens.
- Add cardamom powder, nutmeg powder, fried nuts and dry shredded Coconut, to the kheer.
- Add Sugar and Stir well until the sugar dissolves completely.
Note*Adjust the sugar quantity according to your taste. You can also use jaggery or condensed milk instead of sugar.
- Cook for another 2-3 minutes, stirring continuously.
- Poha Kheer is ready.
- Garnish the kheer with pistachios and Rose petals.
- creamy and delicious Poha Kheer (Aval Payasam) is ready to be served! Enjoy it warm or chilled, depending on your preference.
Note*You can adjust the thickness according to your taste, by adding more milk.
Pro Tips
Here are some Pro Tips to make your Poha Kheer (Aval Payasam) even better:
- Lightly roast the poha in ghee before adding it to the milk. This prevents it from becoming too mushy and gives the kheer a nutty flavour.
- Always use full-fat milk for a richer and creamier kheer. You can also simmer the milk for a few extra minutes to thicken it and enhance the flavour.
- Substitute sugar with jaggery to give the kheer a deeper, more traditional flavour. Add jaggery after turning off the heat to prevent curdling.
- Fry the nuts and raisins in ghee until golden and crispy. Adding them at the end as a garnish ensures a delightful crunch and sweetness in every bite.
- To make this kheer vegan, use coconut milk instead of regular milk. It adds a subtle coconut flavour that pairs well with poha.
Frequently Asked Questions for Poha Kheer Recipe
Yes, you can make a vegan version of Poha Kheer by using plant-based milk such as almond or coconut milk instead of regular dairy milk and ghee with coconut oil or another plant-based fat for frying the nuts.
Both thick and thin poha can be used for Poha Kheer. However, if you’re using thick poha, roast it well before cooking to prevent it from becoming too mushy.
Yes, you can substitute sugar with jaggery to give the kheer a more traditional and earthy flavour. Add the jaggery after turning off the heat to prevent the milk from curdling.
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Serving Suggestions for Poha Kheer Recipe
- Poha Kheer can be enjoyed both warm or chilled. Serve it warm on cooler days for a comforting dessert, or chill it in the refrigerator for a refreshing treat during summer.
- This kheer can be served with Indian bread like poori or roti for a hearty and indulgent experience, especially during festivals.
- Pair Poha Kheer with savoury Indian snacks like samosas, kachoris, or pakoras to create a balanced meal, especially during festive or special occasions.
Storage Suggestions
Store the Poha Kheer in an airtight container and refrigerate it. It will stay fresh for up to 2-3 days. Before serving, you can reheat the kheer on low heat. Add a little milk while reheating to adjust the consistency.
🧾Recipe Card
How to make Poha Kheer | Aval Payasam| Instant Flattened Rice Kheer
Materials
- 1.5 tsp Ghee
- 1 tbsp Cashews chopped
- 1 tbsp Almond chopped
- 1 tbsp Raisins
- 1/2 cup Poha flattened rice
- 500 ml Milk
- 1/4 cup Sugar adjust to taste
- 1 tbsp dry shraded coconut
- ¼ teaspoon Green cardamom powder
- 1/4 tsp nutmeg powder
- 1 tbsp Pistachios sliced, for garnish
- few rose petles for garnishing
Instructions
Method
- Heat 1.5 tsp ghee on medium flame Fry the cashews, Almonds and raisins until they turn golden and puff up. Remove and set aside.
- In the same pan, lightly roast the poha on medium flame until it turns crisp. Remove from the pan and set aside.
- Add 1/4 cup of water and 500 ml of milk in the same pan, and bring the milk to a boil.
- Stir occasionally to prevent it from sticking to the bottom.
- Add the roasted poha to the boiling milk and cook for about 5-6 minutes, stirring occasionally until the poha softens.
- Add cardamom powder, nutmeg powder, fried nuts and dry shredded Coconut, to the kheer.
- Add Sugar and Stir well until the sugar dissolves completely.
- Cook for another 2-3 minutes, stirring continuously.
- Poha kheer is ready.
- Garnish the kheer with pistachios and Rose petals.
- creamy and delicious Poha Kheer (Aval Payasam) is ready to be served! Enjoy it warm or chilled, depending on your preference.
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Notes
- Thin poha can be used instead of thick poha.
- If you are using thin Poha, avoid soaking.
- If you are using to use red flattened rice, then soak it for an additional time.
- Adjust the sugar quantity according to your taste. You can also use jaggery instead of sugar.
- You can use condensed milk instead of sugar.
- You can adjust the thickness according to your taste, by adding more milk.
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