Creamy Coconut Poha Kheer (Indian Rice Pudding)
20 minutes
1261 reads
About Creamy Coconut Poha Kheer (Indian Rice Pudding)
Craving a creamy, comforting dessert? Look no further than Poha Kheer, a traditional Indian rice pudding that's both decadent and surprisingly simple to make. This recipe elevates humble flattened rice into a rich, flavorful treat, perfect for satisfying any sweet tooth.Milk, jaggery, and aromatic spices meld together beautifully, creating a symphony of flavors. Toasted nuts and raisins add a delightful crunch, while a touch of cardamom provides a warm, fragrant finish.Whether you're an adventurous foodie or a seasoned lover of Indian cuisine, this easy Poha Kheer recipe is guaranteed to become a new favorite.
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Recipe Time & More
Prep5 minutes
Cook15 minutes
Total20 minutes
Ingredients
For the Kheer
- 1 cup Flattened Rice poha
- 2 tsp Ghee
- 4 cup Milk
- 1/2 cup Jaggery
- 1/2 cup Water
- 1/2 tsp Cardamom Powder
Instructions
- In a pan, heat the ghee over medium heat. Add the cashews and raisins.
- Sauté until the cashews turn golden brown and the raisins plump up. This toasting process enhances their flavor. Remove the nuts and raisins from the pan and set aside.
- Add the flattened rice to the same pan.
- Lightly toast the flattened rice until it turns golden and becomes slightly crispy. This adds a subtle nutty flavor to the kheer. Be careful not to burn it.
- Pour in 3 cups of the milk. Reduce the heat to low and simmer, stirring occasionally, until the flattened rice softens and cooks through.
- In a separate pan, combine the jaggery and water. Heat over medium heat, stirring until the jaggery dissolves completely.
- Strain the jaggery syrup through a fine-mesh sieve to remove any impurities. This ensures a smooth and refined texture for the kheer.
- Add the remaining 1 cup of milk to the flattened rice mixture. Stir well to combine. Pour the strained jaggery syrup into the milk and flattened rice mixture.
- Continue to cook for another 30 seconds, stirring gently. This allows the flavors to meld together beautifully.
- Remove from heat and stir in the cardamom powder, toasted cashews, and raisins. Serve warm or chilled, garnished with a sprinkle of extra nuts and raisins if desired.
Recipe Notes
Good To Know
- You can use sugar instead of jaggery.
- You can use coconut milk instead of milk.
- Do not boil milk for a long time after adding jaggery, as it may curdle.
- If serving the payasam later, add some milk before serving as it will thicken.
Expert Tips
- For a richer flavor, roast the vermicelli or rice before cooking.
- Adjust the sweetness to your preference by adding more or less jaggery/sugar.
- Garnish with chopped nuts and dried fruits for added texture and flavor.
Storage Instructions
- Store leftover payasam in an airtight container in the refrigerator for up to 3 days.
- Gently reheat before serving, adding a splash of milk if needed to adjust consistency.
Also See
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Recipe Nutrition
Calories: 998kcalCarbohydrates: 170gProtein: 25gFat: 23gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 69mgSodium: 189mgPotassium: 875mgFiber: 2gSugar: 75gVitamin A: 765IUVitamin C: 0.1mgCalcium: 636mgIron: 2mg
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4 Comments
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What a great recipe! Thanks for sharing.
Such a lovely dish! Thanks for sharing.
This is a fantastic recipe! Thanks for sharing.
Hi Vasu, you put awesome recipes. Loving them <3