Creamy Poha Payasam: A Quick & Delicious Indian Rice Pudding
20 hours
805 reads
About Creamy Poha Payasam: A Quick & Delicious Indian Rice Pudding
Dive into a bowl of creamy, comforting Poha Payasam, a traditional Indian rice pudding with an unforgettable taste. This simple, flavorful dessert, a believed favorite of Lord Krishna, is a staple in South Indian homes, particularly during Gokulashtami.Made with flattened rice (poha), this quick recipe is elevated with aromatic ghee, crunchy nuts, sweet raisins, and a touch of saffron. It's the perfect sweet treat for any occasion.
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Recipe Time & More
Prep10 hours
Cook10 hours
Total20 hours
Ingredients
For Roasting
- 2 Tbsp Ghee
- 2 Tbsp Charoli Nuts
- 20 Raisins
- 10 Cashews halved
- 1 1/2 Coconut Slices
For the Payasam
- 1 cup Flattened Rice flattened rice
- 4 cup Milk whole
- 4 Tbsp Sugar or to taste
- 1 tsp Jaggery optional
- 1 tsp Desiccated Coconut
- 1/4 tsp Saffron Strands
For Garnish
Instructions
- In a pan, heat 2 tablespoons of ghee. Add the charoli nuts, raisins, cashews, and coconut slices. Roast until fragrant and lightly golden, stirring frequently to prevent burning.
- Remove the roasted nuts and coconut from the pan and set aside. In the same pan, add the remaining ghee and the poha. Sauté the poha for a few minutes until lightly toasted. This enhances its nutty flavor and prevents it from becoming mushy in the payasam.
- In a heavy-bottomed pan or pot, combine the toasted poha and milk. Bring to a simmer over medium heat, then reduce heat to low and cook for 8 minutes, or until the poha is softened and the milk has slightly thickened. Stir occasionally to prevent sticking.
- Add the sugar and jaggery (if using) to the poha-milk mixture. Stir well to dissolve. Continue to cook for another 2 minutes, allowing the flavors to meld.
- Stir in the desiccated coconut, saffron strands, and the roasted nuts and raisins. The saffron will infuse the payasam with a beautiful golden color and a distinct aroma.
- Remove the payasam from the heat. Garnish with rose petals for an elegant touch. Serve warm or chilled.
Recipe Notes
Good To Know
- It tastes better when served chilled.
- For a creamier texture, soak the poha in warm milk for 5-10 minutes before adding it to the payasam, ensuring it blends smoothly without turning mushy.
- If fresh coconut is unavailable, lightly toast desiccated coconut in ghee before adding; this enhances its nuttiness and adds a pleasant aroma.
- To make this payasam vegan, substitute ghee with coconut oil and use coconut or almond milk instead of dairy milk—this will also impart a subtle tropical flavor.
- Garnish with a few saffron strands soaked in warm milk and a sprinkle of cardamom powder just before serving for an inviting aroma and festive presentation.
Expert Tips
- Adjust the sweetness according to your preference by adding more or less sugar/jaggery.
- For a richer flavor, use full-fat milk or coconut milk.
- Experiment with different 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, being careful not to overheat.
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Recipe Nutrition
Calories: 966kcalCarbohydrates: 75gProtein: 32gFat: 65gSaturated Fat: 1gPolyunsaturated Fat: 19.2gMonounsaturated Fat: 38.4gCholesterol: 12mgFiber: 4gSugar: 33g
Suman Prakash
Articles: 49
5 Comments
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Looks so wonderful! Thanks for posting.
This is wonderful! Can’t wait to taste it.
This looks incredible! I need to try it.
Thank you for sharing your recipe maam.
Yum! This recipe is a must-try.