Rice Flakes Kheer with Sugar
With Gokulashtami nearing all of you must be gearing up to prepare all kinds of sweets, savouries and kheers right? So if you are a beginner like me in those areas, fret not ! I'm here to help you. I make some simple recipes that do not consume much time or doesn't burst or explode while preparing ;) You know what I'm talking about right ! Yes, the infamous seedai. I'm yet to experiment it. My mom is still scared to prepare them, so you can imagine my confidence level in that ! But like anything else, with good research and careful experiments there is nothing that can't be conquered in cooking as well, right :)
So let's leave that aside for some other day and check how to make this yummy and easy to make kheer with poha or aval/rice flakes. I like to have this kheer the next day after refrigerating it for a day. It tastes very yummy then. Initially I used to make this kheer without grinding the poha. But then my hubby used to say, it just tastes like Aval in milk. Then after some googling I found that many grind the poha to use in the kheer. I tried that and the texture and taste was better then. So here's it now for all those beginners out there who are set to celebrating this year's Gokulasthami with some homemade sweets and savouries :)
Serves: 2-3 persons
Preparation Time: 5 minutes
Cooking Time: 20 minutes
|Aval/Rice Flakes/Poha||-||½ cup|
|Cashew nuts||-||5-7 nos|
|Milk||-||2 - 2.5 cups|
|Cardamom powder||-||Of 1 pod|
1. Boil milk in a saucepan and keep it aside. Heat ghee in a pan (I use a saucepan and the same is used for making the kheer as well). Fry the cashews and raisins and keep them also aside
2. In the same pan with the remaining ghee, fry the aval/poha for 2-3 minutes. Then transfer it to a mixie and allow it to cool
3. Once cooled, coarsely grind the poha. 2-3 pulse would be sufficient
4. Now add the ground poha to the same saucepan. Add the boiled milk and allow the poha to cook over low flame. It would take around 5-7 minutes for the poha to cook. As it is already ground it takes less time. If adding whole poha as such then cook for around 10-12 minutes
5. Mix it intermittently in between so that it doesn't get burnt.
6. Once the poha is cooked add the sugar and cardamom
7.If the consistency is too thick can add extra milk (around 1/2 cup or as per your need) Mix well and let it boil once
8. Toss in the roasted nuts and raisins. Give a quick stir. Switch off flame and serve warm or chilled as desired !
- Some do not like to roast and grind the poha. If then just wash the poha and add to the milk in step 4
- The kheer thickens as it sits. So while serving adjust accordingly. If needed add little warm milk while serving
- I personally enjoy this kheer the next day after refrigeration. So if you are in for chilled kheer, try it that way !
Have never seen rice flake here..this is like rice congee, only richer and tastier!ReplyDelete
looks really delicious ..yumm!ReplyDelete
yummy payasam there... looks deliciousReplyDelete