In India during festivals you just can't stay away from making payasam /kheer. Kheer is basically Indian traditional dessert which consists mainly milk, nuts, sugar and sometimes we add flavours to enhance the taste. I have a collection of few varities in my earlier posts. I love the simplicity of this Aval /poha kheer as it takes very less time to cook. My Nani (Grandmother) makes it with jaggery so do I. I generally use thick variety of poha for making kheer but you can make with thin also. Do make this ultimate kheer this Ganesh Chathurti and see it yourself how easy it is.
1/2 cup Poha /Flattened rice (thick)
1 cup milk
1/4 cup Jaggery
8 Cashews and Raisins each
2 tsp Ghee
1/2 cup Water
Heat ghee in a pan and add cashews first, fry till golden brown. Keep aside. And fry raisins till they swell up. Keep aside. Fry poha in the remaining ghee by keep stirring regularly for next 2-3 minutes.
Once they turn light brown turn off the flame.Take a vessel and fill 1/2 cup of water along with jaggery, cook on low flame for few minutes (2-3).
Strain the jaggery syrup to remove any dirt or waste particles. In the same syrup add roasted poha and put it on burner on low flame. Add milk into it and keep stirring in between to avoid getting it burnt from the bottom.
After 7-8 minutes add cardamom, fried cashews, raisins and mix well. Turn off the heat when you get right consistency just remember that kheer gets thickened with time so be sure of your desired consistency. Serve warm or cold.