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Poha Kheer, step by step on video
See how the milk is thickened with nuts and saffron, and the poha and milk powder mixture is cooked in it.
5:43 · Recipe video · Cooking with Siddhi
Poha kheer is also known as aval payasam in South India. Kheer is always a part of Indian sweets, and poha kheer is a very popular Indian dessert, especially for Sharad Poonam.
Full fat milk is boiled with almonds, pistachios, cardamom and saffron until it thickens, then washed poha mixed with milk powder goes in, followed by the sugar.
Every recipe on Cooking with Siddhi is cooked in my own kitchen before it goes live.
Why you will love this poha kheer
- Sharad Poonam: especially popular for this festival.
- Aval payasam: as it is known in South India.
- Milk and milk powder: full fat milk with milk powder.
- Saffron and nuts: almonds, pistachios and cardamom.
Ingredient notes
- Milk: 1 litre full fat milk.
- Poha: 3/4 cup, washed and not sticky.
- Milk powder: 40 g, mixed into the poha.
- Nuts: 7 to 8 each of sliced almonds and pistachios.
Poha Kheer Recipe
Poha kheer, or aval payasam: full fat milk thickened with almonds, pistachios, cardamom and saffron, cooked with washed poha, milk powder and sugar.
Ingredients
- 1 litre full fat milk
- 3/4 cup poha
- 1/3 cup sugar
- 40 g milk powder
- 7–8 almonds, sliced
- 7–8 pistachios, sliced
- 1/4 tsp cardamom, coarsely crushed
- 5–6 saffron strands
Instructions
- Boil the milk. In a steel vessel, bring the milk to a boil, then lower the flame and stir continuously.
- Add nuts and saffron. Add the sliced pistachios, almonds, cardamom and saffron strands.
- Thicken. Cook the milk on a low flame for 5 to 7 minutes, stirring occasionally and clearing the edges.
- Prepare the poha. Put the washed poha in a bowl, making sure it is not sticky. Add the milk powder and mix well.
- Add the poha. After about 10 minutes the milk will be thicker. Add the poha and milk powder mixture and stir until the powder melts into the milk completely.
- Boil. Boil for another 4 to 5 minutes.
- Add sugar. Add the sugar and stir continuously for 1 to 2 minutes. The poha kheer is ready to serve.
Recipe by Siddhi Panchal.
Tips for poha kheer
- Stir and clear the edges of the vessel while the milk thickens.
- Make sure the washed poha is not sticky.
- Mix the milk powder into the poha before it goes into the milk.
- Add the sugar at the end and stir for 1 to 2 minutes.
What to serve with Poha Kheer
Serve the poha kheer for Sharad Poonam. For more kheer, try my Rice Kheer, Seviyan Kheer and Makhane ki Kheer.
Poha Kheer FAQs
What else is poha kheer called?
Aval payasam, in South India.
When is poha kheer made?
It is a popular Indian dessert, especially for Sharad Poonam.
How much milk powder goes in?
40 g, mixed into the washed poha before it goes into the milk.
When does the sugar go in?
At the end, after the poha has boiled in the milk for 4 to 5 minutes.
How many does it serve?
5.
More recipes
Find more desserts in our Sweets and Desserts collection, or browse every recipe.