This is my favorite payasam/kheer and one of my cousin
sister suggested me to use raw corn poha to make kheer instead of vermicelli. I
really liked her suggestion and tried which can be prepared very quickly. Now
this has become one of the permanent menu whenever any guests visit my home. Do
try this recipe and enjoy.
Preparation Time : 5 min
cooking Time : 20 min
Serves : 4
Ingredients :
English Name For Ingredients
|
Hindi Names For Ingredients
|
Quantity
|
Raw Corn Poha
|
कच्चे मक्का पोहा
|
1 Cup
|
Ghee
|
घी
|
3 tbsp
|
Milk
|
दूध
|
1 Cup
|
Sugar
|
चीनी
|
3/4 Cup
|
Cardamom Powder
|
इलायची पाउडर
|
1/2 tbsp
|
Dry fruit Mixture (Cashew Nuts, Raisins, Almonds)
|
सूखी फलों के मिश्रण (काजू, किशमिश, बादाम)
|
2 tbsp
|
Saffron's
|
केसर
|
A pinch
|
Preparations :
- Heat a kadai and add 2 tbsp of ghee. You need to roast raw corn poha in a very low flame for about 10 minutes.
- The corn poha's will expand in its size once it is roasted also be careful, over roasting will burn them.
- Add 1/2 cup milk and 1/4 cup water and allow corn poha's to cook for about 12 minutes. You can add either water or milk if it gets dries before 12 minutes. Adding water is purely optional.
- The more you add milk your kheer becomes thick in consistency. As I personally do not like more thickness I prefer adding water.
- When corn poha's are cooked properly add sugar and stir until it dissolve. Add cardamom powder, remaining ghee, roasted dry fruit mixture and saffron one by one and take one boil.
- Turn off the flame and serve this delicious Kheer either warm or chilled as a dessert.
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