Milk : 2 to 2.5 cups
Grated fresh coconut : 2 tbsp (Optional)
Powdered Jaggery : 1/2 cup
Cardamom Powder : 1/2 tsp
Cashews : 10 – 15
Wash and soak the poha for a few minutes to make it soft. Drain and set aside. Heat ghee in a heavy bottomed vessel and fry the cashews until golden color. Now add the grated coconut and fry for a few seconds and add the milk. When the comes to a boil, add the powdered jaggery and allow it to melt. Add the cardamom powder and soaked poha to the milk and cook for 2 minutes. Switch off the flame and serve.
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Other Names : Aval Payasam, Poha Kheer, Avalakki Payash, Beaten Rice Kheer.