South Indian feasts are never complete without a ‘Payasam’ . Payasam/ Kheer is a milk based pudding that is usually slow-cooked over low heat until the ingredients are well cooked and the milk turns thick and creamy. One of the reasons I love using poha in payasam is because it cooks faster and the result is no where less than a traditional ‘pal payasam/rice pudding’.
Payasam/ Kheer often involves a lot of stirring and constant attention. My family loves kheer [of any kind] and there are times when my little ones end up asking for it at odd hours. I hate saying no when it comes to food. My tiny pressure cooker makes my life so much easier during these times.
Sometime back I had purchased a pack of brown rice flakes/ desi poha from Conscious Foods.I decided on trying a quick ‘pressure cooked’ pudding and it turned out so yum that I have made it four times already. The brown rice flakes take the humble kheer to a whole new level and has become the current family favourite. Do try it and tell me what you think.
Here’s the super easy, no fuss, effortless yet tasty kheer recipe made with brown rice flakes/ desi poha.
Brown Rice Flakes Pudding/ Desi Poha Kheer/ Aval Payasam- Pressure Cooked
A delicious creamy sweet milk pudding made with brown rice flakes/ poha.
Rinse the poha well and soak it in 1 cup of water for 20 minutes.
Transfer the poha into a pressure cooker. [I used a 2.5 liter one for this recipe] .
Add the milk and cardamom powder.
Close the lid and pressure cook at low heat for 15-20 minutes until 1 whistle.
Turn off the heat and allow the pressure to come down completely.
Mix in the condensed milk.
Serve hot or cold. [ I personally love having it chilled]
The regular white paper thin poha cannot be used in the above recipe.
I garnished my simple kheer with some rose petals [from gulkand roses] . They added even more flavour to this simple pudding.
You may easily double or triple this recipe. Use a larger cooker [5-7 liters] for this.
For a larger batch- Add half the quantity of milk first. And the remaining after the pressure comes down. Pressure cook once again before adding the condensed milk. This will make sure that the milk thickens sufficiently.
Always cook the pudding on low heat/ sim, this prevents the milk from burning.
You can also find my recipe in Archana's Kitchen. Here's the recipe link-
Hope you enjoy this simple yet delicious recipe.