Ingredients
1/2Cup atukulu/aval/poha {thick one's}
1&1/2Cups milk {I used 2%fat milk}
1/2Cup sugar
1Tsp cardamon powder
1Tbs ghee
Few cashews
Directions
- Heat pan with ghee. Add cashews to ghee & fry them to light brown.
- Remove them on to a plate
- Add milk & sugar to pan. Bring it to boil on low heat by stirring once in a while.
- Add atukulu/poha & cardamon powder to milk & cook on low heat for 10mins, while stirring in between.
- Add fried cashews to payasam & adjust sugar if needed.
- Switch off heat & allow the kheer to cool a little before serving.
Note
- You can use jaggery instead of sugar. If using jaggery add the same amount as sugar & adjust if needed. Adding jaggery at the end before adding cashew, so that the milk won't cuddle up.
- Add raisins if you like.
- Use another cup of milk if you like kheer to be more liquidly.
