Authentic Poha Payasam Recipe – Cardamom Milk Pudding

Last Updated on 4 months by Neha Deshmukh

Authentic Poha Payasam Recipe – Cardamom Milk Pudding

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Poha Payasam. It’s a creamy, comforting milk pudding made with flattened rice (poha), and it’s a dish my grandmother used to make during festivals. It’s surprisingly easy to make, and the aroma of cardamom simmering in milk is just heavenly. Trust me, you’ll want to make this again and again!

Why You’ll Love This Recipe

This Poha Payasam isn’t just delicious; it’s special. It’s a lighter take on traditional payasams, thanks to the poha, and it has a beautiful, subtle sweetness. It’s perfect for a cozy dessert after a meal, or even as a festive treat. Plus, it comes together pretty quickly – perfect for when you want something sweet but don’t have hours to spend in the kitchen.

Ingredients

Here’s what you’ll need to make this delightful Poha Payasam:

• 1 cup brown aval / poha (approximately 150g)
• 4 tablespoons ghee (approximately 60ml)
• 3 cups whole milk (approximately 720ml)
• 1 cup sugar (approximately 200g)
• ½ – 1 teaspoon ground cardamom (approximately 1-2g) – adjust to your preference!
• 1 tablespoon broken cashews (approximately 15g)
• 1 tablespoon ghee (approximately 15ml) – for roasting cashews

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference in how this payasam turns out.

Brown Aval / Poha Varieties

There are different types of poha available. I prefer using the medium-thick variety for this recipe. It holds its shape well while still becoming beautifully soft. You can find it in most Indian grocery stores.

Ghee – The Importance of Quality

Ghee is key to the flavor of this payasam. Don’t skimp here! A good quality ghee will add a richness and aroma that you just can’t get with oil. I usually use homemade ghee, but a good store-bought brand works too.

Cardamom – Freshly Ground vs. Store-Bought

Freshly ground cardamom is always best! The flavor is so much more vibrant. If you have whole cardamom pods, lightly toast them in a dry pan for a minute, then grind them. But store-bought ground cardamom is perfectly fine in a pinch.

Regional Milk Variations & Their Impact

Traditionally, this payasam is made with full-fat milk for that extra creamy texture. However, you can experiment with different types of milk. Using toned milk will result in a lighter payasam, while using buffalo milk will give it an even richer flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, quickly rinse the brown aval (poha) under water – just a quick rinse, don’t soak it! We don’t want it to get mushy. Drain it thoroughly.
2. Now, heat 4 tablespoons of ghee in a heavy-bottomed pan. Add the drained aval and roast it over medium heat. Keep stirring until the ghee is absorbed and the aval starts to crisp up slightly. This takes about 5-7 minutes.
3. Pour in the milk, bring it to a boil, then reduce the heat and simmer for 10-15 minutes. You’ll notice the aval softening up beautifully. Stir occasionally to prevent sticking.
4. Add the sugar and stir until it dissolves completely. Continue cooking until the milk reduces slightly and develops a lovely light pink hue.
5. Mix in the ground cardamom. The aroma at this point is just incredible!
6. While the payasam is simmering, heat 1 tablespoon of ghee in a separate small pan. Roast the broken cashews until they turn golden brown. Be careful not to burn them!
7. Pour the roasted cashews over the payasam.
8. Serve warm or chilled. I personally love it warm, but it’s equally delicious cold.

Expert Tips

• Don’t overcook the poha: The key to a good payasam is perfectly cooked poha – soft, but not mushy.
• Stir frequently: This prevents the payasam from sticking to the bottom of the pan and ensures even cooking.
• Adjust the sweetness: Feel free to adjust the amount of sugar to your liking.

Variations

• Vegan Poha Payasam Adaptation: Swap the ghee for coconut oil and the milk for your favorite plant-based milk (almond, soy, or cashew work well!).
• Gluten-Free Considerations: Poha is naturally gluten-free, so this recipe is already a great option for those avoiding gluten. Just double-check the label on your ghee to ensure it’s gluten-free.
• Adjusting the Sweetness Level: My family prefers a moderately sweet payasam, but you can easily adjust the sugar to suit your taste. Start with ¾ cup and add more if needed.
• Festival Adaptations (Onam, Diwali): During Onam, some families add a pinch of saffron for a beautiful color and aroma. For Diwali, you can garnish with a few strands of silver foil (vark) for a festive touch.

Serving Suggestions

Poha Payasam is wonderful on its own, but you can also serve it with a sprinkle of chopped nuts or a dollop of fresh cream. It’s a lovely dessert to end a traditional Indian meal.

Storage Instructions

Leftover Poha Payasam can be stored in an airtight container in the refrigerator for up to 3 days. It might thicken slightly upon cooling, so you can add a splash of milk when reheating.

FAQs

What is the best type of Poha to use for Payasam?

I recommend using medium-thick brown aval/poha. It holds its shape well and has a lovely texture.

Can I use coconut milk instead of cow’s milk?

Absolutely! Coconut milk will give the payasam a delicious tropical flavor. It will also be richer and creamier.

How do I prevent the Poha from becoming mushy?

Don’t soak the poha for too long, and be careful not to overcook it. A quick rinse and roasting it in ghee before adding the milk will help it hold its shape.

Can this Payasam be made ahead of time?

Yes, you can make it a day ahead. The flavors actually develop even more overnight! Just store it in the refrigerator and reheat gently before serving.

What is the significance of ghee in this recipe?

Ghee adds a unique richness and aroma that’s essential to the flavor of this payasam. It’s also considered auspicious in Indian cooking.