Atukulu Payasam – Rice flakes Kheer


2 1/2 cups coconut milk

1/2 cup roast rice flakes/aval/atukulu/poha (in a tsp of ghee)

1/2 cup grated jaggery (keep in 1 cup warm water)

1/2 tsp cardamom pwd

6-7 cashew nuts

few raisins

1 tbsp ghee

Soak in 5 tbsps milk and make a smooth paste:

1/2 tbsp dry roasted poppy seeds/khus-khus/gasagasalu

1 1/2 tbsps grated coconut

5-6 cashewnuts


Heat a pan, add a tbsp of ghee and toast the cashew nuts and raisins till golden brown. Remove from pan, keep aside.

In the same pan, add the ground paste and few tbsps water and cook for approx 4-5 mts. Add the jaggery water and let it cook along with the paste for 5-6 mts.

Add roasted rice flakes and coconut milk and let it slowly simmer for 10-12 mts, stirring it once in a while.

Add the cardamom pwd and toasted cashews and raisins. Serve warm or refrigerate until chilled. It tastes good both warm and chilled.

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Posted by on Oct 5 2017 Filed under Desserts, Top Kitchen, Traditional Sweets. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry

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