Atukula Payasam or Poha Kheer
This is one of the simplest and delicious dessert recipes possible. 'Kheer' is the Hindi word for 'Payasam'. It means a milk based sweet dish with a liquidy consistency. In the words of a traditional purohit - "Payasam ante paarutu vundali". Translates to " Payasam should flow". I like my payasams somewhere in between milk and condensed milk consistency. In other words I aim to make a payasam which cannot be drunk out of a glass without a spoon, at the same time my spoon need not cut into any solid surface to scoop up the deliciousness!
There are quite a few varieties of Payasams to be made. This is made of Atukulu (Telugu) - Poha in Hindi / Aval (Tamil) / Beaten or Flattened rice. It is made for Krishnashtami since Poha is one of Krishna's favorite snacks (traced back to the Krishna-Sudama story). The use of jaggery gives it a golden brown hue which I find more appealing than plain old white. Take a look for yourself
I think it looks quite alluring in a plain glass bowl without the need for any other background or adornments. OK, enough talk, let's get to the recipe.
Ingredients:
Atukulu/Poha (thin) - 1 cup (rice cooker cup)
Milk - 3-4 cups ( I used 2%)
Cardamom - 1 pod, seeded and seeds powdered
Jaggery - 1/2 cup, grated *
Cashews - 1 tbsp, broken into quarters
Raisins - 1 tbsp
Ghee - 2 tbsp
Method
1) Take a thick bottomed kadhai (wok) or saucepan. Heat 1 tbsp ghee on medium heat and roast the cashew bits and raisins. These are ready when the cashews are a nice golden brown and the raisins are plump. Take these out of the pan and keep aside.
2) In the same pan add the remaining 1 tbsp ghee and roast the Atukulu/ Poha. This needs to be roasted for about 2-4 minutes till the Atukulu lose their 'raw' smell and develop a slight yellowish-brown color. Take the Atukulu out and save in a plate.
3) Now pour the milk into the saucepan and heat it (till bubbles start to form on the periphery of the milk surface).
4) Add the Atukulu to the milk. Cook the Atukulu for about 10-15 minutes**, stirring regularly. The stirring is to prevent it from sticking to the bottom.
5) To check whether the Atukulu are cooked, take some out with a spoon and press between thumb and forefinger. The individual grain should be soft like cooked rice. Caution - the payasam will be hot ;) so check carefully.
6) Now add the cardamom powder and stir. Keep on heat for just 1 more minute so that the cardamom may release its essence, then turn it off.
7) Stir in the cashews and raisins.
8) The very last step is to add the grated jaggery and mix it in. The residual heat in the milk mixture will melt the jaggery. Caution - Do not heat the mix after adding jaggery or while the heat is still on. This may cause the milk to curdle
9) Transfer to bowls and serve warm.
* For people with sweet tooth or those desirous of Indian level of sweetness, the quantity of Jaggery should be increased to at least 3/4 cups
** The actual cooking time depends on the type of Poha used. The thin poha will cook faster than the thick kind. So keep checking for 'doneness' every couple minutes after the first 10 minutes are over.
Notes:
- Since this is not baking, the quantities are just a basic guideline and not strict rules. Feel free to increase the sweetness or eliminate the cardamom or even double the cashews if you prefer.
- Using whole milk will give it a richer taste, hence is acceptable as a substitute but skim milk is not advisable since it will taste watery.
- Sugar can be substituted for Jaggery in equal ratio
- The consistency of end product should not be cause for worry- if it is not thick enough just serve it in martini glasses or coffee mugs. If it is too thick you can add more warm milk to bring it to desired state OR just rename it Poha Pudding and enjoy!!
