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Monday, August 10, 2015

Raw Corn Poha Kheer



This is my favorite payasam/kheer and one of my cousin sister suggested me to use raw corn poha to make kheer instead of vermicelli. I really liked her suggestion and tried which can be prepared very quickly. Now this has become one of the permanent menu whenever any guests visit my home. Do try this recipe and enjoy.

Preparation Time : 5 min
cooking Time       : 20 min
Serves                  : 4

Ingredients :

English Name For Ingredients
Hindi Names For Ingredients
Quantity
Raw Corn Poha
कच्चे मक्का पोहा
1 Cup
Ghee
घी
3 tbsp
Milk
दूध
1 Cup
Sugar
चीनी
3/4 Cup
Cardamom Powder
इलायची पाउडर
1/2 tbsp
Dry fruit Mixture (Cashew Nuts, Raisins, Almonds)
सूखी फलों के मिश्रण (काजू, किशमिश, बादाम)
2 tbsp
Saffron's
केसर
A pinch



Preparations :





  1. Heat a kadai and add 2 tbsp of ghee. You need to roast raw corn poha in a very low flame for about 10 minutes.
  2. The corn poha's will expand in its size once it is roasted also be careful, over roasting will burn them.
  3. Add 1/2 cup milk and 1/4 cup water and allow corn poha's to cook for about 12 minutes. You can add either water or milk if it gets dries before 12 minutes. Adding water is purely optional.
  4. The more you add milk your kheer becomes thick in consistency. As I personally do not like more thickness I prefer adding water.
  5. When corn poha's are cooked properly add sugar and stir until it dissolve. Add cardamom powder, remaining ghee, roasted dry fruit mixture and saffron one by one and take one boil.
  6. Turn off the flame and serve this delicious Kheer either warm or chilled as a dessert.