Atukula Payasam
Flattened rice kheer with jaggery and coconut milk. Telangana quick festival payasam ready in minutes.
Ingredients
Garnish
- Cardamom — 2 piece (ground)
Main
- Coconut — 100 g (chopped)
- Milk — 100 g (whole)
- Jaggery — 100 g (whole)
- Flattened Rice — 100 g (ground)
- salt (optional) (whole)
Method
- Rinse the flattened rice (poha) briefly and drain, then keep aside to soften slightly.
- Grate the coconut, or grind it with a little milk to a smooth paste if using fresh coconut.
- Melt the jaggery in a small pan with a splash of water on low heat, stirring till dissolved, then strain to remove impurities.
- In a pan, add the milk and bring it to a gentle boil.
- Add the softened flattened rice to the milk and simmer for 3 to 4 minutes till it turns soft and the mixture thickens slightly.
- Add the grated coconut and a pinch of salt, and simmer for another 2 to 3 minutes.
- Turn off the heat and stir in the melted jaggery syrup, mixing well (adding jaggery off the heat helps prevent the milk from splitting).
- Crush the cardamom and mix it in for flavour.
- Serve the atukula payasam warm or chilled.
Common questions
- How many calories in one plate of Atukula Payasam?
- 116 kcal per plate.
- How much cooking time?
- 20 min — 5 min prep, 15 min cooking.