Atukula Payasam is a traditional kheer recipe. I rarely prepare this payasam but one Shravana Sukravaram(Shravana Friday) as I was bored to prepare regular Semya Payasam as Prasadam I prepared Avalakki Payasa/Flattened Rice Kheer as Naivedyam which came out so delicious and Yummy.
I used jaggery in the payasam which is a kind of healthier version than using sugar. With flattened rice, I prepare Atukula Laddu, Gojjavalakki, Atukula upma, Bisi Bele Bath. I always use jaggery or Palm jaggery in my Sweet Recipes as much as I can. You can check out them here
Let’s jump into the step by step procedure of this payasam recipe
Ingredients for Atukula Payasam
- Flattened Rice/Atukulu/Avalakki/Aval-1 Cup
- Milk/Paalu/Haalu-½ litre
- Jaggery/Bellam/Bella-¾th to 1 Cup
- Clarified Butter/Ghee/Neyyi/Thuppa-3 Tablespoons
- Water/Neellu/Neeru-1 Cup
- Take a heavy-bottomed vessel, pour in the milk and heat it until one boil.
- Also, take another pan, add in jaggery, water and heat until dissolved. Once dissolved filter the syrup and keep it aside to cool down.
- Meanwhile, heat clarified butter/ghee in a pan/saucepan, add in finely chopped almonds and fry until golden brown. Remove fried almonds and keep them aside.
- In the same pan roast the flattened rice until you get a nice aroma.
- Milk would have got a boil by now. Add in the roasted flattened rice and cook until it’s a little softened or cooked.
- Once cooked, switch off the stove and add the filtered jaggery. Switch on the stove but do not boil for more than 3mins because there are chances of curdling the milk.
- Add the fried almonds to the Atukula Payasam/Kheer and serve hot or cold.
- You can increase the milk quantity as it gets thickened gradually while half litre milk is used.
- Once the jaggery syrup is added, do not boil for more than 3mins.
- You can replace jaggery with sugar or palm jaggery.
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