Authentic Assamese Poha Payas with Cashew and Raisins
A comforting and fragrant Assamese dessert made by simmering flattened rice in rich milk with aromatic cardamom and jaggery. This traditional sweet dish is gently garnished with golden roasted cashews and sweet raisins.
35min
Total Time
4
Servings
Assamese
Cuisine
Recipe
1
Rinse the flattened rice gently in a colander and drain completely, set aside for five minutes.
2
Heat ghee in a heavy-bottomed pan and lightly roast the cashews and raisins until golden brown, then remove and set aside.
3
In the same pan, bring the full-fat milk to a boil over medium heat, stirring occasionally to prevent burning.
4
Add the drained poha to the boiling milk and simmer on low heat for about 10 to 12 minutes until soft and thickened.
5
Turn off the heat and let the mixture cool slightly before stirring in the grated jaggery until completely dissolved.
6
Mix in the cardamom powder and half of the roasted dry fruits.
7
Garnish the payas with the remaining roasted cashews, raisins, and chopped almonds before serving warm or chilled.
Ingredients
1 cup thick poha (flattened rice)
3 cups full-fat milk
1/2 cup grated jaggery
2 tablespoons ghee
1/4 teaspoon cardamom powder
10-12 cashews
10-15 raisins
1 tablespoon chopped almonds for garnishing
*This AI-generated recipe may contain inaccuracies.