Poori Payasam – Thanjavur speciality

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A Thanjavur speciality made during Deepavali


  • Rava – 1 cup
  • Ghee – 1 tsp
  • Milk – 2 -3 tbsp (to make pooris)
  • Sugar – a pinch
  • Salt – a pinch
  • Water – 1/2 cup
  • Almond pulp – 1/2 cup
  • Sugar – 5-7 tbsp
  • Milk – 500 ml (to make badam kheer)
  • Saffron soaked milk – 2 tsp

Method to make Pooris:

  1. Add ghee, milk (2tsp), a pinch of salt and sugar to the rava.
  2. Mix well and let it rest for 10 minutes.
  3. In a blender, add the dough and blend till soft.
  4. The dough should be tight like pooris.
  5. Make small balls, flatten like pooris and deep fry in oil.

Method to make Badam Kheer:

  1. In a heavy bottom vessel, add water
  2. Once the water boils, add the almond pulp and boil till raw smell fades.
  3. Add sugar, mix well and then add the soaked saffron milk.
  4. Switch off stove.
  5. Crumble pooris and add it to the badam kheer.
  6. Serve hot or cold.


Do not use all the badam kheer as the pooris tend to absorb them. Keep some in hand to add over the pooris, just before serving.

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The musings of two Chennaiites seeking to discover the world through food and travel. As they open themselves up to adventure, the accompanying puliyogare, travels well and ensures that the idea of home is never lost

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