Atukula Payasam | Indian Creamy Poha Pudding

Sharing is caring!

Indian Festivals are not complete without the payasams. We have so many varieties that you are always spoilt for choice. We mostly make with semiya or vermicelli. However there are other ingredients that are used, like the rice, poha, wheat berries, and so many other ingredients. 
For today I have this creamy payasam made with Atukula or Poha, the thick variety. Poha payasam, in the simplest form is famously offered during Krishna Jayanthi. In today’s version I have further added condensed milk and almond powder to make it more rich and creamy.

Atukula Payasam

Ingredients Needed:

Atukulu / Thick Poha – 1 cup
Milk – 2 cups
Condensed Milk – 2 tbsp
Almond powder – 2 tbsp
Sugar – 2 tsp
Cardamom powder a pinch
Ghee – 2 tsp
Nuts for garnish, roasted in ghee

How to make the Atukula Payasam
Wash and soak the thick poha in water for 10 mins, drain to remove the water.
Bring the milk to boil, simmer for 10 mins. Add sugar condensed milk and continue boiling for 5 more mins.
Finally add the drained poha, cardomon and simmer for further 5 – 7 mins till it thickens.
At the end add the roasted nuts and serve as prasadam before partaking.

This comes from my filed collection of festival recipes.

This goes for the October Week 2, Cooking from Cookbook Challenge  Group.

Atukula Payasam | Indian Creamy Poha Pudding

Occasion Krishna Jayanthi
Author Srivalli
Tried this recipe?Mention @cooking4all or tag #cooking4all!

You may also like


  1. Krishna Jayanthi was always during the academic year and never really knew much about it though my grandma use to celebrate it in a big way. Don't remember eating it. In the last few years I did learn that it is Lord Kirnsha's favorite. Though I don't remember tasting the payasam, milk, sugar & atukulu were one of my favorite cereals for breakfast when growing up. I do eat it once in a while even know when I have a packet of poha in the pantry.

Leave a Reply

Your email address will not be published.

Recipe Rating