Doodh Poha is a traditional Gujarati milk-based dessert prepared especially during Sharad Purnima. This delicious and creamy kheer is made with poha (flattened rice), milk, and sugar. It is a popular festive delicacy enjoyed under the moonlight on Sharad Purnima, as per Gujarati tradition.
In this recipe, I will share a special technique to make thick, creamy, and delicious Doodh Poha in just 10–15 minutes. Traditionally, milk is simmered for a long time to reduce and thicken it. However, with my simple technique, you can achieve a rich, creamy texture without spending a long time evaporating the milk. The poha absorbs the milk beautifully, becoming soft and delicious, while the milk thickens to create a kheer-like consistency.
This quick and easy Doodh Poha recipe is perfect for Sharad Purnima celebrations when you want to prepare a traditional Gujarati dessert without spending too much time in the kitchen. So, follow my step-by-step recipe and try this creamy, flavourful, and irresistible Doodh Poha at home. Do try this!
Tips to Make Perfect Doodh Poha
- Use full-fat milk: I always recommend using full-fat milk for this recipe, as it gives doodh poha a rich and creamy texture. Skimmed or low-fat milk may take longer to achieve the same consistency. Also, use a heavy-bottomed pan to distribute the heat evenly and prevent the milk from sticking to the bottom.
- Prepare a white paste: I make a smooth white paste using soaked cashews and doodh peda. Cashews add creaminess, while doodh peda gives the doodh poha a rich, mawa-like taste. This paste helps thicken the milk quickly, making the doodh poha creamy in less time. Alternatively, you can use milk powder instead of doodh peda.
- Serve chilled for the best taste: Doodh poha can be served warm or chilled, but I personally prefer it chilled. You can prepare it a few hours in advance and refrigerate it until serving. Traditionally, doodh poha is prepared for Sharad Purnima and kept under the moonlight before serving.
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Recipe video
Doodh poha recipe | instant doodh poha | poha kheer
Ingredients
- 1 litre milk
- 1 cup poha
- 8-10 cashews
- 3 doodh peda
- ½ cup sugar
- ½ tsp cardamom powder
- Some almond and pistachio slits
Instructions
- In a kadai, add 1 litre of milk and boil it over medium heat for 5 minutes.
- Now, in a mixer jar, add 8–10 soaked cashews, ¼ cup of water, and 3 doodh pedas. Grind them into a smooth paste.
- Add the ground paste to the boiling milk and mix well. Boil for another 5 minutes.
- Once the milk starts to thicken, rinse 1 cup of poha and drain the water using a sieve. Spread the poha out and let it dry slightly.
- Now, add the poha to the boiling milk and cook for 2–3 minutes. The poha will absorb the milk and become soft.
- Then, add ½ cup of powdered sugar and mix well.
- Once the sugar dissolves, add ½ tsp of cardamom powder and some sliced almonds and pistachios. Mix well and turn off the heat.
- Transfer the doodh poha to a bowl and let it cool.
- Serve the chilled doodh poha with bhajiya.
Notes
- Boil the milk for 5 minutes to evaporate some of the water content.
- Cashews add creaminess to the milk.
- Doodh peda gives the doodh poha a mawa-like taste.
- After adding the white paste, the milk thickens within 5–7 minutes.
- The poha absorbs the milk, floats on the surface, and becomes soft and mushy.
- Cool the doodh poha under the moonlight.