Doodh poha recipe | sharad purnima special doodh poha | instant poha kheer recipe

Doodh poha

Doodh poha is a simple Gujarati milk-based dessert recipe prepared with rice flakes or poha and sugar. It is a traditional milk kheer recipe prepared mainly during the sharad purnima or as part of a celebration feast. In this recipe, I made regular and flavored cassata doodh poha. Both are easy to make and ready in just 15 minutes with one secret ingredient. It is really delicious, do try this!

The key to making creamy doodh poha at home are:
  • Use a heavy-bottomed pan or nonstick pan to prepare this recipe. Otherwise, milk may stick to the bottom and you may have a burnt smell.
  • I have used medium thick poha for this recipe and I heavily recommend the same to use. The thin can easily dissolve in milk and thus you may not have any crunchy effects from the doodh poha.
  • I use milk powder to give thickness and creaminess to doodh poha but you can use cashew paste or condense milk instead of milk powder.
  • Lastly, chilled doodh poha for a minimum of 1 hrs before serving.
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Recipe video

Doodh poha

Recipe card for doodh poha

Nehas Cook Book
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Indian sweets
Cuisine Indian

Ingredients
  

For doodh pak

  • 1 litre full fat milk
  • 1 cup poha thick
  • 1 tsp ghee
  • 5 tbsp sugar or as per taste
  • 7-8 almonds slits
  • 7-8 pistachio slits
  • 4 tbsp or ¼ cup milk powder
  • ¼ tsp cardamom powder

For cassata doodh poha

  • 1 tsp rose sharbat or your choice of sharbat or essence
  • 2 tbsp tutti futti

Instructions
 

  • In a heavy bottom pan, add some water and 1-liter milk. Bring it to boil.
  • Keep the flame medium and simmer it for 5 minutes.
  • Meanwhile, in a pan, add ghee and dry fruit slits. Roast it for 2 minutes and keep it aside.
  • Now in the same pan, add poha and roast it slightly on medium flame.
  • Then add roasted poha into milk. Boil on a medium flame for 10 minutes or till poha softens.
  • When poha is completely cooked then add sugar to it. Mix well.
  • Meanwhile, in a bowl, add milk powder and 3 tbsp milk. Mix well and make a lump-free mixture.
  • Add milk powder mixture into doodh poha and mix well. Instantly doodh pak became thick and creamy.
  • Lastly, add cardamom powder and dry fruits. Mix well.
  • Switch off the flame
  • Cool down doodh poha completely at room temperature.

For cassata doodh poha

  • Take some doodh poha into another bowl.
  • Add rose sharbat and some tutti futti in it. Mix well.
  • Rose flavored cassata doodh poha is ready.
  • Finally, Serve doodh poha hot or chilled.

Notes

  • the proportion of poha should be 1 cup for 1-liter milk.
  • use medium thick poha (or batata poha) for doodh poha, do not use nylon poha.
  • roasted poha is more flavourful and does not stick with each other while cooking it.
  • when poha is completely cooked then add sugar in doodhpoha.
  • milk powder gives thickness and creaminess to doodhpoha.
 

 

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