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

Doodh poha is 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 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 heavy bottomed pan or non stick pan to prepare this recipe. Otherwise, milk may stick to bottom and you may have 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, chillied doodh poha for minimum 1 hrs before to serve.
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Recipe video

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

Author Nehas Cook Book
No ratings yet
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Dessert, Indian sweets
Cuisine Gujarati, Indian
Servings 6


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


  • In a heavy bottom pan, add some water and 1 litre 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 medium flame for 10 minutes or till poha softens.
  • When poha is completely cooked then add sugar in 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 on 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.


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