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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

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 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.

Notes

  • 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.