Doodh poha recipe | instant doodh poha | poha kheer
Doodh Poha is a traditional Gujarati milk-based dessert prepared especially during Sharad Purnima.
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.