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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


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-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.


  • 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.