Doodh Poha
Beaten rice flakes
- 2 Cups Poha (White, pink, or tuti fruity)
- 3 Cups Milk (full fat or skimmed)
- 2 tablespoons of milk masala (either homemade or readymade)
- 4-6 tablespoons either normal or powder Sugar (depending on how sweet you like)
- 1 teaspoon Cardamom Powder
- 1/4 teaspoon Nutmeg Powder
- 10 almonds peeled and roughly chopped
- Handful of brown raisins (kishmish)
- Handful of cashews roughly chopped
- Handful of pistachios roughly chopped
- Handful of charoli (chironji) (Buchanania Lanzan)
- 20-30 or a pinchful strands of Saffron soaked in a bit of room temperature milk
- 1/4 teaspoon viola vanilla essence (optional)
- Handful of Tuti Fruity (optional)
- Please note
- If a person is allergic to nuts omit the nuts and the steps involving nuts completely.
- I would recommend that you make the Masala Milk in advance and refrigerate it as Doodh Poha tastes awesome when cold.
- Avoid refrigerating Doodh Poha as the Poha turns stiff but if you have excess left and need to refrigerate it no problem. Just remove the poha 1 hour before eating so its room temperature and then eat.
- Use medium or thick poha and not the thin variety. The thin variety of poha tends to disintegrate in the milk.
Method
Method of Masala Milk (or simply get readymade milk masala) (we use american dryfruit milk masala)
Add the saffron, cardamom, nutmeg, and sugar to the milk in a non stick deep dish frying pan and mix well on medium flame setting.
If you are using raisins (Kishmish) add them to the milk now so that they soak some milk and turn plump.
Keep boiling on medium flame setting for 10 minutes. Stir constantly so that the sugar dissolves well and doesn't burn.
If you are making the Masala Milk in advance refrigerate it and use it at room temperature while adding or get readymade milk masala.
Method of Doodh Poha
Add the Poha nuts and dry fruits to the Masala Milk and mix well on medium flame setting.
Keep boiling for 10 minutes on medium flame setting for the poha to completely soak and get soft.
After that switch off the gas but continue stirring constantly for 2-3 minutes so that it doesn't burn.
After gas is switched off and the milk is stirred for 2-3 minutes add saffron and mix well stirring for a minute.
Add vanilla essence and mix well stirring for a minute.
Keep it aside to cool down and come to room temperature or till its cool enough to eat.
Enjoy hot or chilled whichever way you like.
Recipe By
Mohnaz BalsaraMember of ZFC
Own a travel company called DeiaMo Paradiso. Have extensive deals in over 100+ countries. Love to travel and take tons of photograhs.
