Doodanche Fov

Instructions

1. 1

   Prepare the Poha and Garnish (3 minutes)

   • Place the thick poha in a colander and rinse it gently under cool running water for about 20-30 seconds. Do not over-wash or soak. Set aside to drain completely.
   • In a small pan, heat the ghee over medium heat. Add the chopped cashews and fry for 1-2 minutes until they turn a light golden brown.
   • Add the raisins and continue to fry for another 30 seconds until they plump up. Remove the fried nuts and raisins from the pan and set them aside for garnish.
2. 2

   Simmer the Milk (5 minutes)

   • Pour the full-fat milk into a heavy-bottomed pot or pan. Bring it to a gentle boil over medium heat, stirring occasionally to prevent it from scorching at the bottom.
   • If using saffron, soak the strands in 1 tablespoon of warm milk in a small bowl.
3. 3

   Cook the Kheer (4 minutes)

   • Once the milk is boiling, reduce the heat to low. Add the drained poha and stir well.
   • Let it simmer for 2-3 minutes, stirring gently, until the poha becomes soft and absorbs some of the milk.
   • Turn off the heat. Add the grated jaggery, cardamom powder, and salt. Stir continuously until the jaggery has completely dissolved. Adding jaggery off the heat prevents any risk of the milk curdling.
   • If the mixture seems too thick, you can turn the heat back on to low and simmer for another minute.
4. 4

   Garnish and Serve (1 minute)

   • Stir in the saffron-infused milk (if using) and half of the fried cashews and raisins.
   • Pour the Doodanche Fov into serving bowls.
   • Garnish with the remaining fried nuts and raisins. Serve warm for the best experience.