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Doodh Poha Recipe - Sweet North Indian Breakfast | CraftMyMeals

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Doodh Poha

gujarati vegetarian gluten-free soy-free kosher

Doodh Poha

Name: Doodh Poha
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Yield: 4 servings
Cuisine: indian
Ingredients: 1 cup Thick Poha (Also known as Jad Poha. Do not use thin poha.); 4 cup Full-Fat Milk (Adds richness and creamy texture.); 0.33 cup Sugar (Adjust to your preferred sweetness.); 0.5 tsp Cardamom Powder (Freshly ground is best for aroma.); 10 strands Saffron Strands (Optional, for color and aroma.); 1 tbsp Ghee (For toasting the nuts.); 10 whole Almonds (Thinly sliced for garnish.); 10 whole Pistachios (Shelled and thinly sliced for garnish.)

Popularity

0.5

Creamy doodh poha - a quick-to-make, energy-giving comfort food that's kid-approved!

Nutrition per Serving

355

Calories

11g

Protein

47g

Carbs

14g

Fat

low-sodium muscle-gain

Recipes in this Meal

1. Doodh Poha

A comforting and quick sweet porridge made with flattened rice, milk, and fragrant cardamom. This simple Indian dessert is ready in under 20 minutes and perfect for a warm breakfast or a light sweet treat.

Prep5 min

Cook12 min

Servings4

Serving size: 1 serving

355cal

11gprotein

47gcarbs

14g

Ingredients

1 cup Thick Poha (Also known as Jad Poha. Do not use thin poha.)
4 cup Full-Fat Milk (Adds richness and creamy texture.)
0.33 cup Sugar (Adjust to your preferred sweetness.)
0.5 tsp Cardamom Powder (Freshly ground is best for aroma.)
10 strands Saffron Strands (Optional, for color and aroma.)
1 tbsp Ghee (For toasting the nuts.)
10 whole Almonds (Thinly sliced for garnish.)
10 whole Pistachios (Shelled and thinly sliced for garnish.)

Instructions

View Full Recipe Page

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About Doodh Poha

Creamy doodh poha - a quick-to-make, energy-giving comfort food that's kid-approved!

This gujarati dish is perfect for breakfast. With 354.6 calories and 10.7g of protein per serving, it's a low-sodium, muscle-gain option for your meal plan.

fat

Prepare Poha and Nuts

Place the thick poha in a fine-mesh sieve. Rinse it under cold running water for about 30 seconds until it softens slightly. Shake well to drain all excess water and set aside. Do not over-soak.
Heat ghee in a small pan over medium-low heat. Add the sliced almonds and pistachios. Toast for 1-2 minutes, stirring frequently, until they turn light golden and fragrant. Remove from the pan and set aside for garnish.

Boil and Flavor the Milk

In a medium, heavy-bottomed pot, pour in the milk. Add the saffron strands, if using.
Bring the milk to a gentle boil over medium heat, which should take about 5-6 minutes. Stir occasionally to prevent the milk from scorching at the bottom.
Once boiling, reduce the heat to low. Add the sugar and cardamom powder. Stir continuously until the sugar has completely dissolved.

Cook the Poha

Add the rinsed and drained poha to the simmering milk. Stir gently to combine.
Cook on low heat for 3-4 minutes, stirring occasionally. The poha will absorb the milk and the mixture will thicken to a creamy, porridge-like consistency.
Turn off the heat. The Doodh Poha will continue to thicken as it cools.

Garnish and Serve

Ladle the warm Doodh Poha into serving bowls.
Garnish generously with the toasted almonds and pistachios.
Serve immediately for a warm, comforting treat.

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