Doodh Poha

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.