Doodanche Fov
A warm, comforting Goan sweet made with flattened rice, milk, and jaggery. This simple, creamy pudding is delicately flavored with cardamom and garnished with nuts, perfect for festivals or a quick dessert.
For 4 servings
4 steps. 10 minutes total.
- 1
Step 1
- a.Prepare the Poha and Garnish (3 minutes)
- b.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.
- c.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.
- d.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
Step 2
- a.Simmer the Milk (5 minutes)
- b.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.
- c.If using saffron, soak the strands in 1 tablespoon of warm milk in a small bowl.
- 3
Step 3
- a.Cook the Kheer (4 minutes)
- b.Once the milk is boiling, reduce the heat to low. Add the drained poha and stir well.
- c.Let it simmer for 2-3 minutes, stirring gently, until the poha becomes soft and absorbs some of the milk.
- d.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.
- e.If the mixture seems too thick, you can turn the heat back on to low and simmer for another minute.
- 4
Step 4
- a.Garnish and Serve (1 minute)
- b.Stir in the saffron-infused milk (if using) and half of the fried cashews and raisins.
- c.Pour the Doodanche Fov into serving bowls.
- d.Garnish with the remaining fried nuts and raisins. Serve warm for the best experience.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Always use thick poha (jad fov) for this recipe. Thin poha will dissolve and become mushy.
- 2To prevent milk from curdling, always add jaggery after turning off the heat. The residual heat is enough to dissolve it.
- 3The kheer will thicken as it cools. If serving later, you might need to add a splash of warm milk to adjust the consistency before serving.
- 4For a richer flavor, you can add a tablespoon of fresh grated coconut along with the poha.
Adapt it for your goals.
Vegan Version
Replace full-fat milk with thick coconut milk and use coconut oil instead of ghee. The flavor will be slightly different but equally delicious.
Nut FreeNut-Free
Omit the cashews and use seeds like toasted pumpkin seeds or sunflower seeds for a crunchy garnish.
Flavor EnhancementFlavor Enhancement
Add a pinch of nutmeg powder along with the cardamom for a warmer spice profile.
Sugar AlternativeSugar Alternative
You can use an equal amount of finely chopped dates or date syrup instead of jaggery for a different kind of natural sweetness.
Why this is on our healthy list.
Provides Quick Energy
Poha is rich in healthy carbohydrates, making it an excellent source of instant energy. It's a light and easily digestible food, perfect for breakfast or a post-activity snack.
Supports Bone Health
The use of whole milk provides a good amount of calcium and Vitamin D, which are essential for maintaining strong and healthy bones.
Natural Source of Iron
Jaggery is an unrefined sweetener that retains more micronutrients than white sugar, including iron, which is vital for preventing anemia and maintaining healthy blood cells.
Good for Gut Health
Poha is a probiotic food as it undergoes fermentation during its processing. It is light on the stomach and easy to digest, making it gentle on the digestive system.
Frequently asked questions
One serving of Doodanche Fov contains approximately 350-400 calories, depending on the type of milk and amount of nuts used. It's a rich and satisfying dessert.