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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.
For 4 servings
Prepare Poha and Nuts
Boil and Flavor the Milk
Cook the Poha
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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.
This indian recipe takes 17 minutes to prepare and yields 4 servings. At 747.6 calories per serving with 25.06g of protein, it's a beginner-friendly recipe perfect for breakfast or dessert or snack.
Garnish and Serve
Substitute dairy milk with almond, oat, or coconut milk. Use coconut oil or a vegan butter alternative instead of ghee for toasting the nuts.
Replace white sugar with jaggery powder (gur), coconut sugar, or maple syrup. If using jaggery, add it after turning off the heat to prevent the milk from curdling.
Top the Doodh Poha with fresh fruits like sliced bananas, chopped mango, or pomegranate arils for added flavor and texture.
For a nut-free version, skip the almonds and pistachios. Garnish with toasted seeds like pumpkin seeds or sunflower seeds instead.
Poha is a good source of healthy carbohydrates, providing a quick and sustained energy boost, making it an excellent choice for breakfast to start your day.
Flattened rice is light on the stomach and easy to digest. This makes Doodh Poha a comforting food suitable for all age groups, including children and the elderly.
The significant amount of milk used in this recipe makes it a good source of calcium, which is essential for maintaining strong bones and teeth.
One serving of Doodh Poha contains approximately 370-400 calories, depending on the type of milk and amount of sugar used. This makes it a substantial and energy-giving breakfast or dessert.
Doodh Poha can be a part of a balanced diet. It provides quick energy from carbohydrates, calcium from milk, and healthy fats from nuts. However, it is high in sugar, so it should be consumed in moderation, especially for those monitoring their sugar intake.
It is not recommended to use thin poha. Thin poha is very delicate and will dissolve almost instantly in hot milk, resulting in a pasty, mushy texture rather than the desired soft, distinct grains.
Yes, you can easily make it vegan. Use a plant-based milk like almond, soy, or oat milk, and replace the ghee with coconut oil or another vegetable oil for toasting the nuts.
Doodh Poha naturally thickens as it cools. To fix it, simply add a few tablespoons of warm milk and stir gently until you reach your desired consistency. Adjust and add more milk if needed.