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Doodh Poha | Dudh Poha
Aruna
Doodh Poha is beaten rice soaked in saffron and cardamom flavoured milk, and garnished with dry fruits. It is made for Kojagiri Poornima or Sharad Purnima in Maharashtra and Gujarat.
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Prep Time
20
minutes
mins
Total Time
20
minutes
mins
Course
Breakfast
Cuisine
Gujarati, Indian, Maharashtrian
Servings
4
People
Ingredients
1x
2x
3x
2
Cups
Thick Poha
3
Cups
Milk
4 to 6
Tbsp
Sugar
See notes
1
tsp
Cardamom Powder
1/4
tsp
Nutmeg Powder
1/2
tsp
Crushed Kesar or Saffron Strands
1/3
Cup
Mixed Dry Fruit
I used Almond, Pista, Cashew, and Raisin
Instructions
Making the Masala Milk
Add the saffron, cardamom, nutmeg, and sugar to the milk.
Mix well.
If you are using raisins (Kishmish), add them to the milk now so that they soak some milk and turn plump.
Set aside for 10 minutes.
Stir occasionally so that the sugar dissolves well.
If you are making the Masala Milk in advance, refrigerate it.
Putting Together the Doodh Poha
Add the Poha and the dry fruits to the Masala Milk.
Mix well.
Set aside for 10 minutes for the Poha to soak.
Enjoy!
Notes
In the past, I have used honey instead of sugar and loved it.
I would recommend that you make the Masala Milk in advance and refrigerate it as Doodh Poha tastes awesome when cold.
Avoid refrigerating Doodh Poha as the Poha turns stiff.
Use thick poha and not the thin variety. The thin variety of poha tends to disintegrate in the milk.
Keyword
Doodh Poha, Dudh Poha
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@aahaaram
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