Poha Kheer

Poha Kheer with Rice Poha

A comforting Indian dessert made by gently cooking Radhe Krishna Rice Poha in milk until creamy and soft. Cardamom, cashews, almonds and raisins add fragrance and richness to this simple homemade kheer.

Ingredients

• 1/2 cup Radhe Krishna Rice Poha
• 1 litre full-fat milk
• 1/2 cup sugar
• 1/2 tsp cardamom powder
• 1 tbsp cashews, chopped
• 1 tbsp almonds, chopped
• 1 tbsp raisins
• 1 tsp ghee

Instructions

1. Roast the poha: Heat ghee in a pan over low heat. Add the Rice Poha and lightly roast for a few minutes until it becomes fragrant. Do not brown it heavily.
2. Heat the milk: Pour the milk into a heavy-bottomed pan and bring it to a gentle boil over medium heat.
3. Cook the poha: Add the roasted Rice Poha to the hot milk and cook on low heat, stirring occasionally, until the poha becomes soft and the milk begins to thicken.
4. Sweeten the kheer: Add the sugar and cardamom powder. Stir well and simmer for a few more minutes until the kheer reaches a creamy consistency.
5. Add the dry fruits: Lightly fry the cashews, almonds and raisins in a little ghee if desired, then add them to the kheer.
6. Serve: Serve the Poha Kheer warm or allow it to cool and serve chilled.