Simple Milk Poha (Dudh Poha)

Simple Milk Poha (Dudh Poha)

This traditional Parsi-Gujarati dessert transforms simple flattened rice into a rich, aromatic treat by simmering it in sweetened milk infused with rose water and spices. Unlike more complex versions, this 'Simple' (Sadharan) method involves soaking the flakes directly in hot milk, resulting in a distinctively chewy texture that pairs perfectly with the crunch of almonds. Flavored generously with cardamom and nutmeg, this dish is best served chilled, offering a refreshing and satisfying end to a meal.

Ingredients

  • 1 1/2 cups Flattened rice (thick Poha) (Quantity estimated based on milk volume (original referenced another recipe).)
  • 6 cups Whole milk (Originally '1.5 Seer'. Converted to approx 1.5 liters/6 cups.)
  • 2 cups Sugar (Originally '0.5 Seer plus 1 Navtank'. This is a very sweet traditional ratio; adjust to taste.)
  • 1/3 cup Almonds (Originally '1 Navtank' (approx 2 oz). Blanched and crushed.)
  • 1 tablespoon Cardamom powder (Originally '1 tola' (approx 11g).)
  • 1/2 teaspoon Nutmeg powder (Originally '2 tolas' (~23g), which is unsafe/toxic. Reduced to 1/2 teaspoon for safety.)
  • 5 teaspoons Rose water (Originally '5 small spoons'.)

Instructions

  1. 1Clean the flattened rice (poha) by picking out any debris. Wash it gently, drain the water immediately, and separate the clumps with your fingers so the flakes remain loose. Allow them to dry slightly. Meanwhile, blanch the almonds, peel them, and crush them coarsely.
  2. 2In a heavy-bottomed pot (originally a tin-coated vessel), bring the milk to a boil. Once it bubbles, add the sugar and stir until dissolved. Remove the pot from the heat. Add the prepared flattened rice to the hot milk and let it soak, covered, for 1 hour.
  3. 3After soaking, place the pot back on the stove with the lid off. Stir occasionally. When it comes to a boil, add the crushed almonds. Let it boil once more, then remove from the heat. Allow the steam to escape and the mixture to cool slightly. Stir in the rose water, cardamom powder, and nutmeg powder.
  4. 4This dish is traditionally served chilled. Place in the refrigerator or on ice before serving. Note: This method produces a 'chewy' texture. If a softer texture is preferred, steam the soaked flattened rice separately before adding it to the milk.
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