Doodh Poha is a Gujarati milk sweet simply made with flattened rice (aka rice flakes), milk and sugar. It's delicately flavoured only with cardamom powder and garnished with nuts. We serve it the traditional way on Sharad Poonam.
Note – This post has been updated from our recipe archives with new images and content. First published in 11 October 2019 (previously prepared in the Instant Pot, now back to the perfected generational recipe.
Doodh Poha Made To An Authentic Recipe
Yes, I'm specifically talking about my Grandmother's recipe here. It's this version that my Mum swears by for a superior doodh poha.
It’s simple, but done properly. The poha softens perfectly into the milk, the sweetness is balanced, and the texture sits exactly where it should. Light, yet creamy, and so incredibly comforting.
Note that traditional doesn’t mean complicated here. Once you’ve got your ingredients, it all comes together with minimal effort.
We have it every Sharad Poonam with a hot snack like methi na gota. We've usually got a farsan like farsi puri too.
And if you're looking for a dairy free version this coconut milk and mango doodh poha fits the bill.
Hayley x
Ingredients notes
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Poha - I've tested this recipe with any poha whether thick, thin or medium variety. All work perfectly, you may just notice small adjustments to the cooking time. Use extra to make Gujarati bateta poha.
Milk - my go-to for all Indian milk sweets is whole milk/full-fat milk to give the richest and creamiest finish. Sometimes I also add a spoon (or two) of fresh cream to really amp up the indulgence.
Sugar - white granulated sugar is best here.
Cardamom - I add a pinch of my homemade ground cardamom which rounds off the dessert by balancing out the sweetness and richness.
Garnishing - optional but I love the texture of almond and pistachio slivers and the pop of colour from dried rose petals.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
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Doodh Poha
Ingredients
- ½ cup poha
- 2 cup whole milk
- ⅓ cup sugar
- ¼ teaspoon cardamom powder
- 2 tablespoon nuts almond and pistachio
Instructions
- Rinse ½ cup poha under running water and set it aside for later use (this step is important to soak the poha in advance).
- Add 2 cup whole milk in a thick based pan, bring it to a boil and cook the milk for 7-8 minutes.
- Now add ⅓ cup sugar and cook the milk for another 5 minutes.
- Tip in rinsed poha and ¼ teaspoon cardamom powder. Cook the doodh poha for a further 2-3 minutes.
- Turn off the heat add 2 tablespoon nuts and allow to cool to room temperature.
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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Lathiya says
The doodh poha looks incredible. I loved how easy it is make this dish in Instant pot.
Sasmita says
Ahaaaa !!! Such a lovely celebration for sharad purnima 🙂
The kheer here looks so easy and delicious and that too in IP is superb idea...
Narmadha says
such a easy and hassle free recipe with IP. Quick and instant one always saves time and help when we are carving for something sweet. Amazing clicks as usual.
Motions and Emotions says
Kitchen gadgets have made our life so smooth and this doodh poha is a great example of that...I would love to know which kind of poha do you use thick, medium or thin?
Priya Srinivasan - I Camp in My Kitchen says
Looks delicious jagruti, read about this sharad poornima recently. what a wonderful ritual na! i love such dump and cook dishes, less time in the kitchen and less vessels to clean too! as usual i m in love with the pictures, that thali looks fabulous!!!!
Padma says
Instant poha kheer is my to go recipe to satisfy quit sweet cravings...so simple to make but yummy 😋 ...Making in an instant pot sounds even more hassle free...dump all ingredients, sit and relax!! Gorgeous captures of the yummy kheer!!
Myvegfare says
I make this during Janmashtami as Poha is favourite of Krishna, Instant pot version is too good! Quick and easy! Fabulous clicks as always Jags!
Mayuri Patel says
Just add all the ingredients and sit back and wait for the kheer to be ready. Now that's what I like, no stirring all the time. Coming to the doodh poha kheer, I think every community has its own version of doodh poha. I remember my family soaking the poha in hot milk and adding sugar. Somehow I always got the feeling that I could taste the raw poha so would just have a spoonful as prasad. Next year definitely making it your way and this Diwali pestering hubby for an IP 🙂
Rafeeda AR says
I am totally drooling at that kheer... We always use the brown poha for our cuisine, but I think I would buy the white one just to make this kheer... As usual, amazing clicks...
Indfused says
What a fabulous dessert that is ready in 5 minutes! Love the ease of this dump and go recipe! Your photos look spectacular!
VC says
I love your photographs. This dish is so simple and unique, never thought of using poha this way. It looks delicious so I will make it today itself.
jcookingodyssey says
Thank you VC. Please do let us know how you like it.
Lata Lala says
The instant version of Doodh Poha kheer is such a great help when you want to sit back and relax while cooking.
Instant pot is such a blessing for busy schedules. Thanks for sharing lovely recipe.
jcookingodyssey says
Thanks Lata. Seems nowadays everyone is so busy thus this recipe born 🙂
Anshu says
The kheer looks so yum and delicious. Always made the traditional rice but, never tried the poha version. Would love to give it a try sometime soon.
jcookingodyssey says
Thank you Anshu, please do.