Poha kheer by preethi on Apr 2, 2012
This is my grandmom's recipe,we prepare this on Ram Navami day.My mom always used to prepare this once a year on that day.
- Cook time:
- Prep time:
- Serves: 5 people
- Yields: 1liter
- Poha/Beaten rice(thick)-1cup
- Jaggery-2cups
- Coconut-1(grated)
- Cardamom powder-1/2tsp
- Cashew nut,Raisin and almond for garnishing
- Ghee 1tbsp for frying Poha
Grind coconut to smooth paste by adding 2 cups of water.Then extract the milk from the paste. Now you will get thick coconut milk.Again grind the coconut residue adding 2 cups of water and extract thin coconut milk.Once it is done mix both the milk and keep aside.
Now fry the beaten rice over the low flame along with some cashew nut in thick bottom pan adding a tbsp of ghee.Fry till it changes to light brown color.
In a heavy bottom sauce pan add 4 cups of water and put the jaggery and boil until it dissolves completely.Then add the fried poha and let it cook on slow flame.
When the poha is almost cooked add coconut milk and bring to boil.
The consistency should be little flowing because the beaten rice will absorb all the milk and will become thick if you have keep this for an hour or so.You aslo can add little warm milk to adjust the consistency later.
Garnish with dry fruits and serve hot or chilled.
for more recipes.. www.josculinaryjourney.blogspot.com
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