Kheer Poha Recipe
Ingredients
| Jaggery | 2⁄3 Cup (10.67 tbs) | |
| Fresh coconut | 2⁄3 Cup (10.67 tbs) | |
| Milk | 1⁄2 Cup (8 tbs) | |
| Poha | 1 1⁄2 Cup (24 tbs) | |
| Warm water | 1⁄2 Cup (8 tbs) | |
| Ghee | 1 Tablespoon | |
| Cardamoms | 2 | |
| Raisins | 1⁄2 Cup (8 tbs) (For Garnish) | |
| Almonds | 1⁄2 Cup (8 tbs) (For Garnish) |
Nutrition Facts
Serving size: Complete recipe
Calories 1671 Calories from Fat 625
% Daily Value*
Total Fat 74 g113.3%
Saturated Fat 29.9 g149.4%
Trans Fat 0 g
Cholesterol 51.5 mg17.2%
Sodium 178 mg7.4%
Total Carbohydrates 255 g84.9%
Dietary Fiber 17.1 g68.5%
Sugars 184.4 g
Protein 28 g56.2%
Vitamin A 32.6% Vitamin C 45.2%
Calcium 51.8% Iron 55.9%
*Based on a 2000 Calorie diet
Directions
Then keep the poha soaked in warm water for about 3 to 4 minutes.
Wait till it softens and then drain the water.
Keep it aside.
Next liquify the jaggery in water.
Cook on low flame until it thickens.
To get rid of any dirt, strain it at least once.
Set aside.
Take a thick bottomed pan and heat it.
Add the coconut on low flame and roast it.
This is to eliminate the raw smell of the coconut.
Then, combine the jaggery and keep cooking till it blends properly.
Follow it by adding the poha to the mixture.
Finally, put the ghee and sprinkle the cardamom powder.
Remove it from flame.
Decorate with almonds and raisins, and serve hot.
Kheer Poha is all for you to relish!
Chef
