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Gujarati

Doodh Poha

Make sure to stir the milk frequently so that it doesn’t burn. This dish is best enjoyed when served chilled.

A must-have during the SharadPoornima Festival, Doodh Pohais semi-thick mithai that the Gujaratis love cooking and relishing during the season.

Boil milk in a pan on low heat. Then, add sugar to it, stirring it continuously till it’s completely dissolved.
Let the milk simmer for a bit on a low flame. Wash the rice flakes, drain and add to the milk.
Take off the stove and set aside to cool. Once cooled, stir in the elaichi powder and allow the Doodh Poha to set in the refrigerator for a few hours.
Serve chilled.