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Doodh Poha


Doodh Poha

  • Duration: 20 minutes
  • Serves: 2-4 people
  • Spice Level: Low

Authenticity Slice

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

Trivia Tadka

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


  • Milk (2 cups)
  • Sugar (2 tbsp)
  • Flat rice flakes (poha) (1 cup)
  • Cardamom powder (elaichi) (1 tsp)


  • 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.

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