|Jaggery||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)|
|Raisins||1⁄2 Cup (8 tbs) (For Garnish)|
|Almonds||1⁄2 Cup (8 tbs) (For Garnish)|
To dispose off the raw smell of the poha, dry roast it.
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.
Take a thick bottomed pan and heat it.
Add the sugar, raisins and almonds 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.
Kheer Poha is all for you to relish!