Instant Poha Kheer (Flattened Rice Kheer)

This luscious, creamy kheer is an easy-breezy and delicious dessert. I have taken the liberty to call it “Instant” because compared to its traditional counterpart, this recipe comes together in just 10 minutes. It may be a cheat’s version, but no less delicious than if you had spent hours laboring over a slow-cooked kheer. Serve it warm or cold… I usually prefer to eat rice pudding chilled, more so in the summer months. Enjoy it as is or take it up a notch by topping it with some ripe mango, kiwi or pomegranate.

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Recipe

Instant Poha Kheer

(Makes 3 servings)

Ingredients

3/4 cup poha/ flattened rice (use the thinnest variety)
1 1/2 cups milk (full fat milk is ideal, but toned milk works)
Pinch of saffron (optional)
1 tsp ghee
1 tbsp cashew bits
1 tbsp raisins
1 tsp chironji/charoli (optional)
1/2 tsp ground green cardamom
1/8 tsp grated nuteg
1/4 cup powdered jaggery/sugar (add more or less to taste)

Method

In a heavy-based pan, bring the milk to a gentle boil over medium heat.

Add the poha and saffron strands if using. Cook for 5 minutes, stirring frequently until the kheer starts to thicken.

In a small wok/pan, melt the ghee and fry the cashews, raisins and chironji until lightly golden. Stir them into the kheer.

If using sugar, add it into the kheer and continue to cook for another 5 minutes, then turn off the heat. Stir in the ground cardamom and grated nutmeg. Set aside to cool.

If you opt to sweeten the kheer with jaggery, add it after the kheer has cooled down a little.

Serve the poha kheer warm or chilled.