Authentic Poha Kheer Recipe – Indian Rice Pudding with Nuts & Saffron

Last Updated on 2 months by Neha Deshmukh

Authentic Poha Kheer Recipe – Indian Rice Pudding with Nuts & Saffron

Introduction

There’s just something so comforting about a warm bowl of kheer, isn’t there? It’s the kind of dessert my nani (grandmother) always made, and the aroma instantly transports me back to childhood. Today, I’m sharing my go-to recipe for Poha Kheer – a slightly lighter, quicker version of the classic rice pudding. It’s incredibly easy to make, wonderfully fragrant, and perfect for a cozy night in or a festive celebration. Trust me, once you try this, you’ll be hooked!

Why You’ll Love This Recipe

This Poha Kheer is special for a few reasons. First, it’s faster to make than traditional rice kheer because poha cooks much quicker than rice. Second, it has a lovely, slightly different texture – a little more delicate and melt-in-your-mouth. And finally, the combination of fragrant cardamom, crunchy nuts, and delicate saffron is simply divine. It’s a guaranteed crowd-pleaser!

Ingredients

Here’s what you’ll need to make this delicious Poha Kheer:

• 1/4 cup Thick Poha/Aval/Rice flakes (about 50g)
• 1.5 cups Milk (about 360ml)
• 2.5 tbsp Sugar (about 30g)
• 5 Cashews (about 15g)
• 5 Almonds (about 10g)
• 5 Raisins (about 10g)
• Few Saffron threads (a pinch)
• 1/8 tsp Cardamom powder (about 0.5g)
• 1 tbsp Ghee (about 15ml)

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

• Poha/Aval: I prefer using thick poha for kheer. It holds its shape better while cooking. If you can find flattened rice specifically labeled for kheer, even better!
• Milk: Full-fat milk gives the richest, creamiest kheer. But you can absolutely use low-fat milk or even plant-based milk (see variations below!).
• Saffron: A little saffron goes a long way. Use good quality saffron for the best flavor and color. Soak the saffron threads in a tablespoon of warm milk for about 10-15 minutes before adding it to the kheer – this helps release its beautiful color and aroma.
• Ghee: Ghee adds a wonderful nutty flavor. You can use homemade ghee or store-bought. If you don’t have ghee, you can substitute with butter, but ghee really elevates the taste.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, pour the milk into a pan and bring it to a boil. Keep an eye on it so it doesn’t overflow!
2. While the milk is heating up, let’s work on the nuts. Heat the ghee in a separate kadai (or frying pan). Add the cashews, almonds, and raisins. Roast them until they turn golden brown and fragrant. Be careful not to burn them! Set these aside.
3. Now, in the same kadai (using the remaining ghee), roast the poha for about 2 minutes. This step is optional, but it adds a lovely toasted flavor. If you prefer a softer kheer, you can skip roasting and add the washed poha directly to the boiling milk.
4. Add the roasted poha to the boiling milk. Cover the pan and cook on low heat for about 10 minutes, stirring occasionally to prevent it from sticking to the bottom.
5. Once the poha is cooked and the milk has thickened slightly, add the sugar, cardamom powder, roasted nuts, and the saffron (along with the milk it was soaking in). Mix everything well and simmer for another 1-2 minutes.
6. Taste and adjust the sweetness if needed. If the kheer is too thick, add a little extra milk to reach your desired consistency.

Expert Tips

• Stirring frequently is key to preventing the kheer from sticking and burning.
• Don’t crank up the heat! Low and slow is the way to go for creamy kheer.
• The kheer will thicken as it cools, so don’t worry if it seems a little runny at first.

Variations

• Vegan Adaptation: Swap the milk for almond, soy, or oat milk and use plant-based ghee. It’s just as delicious!
• Gluten-Free: This recipe is naturally gluten-free! Just double-check that your ghee is certified gluten-free if you have a severe allergy.
• Spice Level: My family loves a little extra cardamom. Feel free to add up to ¼ teaspoon if you enjoy a stronger spice flavor.
• Festival Adaptations: During Diwali, I like to add a pinch of edible silver leaf (varak) for a festive touch. For Holi, a few strands of kesar (saffron) really brighten up the dish.

Serving Suggestions

Poha Kheer is best served warm. I love to garnish it with a few extra chopped nuts and a sprinkle of saffron. It’s wonderful on its own, but also pairs beautifully with a side of puri or paratha.

Storage Instructions

Leftover Poha Kheer can be stored in an airtight container in the refrigerator for up to 3 days. It will thicken as it cools, so you may need to add a splash of milk when reheating.

FAQs

• Is Poha Kheer healthier than traditional rice kheer? Poha is generally considered easier to digest than rice, making this kheer a slightly lighter option.
• Can I use broken rice instead of Poha? You can, but the texture won’t be the same. Broken rice will take longer to cook and the kheer will be denser.
• How do I prevent the Kheer from sticking to the bottom of the pan? Stir frequently, especially during the initial cooking stages. Using a heavy-bottomed pan also helps.
• What is the best way to infuse saffron flavor? Soaking the saffron threads in warm milk before adding them to the kheer is the most effective way to release their flavor and color.
• Can I make Poha Kheer ahead of time? Yes! You can make it a day in advance. Just store it in the refrigerator and reheat gently before serving.