Authentic Poha Recipe- Jaggery & Cashew Kheer- Indian Dessert

Last Updated on 2 months by Neha Deshmukh

Authentic Poha Recipe- Jaggery & Cashew Kheer- Indian Dessert

Introduction

Oh, this Poha Kheer! It’s a dessert that instantly transports me back to my grandmother’s kitchen. She always made it during festivals, and the aroma of jaggery and cardamom simmering on the stove is a childhood memory I truly cherish. It’s surprisingly easy to make, and the creamy, comforting texture is just… chef’s kiss. I’m so excited to share this authentic recipe with you – it’s a little slice of Indian tradition you can make right at home!

Why You’ll Love This Recipe

This isn’t your average kheer. The use of poha (flattened rice) gives it a unique texture – slightly chewy, incredibly comforting, and wonderfully different. The jaggery adds a beautiful caramel-like sweetness that’s so much more complex than refined sugar. Plus, the cashews and raisins provide a lovely crunch. It’s a relatively quick dessert to whip up, perfect when you’re craving something sweet but don’t want to spend hours in the kitchen.

Ingredients

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

• 2 tbsp ghee
• 5 cashew halves
• 2 tsp raisins
• 0.5 cup thick poha (about 60g)
• 3 cups milk (720ml)
• 0.25 cup jaggery (about 50g)
• 0.25 cup water (60ml)
• 0.25 tsp cardamom powder (about 1g)

Ingredient Notes

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

Ghee – Types and Quality

Ghee is clarified butter and adds a beautiful richness. You can use homemade ghee or a good quality store-bought variety. Look for ghee that has a lovely aroma and a golden color.

Thick Poha – Identifying and Selecting the Right Kind

This recipe specifically calls for thick poha. It holds its shape better during cooking. You’ll find different thicknesses available – avoid the super-thin, almost powdery kind. It’s sometimes labelled as ‘medium’ or ‘bold’ poha.

Jaggery – Regional Variations and Substitutes

Jaggery (gur) is unrefined cane sugar, and it’s what gives this kheer its distinctive flavor. There are different types – darker jaggery has a stronger molasses-like flavor. If you can’t find jaggery, you can use sugar, but you’ll lose some of that depth of flavor (see FAQs for adjustments).

Cardamom – Fresh vs. Ground

Freshly ground cardamom is always best! The aroma is incredible. If you’re using ground cardamom, make sure it’s relatively fresh – it loses its potency over time.

Cashews & Raisins – Quality and Roasting

Use good quality cashews and plump raisins. Roasting them brings out their flavor and adds a nice texture. Don’t skip this step!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat the ghee in a kadai (a deep, round-bottomed pan) over medium heat. Add the cashews and raisins and roast until they turn golden brown. This takes just a few minutes – keep a close eye on them, as they burn easily! Once roasted, set them aside.
2. In the same ghee, add the thick poha. Now, this is where patience comes in. Roast the poha on low heat, stirring constantly, until it turns golden brown and slightly crispy. This usually takes about 5-7 minutes.
3. Pour in the milk and bring the mixture to a simmer. Let it simmer gently for about 10 minutes, stirring occasionally, until the poha softens and absorbs some of the milk.
4. While the poha is simmering, let’s prepare the jaggery syrup. In a separate saucepan, dissolve the jaggery in the water over medium heat. Stir until the jaggery is completely dissolved. Strain the syrup through a fine-mesh sieve to remove any impurities.
5. Now, carefully pour the jaggery syrup into the milk-poha mixture. Stir well to combine. Continue to cook on low heat for another 5-7 minutes, stirring constantly.
6. Finally, add the cardamom powder and the roasted cashews and raisins. Give it one final stir. Important: Don’t boil the kheer after adding the jaggery, as it can affect the texture.

Expert Tips

• Stirring frequently is key to preventing the poha from sticking to the bottom of the pan.
• Adjust the amount of milk depending on how thick you like your kheer.
• Don’t overcook the poha – you want it to be soft but still retain some texture.

Variations

• My Family’s Secret: My aunt always adds a pinch of saffron strands to this kheer for a beautiful color and aroma.
• Nutty Delight: Feel free to add other nuts like almonds or pistachios along with the cashews.
• Coconutty Twist: A tablespoon of grated coconut adds a lovely tropical flavor.

Vegan Adaptation

To make this kheer vegan, simply substitute the ghee with a plant-based oil like coconut oil and use plant-based milk (almond, soy, or oat milk work well).

Gluten-Free Confirmation

Yes! This recipe is naturally gluten-free. Poha is made from rice, which is gluten-free.

Spice Level Adjustment (Cardamom)

Cardamom is the star spice here, but you can adjust the amount to your liking. If you prefer a more subtle flavor, use a little less.

Festival Adaptations (Diwali, Holi)

This kheer is perfect for festivals! During Diwali, I like to garnish it with edible silver leaf (varak) for a festive touch. For Holi, a sprinkle of pistachios adds a vibrant green color.

Serving Suggestions

Serve this Poha Kheer warm or chilled. It’s delicious on its own, or you can pair it with a side of poori or chapati. A sprinkle of chopped nuts on top adds a nice finishing touch.

Storage Instructions

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

FAQs

What is the best type of poha to use for this kheer?

Definitely thick poha! It holds its shape better and gives the kheer a lovely texture. Avoid the very thin, powdery kind.

Can I use sugar instead of jaggery? What adjustments should I make?

Yes, you can use sugar, but the flavor won’t be quite the same. Use ¾ cup of sugar for every 1 cup of jaggery. You might also find you need to add a tiny squeeze of lemon juice to balance the sweetness.

How do I prevent the poha from becoming mushy?

Roasting the poha properly is key! Roast it on low heat until it’s golden brown and slightly crispy. Also, don’t overcook it in the milk.

Can this kheer be made ahead of time?

Yes, you can make it a day ahead. The flavors actually meld together even more beautifully overnight.

What is the significance of cardamom in this recipe?

Cardamom is a classic Indian spice that adds a warm, aromatic flavor. It’s believed to have digestive properties and is often used in desserts.

How can I adjust the sweetness level?

Adjust the amount of jaggery to your liking. Start with a little less and add more as needed, tasting as you go.