Quick, easy and delicious Instant Pot Doodh Poha Kheer, this dump and start with no-effort dessert in less than 20 minutes with a handful and basic ingredients. An ideal dessert for Sharad Poornima!

What Is Sharad Poonam/Poornima?

What Is Doodh Poha?

Instant Pot Doodh Poha Kheer

Creamy, delicious and easy Dump and start recipe, no monitoring or slaving over the stove. Can be made vegan and sugar free too. Fuss-free, simple and 5 ingredients dessert What is not to like about it?

What Ingredients Do I Need For Doodh Poha?

Rice flakes are also known as parched rice available in Indian grocery stores and online. There are red rice flakes available too, but for this recipe, we need white rice flakes. Milk- for a rich and creamier Doodh Poha whole milk works best, but if you prefer to use semi-skimmed or skimmed, go ahead and use it. Sugar – white granulated sugar works best. Cardamom powder for flavours, chopped nuts. Serving Suggestion For Doodh Poha This is the one dessert that has to be consumed chilled and not warm. In Gujarat, doodh poha is served with hot and spicy pakoda or Bhajiya

Tips To Make Best Instant Pot Doodh Poha

Before you start making the doodh poha in the Instant pot, make sure lid and the seal of the pot is clean and there is no other food smell on it. There should not be any kind of residue left on it, else milk can curdle. Always add water first to avoid sticking or milk will burn in the Instant pot. Wait for the 10 minutes NPR and do not get tempted to release the steam straight away.

How To Make Instant Pot Doodh Poha Kheer?

1. Add water in the inner pot.
2. Add milk.
3. Add washed and drained poha.
4. Add sugar and stir the mix with the spoon.
5. Close the lid and set the porridge button for 5 minutes.
6. Open the lid.
7. Add cream (optional)
8. Add cardamom powder and nuts.

Variation Doodh Poha Recipes You May Want To Try

Paneer Doodh Poha Vanilla Doodh Poha Coconut and Mango Doodh Poha

Instant Pot Doodh Poha Kheer

Instant Pot Doodh Poha Kheer

ingredients:

• Instant pot or similar electric pressure cooker

• Big spoon or spatula

• 50g cup rice flakes (Poha)washed and drained

• 500ml whole milk

• 50g sugar

• 50ml cream (optional)

• Pinch cardamom powder

• 1/4 cup water

• 2 TBSP chopped nuts such as almond and pistachio

• Few dried or fresh edible flower petals (optional)

instructions:

How to cook Instant Pot Doodh Poha Kheer

1. Make sure the inner pot of the Instant pot and seal/ring is clean without any smell or residue.
2. First, add water, milk, poha, and then sugar in the inner pot. (make sure you first add water)
3. Stir and close the lid, set the valve in sealing position.
4. Press the ‘PORRIDGE’ button and set the time for 5 minutes by pressing the “-” sign to decrease the time as the Preset time for the porridge button is 20 minutes.
5. Once done let the pressure release naturally (may take 10-12 minutes)
6. Open the button and stir the doodh poha. Add cardamom powder and nuts, cream if using.
7. No need to saute this doodh poha kheer as with this timing the kheer turns out with exact consistency.
8. Remove it in a serving bowl, chill and decorate with nuts and flower petals.
9. Enjoy!

NOTES:

Rich, creamy and moreish, Kesar Lachha Rabdi is a dessert that hails from North India but is enjoyed throughout India. This dairy-based dessert is eggless and has a beautiful texture.

Make this 3 ingredient Kesar Lachha Rabdi by following a few simple steps .

This chilled Rabdi is ideal for a post-curry treat and perfect for entertaining as this can be made well in advance. Here is how to make KESAR LACHHA RABDI .

My mum makes the best desserts and Indian sweets in our family, and recently I had a chance to make this KESAR LACHHA RABDI under her supervision .

What Is Rabdi?

Rabdi is a sweet or dessert dish that is made reducing whole milk and served chilled with a full Indian meal. This dessert is so easy and requires only a couple of ingredients but takes a little time to prepare.

To make Lachha Rabdi (layers in this dessert) which is the most popular way, the milk needs to reduced on very low heat in a wide non-stick pan or thick bottom kadai and constantly needs stirring.

Once creamy layers forms (malai) on top has to be carefully pushed down with the wooden spatula/spoon to the edges but not mix it in the milk.

Once almost 1/3 of milk remains, sugar is added. Usually, traditional rabdi is not flavoured or garnished. In north India, usually, rabdi is served with Malpua, Jalebi, Gulab jamun or Shahi Tukda, but one can enjoy on its own.

KESAR LACHHA RABDI

KESAR LACHHA RABDI means LACHHA RABDI is infused with saffron. Although traditional rabdi is made and served without any flavours, one can enjoy different flavoured Rabdi anytime.

One such flavour we all enjoy in the family is Kesar (saffron) and this saffron-infused dessert is second to none.

To make KESAR RABDI soak some saffron threads in lukewarm milk for half an hour and once the Rabdi is almost done, add some saffron milk.

Is Rabdi same as Basundi?

No, although both dishes are desserts and prepared with the same ingredients they are not the same.

Basundi is a lip-smacking Gujarati dessert prepared with reducing milk but kept it thinner and smooth than rabdi.

It is almost like evaporated milk, where Rabdi is grainy and thicker due to layers of milk (lachha malai) in it. Basundi can almost be drunk, but Rabdi you have to chew a little.

Can I make Rabdi in advance?

Yes, of course. Rabdi is make-ahead dessert, once made and totally cooled down keep it an airtight container and refrigerate for 3-4 days.

Is Rabdi suitable for freezing?

Once it is made, cool completely and store it in a freezer-safe container, label it and store in the freezer up to 2 months.

Whenever you want to have it, remove it from the freezer 12 hours before and let it thaw in the refrigerator or on a kitchen worktop for 4-5 hours.

What other flavours Rabdi can I make?

Plain Rabdi is tasty as it is, but if you are in a mood to have variation and exotic you have plenty of options to jazz up this dessert.

1. Kesar Rabdi , add saffron to flavour the rabdi and gorgeous colour.

2. Cardamom and Nutmeg Rabdi , add cardamom and nutmeg powder for sweet and warm flavours.

3. Rose (Gulab) Rabdi , add Rosewater or rose extract once the Rabdi is fully cooked and cooled.

4. Fruit Rabdi , once the rabdi is totally cool down, add fruit pieces or fruit puree such as apple, sitaphal (applewood) pineapple or fig. We love Mango Rabdi.

5. Vanilla Rabdi , go for fusion flavours and add vanilla extract for a Vanilla rabdi.

What to Serve With KESAR LACHHA RABDI?

There are plenty of options for you to serve Kesar Lachha Rabdi. Generally, it is served with piping hot Jalebi, Imarti, or Gulab Jamun .

Also, you can use this rabdi as a base for Kesar Ras Malia or Shahi Tukda or just relish as it is as it tastes heavenly.

A bowlful of rabdi is the perfect end to a spicy Indian meal

TIPS TO MAKE BEST KESAR LACHHA RABDI

To make best kesar lachha rabdi and enjoy the flavourful and original Rabdi flavours, one should not take any shortcuts. Choose this recipe when you have some time on your hands as this recipe needs your constant attention.

Use wide and deep non-stick pan or kadai to get the best results.

Never cook milk-based dishes in thin base pan or kadai.

Always use Whole milk, it lends richness and creaminess to the rabdi.

Do not leave the rabdi unattended whilst is cooking, as milk has a tendency to stick at the bottom of the pan and there are chances of milk getting burnt and that tastes awful and looks unappetizing .

Now that Indian festive season is in full swing, we have

Some Of The Best Indian Sweets Recipes You May Want To Try Badam halwa Kesar Kalakand Gajar Halwa

Kesar Lachha Rabdi

Equipment

• Thick Bottomed and wide kadai or non-stick pan
• Spatula

Ingredients

• 2 litres whole milk
• 100 mls double cream optional
• 150 grams sugar
• pinch Saffron
• pinch cardamom powder
• Rosewater optional

Garnish

• Finely chopped nuts almonds and pistachio
• Dried rose petals optional
• edible gold foil optional

Instructions

• In a heavy bottom and wide pan bring milk and cream to boil on medium heat.
• Lower the heat, and let the milk simmer.
• You will see layers of cream (malai) over the milk, very carefully with the spoon push the sides of the layer of the pan.
• Keep repeating this for a number of times till the milk gets thicker.
• Once the milk is reduced to 1/3, add sugar and saffron.
• Now scrape off the layers of cream from the sides of the pan with the help of a spatula, combine into the thick milk.
• Turn off the heat.
• Add cardamom powder and a few drops of rose water if using.
• Add chopped nuts and let it cool.
• Serve in a serving bowl, decorate with petals and edible foil.

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.