POHA KHEER

 

Celebrating Sharad Purnima (Kojagiri Purnima) with a rich, divine bowl of Dudh Poha (Poha Kheer) is a cherished tradition. Using wholesome, traditional ingredients like Khadi Shakkar (rock sugar/mishri) and Organic Poha makes the prasad pure, nourishing, and exceptionally flavorful.

Here is a traditional, aromatic recipe for Sharad Purnima Special Organic Poha Kheer sweetened with Khadi Shakkar.

Ingredients

• Organic Poha (Thick variety preferred):  - 1 cup
• Full-Cream Milk (preferably Cow's milk):  - 1 liter
• Khadi Shakkar (Bora/Rock Sugar): - 1 cup (crushed or powdered for easy melting)
• Ghee: 1 teaspoon (pure desi ghee for a rich aroma)
• Saffron (Kesar): A generous pinch, dissolved in 1 tablespoon of warm milk
• Green Cardamom Powder: - 1 teaspoon
• Dry Fruits: 1–2 tablespoons (sliced almonds, pistachios, and a few chironji/charoli)
• Charoli (Chironji) & Raisins: Optional, for traditional texture

Step-by-Step Preparation Method

1. Prepare the Organic Poha

• Take the organic thick poha in a strainer or a bowl.
• Gently rinse it twice with clean water to remove any impurities, ensuring you do not mash it.
• Drain all the excess water completely and let it rest for about 5 minutes. The poha will soften nicely while retaining its individual texture.

2. Simmer the Milk

• In a heavy-bottomed pan or kadhai, add the full-cream milk and bring it to a boil.
• Once it boils, lower the flame and let it simmer for about 10–12 minutes, stirring occasionally and scraping the malai (cream) from the sides back into the milk to give the kheer a rich, rabdi-like body.

3. Infuse Flavors

• Add the saffron-infused milk and cardamom powder directly into the simmering milk. This fills the kitchen with a divine festive aroma.

4. Combine the Poha

• Lightly fluff the soaked organic poha with a fork and add it into the simmering, thickened milk.
• Stir gently on low heat for about 4 to 5 minutes until the poha grains absorb the milk, swell up, and turn soft and translucent.

5. Sweeten with Khadi Shakkar

• Add the crushed Khadi Shakkar to the kheer. Khadi shakkar lends a cooling, traditional sweetness that blends seamlessly into festive milk offerings.
• Stir continuously for another 2–3 minutes until the rock sugar completely dissolves. Turn off the heat. (Note: Poha kheer thickens slightly as it cools, so switch off the stove while it still has a pouring consistency).

6. Garnish

• In a small separate pan, warm a teaspoon of desi ghee and lightly sauté the sliced almonds, pistachios, and chironji until fragrant. Fold these into the kheer, reserving a few for the final topping.

Sharad Purnima Nivedyam & Tradition Tip

• The Moonlight Offering: On the night of Sharad Purnima, place the kheer bowl in a clean vessel, cover it loosely with a porous cloth or net, and keep it under the bright moonlight for a few hours so it absorbs the cooling, auspicious rays of the full moon.
• Offer it as bhog to Bhagwan Krishna and Devi Lakshmi, and partake in it as prasad with your family.