For Poha Kheer

• In a saucepot, add milk, cardamom, almonds and let it boil for a while.
• Add washed poha and cook it for 5-6 minutes until it’s cooked.
• Add condensed milk, sugar, and give it a quick boil.
• Finish it with fried nuts and give it a good mix.
• Transfer it to a serving bowl, garnish it with pistachio powder, almonds sliver and a few saffron strands.
• Serve hot.

For Frying Nuts

• In a pan, add ghee, once it’s hot, add raisins, cashew nuts and toss until golden in colour.
• Keep it aside for further use.

For Poha Ladoo

• In a pan, add ghee, once it’s hot, add ripe banana, jaggery and cook it until the jaggery is cooked.
• Add desiccated coconut, almond powder and saute it for a minute.
• Add washed poha, cardamom powder, a few saffron strands and give it a good mix.
• Transfer the mixture into the tray and leave it aside to cool down at room temperature.
• Divide the mixture into small lemon size balls and make it the desired shape.
• Transfer it to a serving platter, garnish it with pistachio powder, almonds sliver and a few saffron strands.