Tuesday, April 3, 2012

Poha Kheer/pova kheeri/Beaten rice kheer

HAppy Ram NaVami to all my readers and friends.Ram navami is celebrated to mark the birth of lord Rama.We konkanies celebrate this along with some delicious food.
                                          Today  i have prepared a sweet dish called Pova(beaten rice ) kheer apart from other dishes like cucumber pachadi,Mooga dali usli,chana -potato sukkey,dalitoy,oodi(home made),papad(home made) kokum kadi,stuffed capsicum.

                     My mom used to prepare this dish specially for RAM NAVAMI .She got this recipe from her mom i e my grand mom .So i also prepare this  at least once a year on this day.We konkani's prepare different types of sweet/dessert on different festivals,every time i make it a point to follow my elders tradition by preparing some special dishes which they used  to prepare to save our GSB tradition so that after me my kids too follow the same.Because i have seen many people just do not celebrate festivals or prepare the dishes which they used to enjoy in thier childhood.Thanks to many blogs  who help people to know the tradition and culture by posting some amazing information and traditional dishes .This is my small contribution  towards our Konkani tradition and culture.

Poha/Beaten rice(thick)-1cup
Cardamom powder-1/2tsp
Cashew nut,Raisin and almond for garnishing
Ghee 1tbsp for frying Poha

  • Grind coconut to smooth paste by adding 2 cups of water.Then extract the milk from the paste. Now you will get thick coconut milk.Again grind the coconut residue adding 2 cups of water and extract thin coconut milk.Once it is done mix both the milk and keep aside.
  • Now fry the beaten rice over the low flame along with some cashew nut in thick bottom pan adding a tbsp of ghee.Fry till it changes to light brown color.
  • In a heavy bottom sauce pan add 4 cups of water and put the jaggery  and boil until it dissolves completely.Then add the fried poha and let it cook on slow flame.
  • When the poha is almost cooked add coconut milk and bring to boil.
  • The consistency should be little flowing  because the beaten rice will absorb all the milk and will become thick if you have keep this for an hour or so.You aslo can add little warm milk to adjust the consistency later.
  • Garnish with dry fruits and serve hot or chilled.


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