Ingredients:

• 2 cups thick Poha (the one used for kanda Poha).
• 1 cup milk.
• 1/2 tsp Turmeric powder.
• 3 tsp chopped green coriander.
• 1 Green chilli (chopped fine).
• 2 tsp freshly squeezed Lemon juice.
• 1 tsp sugar.
• 2 tsp grated coconut.
• Salt to taste| TADKA INGREDIENTS-.
• 1 Pinch Asafoetida (hing).
• 1/2 tsp mustard seeds.
• 1/2 tsp Cumin seeds (jeera).
• 1 spoon oil for frying.

Method:

1. Wash poha and drain it completely of water and keep it aside. Heat milk in a frying pan until the milk is boiled.
2. Add sugar and mix it with the milk.
3. Now mix the poha with the milk in the frying pan.
4. Add turmeric, salt, chopped green chilli to the pan.
5. Keep stirring all the ingredients in the pan until it becomes like thick dough.
6. Now shut the heat off, add the lemon juice to the dough and blend it well.
7. Take a wide plate, apply ghee (or butter/oil) to the plate lightly.
8. Pour the dough onto the plate and spread it such that it forms a thick layer on the plate.
9. Take a frying pan for tadka. Add oil and other tadka ingredients and heat for 1/2 a minute.
10. Take the tadka and pour it over the dough on the plate.
11. Garnish with grated coconut and green coriander.
12. When it becomes cool, cut the dough into square pieces and serve plain or with chutney/sauce.

Recipe courtesy of Sita Gupta