Phova Kheeri

                                 Phova kheeri is prepared on festive occassions by Konkanis. Normally it is prepared on Srikrishna Janmastami ,but few families prepare on Ramanavami and also on SuthaPunav too.
This is a traditional recipes of GSBs. I always love to follow our tradition and cook the authentic dishes which my elders prepare during each festive season, so that our younger generations too will know about it and can follow the tradition in future.
Pova kheeri is a very easy dessert that can be made with the readily available ingredients in every kitchen. Here is the recipe.

Ingredients:-

  • Thin variety Pova – 2 cups
  • Jaggery – 1 cup
  • Coconut Milk – 1 or 1 and 1/2 cups
  • Cardamom Powder – 1 tsp
  • Cashews – 10- 12 nos
  • Ghee – 2 tbsp

Method:-

  1. In a thick bottom pan add jaggery and water and boil till the jaggery melts. Strain this through a strainer to remove the dirt in the jaggery.
  2. Now boil this strained jaggery till little thick.
  3. Grind coconut with 1 cup of water to a fine paste and extract thick milk.
  4. Add this to the jaggery syrup and boil further till bubbles appear at the sides of the pan. Now switch off the gas.
  5. Add cardamom powder to the jaggery  , coconut milk mixture and mix well.
  6. Heat ghee in a open pan and fry cashew bits till golden brown. Keep aside.
  7. To the same pan retain the ghee and roast the pova till they wilt and become slightly brown and crisp.
  8. Add both cashews and the half of the fried pova to the jaggery syrup.
  9. This kheer becomes thick after sometime when the pova is added. So its better to keep it in a running consistency.
  10. Two minutes before serving the kheer add the rest of the fried pova and serve hot or cold.
  11. Sinfully delicious kheer is ready to serve.

116426589_3128265660603062_8898589943481856282_o

Note: –

  1. This can be made with thick variety pova too.
  2. Can adjust the quantity of jaggery and coconut milk according to ones taste.
  3. Add pova little by little and adjust the consistency.
  4. Its better to keep it in a running consistency. When the pova soaks into the syrup, consistency of the kheer automatically becomes thick
              This pic is courtesy my friend – Sandhya Puranik  who has followed the same method but used thick phovu . This tends to thicken quickly so just before serving add some reserved coconut milk or plain milk   and warm again . adding cardamom to the coconut milk  gives an extra flavour to it !! Some prefer to crush the phovu after roasting   ! This is the right consistency for  serving !

4 replies to “Phova Kheeri

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this:
close-alt close collapse comment ellipsis expand gallery heart lock menu next pinned previous reply search share star