Doodhanche Fov Goan Style | Diwali Special Milk Poha | Flattened Rice in Milk | Doodhatle Fov | Beaten Rice Kheer | Poha Kheer | Milk Avalakki recipe with detail step by step instructions and a video. Doodhanche Fov is an authentic and traditional Goan sweet delicacy made from milk and poha. Doodhatle fov is specially prepared in Goan homes for Janmashtami, Diwali and Tulsi Lagna festivals. It can also be made as a quick healthy breakfast recipe or healthy snack for kids. It can also be served as a sweet dish with meals.
Ingredients for Doodhanche Fov
Doodhatle Fov is made using only 4 ingredients – milk, poha, sugar and cardamom powder. These ingredients are easily found in every Goan kitchen. In Goa, we use red poha or gaavti fov as we call it in Konkani to prepare this dish. The red poha is much more healthier than the normal white poha which we frequently use. It is rich in fibre, minerals, vitamin B and anti-oxidants. You can replace red poha with the normal white poha if you want, though the dish would lose its texture and Goan touch. Hence, we strongly suggest to use red poha while making this recipe.
Making and Serving Milk Poha
The recipe for Doodh Poha is very simple and quick. It requires very little prep work and also takes hardly 15 minutes of cooking time. On Diwali day, doodhatle fov is served along with other varieties of poha like batata fov, rosatle fov, godache fov and banana halwa and hog plum curry. Doodhatle fov need to be completely cooled down and then served at room temperature. This will ensure that the poha has absorbed the milk and sugar and thickened to the right consistency. Alternately, after cooling down, you can also keep it in the refrigerator and serve it slightly chilled.
You might also like to check out our other Diwali special recipes like Goan banana halwa (kelyacho halwo) and Chanyachi Usal (Vatana Usal).
You can also check out more traditional and authentic Goan recipes on our youtube channel Bhukkad Recipes. Do not forget to like, share and subscribe!!
- 500 ml full fat milk
- ⅔ cup red poha – also called gaavti fov in Konkani
- ¼ cup sugar – add little more if you prefer a sweeter taste
- ⅛ Tsp cardamom powder
- Wash the poha well 2 – 3 times under running water. Drain all the water.
- Add ½ cup of water to the washed poha. Allow to rest for 15 minutes.
- Heat milk in a pan. Bring it to a boil.
- Add the soaked poha. Mix well. Cook on a medium low flame.
- After 2 minutes, add sugar. Stir well. Cook on a low flame for 7 – 8 minutes.
- Add cardamom powder. Mix well. Cook for a minute and switch off the flame.
- Allow the dish to cool down completely before serving.
Tips & Tricks
- Do not cook the dish too much in order to thicken it. Leave it a little runny because the dish will gradually thicken as it cools down.
- You can keep the consistency of the dish as per your preference. A little runny or thick consistency as per your liking.
- You can replace full fat milk with low fat milk. Though we would suggest using full fat milk for the rich creamy texture.
- Doodhatle fov needs to cool down completely before serving so that it comes to the right consistency.
- Doodhatle fov is usually served at room temperature. You can also store it in the fridge and serve it slightly cold.