Gluten Free Pudding no need to cook or bake.
Easy to make gluten-free Indian Poha Dessert
This dish is very easy to make and does not need cooking. The poha pudding is made with parboiled flat rice. This item is available in any Indian Store.
This is a special dessert made during the last full moon of the Hindu calendar year called Sharad Purnima. The dessert usually prepared earlier in the day and put in a bowl under the moonlight so it absorbs the Moon light. This can be served to everyone after the traditional dance.
On this evening people from Gujarati culture wear white clothes and gather to dance under the moonlight. This dance is a traditional dance and almost everyone will know how to do this group dance in a circle.
After that, the dessert will be shared with everyone.
This recipe can be vegan as well. Use coconut milk instead of milk and use Agave nectar or palm sugar instead of condensed milk which is very sweet and making the recipe using a little condensed milk, gives sufficient sweetness to the dish.
Coconut mil or Almond Milk can be used. Since both these mil;ks are on sweeter side, you may need very little Agave nectar .The dis many not have as much think gravy and you may want to add more Poha (cleaned and wet).
You may need to add some more milk if you are keeping the leftover overnight, as poha will absorb milk.
Poha is available in Indian stores. You can use poha instead of rice in some dishes. These are parboiled and flattened.
- 2 cups Poha-dry (Available in Indian Grocery store)
- 3 cups whole milk (use coconut milk to make it Vegan)
- 1/3 cup Condensed milk (add 1/3 cup or per taste-Agave nectar for Vegan)
- 2 tablespoons each sliced almonds, sliced pistachios and golden raisins (Golden raisins are awailable in many stores)
- 1 pinch safron (optional)
- 5 cups water (to wash poha)
- 1 cup water (to soak and wash raisins)
In a large bowl pour water and add poha. Stir very gently and let it stay for 5 minutes. in a cup of water add raisins and let it soak.
In the meantime, in another bowl large enough to mix milk and poha, pour milk, add condensed milk and mix well with a spoon till smooth.
For Vegan, add Agave nectar to the coconut milk and mix well, taste a little to check the sweetness.
Slice almonds and pistachios.
Pour the Poha and water into a colander and let the water drain-water may have some dirt-if so wash again and drain through a colander.
Once water is drained add the poha into the milk mixture and stir gently with a spoon. Drain the raisins and add to the milk mixture along with almonds and pistachios. top with a pinch of saffron and it is ready.
Enjoy!!
This easy vegan poha pudding recipe is good if refrigerated and lasts for 3 days.