by Tarla Dalal
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Added to 33 cookbooks
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Poha Phirni, poha is a rich source of iron as the rice is beaten in an iron mortar-pestle. Besides adding a colourful touch to this unusual phirni, fruits like apples and bananas also provide vitamins, minerals and fibre.
- Roast the poha in a broad non-stick pan for 1 to 2 minutes or till crisp, while stirring continuously.
- Remove from the flame, cool and grind in a mixer to a coarse powder. Keep aside.
- Boil the milk and sugar in another broad non-stick pan, scrapping the sides, while stirring continuously
- Add the coarsely ground poha, mix well and cook on a slow flame for 3 to 4 minutes, while stirring continuously.
- Add the cornflour-milk mixture, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously.
- Cool and keep refrigerated for atleast 1 hour.
- Divide the phirni into 4 equal portions.
- Divide the fruits into 4 equal portions.
- Place a portion of fruits in a serving bowl, top with a portion of phirni.
- Repeat step 9 to make 3 more servings.
- Serve immediately garnished with almond slivers.
Nutrient values per serving
|Energy|| 258 kcal|
|Protein|| 7.6 gm|
|Carbohydrate|| 26.3 gm|
|Fat|| 10.1 gm|
|Iron|| 2.1 mg|
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