"Panchamrit Poha Sangam"- A festive treat

Name: "Panchamrit Poha Sangam"- A festive treat
Total time: 1800 s
Yield: Serves: 4 servings
Cuisine: Indian
Ingredients: 1 cup For poha kheer: Flattened puffed rice; 2 cups Thick coconut milk; 3/4 cup chopped Jaggery; 2 tbsp Ghee; 2 tbsp sliced Almonds; 2 tbsp chopped Pistachios; 2 tbsp Raisins; 2 tbsp for garnish Grated coconut; pinch Salt; 1tsp cardamom powder; 1 cup For panchkhadya crumble: grated coconut; 1/2 cup jaggery; 3 tbsp roasted makhana; 2 tbsp almonds; 2 tbsp ghee; 1 tsp of cardamom powder; 2 tsp grated ginger; 2tbsp roasted sesame seeds

alisha pujari @cook_117441785

Goa

A Sweet Fusion — Kheer & Panchkhadya Crumble
My Diwali special dessert!

NUTRITIVE VALUE PER SERVING - Calories ~285 kcal - Protein ~5.2 g - Carbohydrates ~34 g - Fats ~14.5 g - Fiber ~4 g - Iron ~15% DV VITAMINS & MINERALS Nutrient Source Ingredient Percentage Calcium Coconut & Almonds 12% DV Vitamin E Almonds & Pistachios 20% DV Magnesium Sesame Seeds & Makhana 18% DV Iron Jaggery & Pistachios 15% DV Potassium Coconut & Raisins 10% DV

A Sweet Fusion — Kheer & Panchkhadya Crumble
My Diwali special dessert!

alisha pujari @cook_117441785

Goa

A Sweet Fusion — Kheer & Panchkhadya Crumble
My Diwali special dessert!

Saved

Ingredients

30 minutes

Serves: 4 servings

1 cupFor poha kheer: Flattened puffed rice
2 cupsThick coconut milk
3/4 cupchopped Jaggery
2 tbspGhee
2 tbspsliced Almonds
2 tbspchopped Pistachios
2 tbspRaisins
2 tbspfor garnish Grated coconut
pinchSalt
1tspcardamom powder
1 cupFor panchkhadya crumble: grated coconut
1/2 cupjaggery
3 tbsproasted makhana
2 tbspalmonds
2 tbspghee
1 tsp ofcardamom powder
2 tspgrated ginger
2tbsproasted sesame seeds

Saved

Steps

30 minutes

1

Heat 2 tbsp ghee in a heavy-bottom pan on low flame. Add the flattened puffed rice and roast for 1–2 minutes until lightly crisp, stirring continuously. Transfer to a bowl and set aside.
2

In the same pan, add 2 cups thick coconut milk and bring to a gentle simmer on low heat, stirring occasionally.
3

Add the 3/4 cup chopped jaggery, cardamom powder and a pinch of salt.Stir until the jaggery dissolves completely, cooking for 3–4 minutes until slightly thickened.
4

Fold in the roasted flattened puffed rice, sliced almonds, chopped pistachios, and raisins. Cook for 2–3 minutes until the mixture is creamy and well combined.
5

Remove from heat, garnish with 2 tbsp grated coconut on top. Serve warm or chilled as the kheer layer.
6

For panchkhadya crumble:Heat ghee in a pan. Mix grated dry coconut, jaggery, crushed makhana, crushed almonds, cardamom and stir well. Add roasted sesame seeds. Mix well. Turn off the flame and allow it to chill.
7

Layer in glasses (sangam): Take hexagonal glasses. First layer - 3 tbsp poha kheer, second layer - 2 tbsp panchkhadya crumble, third layer - again kheer on top. Garnish with almonds, pistachio, coconut & tulsi leaf.