Poha Khaman/Instant Poha Khaman

Khaman is favourite farsaan…usually the khaman are made from gram flour or chana dal but Here I have experimented with poha with milk. Once you taste this khaman, I am sure you will be tempted to try more!!!

Ingredients
1 big bowl poha (Poached Rice or Beaten Rice)
1\2 bowl milk
7-8 green chillies
1 piece of ginger
11/2 lemon
3 tbsp sugar
½ tbsp turmeric powder
3 tbsp oil
Salt to taste
For the tempering:
2 tbsp oil
1 tbsp mustard seeds
For the garnish:
2 tbsp chopped coriander (dhania)
1 tbsp dry coconut powder
Method:
Step 1: Finely chopped the green chillies without seeds and grated the ginger. Keep aside.

Step 2: Wash the thick poha with cool water until moistened, turn poha over with your hand to ensure all poha is damp, but not soggy.

Step 3: Heat the milk in big heavy bottom pan and add the sugar, salt, and turmeric powder for nice color.Step 4: When the milk is boiled, add the moist poha, lemon juice, mix well and sauté on low flame, while stirring continuously.

Step 5: In other small pan heat the oil, add the grated ginger and green chillies.

Step 6: Sauté on a medium flame for a few seconds.

Step 7: Remove from the flame and pour this tempering over the boiled poha on other flame.

Step 8: Stirring continuously, when the the pohas soak all the milk and is becomes a thick consistency turn off the flame.

Step 9: Place immediately into a greased thali evenly to make a uniform layer using a spatula while the batter is still hot.

Step 10: When cool cut the Khaman into square pieces.
Step 11: Heat the oil in small pan.

Step 12: Add the mustard seeds, when the seeds crackle, remove from the flame.

Step 13: Pour this tempering over the khamans and garnished with coriander and coconut.

Step 14: Serve immediately.
Message for coming year...

The Old Year has gone. Let the dead past bury its own dead. The New Year has taken possession of the clock of time. All hail the duties and possibilities of the coming twelve months!