Sweet Poha Delight with Spiced Milk

1Rinse the poha in cold water and drain it well. Set aside to soften for about 10 minutes.

2In a pan, heat the oil (2 tablespoons) over medium heat. Add the mustard seeds (½ teaspoon) and cumin seeds (½ teaspoon), and let them splutter.

3Add the finely chopped onion (1 medium) to the pan and sauté until it becomes translucent and slightly golden.

4Stir in the turmeric powder (½ teaspoon) and salt (½ teaspoon), mixing well with the onions and spices.

5Add the softened poha to the pan and gently mix it with the onion (1 medium) and spices, cooking for about 5 minutes until heated through.

6In a separate saucepan, heat the milk (1 cup) over low heat. Add the sugar (¼ cup) and stir until it dissolves completely. Allow it to simmer for a few minutes.

7In a small bowl, mix the wheat flour (1 tablespoon) with a little water to make a smooth paste. Add this paste to the simmering milk (1 cup), stirring continuously to avoid lumps. Cook for another 2-3 minutes until the milk (1 cup) thickens slightly.

8Serve the spiced poha on a plate, drizzling the sweetened milk (1 cup) over it. Garnish with fresh coriander leaves.