In a steel vessel bring milk to a boil, lower the flame and stir it continuously.

Add sliced pistachio, almonds cardamom powder, and Kesar strands.

On a low flame cook the milk for 5-7 minutes. Stir occasionally and clearing the edges as well.

In our next process, add washed Poha in a bowl, and ensure it is not sticky.

Add 2 packs of milk powder, and mix well.

After 10 minutes the boiling milk has a thicker consistency.

Now add Poha and milk powder mixture to the milk, and stir till the powder melts in the milk completely.

Boil for another 4-5 minutes.

Now add sugar and stir continuously for 1-2 minutes.

The delicious Poha Kheer is ready to be served!