A twist to the usual kheer or porridge using rice flakes and soy milk making it a friendly dessert option for individuals with lactose intolerance.
Heat 1 tsp ghee in a pan.
Add 1 tsp chopped cashewnut, 2 tsp chopped almond and roast well.
Add 1/4th cup poha and roast.
Now add 1/2 cup soy milk and mix well.
Then add 1 tbsp sugar and bring it to a boil.
Add 6 raisins and 1/8th tsp green elaichi powder.