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By Dhara Choksi

Cuisines

Prasad, Festival Cuisine: Dessert

Doodh Poha or Dudh Pauva is a kind of simple rice kheer recipe, we just replace rice with poha (flattened rice) This simple dish is made for Sharad Poornima (Kojagiri Purnima) in Gujarat and Maharashtra.

How To Cook:

Step 1: First grind the saffron strands in a bowl with some warm milk.

Step 2: Take 500 ml of milk in a vessel and heat it on medium flame of gas.

Step 3: Add sugar to the milk and boil the milk for ten minutes, then add the soaked saffron to the milk.

Step 4: Now add almonds, pistachios, cashew nuts and cardamom powder to the boiled milk and heat the milk on medium flame for 10 minutes, after the milk thickens a little, turn off the gas. (Stir the milk with a spoon every now and then so that the milk does not settle)

Step 5: Wash and soak the pouva two to ...three times with water.

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Step 6: When the milk is lukewarm (navsheku-moderately warm) add the soaked paua into it.

Step 7: Cover the dudh poua with charni or a fine white cloth and keep it in the moonlight for two to three hours after which the dudh poua can be used for eating. Doodh Poha is ready.

Note:
1 ) Sugar content can be increased or reduced according to taste.
2 ) The quantity of pouva can also be changed according to taste preference

Eating Doodh Poha placed in the light of the moon gives coolness to the body.

Kaywords: Doodh Poha, Dudh Pauva, Sharad Purnima Dudh Pauva

For Queen's Kitchen, Recipe by: Dr. Ranna Pandya, Ishita Pandya

For Queen's Kitchen
Recipe by: Dr. Ranna Pandya, Ishita Pandya

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