This week’s theme for the Foodie Monday Blog Hop is Cooking Without Fire, chosen by our fellow blogger Preethi Prasad of Preethi’s Cuisine. For this theme I have chosen Doodh Poha, a super simple dish made for Kojagiri Purnima (aka Sharad Poornima) in Maharashtra and Gujarat.
Spoonful of Goodness | Doodh Poha
Doodh Poha is essentially Poha soaked in sweetened milk and garnished with dry fruits. It is supposed to be eaten cold and to keep to the theme I used raw/unboiled milk.
It is believed that the moonlight on Sharad Poornima has special powers and so food is left overnight under moonlight to absorb the moon rays. Two of the most common dishes made for this festival are Masala Doodh (Masala Milk) and Doodh Poha.
Cooking without fire is quite a bit of a challenge once you start thinking about it. All I could think of was salads and those I wanted to avoid. I did not want to make raitas or dahi-based dishes because Dahi was a “cooked” ingredient. In fact, there were many recipes that came to mind but then I realised many of the ingredients were subject to heat or pre-cooked (Mava for example). A few others like Pacchi Chalimid/Akki Thambittu, Vada Pappu/Kosambari, Carrot Hesarubele Kosambari, and Panakam I have already written about. 🙂
Coming back to Doodh Poha, you can make this delicious dish in less than 15 minutes and that is also a blessing in itself!
Doodh Poha for Kojagiri Purnima | Sharad Poornima
How to Make Doodh Poha for Kojagiri Purnima | Sharad Poornima
Doodh Poha | Dudh Poha
Ingredients
- 2 Cups Thick Poha
- 3 Cups Milk
- 4 to 6 Tbsp Sugar See notes
- 1 tsp Cardamom Powder
- 1/4 tsp Nutmeg Powder
- 1/2 tsp Crushed Kesar or Saffron Strands
- 1/3 Cup Mixed Dry Fruit I used Almond, Pista, Cashew, and Raisin
Instructions
- Add the saffron, cardamom, nutmeg, and sugar to the milk.
- Mix well.
- If you are using raisins (Kishmish), add them to the milk now so that they soak some milk and turn plump.
- Set aside for 10 minutes. Stir occasionally so that the sugar dissolves well.
- If you are making the Masala Milk in advance, refrigerate it.
- Add the Poha and the dry fruits to the Masala Milk.
- Mix well.
- Set aside for 10 minutes for the Poha to soak.
- Enjoy!
Notes
- In the past, I have used honey instead of sugar and loved it.
- I would recommend that you make the Masala Milk in advance and refrigerate it as Doodh Poha tastes awesome when cold.
- Avoid refrigerating Doodh Poha as the Poha turns stiff.
- Use thick poha and not the thin variety. The thin variety of poha tends to disintegrate in the milk.
Dudh Pauva
See what my fellow bloggers at the Foodie Monday Blog Hop have posted at:
Really simple, but I am sure really delicious too.
Indeed, it is!
Doodh Poha looks delish!! This is so easy and hassle free to make.Thanks for the wonderful share Aruna.
Thank you, Preethi. I wanted to keep it as totally cooking free as possible. I loved choice of your theme; really made me think about what we consider as no cooking/no heat cooking.
Milk poha is one of my favourite breakfast option Aruna and this looks so yumm !!
What is not to love about this simple yet wholesome dish! I can see why it is your favourite breakfast. 🙂
Doodh poha looks delish. Perfect for this weather. Lovely share.
Thank you 🙂 I was so obsessed with no heat (instead of no fire) that used raw milk. I loved your post on overnight oats.
This looks so, so good! 🙂
Thank you 🙂 Sometimes simple is the way to go.
Doodh Poha looks delish Aruna! Quite similar to the Doodh Poha that my Mother makes.
Thank you, Pushpita. 🙂 🙂
We just add some banana to it and out healthy breakfast is sorted
Absolutely!
I am drooling at the sight of the bowl!If only I could have a spoonful!Yumm!
Looks delicious!!
Looks delicious..yummy
This looks so divine. Such a simple recipe and very delcicious too!!
Thank you 🙂
super yumm recipe. I m drooling over it.
sounds light and delicious! Wonderful share!
Simple, delicious and can easily fill our tummy need
Delicious 🙂
Looks very delicious.. Must try
A very well thought out recipe for the theme Aruna. I love doodh poha and we make it during Sharad Poornima. I remember years back when I made it for the first time, I had no idea that we are supposed to let the poha soak, so you can imagine how horrible it tasted.
Looks so divine & delicious!