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.
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!
How to Make Doodh Poha for Kojagiri Purnima | Sharad Poornima
Doodh Poha | Dudh Poha
- 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
- 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.
- 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.
See what my fellow bloggers at the Foodie Monday Blog Hop have posted at: