Mitha Pehun|Sweet Poha

Mitha Pehun or/ Peyun ~ Sweet Poha

I always thought that the dish Poha made in Sindhi homes is a relatively new adaptation from the kitchens of Maharashtrian neighbours.
The popularity of the humble dish could be judged by the fact that it became one of the most preferred breakfast options for serving the guests, be it during weddings, condolence meets or even for religious gatherings like Varsi (Death Anniversaries) of religious or spiritual leaders.

Gradually when I got to taste the traditional poha made at homes of my Maharashtrian and Gujarati friends and neighbours, I realised that there are many variations of Poha ; Kanda poha, batata poha, poha cooked with boiled potatoes/ with fried peanuts/ roasted/ cooked peanuts, poha garnished with coconut shavings/ farsan/ sev etc.  I got to know about Indori Poha flavored with Jeeravan masala too thanks to  Google.
In the majority of Sindhi homes, Poha is cooked by sautéing potatoes and onions in a tempering of curry leaves, mustard seeds and chillies.
Some add tomatoes & vegetables like carrots, peas etc. Peanuts are seldom used (I do add it many a times) while coconut is never added in Sindhi Style Poha.

While serving the dish some do add curds/chopped onions  while others enjoy it with a dash of lemon juice and some Nylon sev/farsan.
You can find the recipe of Savoury Poha here !

Post marriage I saw Ma, my MIL making it in a similar way but she would call it  Peyun & not Poha.
There was no internet or Google in those days to learn whether the flattened rice was consumed in any traditional way by Sindhis across the world or by our ancestors.

Some years ago, Surraya Kapri, the lady originally from Sindh but now living abroad, asked me if we make traditional Sindhi style Pehun. I was confused. The flattened rice flakes had been a part of ancient Sindhi cuisine and I was obviously not aware of that.

She told me that the Sindhi Pehun or Peyun are sweet and not savoury. Rinsed and drained flattened rice flakes are cooked with either sugar or the sugar syrup, flavoured with Ghee and green cardamoms.

I had never seen such a dish made in homes around me.
After discussing it with many elderly Sindhis living far and wide (Thanks to the Social media, messengers, emails and web calls) I finally got it confirmed that the sweet peyun, are indeed a part of ancient Sindhi cuisine.

Mitha Pehun ~ Sweet Poha

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Mitha Pehun|Sweet Poha

Flattened rice flakes sweetened with sugar and flavoured with Ghee and Cardamom Ingredients

Ingredients

• 2 Cups Flattened rice (Beaten rice/Poha/Pohe)
• 1 Cup of Sugar (Adjust as per your liking)
• 2-3 tbsp of Ghee (Or edible oil)
• 3-4 Green Cardamoms, pounded
• ½ Cup water (For method A). No water is needed for method B
• Dry fruits/nuts like Almonds, Cashews and Pistachios for the garnish

Method

Method A

1. Check the beaten rice for any infestation or gravel.
2. Place in a colander and hold under the running water till the water runs clear.
3. Place the colander over a large bowl to collect the water that may drain. Allow it to stand for 4-5 minutes.
4. Gently fluff the poha with a fork.
5. In a pan, heat 2 tbsp Ghee/oil and add chopped nuts.
6. Roast on low flame till the nuts are crunchier.
7. Add crushed cardamoms.
8. Add sugar and water and bring it to a boil.
9. Keep mixing till the sugar dissolves.
10. Lower the heat and allow the syrup to simmer for 2 minutes.
11. Once the quantity of water reduces to half and the syrup turns sticky, add drained and fluffed beaten rice flakes and mix gently.
12. Cook on medium flame till Poha turn soft (it could become mushy if not handled properly) after absorbing flavors of the syrup. This barely takes 2 minutes.
13. Mix very gently to avoid a soggy mess.
14. Garnish with nuts and serve with Papad or pickle or enjoy as it is.

Method B

1. Rinse and allow the poha to drain in a colander for 5 minutes or so.
2. Fluff the flakes with a fork.
3. In a pan, heat the Ghee/oil and add chopped nuts/dry fruits.
4. Roast on low flame till crunchier.
5. Add crushed cardamoms.
6. Add rinsed Poha and mix gently so as to coat the flakes with Ghee.
7. After a minute add sugar and mix gently.
8. Cook on medium to low heat till the beaten rice flakes turn softer.

Please Note:

1. You can garnish it with sliced Kopra and black raisins.
2. Instead of Sugar you can use Jaggery, though the version with Sugar is more popular in Sindhi Cuisine.
3. The Ratio of Poha to Sugar (as well as Jaggery) is 2:1 i.e for every Cup of Poha you would need half cup of Sugar/Jaggery.
4. You can use more or less sugar as per your preference.
5. Make sure that the syrup is sticky and not thin.
6. Do not use Kagzi poha. Jada Poha works best for this dish.

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