Mitha Pehun|Sweet Poha

Alka Keswani — Wed, 14 Dec 2022 07:48:33 +0000

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 Print 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 Check the beaten rice for any infestation or gravel. Place in a colander and hold under the running water till the water runs clear. Place the colander over a large bowl to collect the water that may drain. Allow it to stand for 4-5 minutes. Gently fluff the poha with a fork. In a pan, heat 2 tbsp Ghee/oil and add chopped nuts. Roast on low flame till the nuts are crunchier. Add crushed cardamoms. Add sugar and water and bring it to a boil. Keep mixing till the sugar dissolves. Lower the heat and allow the syrup to simmer for 2 minutes. Once the quantity of water reduces to half and the syrup turns sticky, add drained and fluffed beaten rice flakes and mix gently. 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. Mix very gently to avoid a soggy mess. Garnish with nuts and serve with Papad or pickle or enjoy as it is. Method B Rinse and allow the poha to drain in a colander for 5 minutes or so. Fluff the flakes with a fork. In a pan, heat the Ghee/oil and add chopped nuts/dry fruits. Roast on low flame till crunchier. Add crushed cardamoms. Add rinsed Poha and mix gently so as to coat the flakes with Ghee. After a minute add sugar and mix gently. Cook on medium to low heat till the beaten rice flakes turn softer. Please Note: You can garnish it with sliced Kopra and black raisins. Instead of Sugar you can use Jaggery, though the version with Sugar is more popular in Sindhi Cuisine. 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. You can use more or less sugar as per your preference. Make sure that the syrup is sticky and not thin. Do not use Kagzi poha. Jada Poha works best for this dish. 3.5.3251

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Mithi Dhabhal~Sweet Bread

Alka Keswani — Mon, 21 Aug 2017 15:08:22 +0000

Making Indian sweets at home could be tricky since most of these require perfect consistency of sugar syrup to obtain perfect texture of sweet dish. While some Indian sweets are little forgiving when it comes to syrup consistency (malpua, rasgulla, gulabjamun etc), the texture of batter/dough needs to be perfect for satisfactory results in such cases. For some sweets, the temperature is a deciding factor while some like laddoo need ‘tagar’, a most crucial ingredient to nail the texture and flavours, made by re crystallizing sugar syrup, by vigorously mixing it off flame, till it turns into a coarse powder. Some desserts need Khoya/mawa and if you don’t trust the quality of commercially available khoya, making it at home is an easy but time consuming process. To cut the long story short, if you have a family who wait in anticipation for a sweet dish to arrive at the end of a meal, you need to think of ‘quick fix’ options to whip up a sweet dish. And ‘Mithi dhabhal’ is one such dessert that you can make in minutes (literally) with readily available ingredients in your kitchen/pantry. You just need bread slices (white/brown), sugar, water and green cardamom. That’s it!!And well, it tastes like Gulabjamun ;-). It is one of the most popular sweet made in Sindhi homes. Ps: If you have some leftover gulabjamun syrup then you can use it to soak fried bread. Print Mithi Dhabhal~Sweet Bread Rating 5.0 from 3 reviews Prep time: 2 mins Cook time: 10 mins Total time: 12 mins Serves: Serves 4 Easiest sweet dish to make, Mithi dhabhal is nothing but deep fried bread soaked in cardamom flavored sugar syrup. Ingredients 8 bread slices 100 gm Sugar Half cup of water 2-3 Green cardamoms Saffron, a pinch (optional) Few drops of rose water/essence (optional) Oil/ghee for frying Nuts for garnishing Method Cut bread slices in desired shape. I generally cut each slice in 4 quarters or even disc shape, using a small katori. Heat oil in the pan and deep fry the bread pieces in hot oil on medium flame, till golden brown. Drain on tissue paper. In a pan, mix sugar and water and add slightly crushed cardamom.Let the mixture boil till bubbles appear. The consistency of syrup should be similar to that of Gulabjamun syrup. If using, add saffron too. Put off the flame, and add rose water or essence. Now soak the fried bread in the warm sugar syrup for few minutes and remove them on a serving plate using slotted spoon or fork. If you prefer crisp bread then use less warm syrup and reduce the soaking time.Inversely if you like the bread to have soft gulabjamun like bite, then make sure you dunk your fried bread in tad hot syrup. Garnish with chopped nuts. Could be served warm or cold. 3.4.3177

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Mitha Pehun|Sweet Poha

Mithi Dhabhal~Sweet Bread