Special Milk Poha (Dudh Pauva Farmasu)
This traditional Gujarati 'Farmasu' (Special) Dudh Poha features whole, flattened rice simmered in rich, sweetened milk infused with aromatic spices. The dish is generously studded with almonds and pistachios, then perfumed with rose water, vanilla, cardamom, and nutmeg for a complex floral and nutty flavor profile. Often enjoyed during the Sharad Purnima festival, this creamy, pudding-like dessert offers a comforting texture and decadent sweetness.
Ingredients
- 12 tolas Flattened rice (thick/whole poha) (Approximately 140g or 1.5 to 2 cups. Use the thick variety, not the thin paper variety.)
- 2 1/2 sher Whole milk (Historical unit 'Sher'. Approximately 1.2 liters or 5-6 cups.)
- 1 sher Sugar (Historical unit. Approximately 450g or 2 cups. This is very sweet by modern standards; adjust to taste.)
- 1 navtank Almonds (Approximately 60g or 1/2 cup. Blanched and slivered.)
- 1 navtank Pistachios (Approximately 60g or 1/2 cup. Unsalted, shelled, and slivered.)
- 1 tola Cardamom powder (Approximately 11g or 1 tablespoon.)
- 1/2 tola Nutmeg powder (Approximately 1-2 teaspoons.)
- 5 teaspoons Rose water
- 6 teaspoons Vanilla extract (Original recipe calls for 6 small spoons; adjust based on the strength of modern extract.)
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This traditional Parsi-Gujarati dessert transforms simple flattened rice into a rich, aromatic treat by simmering it in sweetened milk infused with rose water and spices. Unlike more complex versions, this 'Simple' (Sadharan) method involves soaking the flakes directly in hot milk, resulting in a distinctively chewy texture that pairs perfectly with the crunch of almonds. Flavored generously with cardamom and nutmeg, this dish is best served chilled, offering a refreshing and satisfying end to a meal.
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Instructions
- 1Select high-quality, whole, white flattened rice (poha). Wash the poha gently in a colander under cool water to remove dust, being careful not to break the flakes. Drain well and set aside to soften slightly.
- 2In a heavy-bottomed pot, bring the pure milk to a boil. Reduce heat and let it simmer for a few minutes to thicken slightly. Add the sugar and stir continuously until completely dissolved.
- 3Add the washed flattened rice to the hot milk. Stir in the slivered almonds, pistachios, cardamom powder, and nutmeg powder. Simmer gently for 5-10 minutes until the poha is tender and has absorbed some of the milk.
- 4Remove the pot from the heat. Stir in the rose water and vanilla extract. Allow the dish to cool slightly before serving; it can be served warm or chilled.
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