In Goa, pohe (beaten rice) hold a special significance during Diwali. In fact, for Goans, Diwali is synonymous with pohe — it’s a simple yet deeply rooted tradition! Among the many pohe-based delicacies prepared during this festival, “Dudhatle Fov” (doodh pohe) is a popular one made especially on Narak Chaturdashi morning.
As Diwali approaches, markets start selling red-hand-pounded pohe, which are essential for all the festive preparations. All the traditional pohe dishes made during Diwali use this variety. The method of preparing Doodh Pohe is extremely simple and quick — let’s see how it’s made.
Ingredients
Milk: 1 litre
Red hand-pounded pohe: 250 grams
Sugar: 1 bowl (adjust to taste)
Cardamom powder: ½ teaspoon
Dry fruits: Cashew pieces, almond slivers, raisins, saffron strands, etc.
Method
First, warm 1 litre of milk on a low flame.
Rinse the pohe two to three times thoroughly in water.
Strain them using a sieve and set aside for a while.
Keep the warm milk on a low flame and add sugar. Stir well until the sugar dissolves completely.
Once dissolved, add the soaked pohe to the milk and let them cook together.
When the pohe are cooked and the milk thickens slightly, add cardamom powder and dry fruits.
Cook for a few more minutes, then turn off the heat.
And just like that, your quick and easy Doodh Pohe are ready! These sweet, creamy pohe make a perfect treat to enjoy alongside the other festive pohe varieties prepared for Diwali — adding to the joy and flavour of the celebration.
