Bihari Chura Bhujia Recipe: Crispy Snack from Poha in 10 Minutes

The night of Sharad Purnima, cold and illuminated by moonlight, brings not only the beauty of the sky but also a unique combination of health and tradition. This night, which is the full moon of the Ashwin month, is considered the brightest and most radiant of the year, which has deep scientific and religious foundations.

According to beliefs, on this night, the Moon, being full in all sixteen phases, pours out nectar, and to capture this elixir, kheer, made from milk and rice, is left outdoors under the moonlight overnight. It is believed that consuming this kheer grants the body healing properties and ensures excellent health for the entire year.

However, sometimes the kheer turns out too runny, or the rice remains uncooked. If you want to prepare a pure, creamy, and traditional kheer for your family on this special night, you should know the correct way to prepare it.

Ingredients

The following components are required for preparation: rice (¼ cup, fine basmati), milk (1 liter, whole), sugar (½ cup, to taste), dried fruits (2-3 tablespoons, chopped almonds, cashews, pistachios, and chiranga), ground cardamom (½ teaspoon), and saffron strands (8-10, soaked in milk).

Preparation Method

30-40 minutes before starting the cooking process, the basmati rice must be thoroughly washed and soaked in water. Soaked rice dissolves better and faster in milk, which contributes to achieving a thick kheer texture.

It is important to always use only whole milk; using skimmed or low-fat milk will result in a runny kheer that will not achieve a creamy consistency.

Cooking must take place exclusively over low or medium-low heat. The slower the milk simmers, the better its natural fatty component (mava) will form, and the tastier the kheer will be.

When the rice is completely cooked in the milk, gently mash a small amount of rice with a spoon or whisk. This will make the kheer even creamier and more uniform.

Sugar or brown sugar should only be added after the rice is completely cooked. If sugar is added at the beginning of the process, the rice will not soften properly, and the kheer's texture may deteriorate.

Sharad Purnima holds special religious and health significance. This year it falls on October 25th. It is believed that the moon showers nectar on this night, so traditionally kheer is left outdoors overnight to be eaten as prasad in the morning.

However, complaints often arise that when making kheer at home, the milk and rice remain separated, or the dish does not turn out as creamy as rabri. If you want to prepare a thick, creamy, and aromatic kheer for Sharad Purnima without using mawa (dry milk) or condensed milk, you should apply several culinary secrets passed down by grandparents. We present the simplest and most reliable way to prepare kheer, similar to an elixir.

How to make kheer at home:

Ingredients:

• 1 liter of whole milk
• 1/4 cup of small grain rice (such as Govindobhog or Basmati-torka)
• 1/2 cup of sugar (to taste)
• 8-10 strands of saffron (soaked in 2 teaspoons of warm milk)
• 1/2 teaspoon of green cardamom powder
• 1 large tablespoon of ghee
• Finely chopped nuts (almonds, cashews, pistachios, and chiranga)

Preparation method:

The rice must be washed and soaked in water for 20 minutes. Then, the water is drained, and the rice is lightly mashed with hands. In a pot, heat 1 teaspoon of ghee and fry the rice for 1 minute. (Frying in oil gives the kheer a special aroma, and the rice does not stick to the bottom of the pot).

In a heavy pot or kazan, splash a little water (so the milk does not burn) and pour in the whole milk, bringing it to a boil over high heat. After boiling, add the fried rice to the pot. Reduce the heat to minimum and cook the kheer, stirring occasionally, until the rice is completely cooked and the volume of the milk has reduced by half.

When the rice is well cooked, scrape up the cream formed around the edges of the pot and mix it into the milk. Also, take a little rice and milk in a spoon and lightly mash it near the edge of the pot; this will give the kheer a thickness similar to rabri.

After the kheer thickens, add the sugar, soaked saffron, cardamom powder, and chopped nuts. (It is important to remember that sugar should only be added after the rice is completely cooked, otherwise, the rice will remain raw).

After the sugar dissolves, cook for another 3-4 minutes over low heat, then turn off the gas. The finished, very creamy, and delicious kheer for Sharad Purnima is ready! It should be transferred to a bowl and covered with a clean vessel or silver container to leave overnight under the moonlight.

If you are tired of traditional dishes like puri and potatoes during fasting, you can prepare crispy sabudana dosa. This dosa, made with a peanut and cheese filling, features a delightful taste and a crunchy texture. This article provides a simple guide on how to make this dish.

During the Navaratri festivals, many people observe a fast for nine days, paying special attention to nutrition and adhering to fasting rules. Although fruits, milk, sabudana kheer, and kuttu puris are often eaten during the fast, sabudana dosa offers a more varied and tasty option. This dosa, made from sago (sabudana), peanuts, and cheese, has an excellent flavor.

Adding a cheese filling further enhances its taste. It can be prepared as a snack or for light hunger during the fast. The preparation is simple, and the taste is significantly improved when served with coconut paste. Next, we will explain how to make sabudana dosa and what ingredients are needed for it.

To begin making sabudana dosa, you must thoroughly wash the sago and soak it in water for two to three hours. Then, grate the cheese in a bowl, adding black pepper and a little rock salt, and mix well, setting it aside.

After that, lightly fry the peanuts on a pan over low heat. Then, grind the fried peanuts, ginger, and green chili in a blender until coarsely ground, adding fresh cilantro.

In a large bowl, mix the soaked sago and the peanut paste. Thoroughly combine both components to form a batter. If the batter seems too thick, you can add a little water as needed.

Heat a non-stick pan over medium heat and grease it with a small amount of oil. Pour one portion of the batter into the center of the pan and spread it out, forming a dosa. Let it dry slightly, then flip it and fry on the other side. When the dosa becomes golden and crispy on both sides, place the prepared cheese filling in the center. Then, roll up the dosa and place it on a plate. Prepare the remaining dosas similarly from the leftover batter. Hot sabudana dosa is served with coconut paste.