Puhva (Parsi Flattened Rice Pudding)

servings
Serves 6
prep time
15 minutes
cook time
30 minutes
Puhva in glasses

Puhva in glasses Niloufer Mavalvala

Puhva is both the name of an ingredient (flattened rice) and a milky almond rice pudding lightly laced with rose water, vanilla and a sprinkling of cardamom and nutmeg. While one can enjoy puhva all year round, it is traditional to prepare this particular dish in October on the night of the Harvest Moon which is deemed as the largest and brightest moon of the year, being closest to the earth. This night is the festival of manek thari poonam – a celebration Parsis have adopted from the Gujaratis. It is a night when Parsi families drive to the beach to have a moonlit picnic of chilled glasses of puhva and sandwiches. Legend has it that this night promises a trail of good luck, hence the tradition of enjoying this delicacy sitting by the waterfront taking in the fresh air and the cool sea breeze after a long hot summer.

Ingredients

  • •1 liter (1 quart) whole milk
  • •100 g (1/2 cup) granulated sugar
  • •Pinch of fine salt
  • •125 g (4 oz) puhva (flattened rice)¹
  • •125 g (4 oz) ground, blanched almonds
  • •1 teaspoon ground cardamom
  • •1/2 teaspoon freshly grated nutmeg
  • •1 teaspoon vanilla extract
  • •2 tablespoons rose water²

If rose water is unavailable do not add an alternate.
Pure rose water is fragrant and rose essence is very different.

One can also find flattened rice in various colours, I use the plain white ones.

Preparation

    1. In a heavy saucepan, combine the milk and sugar over low heat, stirring until the sugar dissolves. Add the salt and puhva and bring just to a boil. Reduce the heat to maintain a gentle simmer and cook, stirring often so it doesn’t catch, for about 30 minutes.

  2. Stir in the ground almonds and continue cooking until the pudding thickens slightly and coats the back of a spoon; it will continue to thicken as it cools. Remove from the heat and add the cardamom, nutmeg, vanilla, and rose water. Taste and adjust the rose water to preference. Let cool to room temperature, then cover and chill until cold.

    Serve in small glasses, garnished with sliced almonds and a few edible rose petals if you like.

¹Puhva (flattened rice) is sometimes sold in colors; choose plain white for this pudding. Flattened rice is also known regionally as poha, aval, or beaten rice.

²Use pure rose water; do not substitute rose essence, which is much stronger and different in flavor.

About the author

Born and raised in Karachi, with London, Toronto and Dubai all part of her life, Niloufer has travelled extensively. Passionate about culture through its cuisine she enjoys all cuisines of the world. Self taught, her experience through the years has driven her to write a blog NiloufersKitchen.com and publish four Parsi cookbooks – receiving 6 awards. She strongly believes that while we are identified by race, religion and colour, we share the tightest bonding through food. Her umpteen zoom demos through this pandemic have picked up momentum worldwide making #revivinganancientcuisine one recipe at a time her priority. Niloufer runs regular cookery lessons via Zoom and in her home kitchen. Follow her on instagram @nilouferskitchen

Courtesy photo

Niloufer Mavalvala

Niloufer Mavalvala

Niloufer is a cookbook author and cooking instructor with a great passion for food and a love of world travel.

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