Dahi Chura Gud
beaten rice softened in cold yogurt with jaggery, the Makar Sankranti breakfast
Allergens in Dahi Chura Gud: milk.
Ingredients
Quantities for 4.
- 200g, thick variety Pohathin poha dissolves; you need the thick flakes
- 600g, thick and well chilled Yogurtsweet-set dahi, not sour
- 150g, in small pieces or grated Jaggery
- 100 ml, cold Milkloosens it if your yogurt is very thickoptional
- 2 tbsp Sugaronly if the jaggery is mildoptional
Cookware
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Rinse the poha in a colander under cold running water for 15 seconds, then leave it to drain for 10 minutes. That soak is all the softening it gets.
- Chill the yogurt properly; this dish is eaten cold and lukewarm dahi makes it heavy.
- Break the jaggery into small shards rather than one lump so every mouthful gets some.
Method
- Rinse the thick poha in a colander under cold water and shake it dry.Fifteen seconds under the tap, no longer. Poha left sitting in water turns to paste.
- Let it drain and swell for 10 minutes; the flakes should be soft enough to crush between two fingers but still separate.
- Whisk the chilled yogurt smooth in a large bowl with a pinch of salt.
- Loosen it with the cold milk if it is stiff. You want the consistency of thin cream.
- Fold the drained poha into the yogurt and leave it 5 minutes to absorb.Fold, do not beat. The flakes should stay recognisable.
- Taste and stir in the sugar only if the mixture is flat.
- Serve into bowls with a generous pile of jaggery shards on the side of each portion, to be broken off and eaten with each spoonful.The jaggery goes alongside, not stirred in. The contrast of cold sour dahi and sharp sweet gud is the dish.
Storage
Assemble and eat within an hour; the poha keeps swelling and the yogurt turns sour. Soaked poha can be drained and refrigerated for a few hours ahead, but mix in the yogurt only at the table.
Nutrition Good estimate
One serving of Dahi Chura Gud (271 g) is about 464 calories, or 172 calories per 100 g.
Low protein: 10 g a serving, 8% of the calories
| Per serving271 g | Per 100 g | |
|---|---|---|
| Calories | 464 kcal | 172 kcal |
| Protein | 9.6 g | 4 g |
| Carbohydrate | 93.2 g | 34 g |
| of which sugars | 53.3 g | 20 g |
| Fibre | 0.7 g | 0 g |
| Fat | 6.0 g | 2 g |
| of which saturated | 3.7 g | 1 g |
| of which unsaturated | 1.9 g | 1 g |
Nearest database match used for jaggery, poha. Estimated from raw ingredients using USDA FoodData Central.
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Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.