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A decadent party starter, Doodh na puff is an easy-to-make parsi recipe. Packed with calcium and omega-3 this quick dessert is best enjoyed in winters..

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And there's the Doodh Puff woman. People use an earthen pot and cloth to store sweetened milk on the terrace at night.. Early morning, people collect heavy with dew and whip to make a light, airy, cloud-like puff. Cardamom, nutmeg, and a few almonds have been garnished on a glass of chilled, sweetened milk. Available only in Udvada.

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firstly, in a large bowl take 2 cup wheat flour, 2 tbsp milk powder, 1 tbsp sugar and ½ tsp salt. mix well making sure everything is well combined. add warm milk gradually and start to knead the dough. knead to smooth and soft dough. grease 2 tsp oil, cover, and rest for 10 minutes.

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Seasonal specials not to be missed include doodh puff, sold by locals between October and March. A sweet milk delicacy, it is prepared by fermenting milk in earthen pots overnight and whipped the next day to form light foam. This puff is then added to chilled milk seasoned with almonds, cardamom and nutmeg.

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But for Parsis, the Doodh na Puff is unbeatable. As the name indicates, this is literally just the froth on top of milk that is collected and served in tall glasses. Sugar, cardamom, nutmeg and rosewater are the predominant flavourings, apart from the goodness of the milk itself of course. For a dessert so delicate, its rarity is only natural.

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Doodh na Puff. Part scientific experiment, part delicious bevarage, doodh na puff toes the line between matters. Made of full fat milk and sugar, it's hung overnight and in the morning churned, then laced with cardomom and nutmeg. It takes on a frothy, airy consistency and is scooped into glasses and eating it is like inhaling a cloud of.

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Food and Beverage. It might sound like the name of a corny Parsi comedy, but doodh na puff, as once whipped up by the doughty matrons of the clan, is as vanishing a winter speciality as Vera Aunty's vasanu. Or Edulji's favourite eeda paak. As the December sun slants its mellow rays on Mumbai, huge copper lohris and iron karhais are pulled.

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Doodh Na Puff By Cuisine Canvas. Doodh Na Puff is a delightful Parsi dessert with a sweetened milk mixture, flavoured with rose water. Cuisine Canvas's recipe offers a simplified approach to making these heavenly treats at home. Doodh Na Puff is sure to add a touch of sweetness to your Navroz celebrations.

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Doodh na Puff - This delightful frothy milkshake of sorts is the one drink every Parsi child adores. It's frothy on the top and has liquid inside and the perfect cool drink for a hot summer's day, which are plenty in Udvada. You won't find these at any of the hotels even, it is the local women that make them and come door to door selling them..

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Fluffy and aerated, doodh na puff is a treat that all children (and adults) look forward to. Sweetened milk, made creamy and thick, is halved, transferred into smaller containers, draped with muslin, and suspended overnight from tree branches. In the early morning, still adorned with dew, it is carefully taken down and briskly whisked.

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Doodh na puff. I am lucky. I have landed in Udvada in adar mahino or May, dedicated to fire, and pilgrims have arrived from across the world to pay obeisance to the Iranshah Atash Behram, where.

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A decadent party starter, Doodh na puff is an easy-to-make parsi recipe. Packed with calcium and omega-3 this quick dessert is best enjoyed in winters.Give i.

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In winters you get delicacy called Doodh puff which I read is prepared in a very unique way and sold in mornings. Basically a chilled milk froth prepared by chilling it in earthen pot and left overnight, it is then topped with nutmeg & cardamom. Something which is very Udvada and won't find anywhere else.

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Cover the pan and cook it over the lowest flame for another 2-3 minutes. Switch off the flame and transfer the content to a separate plate. Allow the content to release a little bit of heat and knead the mixture thoroughly to a smooth and soft dough. Make sure the mixture is warm during the time of kneading.