Kheer Poode(पूड़े) -celebrating Teeyan(तीयां)

Saawan is the month of rains and like all other months in the Indian calendar, we have festivities attached to this month too. In Punjab this month is celebrated with 'Teeyan (तीयां) da Mela' which means fair of daughters. It is a festival where daughters go back to their maternal house and celebrate the festivity. In the olden days when women when not allowed to visit their parents house often, the women would spend this entire month with their parents and get pampered. 

Women get together and participate in the traditional dance called 'Gidda' with lots of 'Boliyans' or traditional Punjabi songs. Another mainstay of Teeyan are the swings which in earlier days used to be usually around a water body. In olden days it was a way out for women from their normal routine life and indulge in some fun and frolic.

And as far as festivity is concerned how can food be left behind. Teeyan is associated with Kheer Poode (पूड़े) , halwa, malpua and gulguley. In olden days, sugar was used scarcely and instead Gur (Jaggery) was used in everything. Traditionally the Poode are made with gur and the kheer is kept bland i.e. sans sugar which justifies the otherwise weird combination. However nowadays, poode are relished with some kind of Achaar esp Raw mango(Kaccha aam) achaar. The poode are actually crepe like and are made with whole wheat flour or Atta. The sugar or gur is dissolved in the batter and then these are spread thin on a tava with some oil to make them crisp. 

These recipes though extremely simple and humble are getting lost because the festivities are getting lost. Thankfully some families are keeping the festival of Teeyan alive so that the coming generations get a glimpse of the way things were back then. 

Ingredients for Poode : makes 7-8

• 1 cup whole wheat flour/atta
• 1/4 cup sugar (powdered)
• 1/4 tsp saunf powder
• water as required to make the batter

Procedure : 

Take atta in a bowl and mix sugar in it. Add the saunf powder and make a crepe or dosa like batter with water. 

Allow it to rest for 30-40 minutes.

Take a flat pan or tava and spread oil or ghee on it.

Pour little batter and spread it to a round.

Add more oil and crisp it from both sides.

Ingredients for kheer : 

• 1 1/2 litre milk, preferably full cream
• 1/4 cup rice, soaked in water
• chopped assorted nuts like cashews, almonds, pista and raisins
• elaichi powder

Procedure : 

Take milk in a heavy bottomed vessel and let it boil. Add the soaked and drained rice and let the milk reduce.

Keep stirring in between and let the rice cook in the milk. 

When the milk reduces to half the original quantity, take off from heat and cool it.

Add elaichi powder and assorted nuts(optional)

You may add sugar to your kheer if you do not want to pair it with the poode. 

Happy 'Teeyan da mela'

Amrita