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Let us remember the pastime between Lord Nityanand Prabhu with Raghunath Das Goswami which was held at Panihati dham, while preparing chida dahi recipe.
Panihati Festival Chida Dahi Recipe
Soaking Time: 1 hour
Servings: 4-5
Ingredients
For the Chida Base
- 1 cup thick poha (chida/flattened rice)
- 1 cup boiled milk
- 2 tsp cardamom powder
- ½ cup sugar (or as per taste)
For Mixing
- ½ cup condensed milk
- ½ cup fresh thick curd (yogurt)
- Honey (optional, according to taste)
Optional Flavorings
Choose one or more of the following for adding flavor:
- Pureed chikoo
- Diced jackfruit
- Sweet mango pieces
- Mashed banana
- Mini rasgullas
- Gulab jamun with a little rose syrup
- Papaya
For Garnishing
- Sliced almonds
- Pistachios
- A few saffron strands (optional)
Steps to Prepare Chida Dahi
- 01
Soak the Poha
Wash the thick poha and soak it in hot milk along with sugar and cardamom powder. Wait for about 1 hour, or until the poha becomes soft and absorbs most of the milk. - 02
Drain Excess Milk
Allow the mixture to cool to room temperature. If there is any excess milk remaining, drain it gently. - 03
Divide the Mixture
Divide the soaked poha into two equal bowls. - 04
Prepare First Bowl
Mix condensed milk into the first bowl and stir until well combined. - 05
Prepare Second Bowl
Add fresh curd and a little honey (if using) to the second bowl, mixing gently to create a creamy texture. - 06
Add Flavors and Garnish
Flavor the preparations as desired. Add fruits to the condensed milk portion. Garnish with sliced almonds, pistachios, and saffron, then chill for 20–30 minutes before serving. - 07
Offer as Prasadam
Offer the prepared Chida Dahi to Sri Sri Nitai Gauranga with devotion and gratitude. Once offered, serve and honor it as prasadam.
Tips & Things to Avoid
Do
- Use thick poha (chida) so that it can remain in its original shape after soaking.
- Allow the soaked poha to cool completely before adding curd into it.
- Use fresh, thick curd for a creamy consistency.
- Add fruits just before serving to maintain its freshness.
- Chill the preparation for 30 minutes before serving for a refreshing taste.
Don't
- Do not over-soak the poha (chida), as it may become mushy.
- Avoid using sour curd, which can sour the taste of the recipe.
- Do not add fruits too early.
- The mixture should remain thick and creamy, avoid using excess milk.
- Avoid overly acidic fruits such as pineapple or oranges.
