Goan Doodhantle Fov for Diwali

‘It’s at Diwali that Goan fov gets its place in the sun’ writes Joanna Lobo. Fov or poha, is eaten at breakfast, after the morning pooja. Though every family makes their own variety, two types are common: batat fov, which is mildly spicy and made with boiled potato, coconut, green chilli and fresh coriander; and a sweet fov, typically rossantlem fov made with coconut milk and jaggery (and sometimes infused with turmeric leaves). 

Read the rest of Joanna Lobo’s piece about Goa’s fov traditions here.

MANORATHI MADKAIKAR’S RECIPE FOR DOODHANTLE FOV

Ingredients 
2.5 cups milk
1 cup fov or flattened rice
4 cardamoms, powdered 
4 tsp sugar 
pinch of salt 

Method
Wash the fov. Soak in water for about 3 minutes and then drain the water.
Add milk to the flat rice and keep the vessel on a medium flame.
Add sugar and mix well.
Let the mixture come to a boil.
Now add cardamom powder. Add salt when ready to turn the flame off.
Give one last mix.
Enjoy warm or cold.

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