Khyber Pakhtunkhwa Bahar Festivities

Around the World with Millac! Flavors of Spring: Khyber Pakhtunkhwa Bahar Festivities

Great to see you back again for the third installment of our debut blog series! Today we will be traveling to the mountainous regions home to some of Pakistan’s coldest cities and villages. Khyber Pakhtunkhwa hosts a variety of tribal cultures, including but not limited to the majority Pukhtoon/ Pathan sub-tribes, Awans, Gujars, Jats, and Kalash. The province’s proximity to the Khyber Pass has made it an attractive location for migrants and conquerors alike. Each peoples have their own unique way to welcome the sunny spring days, the most popular of which are found in the cosmopolitan centers of Peshawar, Kohat, and Bannu. In recent years, this effort has been spearheaded by the Pakistan Army and various local universities during the late weeks of February in order to provide local residents with peaceful activities which showcase their culture proudly.

Moving away from the hustle and bustle of the large cities, the tranquil valleys of Chitral resiliently bear the brunt of heavy snowfall over the long winter months and explode into joyous celebrations in the month of May. The oldest among the spring festivals is Chilam Joshi, celebrated by the Kalash people.  Women wear colorful feathered headdresses adorned with detailed embroidery with their equally vibrant cultural dress as they sing, dance, and pray for a bountiful harvest. Men also prepare themselves in their best attire as this time is seen as an ideal chance to find a future spouse. Storytellers, poets, and musicians take this opportunity to educate their youth and tourists about their ancient beliefs surrounding the gods and fairies which protect them in the harsh autumn and winter season. Kalash thank Sorizon for the protection of the herd, farm, and population in cold weather then thank Goshidai for his blessings which enable a robust spring and summer season. A deep gratitude for the harvest and herds is evident throughout the Khyber Pakhtunkhwa province, so join us in learning how some of the most popular grains are used to make ghuzankhi methai featuring our Comelle Desi Ghee! A perfect pairing with ghuzankhi is the rich and creamy Peshawari chai, made better with Tea Millac Instant Tea Whitener.

Recipe

Gather the following ingredients:

1. Comelle Desi Ghee 1 cup
2. Brown flour (atta) 1 cup
3. Semolina flour (suji) 1 cup
4. Brown sugar (gur) 1 cup
5. Poppy seeds (khash khash/ khus khus) ½ cup
6. Shredded coconut ½ cup
7. Peanuts roughly 3 tbsp each
8. Fennel (saunf) to taste or 2 tsp

Preparations before assembling:

1. Ground the brown sugar until it goes from a hard lump to a clumpy powder.
2. Poppy seeds must be carefully washed and dried before use.
3. If you are not able to find shredded coconut, cut the chunks into fine pieces.
4. Peanuts should be carefully shelled and the brown skin should be completely removed. Cut into halves once skinned.

Directions:

1. Combine one glass of water and the brown sugar in a pot to make a thick syrup.
2. Once boiling, remove from heat and set aside to cool.
3. On a medium heat toast the semolina flour until the color changes very slightly to a light brown and remove from heat.
4. Using a sieve, separate the liquid syrup from any chunks of brown sugar which may remain.
5. In a bowl, combine brown flour with toasted semolina flour once it has cooled. Mix well.
6. Now add the poppy seeds, coconut, peanuts, and fennel to the bowl. Mix well.
7. Add half a cup of generic cooking oil or liquified ghee.
8. Slowly add the brown sugar mix a few tbsps at a time as you mix, saving the rest once your dough has become a unified mass. It should not be watery but thick like a cookie dough.
9. Rub your hands with a little bit of ghee and start forming the shape by taking approximately 1½ tbsps and shaping it into a thick cylinder forming groves with the inside of your hands. You can make the shape smaller or larger according to your liking. In some areas the ghunzakhi looks very small like the size of your thumb. In other areas they are as large as your palm. The shape loosely resembles a shell but the groves can be made in any pattern you like.
10. In a deep pot heat up the ghee until it is liquid and slightly bubbling. Add the ghunzakhi dough.
11. Fry until golden brown on medium heat, flipping as necessary.
12. Place freshly fried ghunzakhi on a plate with a paper towel to drain the excess oil.
13. Serve with the brown sugar syrup on the side for additional sweetness if desired and a steaming hot cup of Peshawari chai!

We hope that you’ve been enjoying this journey through Pakistan so far! Join us next time as we venture towards the massive province of Balochistan for a tradition the Baloch share with  numerous Central Asian countries: Nouroz!