A Wheat Starch Enjoyed as a Prize Ingredient in Kashmir’s Winters
Every summer, homes in the upper regions of Kashmir prepare for the impending winters by gathering and preparing nishasta. This treasured wheat starch is often turned into a halwa, and eaten for warmth (and recovery) during winter. Umer Farooq Zargar finds out more. In many Kashmiri homes, winter mornings begin quietly: snow that covers rooftops, blocks roads and cuts electricity, people wear pherans and use kangries (fire pot) for heat. In some kitchens in the upper reaches of Kashmir, mornings see someone in the family cooking nishasta or nishaat (wheat starch) . The nishasta is usually consumed as a warm drink, or a halwa — dried starch is mixed with water to form a smooth paste, sugar is added, and the mixture is cooked slowly in ghee over low heat, stirred continuously until it thickens and turns a shade darker. For taste, some add dry fruits like almonds, and cashews. Very few households in her village now prepare nishasta from scratch. This dish is mostly eaten in the Northern Kashmir districts of Baramulla, Kupwara and …
