Hurda: Maharashtra’s Winter Delight That Brings Warmth And Tradition

Hurda: Maharashtra’s Winter Delight That Brings Warmth And Tradition
As the chill of winter sets in across Maharashtra, one dish that consistently brings people together is hurda, also known as ponkh or tender jowar. This beloved winter treat is enjoyed at vibrant farm gatherings, often around a warm bonfire, and represents the essence of the season—comfort, tradition, and community.
Hurda is made from freshly harvested jowar (sorghum), but what makes it unique is the method of preparation. The tender jowar grains are fire-roasted, giving them a smoky flavor that’s both earthy and satisfying. These grains are then typically enjoyed with either sugarcane juice or buttermilk, elevating the experience with refreshing sweetness or tangy richness. The smokiness of the roasted grains pairs wonderfully with the cool evening air, creating a perfect, nostalgic combination of warmth and flavor.

What makes hurda so special is not just its taste but its connection to local traditions. In regions like Pune, hurda parties have become an annual winter ritual where friends and families come together to celebrate the season with this simple yet delicious dish. It’s a time for bonding, storytelling, and sharing meals, all while enjoying the simple pleasures of life.
Hurda, in all its humble glory, is a true reflection of Maharashtra’s agricultural roots. It brings people closer, allowing them to reconnect with the land and each other during the most festive time of the year. Whether you’re gathered around a bonfire or enjoying it in the warmth of a farmhouse, this winter delicacy remains one of the most cherished foods in the state.
As you experience the cold of winter, make sure to indulge in this heartwarming treat and enjoy the flavors that define Maharashtra’s rich culinary heritage.