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Navreh Kashmiri Hindu New Year: All You Need To Know
To mark the auspicious occasion, special Kashmiri dishes are prepared – Dum Aloo (spiced potatoes); Modur Pulao (sweet saffron rice), Tahar (yellow rice with turmeric and ghee), and Nadru Yakhni (lotus stem in yogurt gravy).
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Nandika Chand - Fri, 18, Apr 2025
- 01:27 EDT
- 135
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On the eve of Kashmiri New year, a large plate is decorated with some images of gods, next year's almanac, rice, bread, curd, milk, flowers, a book, pen, a mirror and money. / Wikipedia/Shivansh ganjoo
Kashmiri Pandits celebrate Navreh (Kashmiri Hindu New Year) with great fervour as its dedicated to Goddess Sharika, the divine protector of the region. The deity is worshipped in its sacred form at Hari Parbat (Sharika Peeth) in Srinagar. Devotees offer prayers and seek blessings for health, success and peace. They recite Shlokas and Vedic hymns for wisdom and protection.
Navreh is also about the changing seasons. It symbolizes the transition from harsh winters to a vibrant and chirpy spring – rebirth of nature. Kashmiri Pandits purify their homes with Ganga Jal and light maps to invite positive energy.
On the day before Navreh, the family priest provides a religious almanac or Nechipatra – a summary of astrological importance for the coming year. This period is great for meditations, starting new ventures and seeking guidance.
A traditional thali is prepared – rice, the Almanac scroll, flowers (fresh and dried), milk, yogurt, new grass, wye the bitter herb, walnuts, pen, an ink container, a paper pad, coins, salt, cooked rice, bread, honey, and a small mirror. Devotees say the rice and coins represent the daily bread and wealth, the pen and paper a zest for the desire of learning, and the mirror represents retrospection. The bitter herb signifies life’s bitter aspects.
On the day of Navreh, Kashmiri Pandits wear new clothes, cook special dishes, and visit relatives and friends.
Special Dishes
To mark the auspicious occasion, special Kashmiri dishes are prepared – Dum Aloo (spiced potatoes); Modur Pulao (sweet saffron rice), Tahar (yellow rice with turmeric and ghee), and Nadru Yakhni (lotus stem in yogurt gravy).
One of the most popular dishes is the Kashmiri (Modur) Pulao. Here’s the recipe:
- 4 cups Basmati Rice
- Sugar
- ½ cup ghee
- Whole cardamons, cloves, black peppercorns, cinnamon, and bay leaves
- 1 tsp saffron
- 1 cup almonds (blanches and split), raisins, dry coconut slivers, and dried dates
- ¾ cup mishri (crystal sugar) – optional
Method
Wash the rice, drain and keep aside. Boil about 16 cups of water in a large pan. Add the rice. Bring to a rolling boil and let the rice cook till it is ¾ done. Drain the rice and keep aside. Soak the saffron in a few teaspoons of water or milk and grind it in a pestle and mortar.
Also Read: Tamil New Year Puthandu - calendar, celebrations, festivities and food
Heat ghee, add all the spices except saffron. Let it sizzle for a while. Add sugar, stir and add ½ to ¾ cup of water. Bring to boil, it should now be a thick syrup. Drop in the prepared dry fruits. Give a stir and add the partially cooked rice. Carefully mix to incorporate the syrup dry fruits. Add the saffron liquid, swirling with a spoon. If you want more color to the pulao, then add the saffron to the syrup before adding the rice. Add the crystal sugar if you want (this is optional).
Cover and cook on low heat for one hour. Gently mix to separate the rice grains. Serve warm.
Enjoy!
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