urmiladuhan
New member
I recently came across this word in the context of village culture.
How many of you know about पोसत
- Thread starter urmiladuhan
- Start date
पोसत नशीला पदार्थ तो सुना है एक , पता नहीं ये वही है या कुछ और |
mhundpuriamann
New member
ye kissi bhi pansaari ki dukaan par assaanni se milne wala padarth hai !Iska akar sarson ke dane se 1/3 hota hai !Isko dawaee ke roop me istemaal kiya jaataa hai !
urmiladuhan
New member
For what? Your answer is right. My nani used to eat posat, but what for I do not know.
rajpaldular
Active member
उर्मिला जी ! 'पोस्त' पूरा शब्द नहीं है। इसको 'डोडा पोस्त' कहते हैं। ये किसी पंसारी की दुकान पर नहीं मिलता है। डोडा पोस्त के भी शराब की तरह ठेके छूटते हैं।
डोडा पोस्त एक नशीला पदार्थ है। इसको चूराकर के चाय पत्ती की तरह पानी में उबालते हैं और इसको छानकर नशेड़ी पी जाते हैं।
ये इतना गंदा नशा है कि एक बार इसका सेवन कर लिया तो फिर बार - बार इसको पीने का मन करता है।
जब नशा टूटता है तो नशेड़ी गिर जाते हैं, चल भी नहीं पाते और जैसे ही इसका रस पेट में गया नहीं कि फिर नशेड़ियों की चुस्ती और फुर्ती देखने लायक होती है।
mhundpuriamann
New member
उर्मिला जी ! 'पोस्त' पूरा शब्द नहीं है। इसको 'डोडा पोस्त' कहते हैं। ये किसी पंसारी की दुकान पर नहीं मिलता है। डोडा पोस्त के भी शराब की तरह ठेके छूटते हैं।
डोडा पोस्त एक नशीला पदार्थ है। इसको चूराकर के चाय पत्ती की तरह पानी में उबालते हैं और इसको छानकर नशेड़ी पी जाते हैं।
ये इतना गंदा नशा है कि एक बार इसका सेवन कर लिया तो फिर बार - बार इसको पीने का मन करता है।
जब नशा टूटता है तो नशेड़ी गिर जाते हैं, चल भी नहीं पाते और जैसे ही इसका रस पेट में गया नहीं कि फिर नशेड़ियों की चुस्ती और फुर्ती देखने लायक होती है।
Hahahahah.............
you may be right about about "Doda-posat", but I am sure urmila ji is talking about that
normal posat which our forfathers are using from thousnds of years.
This thing belives to be very good for eyes.
urmiladuhan
New member
anilsangwan
Active member
Rajasthan border dhore tein 1996-1999 aale Sharaab Bandhi ke tem mein padhaayi karan ka nukraan... :livid: ....नशीला पदार्थ ka gyaan ghana ho jyaa s
urmiladuhan
New member
here is a photo pf posat seeds. they are crunchy in texture with a slightly nutty taste and easy to chew even when uncooked.
View attachment 16819
View attachment 16819
urmiladuhan
New member
Urmilaji,
Abb to time aa hi jana chahiye.... batane ka.. ki ye kis cheez ke liye laabhkaari hai iska sewan.
urmiladuhan
New member
For that I am trying to identify it correctly. Perhaps someone can help me verify if posat is same as khuskhas i.e., poppy seeds.
Urmilaji,
Abb to time aa hi jana chahiye.... batane ka.. ki ye kis cheez ke liye laabhkaari hai iska sewan.
urmiladuhan
New member
Regarding health benefits etc of poppy seeds, here is what I have found:
http://www.efsa.europa.eu/en/efsajournal/pub/2405.htm
http://www.efsa.europa.eu/en/efsajournal/pub/2405.htm
urmiladuhan
New member
Yesterday I made Posat at home. Here is the recipe for the same.
Posat Recipe: Take approximately 100 gm of posat seeds (Khaskhas seeds also known as white poppy seeds) and soak them in water for approximately 30 min. A white residue of the seeds appears in the soak water. Drain and dry the seeds in the sun for approximately 4 hours. Grind the seeds in mixer grinder till the seed texture becomes non coarse when run between fingers. Keep aside. In a frying pan, add 6 table spoon of desi ghee and fry sliced raw almonds (approximately 20 gm). when the almonds become light brown, add the posat seed paste to it. Mix well and heat till it becomes brownish. Add approximately 50 gm of ground sugar and 30 gm of dry coconut powder to the pan. Mix well. Now add approximately 30 gm of roasted wheat atta to the above mix till the posat mix becomes dry and no free flowing ghee is seen. Mix well. Posat ready!
The following photo is of the posat that i made:
View attachment 16821
Posat Recipe: Take approximately 100 gm of posat seeds (Khaskhas seeds also known as white poppy seeds) and soak them in water for approximately 30 min. A white residue of the seeds appears in the soak water. Drain and dry the seeds in the sun for approximately 4 hours. Grind the seeds in mixer grinder till the seed texture becomes non coarse when run between fingers. Keep aside. In a frying pan, add 6 table spoon of desi ghee and fry sliced raw almonds (approximately 20 gm). when the almonds become light brown, add the posat seed paste to it. Mix well and heat till it becomes brownish. Add approximately 50 gm of ground sugar and 30 gm of dry coconut powder to the pan. Mix well. Now add approximately 30 gm of roasted wheat atta to the above mix till the posat mix becomes dry and no free flowing ghee is seen. Mix well. Posat ready!
The following photo is of the posat that i made:
View attachment 16821