Rosatle Fov
A creamy, sweet Goan breakfast dish made with flattened rice simmered in a rich coconut milk gravy, sweetened with jaggery, and made fragrant with cardamom. A comforting and traditional treat ready in minutes.
For 4 servings
Prepare the Poha
- Place the thick poha in a large sieve or colander.
- Briefly rinse it under cold running water for about 20-30 seconds, just until it softens slightly. Shake the colander gently to ensure all flakes are moistened.
- Drain all excess water completely and set aside. It's crucial not to over-soak the poha, as it will become mushy.
Make the Coconut Gravy (Ros)
- In a medium saucepan or kadai, combine the thick coconut milk, grated jaggery, cardamom powder, and salt.
- Place the pan over medium-low heat. Stir continuously for 3-4 minutes until the jaggery has completely dissolved into the milk.
- Allow the mixture to come to a gentle simmer. Avoid a rolling boil, which can cause the coconut milk to curdle or split.
Combine and Cook
- Once the jaggery is fully dissolved and the gravy is simmering gently, add the rinsed and drained poha to the pan.
- Gently fold the poha into the sweet coconut gravy, ensuring all the flakes are evenly coated.
- Continue to cook for 2-3 minutes, stirring occasionally, until the poha absorbs most of the liquid and becomes soft, plump, and creamy.
Garnish and Serve
- Turn off the heat. If using, stir in the ghee for added richness and a beautiful aroma.
- Transfer the Rosatle Fov to serving bowls.
- Garnish generously with chopped cashew nuts and serve immediately while it's warm and comforting.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Always use thick poha (jad fov). Thin poha will disintegrate and turn into a paste.
- 2A quick rinse is all the poha needs. Over-soaking will make it clump together and become mushy.
- 3For the best flavor, use freshly extracted thick coconut milk. However, good quality canned coconut milk works well too.
- 4Adjust the jaggery to your personal sweetness preference. You can also use coconut sugar or brown sugar.
- 5For an enhanced flavor, lightly toast the cashews in a little ghee before using them as a garnish.
- 6This dish is best enjoyed fresh and warm, as the poha can become dense and dry as it cools.
Adapt it for your goals.
Flavor Boost
Add a few strands of saffron (kesar) to the warm coconut milk for a beautiful color and royal aroma.
Nutty AdditionNutty Addition
Incorporate other nuts like almonds or pistachios along with cashews for more texture and flavor.
Fruity TwistFruity Twist
Garnish with small pieces of fresh banana or mango just before serving for a fresh, fruity element.
Spiced VersionSpiced Version
Add a tiny pinch of nutmeg powder along with the cardamom for a warmer spice profile.
Why this is on our healthy list.
Quick Energy Source
The combination of carbohydrates from poha and simple sugars from jaggery provides a rapid source of energy, making this an excellent breakfast or snack to start your day or overcome a slump.
Good for Gut Health
Poha is a form of processed rice that is light on the stomach and easy to digest. It acts as a probiotic in the gut, promoting the growth of healthy bacteria.
Rich in Iron
Jaggery is an unrefined sugar that retains more of its natural minerals. It is a good plant-based source of iron, which is essential for preventing anemia and maintaining healthy blood cells.
Frequently asked questions
It is essential to use thick poha, also known as 'jad fov' or 'dada poha'. Thin or medium varieties are too delicate and will break down into a mushy paste when cooked in the coconut milk.