Sweet Poha
A quick and comforting Maharashtrian breakfast or snack made with flattened rice, sweet jaggery, and fragrant cardamom. Topped with coconut and nuts, it's a delightful treat ready in minutes.
For 4 servings
7 steps. 10 minutes total.
- 1
Place the thick poha in a large sieve
- a.Rinse it under cold running water for about 20-30 seconds, moving it around with your fingers. Drain completely and set aside for 5 minutes. The poha will absorb the residual moisture and become soft and fluffy.
- 2
Heat ghee in a heavy-bottomed pan or kadai over medium heat
- a.Add the halved cashew nuts and sauté for 1-2 minutes until they turn a light golden brown.
- 3
Step 3
- a.Add the raisins to the pan and cook for another 30 seconds, stirring constantly, until they plump up. Be careful not to burn them.
- 4
Reduce the heat to low
- a.Add the grated jaggery and warm milk. Stir continuously for 2-3 minutes until the jaggery dissolves completely and forms a smooth, lump-free syrup.
- 5
Step 5
- a.Add the softened poha, cardamom powder, nutmeg powder, and salt to the jaggery syrup. Gently fold everything together with a spatula until the poha is evenly coated. Avoid over-mixing to prevent the poha from becoming mushy.
- 6
Cover the pan with a lid and let it cook on the lowest heat for 2-3 minutes
- a.This allows the poha to steam and absorb all the sweet, aromatic flavors.
- 7
Turn off the heat
- a.Add the grated fresh coconut and give it a final gentle mix. Serve the sweet poha immediately while it's warm.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use thick poha (jad poha) only. Thin poha will disintegrate and become pasty.
- 2Do not soak the poha in water. A quick rinse is sufficient to soften it.
- 3Adjust the amount of jaggery to your preferred level of sweetness.
- 4For a richer flavor, you can add a few strands of saffron to the warm milk before adding it to the pan.
- 5If the poha feels dry, sprinkle a tablespoon of warm milk or water before the final steaming step.
- 6Ensure the jaggery is fully dissolved before adding the poha for an even coating and texture.
Adapt it for your goals.
Vegan Version
Substitute ghee with coconut oil and use a plant-based milk like almond, soy, or coconut milk.
Nut & Seed MedleyNut & Seed Medley
Incorporate other nuts like sliced almonds and pistachios, or add a teaspoon of white sesame seeds along with the cashews for extra crunch and nutrition.
Fruity TwistFruity Twist
Garnish with fresh pomegranate arils or chopped banana just before serving for a burst of freshness.
Alternative SweetenersAlternative Sweeteners
You can replace jaggery with an equal amount of date syrup, coconut sugar, or brown sugar, though jaggery provides the most authentic flavor.
Why this is on our healthy list.
Provides Instant Energy
Poha is a good source of healthy carbohydrates, which are broken down into glucose, providing a quick and sustained energy boost to start your day.
Rich in Iron
Jaggery is an excellent plant-based source of iron, which is crucial for producing hemoglobin and preventing anemia. The combination makes this a tasty way to boost your iron intake.
Good for Gut Health
Poha is light on the stomach and easy to digest. It acts as a probiotic in the gut, promoting the growth of healthy bacteria and preventing indigestion.
Source of Healthy Fats
The use of ghee, fresh coconut, and cashew nuts provides healthy fats that are essential for brain function, hormone production, and absorbing fat-soluble vitamins.
Frequently asked questions
One serving of Sweet Poha (approximately 1 cup or 140g) contains around 350-400 calories, primarily from carbohydrates in poha and jaggery, and fats from ghee and nuts.