Rosatle Fov

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.