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A traditional Goan sweet snack made with flattened rice, jaggery, and fresh coconut. This simple, no-cook recipe is ready in minutes and makes for a delicious breakfast or evening treat.
Place the thick poha in a fine-mesh strainer. Rinse it under cold running water for 15-20 seconds, tossing gently with your fingers. The goal is to moisten and soften it, not make it soggy. Drain all excess water completely and set aside.
In a small saucepan, combine the grated jaggery and water. Heat over low-medium flame for 2-3 minutes, stirring continuously until the jaggery dissolves into a smooth, slightly thick syrup. Do not boil it. Turn off the heat and let it cool for a minute.
In a large mixing bowl, combine the rinsed poha, freshly grated coconut, cardamom powder, and a pinch of salt. Gently fluff the poha with a fork to separate the flakes.
Pour the warm jaggery syrup and melted ghee over the poha mixture. Using a light hand or a spatula, gently mix everything together until the poha flakes are evenly coated. Avoid overmixing, which can mash the poha.
Cover the bowl and let the Godu Phovu rest for at least 5-10 minutes. This allows the poha to absorb all the flavors and soften perfectly. Serve immediately at room temperature.
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A traditional Goan sweet snack made with flattened rice, jaggery, and fresh coconut. This simple, no-cook recipe is ready in minutes and makes for a delicious breakfast or evening treat.
This goan recipe takes 15 minutes to prepare and yields 4 servings. At 343.74 calories per serving with 2.83g of protein, it's a beginner-friendly recipe perfect for breakfast or snack.
Add 2 tablespoons of chopped cashews or almonds for a delightful crunch. You can lightly toast them in ghee before adding.
Garnish with fresh pomegranate arils or chopped banana just before serving for a burst of freshness.
Add a pinch of nutmeg powder or dry ginger powder (sunth) along with the cardamom for extra warmth and aroma.
The combination of carbohydrates from poha and simple sugars from jaggery provides a quick and effective source of energy, making it an excellent breakfast or pre-workout snack.
Jaggery is a natural, unrefined sweetener that is a good source of iron, which is essential for preventing anemia and maintaining healthy hemoglobin levels.
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 improving digestive health.
It is essential to use thick poha, also known as 'jada poha' or 'daddpe pohe'. Thin poha is too delicate and will turn mushy when rinsed and mixed.
While you can, it is not recommended as jaggery provides the authentic, earthy sweetness and caramel notes characteristic of this Goan dish. If you must, use brown sugar as a closer substitute.
Godu Phovu is a source of quick energy from carbohydrates and iron from jaggery. However, it is high in sugar and calories, so it should be enjoyed in moderation as part of a balanced diet.
One serving of Godu Phovu (approximately 1 cup or 100g) contains around 330-350 calories, primarily from poha, jaggery, coconut, and ghee.
Godu Phovu is best consumed fresh on the day it is made. You can store leftovers in an airtight container at room temperature for up to 6-8 hours. Refrigeration is not recommended as it can make the poha hard.
Poha becomes mushy if it's over-rinsed, soaked for too long, or if the jaggery syrup is too hot when added. Rinse it very quickly (under 20 seconds) and ensure the syrup has cooled slightly before mixing.