Godu Phovu
A simple, heartwarming sweet flattened rice dish from Karnataka, made with jaggery, coconut, and a hint of cardamom. Soft, melt-in-the-mouth texture with the nutty richness of coconut and the earthy sweetness of jaggery — perfect as a quick breakfast or a comforting evening snack.
For 4 servings
- prep · ~10 min
Rinse and soak the poha.
1.Place the poha in a sieve and gently rinse under running water for 30 seconds.2.Let it drain completely, then set aside for 10 minutes to soften.3.After resting, the poha should be soft and fluffy when pressed between fingers.TIPUse thin poha for this sweet version. Thick poha won't soften the same way and will need more water. - mix · ~2 min
Mash the jaggery with coconut.
1.In a large mixing bowl, add the grated jaggery and freshly grated coconut.2.Using your hands, mash and mix them together until the jaggery starts melting into the coconut.3.The mixture should become slightly moist and well combined. - mix · ~1 min
Combine poha with the coconut-jaggery mixture.
1.Add the softened poha to the coconut-jaggery mixture.2.Add a pinch of salt and cardamom powder.3.Gently mix everything with your fingertips until evenly combined, taking care not to mash the poha. - temper · ~3 min
Make the ghee-cashew tempering.
1.Heat ghee in a small pan over medium heat.2.Add broken cashew pieces and roast until golden brown and fragrant.3.Immediately pour the hot ghee with cashews over the sweet poha mixture.TIPDon't let the cashews turn dark. As soon as they start to brown slightly, remove from heat and pour over the poha. - mix · ~1 min
Toss gently and serve.
1.Gently fold the ghee-roasted cashews into the poha.2.Serve immediately at room temperature in small bowls.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Use thin (avalakki) poha for the best soft, melt-in-the-mouth texture; thick poha stays chewy.
- 2Rinse poha quickly under running water — soaking makes it mushy. Rest for 10 minutes to just soften.
- 3Scrub your hands clean before mixing the jaggery and coconut; body heat helps the jaggery melt into the coconut.
- 4Roast cashews in ghee until they just turn light golden — they darken fast and can turn bitter.
- 5Serve Godu Phovu at room temperature; it clumps if refrigerated and loses its fluffy character.
Adapt it for your goals.
Vegan
Replace ghee with coconut oil or a neutral oil. The nutty flavour of coconut oil complements the coconut and jaggery beautifully, keeping the dish entirely plant-based.
nut freeNut-free
Skip the cashews entirely or substitute with 8-10 raisins (soaked for 10 minutes). Raisins add a juicy burst of sweetness that works well with the cardamom.
extra richExtra-rich
Add 2 tablespoons of grated fresh coconut on top after mixing for a crunchier texture. Also sprinkle a pinch of edible camphor (pachcha karpoora) for an authentic Karnataka temple-style aroma.
savory sweetSavory-sweet
Reduce jaggery to 60g and add a small pinch of black pepper powder. The heat cuts through the sweetness and makes it a more complex, adult-friendly snack.
Why this is on our healthy list.
Quick Energy from Natural Sugars
Jaggery is an unrefined sweetener rich in iron and minerals, providing a slow-release energy boost without the spike of white sugar.
Healthy Fats from Coconut & Ghee
Fresh coconut supplies medium-chain triglycerides (MCTs) for brain health, while ghee is a source of fat-soluble vitamins.
Light & Digestible Grains
Thin poha (flattened rice) is parboiled and rolled, making it very light on the stomach and easily digestible — ideal for breakfast or a post-meal snack.
Frequently asked questions
You can, but the texture will be different. Thick poha needs a sprinkle of water (about 1 tablespoon) to soften properly and won't be as melt-in-the-mouth as the thin variety.
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