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A traditional Goan sweet dish made with flattened rice, fresh coconut, and jaggery. This simple recipe is a delightful breakfast or snack, often prepared during festivals like Ganesh Chaturthi.
Rinse and soften the poha. Place the thick poha in a large sieve. Rinse it under cold running water for about 15-20 seconds, tossing it gently with your fingers. Shake the sieve well to drain all excess water. Set it aside for 5-7 minutes to soften. The poha should be moist and fluffy, not mushy.
Prepare the jaggery syrup. In a small saucepan, combine the grated jaggery and water. Place it over low-medium heat and stir continuously until the jaggery completely dissolves, which should take about 3-4 minutes. Do not boil or thicken the syrup. Once dissolved, turn off the heat.
Strain the syrup. To remove any impurities common in jaggery, pour the warm syrup through a fine-mesh sieve into a large mixing bowl.
Combine all ingredients. To the warm jaggery syrup in the bowl, add the softened poha, fresh grated coconut, cardamom powder, turmeric powder, rice flour, and salt. Use a spatula or your hands to mix gently until all the ingredients are evenly combined and the poha is well-coated.
Rest and serve. Cover the bowl and let the mixture rest for at least 10 minutes. This allows the poha to fully absorb the flavors of the jaggery and coconut. Serve the Rosatle Phovu warm or at room temperature.
A traditional Goan sweet dish made with flattened rice, fresh coconut, and jaggery. This simple recipe is a delightful breakfast or snack, often prepared during festivals like Ganesh Chaturthi.
This goan recipe takes 25 minutes to prepare and yields 4 servings. At 454.28 calories per serving with 4.23g of protein, it's a beginner-friendly recipe perfect for breakfast or snack or dessert.
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Add a pinch of nutmeg powder along with the cardamom for a warmer spice profile.
For a richer version, add a handful of chopped cashews or almonds. You can lightly toast them in ghee before adding.
Use authentic Goan coconut jaggery (madachem godd) for a deeper, more traditional flavor.
The carbohydrates from poha and jaggery offer a quick and easily digestible source of energy, making this a great breakfast or snack to start your day or overcome a mid-day slump.
Jaggery is a natural, unrefined sugar that retains more minerals than white sugar, including iron, which is essential for preventing anemia and maintaining healthy blood cells.
Fresh coconut is a good source of medium-chain triglycerides (MCTs), a type of healthy fat that is easily metabolized by the body for energy and can support brain health.
Rosatle Phovu is a traditional sweet Goan dish made from flattened rice (poha), jaggery, and fresh coconut. 'Rosatle' means 'in syrup,' referring to the jaggery syrup that sweetens the dish. It's often served as a breakfast, snack, or as prasad during festivals.
No, it is highly recommended to use only thick poha (also called Jadde Fov or Dagdi Poha). Thin poha is too delicate and will turn into a paste-like mush when mixed with the warm syrup.
Store any leftover Rosatle Phovu in an airtight container in the refrigerator for up to 2 days. It can be eaten cold or gently warmed before serving.
Rosatle Phovu is a traditional dish that offers quick energy from carbohydrates. It uses jaggery, which is less processed than white sugar and contains some minerals like iron. However, it is high in sugar and carbs, so it should be enjoyed in moderation as part of a balanced diet.
One serving of Rosatle Phovu (approximately 1 cup or 125g) contains around 300-350 calories, primarily from carbohydrates and fats from the coconut and jaggery.
Yes, this recipe is naturally vegan as it contains no dairy or animal products. It is also gluten-free, as poha (flattened rice) and rice flour do not contain gluten.
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