Sweet Poha
Light, gently sweetened flattened rice cooked with ghee, coconut, and a little cardamom for a comforting Indian snack or breakfast. It comes together quickly and has a soft, fluffy texture with little bites of nuts and raisins.
For 4 servings
- prep · ~5 min
Rinse the poha.
Place the poha in a colander and rinse it quickly under running water. Let it drain for 5 minutes so it softens without turning mushy.
TIPUse thick poha here. Thin poha gets too soft once mixed with the jaggery syrup. - boil · ~4 min
Melt the jaggery.
1.Add jaggery and water to a small pan.2.Heat over low heat until the jaggery melts completely.3.Strain if needed to remove any grit, then return the syrup to the pan. - fry · ~2 min
Fry the nuts and raisins.
1.Heat ghee in a pan over medium-low heat.2.Add cashews and fry until lightly golden.3.Add raisins and cook until they puff up. - saute · ~1 min
Add the coconut and cardamom.
Stir in the grated coconut and crushed cardamom seeds. Cook for 1 minute just until fragrant.
- mix · ~2 min
Mix in the poha and jaggery syrup.
1.Add the drained poha to the pan and sprinkle in the salt.2.Pour the melted jaggery syrup over it.3.Mix gently so the poha stays fluffy and gets coated evenly. - simmer · ~3 min
Cook briefly until the poha is soft.
Cook on low heat for 2 to 3 minutes, stirring once or twice, until the syrup is absorbed and the poha is soft and glossy.
TIPDo not overcook after adding the syrup, or the poha can become sticky. - serve
Serve warm.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Rinse thick poha very quickly, then rest it in the colander so it softens from residual moisture instead of turning pasty.
- 2If your jaggery has impurities, always strain the melted syrup before adding it to the pan for a smoother finish.
- 3Fry the cashews first and add raisins only after they turn pale golden; raisins can burn fast once they puff.
- 4Cook the coconut just until fragrant, not browned, so the dish keeps its soft texture and fresh sweet flavor.
- 5Mix the poha gently with a flat spatula to keep the flakes separate and fluffy while coating them with syrup.
- 6Stop cooking as soon as the poha looks glossy and the syrup is absorbed; extra heat can make it sticky and clumpy.
- 7Sweet poha tastes best warm, but if it sits too long, sprinkle a teaspoon or two of warm water and fluff before serving.
Adapt it for your goals.
Vegan
Replace ghee with coconut oil for a fully plant-based version that still pairs beautifully with coconut and cardamom.
low gheeLow-ghee
Use less ghee and dry-toast the cashews lightly before adding; good for a lighter everyday breakfast.
festiveFestive
Add a few saffron strands soaked in warm water to the jaggery syrup for a richer aroma and celebratory touch.
nut freeNut-free
Skip the cashews and add extra raisins or a little more coconut for texture without nuts.
Why this is on our healthy list.
Quick Energy Breakfast
Poha and jaggery provide easily digestible carbohydrates, making this a comforting option for a fast morning meal or snack.
Good Fats and Texture
Ghee, coconut, and cashews add satisfying richness and fats that make the dish more filling and flavorful.
Naturally Sweetened
Jaggery brings sweetness with a deeper, less sharp flavor than refined sugar, fitting traditional sweet poha preparations.
Frequently asked questions
It is not ideal here. Thin poha softens too quickly after rinsing and can become mushy once mixed with the jaggery syrup.
