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A quick and comforting Maharashtrian breakfast or snack made with flattened rice, sweet jaggery, and fragrant cardamom. Topped with coconut and nuts, it's a delightful treat ready in minutes.
Place the thick poha in a large sieve. Rinse it under cold running water for about 20-30 seconds, moving it around with your fingers. Drain completely and set aside for 5 minutes. The poha will absorb the residual moisture and become soft and fluffy.
Heat ghee in a heavy-bottomed pan or kadai over medium heat. Add the halved cashew nuts and sauté for 1-2 minutes until they turn a light golden brown.
Add the raisins to the pan and cook for another 30 seconds, stirring constantly, until they plump up. Be careful not to burn them.
Reduce the heat to low. Add the grated jaggery and warm milk. Stir continuously for 2-3 minutes until the jaggery dissolves completely and forms a smooth, lump-free syrup.
Add the softened poha, cardamom powder, nutmeg powder, and salt to the jaggery syrup. Gently fold everything together with a spatula until the poha is evenly coated. Avoid over-mixing to prevent the poha from becoming mushy.
Cover the pan with a lid and let it cook on the lowest heat for 2-3 minutes. This allows the poha to steam and absorb all the sweet, aromatic flavors.
Turn off the heat. Add the grated fresh coconut and give it a final gentle mix. Serve the sweet poha immediately while it's warm.
A quick and comforting Maharashtrian breakfast or snack made with flattened rice, sweet jaggery, and fragrant cardamom. Topped with coconut and nuts, it's a delightful treat ready in minutes.
This maharashtrian recipe takes 15 minutes to prepare and yields 4 servings. At 493.33 calories per serving with 5.26g of protein, it's a beginner-friendly recipe perfect for breakfast or snack or dessert.
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Substitute ghee with coconut oil and use a plant-based milk like almond, soy, or coconut milk.
Incorporate other nuts like sliced almonds and pistachios, or add a teaspoon of white sesame seeds along with the cashews for extra crunch and nutrition.
Garnish with fresh pomegranate arils or chopped banana just before serving for a burst of freshness.
You can replace jaggery with an equal amount of date syrup, coconut sugar, or brown sugar, though jaggery provides the most authentic flavor.
Poha is a good source of healthy carbohydrates, which are broken down into glucose, providing a quick and sustained energy boost to start your day.
Jaggery is an excellent plant-based source of iron, which is crucial for producing hemoglobin and preventing anemia. The combination makes this a tasty way to boost your iron intake.
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 preventing indigestion.
The use of ghee, fresh coconut, and cashew nuts provides healthy fats that are essential for brain function, hormone production, and absorbing fat-soluble vitamins.
One serving of Sweet Poha (approximately 1 cup or 140g) contains around 350-400 calories, primarily from carbohydrates in poha and jaggery, and fats from ghee and nuts.
Sweet Poha can be a part of a balanced diet. Poha is a good source of carbohydrates and is easily digestible. Jaggery is a natural sweetener rich in minerals like iron. However, it is high in sugar and calories, so it's best enjoyed in moderation, especially for those monitoring their sugar intake.
No, it is not recommended. Thin poha is very delicate and will turn mushy and pasty when mixed with the jaggery syrup. Thick poha holds its shape and provides the desired soft, fluffy texture.
Store any leftovers in an airtight container in the refrigerator for up to 1-2 days. Reheat gently in a pan with a splash of milk or in a microwave before serving.
Yes, absolutely. To make it vegan, simply replace the ghee with coconut oil and use any plant-based milk such as almond, oat, or coconut milk instead of dairy milk.
This usually happens for two reasons: over-rinsing/soaking the poha, or over-mixing after adding it to the pan. Rinse the poha quickly and drain it thoroughly. When mixing, use a gentle folding motion to coat the flakes without breaking them.
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