This dish can be made in no time, getting the jaggery to melt is the only time consuming part. I used powdered jaggery to make things easy for me, if you are using regular jaggery, then make sure to powder it well. Also using fresh grated coconut is important because dried or frozen coconut is too dry for this dish.
Any type of poha can be used, thick or thin. If you are using thick poha, then soak in water a little longer to soften otherwise a quick rinse is enough. I think next time I make this dish, I’ll use red poha to see how it tastes.
- 1 cup Poha Thin
- 1/3 cup Coconut Fresh , grated plus more for topping
- 1/3 cup Jaggery powder
- ¼ tsp Cardamom Ground
- 1 tbsp Cashews , chopped
- 1 tbsp Raisins
- 1 tsp Sesame seeds
- Combine coconut with jaggery, cardamom and mix well; set aside for 20~30 minutes. As the mixture sits, jaggery will dissolve and coat the coconut.
- Rinse poha in a sieve and set aside. Make sure there's not much water left in the poha, but keep it moistened to soften it.
- Dry roast the sesame seeds until golden.
- Roast cashews and raisins in 2tsp ghee until golden.
- Add the coconut-jaggery mixture to the poha along with sesame seeds and roasted nuts. Mix gently to combine. Sprinkle with more grated coconut and serve. Enjoy!!