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.