Poha Recipe – Authentic Aval Jaggery Dessert with Cashews & Cardamom

Last Updated on 2 months by Neha Deshmukh

Poha Recipe – Authentic Aval Jaggery Dessert with Cashews & Cardamom

Introduction

Oh, Poha! This isn’t that Poha, the savory breakfast dish. This is a sweet treat, a comforting dessert made with flattened rice, jaggery, and a whole lot of love. I remember my grandmother making this during festivals, the aroma of cardamom and ghee filling the entire house. It’s a simple recipe, but the flavors are incredibly complex and satisfying. It’s called Aval in Tamil, Poha in Hindi, and is a beloved dessert across India. Let’s get cooking!

Why You’ll Love This Recipe

This Poha recipe is more than just a dessert; it’s a hug in a bowl. It’s quick to make, needing just about 10 minutes of cooking time, and uses ingredients you likely already have in your pantry. Plus, it’s naturally gluten-free and can easily be made vegan! The combination of the slightly crunchy rice flakes, the rich jaggery, and the fragrant spices is simply divine.

Ingredients

Here’s what you’ll need to make this delicious Aval Jaggery dessert:

• ½ cup Thick rice flakes (Poha/Aval)
• ¾ – 1 cup Powdered jaggery
• ¼ cup Boiled milk or coconut milk
• 2 nos Cardamom pods (powdered)
• 2 tsp Ghee
• 2 – 2.5 cups Water
• A few Roasted cashews
• 2 nos Cloves (optional)
• A pinch Roasted nutmeg powder (optional)
• A pinch Edible camphor (optional)

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

• Thick Rice Flakes (Poha/Aval): This is key! You want the thick variety, not the thin, easily broken ones. They hold their shape better during cooking.
• Jaggery Variations: I prefer using a dark jaggery for a richer, more caramel-like flavor. You can use powdered jaggery for easier dissolving, or grate it yourself. If using jaggery blocks, ensure they are free of impurities.
• Ghee Quality: Good quality ghee adds a beautiful aroma and flavor. Homemade is best, of course, but a good store-bought brand works too.
• Optional Aromatic Spices: Cloves, nutmeg, and especially edible camphor ( pachai karpooram ) add a unique, traditional touch. Edible camphor is a bit of an acquired taste, but it adds a cooling sensation and a lovely fragrance. Don’t worry if you can’t find it – the recipe is still delicious without it!

Step-By-Step Instructions

Alright, let’s get to the fun part!

1. First, heat 1 tbsp of ghee in a kadai (a deep, round-bottomed pan) over medium heat. Add the cashews and roast them until they turn golden brown and fragrant. Set them aside – these will be our crunchy topping!
2. Now, add the thick rice flakes to the same kadai. Add the powdered cardamom and roast for 3-4 minutes, stirring constantly, until the flakes are crispy and lightly browned. Be careful not to burn them! Remove from heat and let them cool completely.
3. Once cooled, grind the roasted rice flakes into a coarse powder. It doesn’t need to be super fine.
4. In a bowl, mix the powdered rice flakes with 2-2.5 cups of water. Cover the bowl and let it sit for about 5 minutes, stirring occasionally. This allows the flakes to soften and absorb the water. Add a little more water if the mixture seems too dry.
5. Place the bowl over medium heat and add the powdered jaggery. Simmer for 5-10 minutes, stirring continuously, until the jaggery is completely dissolved and the mixture has thickened. It should have a porridge-like consistency.
6. Stir in the roasted cashews. If you’re using them, add the cloves and nutmeg powder now, sautéed briefly in a little ghee.
7. Finally, turn off the heat and gently stir in the boiled milk or coconut milk just before serving. This adds a lovely creaminess.

Expert Tips

• Don’t skip the roasting step for the rice flakes! It’s crucial for getting that perfect texture.
• Stir constantly while simmering the jaggery to prevent it from sticking to the bottom of the pan.
• Adjust the amount of water depending on the thickness you prefer.

Variations

• My Family’s Secret: My aunt always adds a tiny pinch of saffron strands soaked in warm milk for a beautiful color and aroma.
• Chocolate Poha: For a modern twist, add a tablespoon of cocoa powder along with the jaggery.
• Dry Fruit Delight: Add chopped almonds, pistachios, and raisins along with the cashews for extra crunch and flavor.

Vegan Adaptation

Making this recipe vegan is super easy! Simply substitute the ghee with coconut oil or any other plant-based oil. Use coconut milk instead of boiled milk.

Gluten-Free Confirmation

Yes! This recipe is naturally gluten-free, making it a great option for those with gluten sensitivities.

Spice Level Adjustment (Mildly Aromatic)

This recipe is very mildly spiced, relying on the fragrance of cardamom. You can adjust the amount of cardamom to your liking, or omit the cloves and nutmeg if you prefer a simpler flavor profile.

Festival Adaptations (Specific festivals where this is traditionally made)

This Poha is traditionally made during Onam in Kerala, and also during various other Hindu festivals like Pongal and Diwali. It’s considered an auspicious sweet to offer to the gods.

Serving Suggestions

Serve this Poha warm or chilled. It’s delicious on its own, or you can pair it with a scoop of vanilla ice cream for an extra indulgent treat.

Storage Instructions

Store leftover Poha in an airtight container in the refrigerator for up to 3 days. It may thicken upon cooling, so you can add a splash of milk or water when reheating.

FAQs

What is the best type of rice flakes to use for this recipe?

Definitely the thick variety! They hold their shape and give the dessert a lovely texture.

Can I use sugar instead of jaggery? What adjustments should I make?

Yes, you can use sugar, but the flavor will be different. Jaggery has a unique caramel-like flavor that sugar doesn’t have. You might need to reduce the amount of sugar slightly, as it’s sweeter than jaggery.

How do I know when the Poha mixture has reached the right consistency?

It should be thick enough to coat the back of a spoon, similar to a porridge. It will thicken further as it cools.

What is edible camphor and where can I find it? Is it essential?

Edible camphor ( pachai karpooram ) is a natural aromatic with a cooling sensation. You can find it in Indian grocery stores. It’s not essential, but it adds a traditional flavor.

Can this be made ahead of time? How does it affect the texture?

Yes, you can make it a day ahead. The texture might become slightly firmer, but it will still be delicious. You can add a little milk or water when reheating to restore the creamy consistency.