Easy Poha Recipe – Traditional Indian Flattened Rice Dessert with Cashews

Last Updated on 4 months by Neha Deshmukh

Easy Poha Recipe – Traditional Indian Flattened Rice Dessert with Cashews

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a sweet poha recipe. It’s a comforting, subtly sweet dessert that reminds me of festive mornings and cozy evenings with family. This isn’t your savory breakfast poha; this is a treat, a little something special. And honestly, it’s so easy to make, you’ll wonder why you haven’t been making it all along!

Why You’ll Love This Recipe

This sweet poha is more than just a dessert; it’s a hug in a bowl. It’s quick to whip up, needing just 15 minutes, and requires minimal ingredients. Plus, the combination of the soft, milky poha with the crunchy cashews and sweet raisins is just divine. It’s perfect when you’re craving something sweet but don’t want to spend hours in the kitchen.

Ingredients

Here’s what you’ll need to make this delightful sweet poha:

• 1/2 cup aval (thick poha) – about 100g
• 2.5 cups milk – about 600ml
• 1/4 cup sugar – about 50g
• 1/4 teaspoon cardamom powder – about 0.5g
• 1.5 tablespoons cashews (broken) – about 20g
• 1 tablespoon raisins – about 15g
• 1.5 tablespoons ghee – about 20g

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

Aval (Poha) Varieties – Understanding Thickness & Texture

There are different thicknesses of poha available. For this recipe, I recommend using a thicker variety (called dara poha). It holds its shape better and gives a lovely texture. If you only have thin poha (sabudana poha), it will work, but be extra gentle when cooking to avoid it becoming mushy.

Ghee – The Importance of Quality & Flavor

Ghee is key to that lovely aroma and richness. Use a good quality ghee – it really shines through! I prefer using homemade ghee, but a good store-bought brand works perfectly too.

Cardamom – Freshly Ground vs. Store-Bought

Freshly ground cardamom is always best. The flavour is so much more vibrant. If you’re using store-bought powder, make sure it’s relatively fresh. You can lightly toast the cardamom pods before grinding for an even more intense flavour.

Regional Variations in Sweet Poha

Sweet poha isn’t a one-size-fits-all recipe! In some parts of India, people add a pinch of saffron for a beautiful colour and aroma. Others like to include a little bit of grated coconut. My grandmother used to add a tiny bit of nutmeg – it was her secret ingredient! Feel free to experiment and make it your own.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat the ghee in a pan over medium heat. Add the broken cashews and fry them until they turn golden brown. This usually takes about 2-3 minutes. Be careful not to burn them! Once golden, remove them from the pan and set aside.
2. Now, add the raisins to the same ghee and fry until they plump up. This happens pretty quickly, so keep a close eye on them. Remove and set aside with the cashews.
3. Add the poha to the remaining ghee in the pan. Toast it for about a minute, stirring constantly. This helps to enhance the flavour and gives it a nice, slightly crunchy texture.
4. Pour in the warm milk and cook for 7-10 minutes, stirring frequently. The poha will gradually soften and absorb the milk. Keep the heat on medium-low to prevent sticking.
5. Once the poha has softened, add the sugar and stir until it dissolves completely. Continue to simmer for another 2-3 minutes, until the mixture thickens slightly.
6. Stir in the cardamom powder. This is where the magic happens – the aroma is incredible!
7. Add most of the fried cashews and raisins (reserve a few for garnish). Mix well.
8. Serve warm or chilled, garnished with the remaining cashews and raisins.

Expert Tips

Here are a few tips to help you nail this recipe:

Achieving the Perfect Poha Texture

The key is to not overcook the poha. You want it to be soft and creamy, but still retain a little bit of texture.

Preventing Poha from Sticking to the Pan

Use a non-stick pan and stir frequently, especially when the milk is reducing. If it does start to stick, add a splash more milk.

Adjusting Sweetness Levels

Feel free to adjust the amount of sugar to your liking. Start with 1/4 cup and add more if needed. Remember, you can always add more, but you can’t take it away!

Variations

Want to switch things up? Here are a few ideas:

• Vegan Poha Adaptation: Substitute the ghee with coconut oil and the milk with your favourite plant-based milk (almond, soy, or oat milk work well).
• Spice it Up: My friend Priya loves adding a tiny pinch of saffron strands soaked in a tablespoon of warm milk for a beautiful colour and flavour.
• Nutty Delight: I sometimes add a tablespoon of chopped almonds or pistachios along with the cashews.

Gluten-Free Confirmation

Good news! This recipe is naturally gluten-free, making it a great option for those with dietary restrictions.

Festival Adaptations – Poha for Makar Sankranti/Lohri

This sweet poha is a popular offering during Makar Sankranti and Lohri festivals in India. It’s considered auspicious and is often shared with family and friends.

Serving Suggestions

This sweet poha is delicious on its own, but you can also serve it with a dollop of yogurt or a sprinkle of grated coconut. It’s a lovely light dessert after a hearty meal.

Storage Instructions

Leftover sweet poha can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

FAQs

Let’s answer some common questions:

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

I recommend using thick poha (dara poha) for the best texture.

Can I use coconut milk instead of dairy milk?

Absolutely! Coconut milk will give it a lovely tropical flavour.

How can I make this recipe less sweet?

Reduce the amount of sugar to 2 tablespoons or even 1 tablespoon, depending on your preference.

Can I prepare this poha recipe ahead of time?

Yes, you can make it a day ahead and store it in the refrigerator. It might thicken slightly, so add a splash of milk when reheating.

What are some other nuts I can use besides cashews?

Almonds, pistachios, or walnuts would all be delicious additions!

Enjoy making this sweet poha! I hope it brings a little bit of joy to your kitchen and your taste buds. Let me know how it turns out in the comments below!