Authentic Poha Recipe – Coconut & Cardamom Indian Breakfast Treat

Last Updated on 4 months by Neha Deshmukh

Authentic Poha Recipe – Coconut & Cardamom Indian Breakfast Treat

Hey everyone! If you’re looking for a quick, comforting, and utterly delicious Indian breakfast (or even a snack!), you have to try this Coconut & Cardamom Poha. It’s a family favorite, and honestly, it’s one of those recipes I first made when I was just starting to experiment in the kitchen – and it’s been a go-to ever since! It’s so simple, yet the flavors are just incredible.

Why You’ll Love This Recipe

This poha recipe isn’t just about speed and ease; it’s about a beautiful blend of textures and tastes. The soft, slightly tangy poha, the sweetness of sugar, the aromatic cardamom, and the creamy coconut… it’s a little party in your mouth! Plus, it’s ready in under 15 minutes, making it perfect for busy mornings. It’s a wonderfully light yet satisfying dish.

Ingredients

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

• 1 cup thick poha (about 150g)
• ¾ cup milk (240ml)
• 2.5 tablespoons sugar (about 30g)
• 2 tablespoons grated coconut (about 15g)
• 1 pinch cardamom powder (about ¼ teaspoon)
• 1 teaspoon butter (about 5g)
• 1.5 tablespoons nuts and raisins (a mix of cashews and raisins works beautifully!) (about 10g)

Ingredient Notes

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

• Thick Poha is Key: We’re using thick poha for this recipe. It holds its shape beautifully and gives a lovely texture. Thin poha tends to get mushy.
• Coconut Love: Coconut in poha is super common in Maharashtra and Goa, but you’ll find variations across India. Some people prefer desiccated coconut, but I swear fresh grated coconut adds a whole other level of flavor!
• Cardamom Freshness: Seriously, use fresh cardamom powder! The aroma is so much more vibrant. If you’re grinding your own cardamom, even better. It makes a huge difference.

Step-By-Step Instructions

Alright, let’s get cooking! It’s easier than you think.

1. First, take your thick poha and give it a good soak in water for 5-10 minutes. You want it to be soft and plump, but definitely not mushy.
2. Once softened, drain the poha really well and give it a quick rinse. This gets rid of any excess starch.
3. Now, in a bowl, combine the soaked poha, grated coconut, sugar, and that lovely cardamom powder. Give it a gentle mix.
4. Pour in the warm boiled milk and add the butter. Stir everything together really well, making sure the sugar dissolves and everything is nicely combined.
5. Finally, sprinkle those cashews and raisins on top.
6. Serve immediately while it’s warm, or chill it for a refreshing treat later!

Expert Tips

A few little things I’ve learned over the years…

• Don’t Oversoak: Seriously, mushy poha is sad poha. Keep an eye on it while it’s soaking.
• Warm Milk Matters: Using warm milk helps the sugar dissolve and makes the poha extra creamy.
• Gentle Hands: Be gentle when mixing! You don’t want to break up the poha too much.

Variations

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

• Vegan Adaptation: Easily make this vegan by swapping the butter for a plant-based butter and using your favorite plant-based milk (almond or oat milk work great!).
• Spice Level: My friend loves adding a tiny pinch of nutmeg along with the cardamom for a warmer flavor. Feel free to experiment!
• Festival Adaptations: This poha is often made during Ganesh Chaturthi in Maharashtra, as an offering to the deity. It’s also a lovely breakfast to enjoy during any festive occasion.

Serving Suggestions

This poha is delicious on its own, but here are a few ideas to make it a complete meal:

• Serve with a side of yogurt for a cooling contrast.
• A cup of masala chai is the perfect accompaniment.
• For a more substantial breakfast, add a side of fruit.

Storage Instructions

Leftovers? Sure! You can store leftover poha in an airtight container in the refrigerator for up to 2 days. It might lose a little of its texture, but it will still taste delicious.

FAQs

Got questions? I’ve got answers!

• What type of poha is best for this recipe? Definitely thick poha! It holds its shape and texture much better than thin poha.
• Can I make this recipe ahead of time? It’s best enjoyed fresh, but you can soak the poha ahead of time and store it in the fridge. Then just finish the recipe when you’re ready to eat.
• How do I adjust the sweetness level? Start with 2.5 tablespoons of sugar and taste as you go. You can always add more if you like it sweeter!
• What is the best way to store leftover poha? In an airtight container in the refrigerator for up to 2 days.
• Can I use jaggery instead of sugar? Absolutely! Jaggery will give it a lovely, earthy sweetness. Use about the same amount as sugar.

Enjoy making this recipe! I hope it brings a little bit of Indian sunshine to your kitchen. Let me know how it turns out in the comments below!