Last Updated on 2 months by Neha Deshmukh

Authentic Poha Recipe – Crispy Jada Poha Sweet With Saffron & Ghee

Introduction

Oh, Poha! Just the word brings back so many childhood memories. This isn’t your everyday savory Poha, though. We’re diving into the world of Jada Poha – a thicker variety of flattened rice that, when transformed into a sweet treat, is simply divine. I first made this for Diwali a few years ago, and it’s been a family favorite ever since. It’s surprisingly easy to make, and the aroma of ghee and cardamom will fill your kitchen with the most comforting scent. Let’s get started!

Why You’ll Love This Recipe

This Jada Poha recipe is more than just a sweet; it’s an experience. It’s wonderfully crispy, subtly sweet, and beautifully fragrant. It’s perfect for festive occasions, a cozy afternoon tea, or just when you need a little something special. Plus, it comes together in under 30 minutes!

Ingredients

Here’s what you’ll need to create this deliciousness:

• 1 cup Aval or Thick Poha (Jada Poha) – about 150g
• 1 cup Sugar – about 200g
• 1 cup Water – 240ml
• 3 tablespoons Ghee or Clarified Butter – about 45ml
• 2 drops Orange Food Colour (optional)
• 1 tablespoon Chopped Dry fruits (Cashew and Almonds) – about 15g
• A small pinch Cardamom powder
• Few Saffron strands for garnish (optional)

Ingredient Notes

Let’s talk ingredients – a few little tips can make all the difference!

Aval or Thick Poha (Jada Poha) – Understanding the Difference

Jada Poha is key here. It’s thicker and sturdier than the regular Poha you might use for breakfast. This gives it that lovely crispness when roasted. You can usually find it at Indian grocery stores. If you absolutely can’t find it, you can use regular Poha, but the texture will be different (more on that in the FAQs!).

Ghee – The Importance of Clarified Butter in Indian Sweets

Ghee is non-negotiable in Indian sweets, in my opinion! It adds a richness and flavor that butter just can’t replicate. The aroma is incredible, and it helps create that beautiful, melt-in-your-mouth texture.

Dry Fruits – Regional Variations & Best Choices

Cashews and almonds are classic, but feel free to experiment! Pistachios, raisins, or even a sprinkle of chopped walnuts would be lovely. My grandmother always added a little bit of chopped dates for extra sweetness.

Cardamom – Aromatic Spice Profile

Just a pinch of cardamom powder elevates the whole dish. It adds a warm, fragrant note that complements the sweetness perfectly. Freshly ground cardamom is always best, if you can!

Saffron – The Golden Touch & Quality Considerations

Saffron is optional, but it adds a beautiful color and a subtle, luxurious flavor. A little goes a long way, so don’t overdo it. Look for good quality saffron – the strands should be a deep red color.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat a pan and add 1 tablespoon of melted ghee. Sauté the chopped nuts until they turn golden brown and fragrant. Set them aside – we’ll add them back in later.
2. In the same pan, add the Jada Poha. Roast it on low flame, stirring constantly, until it’s crisp and aromatic. This takes about 5-7 minutes. Be patient and don’t let it burn! Once roasted, let it cool completely.
3. Now, grind the cooled roasted Poha into a coarse powder using a blender. Don’t make it too fine – we want some texture.
4. Boil 1 cup of water in a pan. Add the ground Poha and whisk continuously to prevent any lumps from forming. This is important!
5. Add 2 drops of orange food color (if using) and mix well until evenly distributed.
6. Add the sugar and stir continuously until it’s fully dissolved. Keep stirring – we don’t want anything to stick to the bottom of the pan.
7. Pour in the remaining 2 tablespoons of melted ghee and continue to cook until the mixture thickens. It should start to come away from the sides of the pan.
8. Fold in the roasted nuts and a pinch of cardamom powder. Mix well to combine.
9. Garnish with a few saffron strands (if using) and serve warm.

Expert Tips

• Roasting is Key: Don’t rush the roasting process. Properly roasted Poha is what gives this dish its signature crispness.
• Whisk Vigorously: When adding the Poha to the water, whisk, whisk, whisk! This prevents lumps and ensures a smooth texture.
• Low and Slow: Cook the mixture on low heat to prevent burning and ensure the sugar dissolves completely.

Variations

• Vegan Poha Adaptation: Substitute the ghee with coconut oil or any other vegan butter alternative.
• Gluten-Free Considerations: This recipe is naturally gluten-free! Just double-check that your cardamom powder hasn’t been processed in a facility that also handles gluten.
• Adjusting the Sweetness Level: Feel free to adjust the amount of sugar to your liking. Start with ¾ cup and add more if needed.
• Festival Adaptations (e.g., Diwali, Makar Sankranti): My aunt always adds a sprinkle of edible silver leaf (varak) during Diwali for an extra festive touch!

Serving Suggestions

This Poha is delicious on its own, but it’s also lovely served with a glass of warm milk or a cup of masala chai. It’s a perfect little treat to enjoy with family and friends.

Storage Instructions

Store leftover Poha in an airtight container at room temperature for up to 2-3 days. It might lose some of its crispness over time, but it will still taste delicious!

FAQs

What is Jada Poha and where can I find it?

Jada Poha is thick flattened rice, commonly used in Indian sweets. You can find it at most Indian grocery stores, either online or in person.

Can I use regular Poha instead of Jada Poha? What adjustments should I make?

You can, but the texture will be softer. Reduce the roasting time, and you might need to add a little more ghee to help it bind together.

How do I prevent lumps from forming when cooking the Poha?

Whisk, whisk, whisk! Continuous whisking is the key to preventing lumps. Add the Poha to the boiling water gradually while whisking vigorously.

What is the best way to roast Poha to achieve the perfect crispness?

Roast on low heat, stirring constantly, until the Poha is golden brown and fragrant. Be patient and don’t let it burn.

Can this recipe be made ahead of time?

You can roast the Poha and grind it ahead of time. Store the powder in an airtight container. Then, just follow the remaining steps when you’re ready to make the sweet.

Is saffron essential for the flavor, or is it purely for garnish?

Saffron is primarily for garnish and adds a beautiful color. It does impart a subtle flavor, but it’s not essential. You can definitely make this recipe without it!