Authentic Poha Recipe – Jaggery & Coconut Indian Breakfast

Last Updated on 3 months by Neha Deshmukh

Authentic Poha Recipe – Jaggery & Coconut Indian Breakfast

Hey everyone! If you’re looking for a quick, comforting, and utterly delicious Indian breakfast, you have to try this Jaggery & Coconut Poha. It’s a family favorite, and honestly, it’s one of those recipes that just feels like a warm hug in a bowl. I first made this when I was trying to recreate my grandmother’s breakfast – and while it took a few tries, this is as close as I’ve gotten! It’s so simple, yet bursting with flavor. Let’s get cooking!

Why You’ll Love This Recipe

This poha recipe is special because it beautifully balances sweetness from the jaggery with the subtle richness of ghee and the fresh, tropical notes of coconut. It’s ready in under 15 minutes, making it perfect for busy mornings. Plus, it’s naturally gluten-free and easily adaptable to vegan diets! It’s a delightful change from the more common savory poha variations.

Ingredients

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

• 1 cup thin poha (approx. 100g)
• 1/3 cup powdered jaggery (approx. 60g)
• 1/2 cup grated coconut (approx. 50g)
• 1 tablespoon ghee (approx. 15ml)
• 1/4 teaspoon cardamom powder (approx. 0.5g)

Ingredient Notes

Let’s talk ingredients! Getting these right will really elevate your poha.

Thin Poha: Types and Selection

There are different types of poha available. We’re using thin poha (also called pav bhaji poha) for this recipe. It cooks quickly and has a lovely, soft texture. Avoid using the thicker varieties, as they won’t absorb the flavors as well.

Jaggery: Regional Variations & Health Benefits

Jaggery is unrefined sugar, and it adds a beautiful caramel-like sweetness. You can find it in different forms – blocks, powder, or liquid. I prefer powdered jaggery as it dissolves easily. Different regions in India have their own types of jaggery, so feel free to experiment! Jaggery is also considered healthier than refined sugar, offering trace minerals.

Ghee: Clarified Butter – Traditional vs. Modern Options

Ghee is clarified butter, and it’s a staple in Indian cooking. It adds a wonderful nutty flavor. You can buy ghee or make your own! Store-bought ghee is perfectly fine, but homemade ghee just has that extra special touch.

Cardamom: The Queen of Spices – Fresh vs. Ground

Cardamom adds a fragrant aroma and a subtle sweetness. I recommend using ground cardamom for convenience, but if you have access to green cardamom pods, cracking them open and using the seeds will give you an even more intense flavor.

Grated Coconut: Fresh vs. Dried – Which to Use?

Freshly grated coconut is always best! It has a lovely sweetness and texture. However, if you can’t find fresh, unsweetened dried coconut works well too. Just make sure it’s not the sweetened, shredded kind.

Step-By-Step Instructions

Alright, let’s make some poha!

1. First, gently rinse the thin poha in water until the water runs clear. This removes any excess starch. Don’t soak it for too long, or it will become mushy!
2. Drain the poha thoroughly. You want it to be damp, but not soggy.
3. Transfer the drained poha to a mixing bowl.
4. Add the powdered jaggery, grated coconut, ghee, and cardamom powder to the bowl.
5. Now, the fun part – mix everything together really well! Make sure the jaggery is evenly distributed.
6. Finally, garnish with a little extra grated coconut and serve immediately. It’s best enjoyed warm!

Expert Tips

Want to take your poha to the next level? Here are a few tips I’ve learned over the years:

Soaking the Poha: Achieving the Perfect Texture

The key to perfect poha is not oversoaking it. You just want to rinse it to remove the starch. If it’s too soggy, the poha will become mushy when you cook it.

Balancing Sweetness: Adjusting Jaggery Levels

Everyone has a different sweet tooth! Feel free to adjust the amount of jaggery to your liking. Start with 1/3 cup and add more if needed.

Tempering the Ghee: Enhancing Flavor

Gently warming the ghee before adding it to the poha helps release its aroma and flavor. Don’t overheat it, though – you don’t want it to burn!

Using Fresh Coconut: Tips for Grating & Storage

If you’re using fresh coconut, grating it can be a bit of a workout! A good coconut grater makes life much easier. Store any leftover grated coconut in an airtight container in the refrigerator for up to 2 days.

Variations

This recipe is a great base for experimentation!

Vegan Poha: Substituting Ghee & Jaggery

To make this vegan, simply substitute the ghee with coconut oil or any other plant-based oil. For the jaggery, you can use coconut sugar or maple syrup, though the flavor will be slightly different. My friend, Priya, swears by using date syrup!

Gluten-Free Poha: Naturally Gluten-Free!

Good news! Poha is naturally gluten-free, so you don’t need to worry about any substitutions.

Spice Level: Adding a Touch of Green Chili

If you like a little heat, add a finely chopped green chili along with the other ingredients.

Festival Adaptations: Poha for Makar Sankranti & Ganesh Chaturthi

While this recipe is delicious year-round, it’s often made during festivals like Makar Sankranti and Ganesh Chaturthi as a sweet offering.

Regional Variations: Maharashtrian Kanda Poha Inspiration

Inspired by the flavors of Maharashtrian Kanda Poha? You can add a finely chopped onion and a pinch of turmeric for a savory twist!

Serving Suggestions

Poha is delicious on its own, but it also pairs well with:

• A cup of hot chai (Indian tea)
• A side of yogurt
• A sprinkle of sev (crispy chickpea noodles)

Storage Instructions

Poha is best enjoyed fresh. However, if you have any leftovers, you can store them in an airtight container in the refrigerator for up to a day. The texture will change slightly, but it will still be tasty!

FAQs

Got questions? I’ve got answers!

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

Thin poha (pav bhaji poha) is the best choice for this recipe. It cooks quickly and has a soft texture.

Can I use coconut oil instead of ghee? How will it affect the taste?

Yes, you can! Coconut oil will impart a subtle coconut flavor to the poha. It’s a good option if you’re vegan or prefer the taste of coconut oil.

How do I know if the poha is soaked enough?

The poha should be damp, but not soggy. It should still hold its shape. If it’s too mushy, you’ve soaked it for too long.

Can I make this recipe ahead of time?

Not really. Poha is best enjoyed fresh, as it tends to get mushy when stored.

What can I add to make this poha recipe more savory?

Try adding a finely chopped onion, a pinch of turmeric, and a green chili!

Is jaggery a healthy alternative to sugar?

Jaggery is considered healthier than refined sugar because it contains trace minerals. However, it’s still a sugar, so it should be consumed in moderation.

Enjoy making this delicious and comforting poha! I hope it brings a little bit of Indian sunshine to your breakfast table. Let me know how it turns out in the comments below!