Authentic Poha Recipe- Jaggery & Sesame Seed Crunchy Snack

Last Updated on 2 months by Neha Deshmukh

Authentic Poha Recipe – Jaggery & Sesame Seed Crunchy Snack

Hey everyone! Today, I’m sharing a recipe that’s been a part of my family’s celebrations for years – a wonderfully crunchy and sweet Poha snack. It’s made with jaggery and sesame seeds, and honestly, once you try it, you’ll be hooked! It’s perfect for offering to the gods during festivals, or just enjoying with a cup of chai.

Why You’ll Love This Recipe

This Poha recipe isn’t just about the delicious taste. It’s about the comforting aroma that fills your kitchen, the satisfying crunch with every bite, and the warmth of tradition. It’s surprisingly easy to make, even if you’re new to Indian sweets. Plus, it’s a fantastic way to use up some pantry staples!

Ingredients

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

• 1 cup Thick Poha (approx. 150g)
• ½ cup Grated Jaggery (approx. 120g)
• ¼ cup Water (60ml)
• ¼ tsp Cardamom Powder
• 4 tsp Ghee (approx. 20g)
• 2 tbsp Coconut bits
• 2 tbsp Fried Gram Dal (Pottukadalai)
• ½ tbsp Black Sesame seeds (Ellu) (approx. 7g)
• ¼ tsp Dry ginger powder

Ingredient Notes

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

• Thick Poha: This is key. Don’t use the thin, flattened Poha. The thicker variety holds its shape beautifully when roasted and gives the snack that perfect crunch.
• Jaggery Variations: Jaggery comes in different forms – blocks, powdered, even liquid. I prefer using grated jaggery as it melts easily. If you’re using jaggery blocks, make sure they’re free of impurities. You can find good quality jaggery at Indian grocery stores or online.
• Black Sesame Seeds (Ellu): These little seeds are nutritional powerhouses! They’re rich in calcium and antioxidants. In South India, they’re often used in sweets and savory dishes alike. They add a lovely nutty flavor.
• Fried Gram Dal (Pottukadalai): This adds a wonderful texture and subtle nutty flavor. You can find this at any Indian grocery store.
• Ghee – Clarified Butter: Ghee isn’t just about flavor; it helps with the roasting process, giving everything a beautiful golden color and a lovely aroma. You can use unsalted butter if you don’t have ghee, but ghee really elevates the taste.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s roast the Poha. Heat 2 tsp of ghee in a pan and roast the thick poha in batches until it’s puffy and golden brown. This takes patience, but it’s worth it! Set aside to cool.
2. Next, dry roast the black sesame seeds and fried gram dal separately until fragrant. Be careful not to burn them! Then, roast the coconut bits in the remaining 2 tsp of ghee until golden.
3. Now for the jaggery syrup. In a separate pan, combine the grated jaggery and water. Bring it to a boil, stirring constantly. Continue boiling until you reach the soft ball consistency – you’ll know it’s ready when a small drop of the syrup forms a soft ball when dropped into cold water. Strain the syrup to remove any impurities and reboil for a minute.
4. Time to bring it all together! Add the roasted poha, sesame seeds, fried gram dal, coconut bits, cardamom powder, and dry ginger powder to the jaggery syrup.
5. Stir everything really well until everything is nicely coated.
6. Spread the mixture on a greased plate or tray and let it cool completely. As it cools, it will harden and become wonderfully crunchy.

Expert Tips

• Don’t overcrowd the pan when roasting the Poha. Roasting in batches ensures even cooking.
• Keep stirring the jaggery syrup constantly to prevent it from burning.
• The soft ball consistency for the jaggery syrup is crucial. If it’s too runny, the snack won’t be crunchy.

Variations

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

• Vegan Adaptation: Swap the ghee for a vegan alternative like coconut oil or any other neutral-flavored oil.
• Gluten-Free: This recipe is naturally gluten-free! Just double-check your ingredients to ensure they haven’t been processed in a facility that also handles gluten.
• Spice Level: If you like a little more warmth, increase the cardamom and dry ginger powder to ½ tsp each. My grandmother always added a pinch of nutmeg too!
• Festival Adaptations: During Diwali, I like to shape the mixture into small ladoos before it cools. For Ganesh Chaturthi, it’s traditionally offered in its loose, crunchy form.

Serving Suggestions

This Poha snack is delicious on its own, but it also pairs beautifully with a cup of hot chai or a glass of cold milk. It’s a perfect treat for any time of day!

Storage Instructions

Store the cooled Poha snack in an airtight container at room temperature for up to a week. It tends to lose its crunch over time, so it’s best enjoyed fresh.

FAQs

1. What is the best type of Poha to use for this recipe?

Definitely thick Poha! It’s the key to getting that perfect crunch. Thin Poha will become too soft.

2. Can I use powdered jaggery instead of grated? What adjustments should I make?

Yes, you can! You’ll need to add a little more water (about 1-2 tbsp) to help the powdered jaggery dissolve. Keep a close eye on the syrup consistency.

3. How do I know when the jaggery syrup has reached the correct consistency?

The soft ball test is the best way. Drop a tiny bit of the syrup into a bowl of cold water. If it forms a soft ball that you can easily shape, it’s ready.

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

Yes, you can make it a day or two in advance. However, it will lose some of its crunch over time. Store it in an airtight container to help preserve the texture.

5. What are the health benefits of including black sesame seeds in this recipe?

Black sesame seeds are packed with calcium, iron, and antioxidants. They’re great for bone health and overall well-being!