Authentic Poha Recipe – Saffron & Cashew Sweet Indian Breakfast

Last Updated on 2 months by Neha Deshmukh

Authentic Poha Recipe – Saffron & Cashew Sweet Indian Breakfast

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a sweet poha, delicately flavored with saffron and studded with crunchy cashews and raisins. It’s a comforting breakfast or a delightful treat, and honestly, it always reminds me of festive mornings with my family. This isn’t your everyday savory poha; it’s a special one! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This sweet poha is more than just a breakfast dish. It’s a hug in a bowl! The subtle sweetness, the aromatic saffron, and the satisfying crunch make it utterly irresistible. It’s relatively quick to make, perfect for when you want something special without spending hours in the kitchen. Plus, it’s a beautiful way to start the day, or to enjoy as a warm, comforting dessert.

Ingredients

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

• 0.5 cup aval / poha (thick variety) – about 50g
• 3.5 tablespoons ghee – about 50ml
• 0.5 cup sugar – about 100g
• 1 tablespoon cashews – about 15g
• 15 raisins – about 10g
• 1 cup water – about 240ml
• 10 saffron strands

Ingredient Notes

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

Aval / Poha (Thick Variety) – Regional Variations & Best Types

Using the thick variety of poha (also called aval) is key here. It holds its shape beautifully and gives the dish a lovely texture. You can find it at most Indian grocery stores. Different regions in India have different types of poha – some are flatter, some are thinner. For this recipe, the thicker kind is best.

Ghee – Clarified Butter & Its Importance in Indian Sweets

Ghee is essential in Indian sweets. It adds a richness and flavor that butter just can’t replicate. It also helps with the texture, making everything beautifully smooth. Don’t skimp on the ghee!

Saffron Strands – Quality & Blooming Techniques

Saffron is the star of the show! A little goes a long way. Make sure you’re using good quality saffron for the best color and flavor. Blooming it in warm water releases its beautiful color and aroma.

Cashews & Raisins – Choosing the Best for Flavor

Use good quality cashews and plump, juicy raisins. Roasting them brings out their natural sweetness and adds a delightful crunch.

Sugar – Types & Adjusting Sweetness

I prefer using regular granulated sugar, but you can experiment with other types. Adjust the amount of sugar to your liking – if you prefer it less sweet, start with ¼ cup and add more as needed.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s bloom the saffron. Place the 10 saffron strands in about 2 tablespoons of warm water and set aside. This will give it time to release its gorgeous color and flavor.
2. Now, take your ½ cup of thick poha and dry roast it in a pan over medium heat. Keep stirring until it’s nice and crisp – this usually takes about 5-7 minutes. Once it’s crisp, let it cool slightly, then grind it into a coarse powder. Don’t make it too fine!
3. In the same pan, melt 1 tablespoon of ghee. Add the 1 tablespoon of cashews and 15 raisins and fry them until they turn golden brown. Set these aside – they’re our crunchy topping!
4. Add the remaining ghee (2.5 tablespoons) to the pan. Add the ground poha and roast it for about 2 minutes, stirring constantly. This step is important for developing the flavor.
5. Now, carefully add the 1 cup of hot water, a little at a time, while stirring continuously. This prevents lumps from forming. Keep stirring until everything comes together.
6. Add the ½ cup of sugar and the saffron water to the pan. Stir well to dissolve the sugar.
7. Continue cooking over medium heat until the mixture thickens. This will take about 5-7 minutes. Now, add the remaining ghee, a little at a time, mixing well until the mixture leaves the sides of the pan.
8. Finally, add the fried cashews and raisins. Mix well and serve warm!

Expert Tips

• Don’t overcook the poha: Overcooked poha can become mushy.
• Stir constantly: This prevents sticking and ensures even cooking.
• Use warm water: Warm water helps the sugar dissolve quickly.
• Adjust ghee as needed: If the mixture seems too dry, add a little more ghee.

Variations

• Cardamom Infusion: My grandmother always added a pinch of cardamom powder for an extra layer of aroma. It’s divine!
• Coconut Flakes: A sprinkle of toasted coconut flakes adds a lovely texture and flavor.
• Nutty Delight: Feel free to add other nuts like almonds or pistachios along with the cashews.

Vegan Adaptation

To make this recipe vegan, simply substitute the ghee with a plant-based butter or coconut oil. The flavor will be slightly different, but still delicious!

Gluten-Free Confirmation

Good news! This recipe is naturally gluten-free. Poha is made from rice, which is a gluten-free grain.

Spice Level – Adjusting Sweetness

This recipe is all about sweetness! But you can easily adjust it to your preference. Start with less sugar and add more as needed.

Festival Adaptations (e.g., Makar Sankranti)

This sweet poha is often made during Makar Sankranti, a harvest festival celebrated in India. It’s considered an auspicious dish and is offered to the gods.

Serving Suggestions

Serve this sweet poha warm, garnished with extra cashews and raisins. It’s perfect on its own, or with a glass of warm milk.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.

FAQs

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

Definitely the thick variety! It holds its shape and texture much better than the thinner types.

Can I use powdered jaggery instead of sugar?

Yes, you can! Powdered jaggery will give it a more rustic flavor. You might need to adjust the quantity slightly, as jaggery is less sweet than sugar.

How do I prevent the Poha from becoming sticky while cooking?

Adding the hot water gradually while stirring constantly is key. Don’t stop stirring!

What is the significance of saffron in this dish?

Saffron is considered a sacred spice in India and adds a beautiful color, aroma, and flavor. It’s often used in festive dishes.

Can this be made ahead of time? If so, how?

You can roast the poha and fry the nuts ahead of time. Store them separately and then assemble the dish when you’re ready to serve.

How can I adjust the ghee quantity for a healthier version?

You can reduce the amount of ghee slightly, but remember that it’s essential for the flavor and texture. You could also try using a combination of ghee and coconut oil.