Beaten Rice Jaggery Recipe – Authentic Poha Atukulu Sweet

Last Updated on 4 months by Neha Deshmukh

Beaten Rice Jaggery Recipe – Authentic Poha Atukulu Sweet

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a sweet treat made with beaten rice, jaggery, and a whole lot of love. This Beaten Rice Jaggery recipe (also known as Poha Atukulu Sweet) is a delightful snack or dessert that’s surprisingly easy to make. It’s a classic in many Indian households, and I remember my grandmother making this during festivals. It’s a wonderful way to use beaten rice and enjoy a naturally sweet treat.

Why You’ll Love This Recipe

This recipe is more than just a sweet; it’s a little piece of nostalgia. It’s quick to put together, requires minimal ingredients, and is incredibly satisfying. Plus, it’s a fantastic way to introduce the wonderful world of Indian sweets to friends and family! It’s perfect for a cozy afternoon snack or a festive treat.

Ingredients

Here’s what you’ll need to make this delicious Beaten Rice Jaggery:

• 1 cup beaten rice (poha/atukulu/aval)
• ½ cup jaggery
• ¼ tsp cardamom powder
• 2 heaped tbsp dry coconut powder
• 7-8 cashew nuts, broken
• 6-7 almonds, sliced
• ½ tbsp ghee

Ingredient Notes

Let’s talk about the stars of the show! Getting the ingredients right makes all the difference.

Beaten Rice (Poha/Atukulu/Aval) Varieties

There are different types of beaten rice available. You can use the thick variety (phulai) or the thinner, flattened rice (poha). I prefer the medium-thick variety for this recipe as it holds its shape well. About 100g of beaten rice is equivalent to 1 cup.

Jaggery – Types and Flavor Profiles

Jaggery is unrefined sugar, and it adds a beautiful caramel-like flavor. You can use any type – golden jaggery, dark jaggery, or even powdered jaggery. Dark jaggery has a stronger molasses-like flavor. If using block jaggery, make sure to remove any impurities before using.

Ghee – Clarified Butter and its Significance

Ghee is clarified butter, and it adds a lovely richness to the sweet. It’s a staple in Indian cooking and has a wonderful aroma. You can easily make ghee at home, or buy it pre-made. About 15ml of ghee is equivalent to 1 tbsp.

Cardamom – The Queen of Spices

Cardamom adds a fragrant, floral note. Freshly ground cardamom is always best, but powdered cardamom works well too. A little goes a long way!

Coconut – Fresh vs. Dried

I usually use dried coconut powder for convenience, but freshly grated coconut is amazing if you have it. If using fresh coconut, use about ¼ cup.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give the beaten rice a good rinse under cold water and drain it well. Sprinkle 2 tablespoons of water over it and let it soften for about 10 minutes. This step is crucial for getting the right texture.
2. While the poha is softening, heat the ghee in a pan over medium heat. Add the broken cashew nuts and sliced almonds and roast them until they turn golden brown. Be careful not to burn them!
3. Transfer the roasted nuts (along with the remaining ghee) to a bowl. Mix in the dry coconut powder and cardamom powder. Set this aside.
4. Now, in the same pan, add ½ cup of water and the jaggery. Bring it to a boil and let it simmer for 8-10 minutes, or until it reaches the softball consistency. To test, drop a tiny bit of the syrup into a glass of cold water – it should form a soft ball.
5. Add the softened poha to the jaggery syrup and mix gently but thoroughly until everything is well coated.
6. Finally, add the nut-coconut mixture to the poha and jaggery and mix again.
7. Transfer the mixture to a serving bowl. Garnish with a few extra nuts and serve warm.

Expert Tips

• Don’t overcook the jaggery syrup, or it will become too hard.
• Make sure the beaten rice is not too soggy, or the sweet will be sticky.
• Roasting the nuts enhances their flavor beautifully.

Variations

• Sesame Seed Delight: My friend, Priya, loves adding a tablespoon of sesame seeds to the nut mixture for a nutty crunch.
• Date & Nut Boost: For extra sweetness and chewiness, add some chopped dates along with the nuts.
• Chocolate Touch: A sprinkle of cocoa powder to the jaggery syrup adds a lovely chocolatey twist (my kids love this!).

Vegan Adaptation

To make this recipe vegan, simply substitute the ghee with a plant-based oil like coconut oil or sunflower oil.

Gluten-Free Confirmation

This recipe is naturally gluten-free! Beaten rice is a gluten-free grain, and all the other ingredients are also gluten-free.

Spice Level Adjustment

This recipe is mildly spiced with cardamom. If you like a bit more warmth, you can add a pinch of nutmeg or a tiny bit of ginger powder.

Festival Adaptations (e.g., Makar Sankranti, Pongal)

This sweet is often made during Makar Sankranti and Pongal festivals in India. It’s a traditional offering to the gods and a delightful treat to share with family and friends.

Serving Suggestions

Serve this Beaten Rice Jaggery warm as a snack with a cup of chai, or as a dessert after a meal. It’s also lovely to pack in lunchboxes!

Storage Instructions

Store any leftover Beaten Rice Jaggery in an airtight container at room temperature for up to 2-3 days. It might become a little sticky over time, but it will still taste delicious.

FAQs

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

I recommend using a medium-thick variety of beaten rice. It holds its shape well and gives the sweet a nice texture.

Can I use sugar instead of jaggery? What adjustments should I make?

Yes, you can use sugar, but the flavor will be different. Use the same quantity of sugar as jaggery. You might need to add a teaspoon of lemon juice to prevent crystallization.

How do I know when the jaggery syrup has reached the softball consistency?

The best way to check is to drop a tiny bit of the syrup into a glass of cold water. If it forms a soft ball that you can easily shape with your fingers, it’s ready.

Can this be made ahead of time?

Yes, you can make it a few hours ahead of time. Just reheat it gently before serving.

What is the shelf life of this sweet?

It’s best enjoyed fresh, but it will stay good for 2-3 days in an airtight container at room temperature.

How can I adjust the sweetness level?

You can adjust the sweetness by adding more or less jaggery. Start with ½ cup and taste as you go.