Crispy Poha Recipe – Jaggery, Almond & Cardamom Indian Snack

Last Updated on 4 months by Neha Deshmukh

Crispy Poha Recipe – Jaggery, Almond & Cardamom Indian Snack

Introduction

Oh, Poha! It’s such a versatile ingredient, isn’t it? We usually think of the soft, comforting Kanda Poha for breakfast, but this crispy version is a total game-changer. I first made this for Diwali a few years ago, and it vanished within minutes! It’s the perfect sweet and crunchy snack – a little bit nostalgic, a whole lot delicious. You’ll absolutely love how easy it is to make, and the aroma while it’s toasting is just heavenly.

Why You’ll Love This Recipe

This isn’t your average poha recipe. We’re taking things up a notch with the delightful combination of jaggery, fragrant cardamom, and a generous helping of nuts and dates. It’s:

• Super Crispy: The dry-toasting method ensures maximum crunch.
• Flavorful: Jaggery adds a beautiful caramel-like sweetness, balanced by the cardamom and nuts.
• Easy to Make: Seriously, it comes together in under 20 minutes!
• Perfect for Gifting: Package it up nicely, and it makes a lovely homemade gift.

Ingredients

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

• 300 grams Poha (Flattened Rice Flakes)
• ?? cup toasted Almond slivers
• 2 tbsp black Raisins
• ?? cup roasted cashews
• 2 tbsp Coconut flakes
• ?? tbsp Cardamom powder
• 2 tbsp dry chopped dates
• ?? cup powdered Jaggery

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Poha (Flattened Rice Flakes) – Choosing the Right Type

There are different thicknesses of poha available. For this recipe, I recommend using medium-thickness poha. It crisps up beautifully without becoming too brittle. Make sure it’s dry – any moisture will prevent it from getting properly crispy.

Jaggery – Regional Variations & Substitutions

Jaggery (gur) is unrefined sugar, and it adds a unique molasses-like flavor. You can find it in different forms – blocks, powder, or grated. I prefer using powdered jaggery as it melts more easily. If you can’t find jaggery, you can use brown sugar, but the flavor won’t be quite the same (more on that in the FAQs!).

Almonds & Cashews – Toasting for Enhanced Flavor

Using pre-toasted almonds and cashews saves time, but toasting them yourself really elevates the flavor. A quick dry-toast in a pan brings out their natural oils and makes them extra fragrant.

Cardamom – Freshly Ground vs. Store-Bought

Freshly ground cardamom is always best! The aroma is so much more potent. If you’re using store-bought powder, make sure it’s relatively fresh.

Coconut Flakes – Sweetened vs. Unsweetened

I prefer using unsweetened coconut flakes in this recipe, as the jaggery provides enough sweetness. But if you only have sweetened flakes, feel free to use them – just reduce the amount of jaggery slightly.

Dates – Variety & Preparation

I like using dry, chopped dates for this recipe. Medjool dates are fantastic, but any variety will work. Just make sure they’re chopped into small pieces.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat a large, heavy-bottomed pan on low flame. This is key – we want to toast the poha gently, not burn it.
2. Add the poha to the pan and dry-toast, stirring constantly, until it’s crisp and golden brown. This usually takes about 5-7 minutes. Be patient and keep stirring!
3. Add the powdered jaggery and cardamom powder to the pan. Mix gently as the jaggery begins to melt. It will bubble a bit – that’s normal.
4. Incorporate the toasted almonds, cashews, raisins, coconut flakes, and dates. Toss everything together to ensure it’s evenly coated.
5. Remove the pan from the heat and spread the mixture onto a large plate to cool completely. This prevents it from sticking together.

Expert Tips

• Low and Slow: Seriously, low heat is your friend here. It ensures even toasting and prevents burning.
• Constant Stirring: Don’t walk away from the pan! Constant stirring is essential for crispy poha.
• Cool Completely: Let the mixture cool completely before storing it. Otherwise, it might become slightly sticky.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just double-check that your jaggery hasn’t been processed with bone char (some brands do).
• Gluten-Free Confirmation: Yes! This recipe is naturally gluten-free.
• Spice Level Adjustment – Adding a Hint of Chili: My friend Priya loves adding a tiny pinch of chili powder for a sweet and spicy kick. It’s delicious!
• Festival Adaptations – Makar Sankranti & Lohri: This makes a wonderful offering for Makar Sankranti or Lohri. It’s a festive treat that everyone will enjoy.

Serving Suggestions

This crispy poha is delicious on its own as a snack with a cup of chai. It’s also lovely sprinkled over yogurt or enjoyed as a topping for ice cream (don’t judge!).

Storage Instructions

Once cooled, store the crispy poha in an airtight container at room temperature. It should stay crisp for up to a week, but honestly, it rarely lasts that long in my house!

FAQs

What is the best way to toast Poha for maximum crispness?

Low heat and constant stirring are the keys! Don’t rush the process.

Can I use brown sugar instead of jaggery? What’s the difference in taste?

You can, but jaggery has a more complex, molasses-like flavor that brown sugar doesn’t quite replicate. Brown sugar will still be tasty, but the flavor profile will be different.

How do I know when the jaggery has melted properly?

The jaggery will become liquid and bubbly, and it will coat the poha evenly.

Can this snack be made ahead of time?

Yes, absolutely! You can make it a day or two in advance and store it in an airtight container.

What’s the best way to store Crispy Poha to keep it from getting stale?

An airtight container is essential! Make sure the poha is completely cooled before storing it.