Poha Halwa Recipe – Coconut Milk & Jaggery Sweet Treat

Last Updated on 3 months by Neha Deshmukh

Poha Halwa Recipe – Coconut Milk & Jaggery Sweet Treat

Hey everyone! If you’re looking for a sweet treat that’s a little different, yet incredibly comforting, you have to try this Poha Halwa. It’s a family favorite, and honestly, it’s one of those recipes I first made when I was trying to impress my in-laws – and it worked! The combination of coconut milk and jaggery gives it such a unique, warm flavor. Let’s get into it, shall we?

Why You’ll Love This Recipe

This Poha Halwa isn’t your average dessert. It’s wonderfully soft, subtly sweet, and has a beautiful, melt-in-your-mouth texture. Plus, it’s surprisingly easy to make! It’s perfect for festive occasions, a cozy afternoon snack, or just when you’re craving something a little special. And the aroma while it’s cooking? Divine!

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 2 cup poha / aval (flattened rice)
• 5 cup coconut milk
• 1 cup jaggery (adjust to taste)
• 1 cup water
• 2 tbsp cashew, roughly chopped
• ?? tsp cardamom powder (about ½ tsp is a good starting point)

Ingredient Notes

Let’s talk ingredients – getting these right makes all the difference!

Poha / Aval: Types & Quality

Poha comes in different thicknesses. For halwa, I prefer the medium-thickness variety. It holds its shape well while still becoming beautifully soft. You’ll need about 200g of poha. Make sure it’s fresh – stale poha can make the halwa grainy.

Coconut Milk: Full-Fat vs. Low-Fat & Homemade Options

Full-fat coconut milk (about 1200ml) really elevates the richness of this halwa. However, you can use low-fat if you prefer. I’ve even made it with homemade coconut milk when I’m feeling extra ambitious – it adds an incredible depth of flavor!

Jaggery: Regional Variations & Substitutes

Jaggery (gur) is key to that lovely caramel-like flavor. I use a dark jaggery, but you can experiment with different types depending on what’s available. If you can’t find jaggery, you can substitute it with sugar (about ¾ cup), but the flavor won’t be quite the same.

Cardamom: Fresh vs. Ground & Flavor Profile

Freshly ground cardamom is always best (about 2-3 pods). But good quality ground cardamom (about ½ tsp) works perfectly well in a pinch. Don’t skip it – cardamom is a cornerstone of Indian sweets!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, we need to roast the poha. Heat a pan over medium heat and dry roast the poha for about 5-7 minutes, until it’s crisp and golden brown. Keep stirring to prevent burning! Let it cool completely, then grind it into a fine powder.
2. In a bowl, transfer the poha powder and add the coconut milk. Whisk it really well until you have a smooth, lump-free mixture. Set this aside.
3. Now, let’s make the jaggery syrup. In a kadai (or a deep pan), dissolve the jaggery in the water over low heat. Stir constantly until the jaggery is completely dissolved and you have a smooth syrup.
4. Here comes the magic! Slowly add the poha-coconut milk mixture to the jaggery syrup. Stir, stir, stir! This is where patience comes in. You’ll need to cook this for about 30 minutes, stirring continuously, until the mixture thickens.
5. Keep stirring! You’ll know it’s ready when the mixture starts to release oil from the sides and holds its shape. This is the best part!
6. Add the chopped cashews and cardamom powder. Mix well to combine.
7. Finally, pour the halwa into a tray lined with baking paper. Flatten it out evenly and let it cool completely before cutting it into pieces.

Expert Tips

A few little things that’ll take your halwa to the next level:

Achieving the Perfect Texture

The key is continuous stirring! It prevents sticking and ensures a smooth, creamy texture.

Preventing Sticking & Burning

Use a heavy-bottomed kadai to distribute heat evenly. And seriously, don’t walk away from the stove!

Roasting Poha for Optimal Flavor

Roasting the poha is crucial. It enhances its nutty flavor and prevents the halwa from becoming soggy.

Variations

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

Vegan Poha Halwa

Simply ensure your jaggery is vegan-friendly (some are processed with bone char).

Gluten-Free Poha Halwa (Naturally Gluten-Free!)

Good news! Poha is naturally gluten-free, so this recipe is perfect for those with gluten sensitivities.

Spice Level Adjustment: Adding a Hint of Saffron

My friend, Priya, loves adding a pinch of saffron strands soaked in a tablespoon of warm milk for a beautiful color and subtle floral aroma.

Festival Adaptations: Making Poha Halwa for Diwali or Makar Sankranti

During Diwali, I sometimes add a sprinkle of edible silver leaf (varak) for a festive touch. For Makar Sankranti, it’s a lovely warming treat to enjoy with family.

Serving Suggestions

This halwa is delicious on its own, but you can also serve it with a dollop of yogurt or a sprinkle of chopped nuts. It’s lovely with a cup of chai!

Storage Instructions

Store the halwa in an airtight container in the refrigerator for up to a week. It might firm up a bit, but it will still taste amazing.

FAQs

Got questions? I’ve got answers!

What is the best type of poha to use for halwa?

Medium-thickness poha works best. It provides a good balance between texture and softness.

Can I use sugar instead of jaggery in this recipe?

Yes, you can, but the flavor will be different. Use about ¾ cup of sugar for every 1 cup of jaggery.

How do I know when the halwa is cooked to the right consistency?

The mixture will start to release oil and hold its shape. It should be thick and glossy.

Can this halwa be made ahead of time?

Yes, you can make it a day or two in advance. Store it in the refrigerator and reheat gently before serving.

What is the significance of cardamom in Indian sweets?

Cardamom is considered a warming spice and is believed to aid digestion. It also adds a beautiful aroma and flavor to Indian sweets.

Enjoy making this Poha Halwa! I hope it brings a little sweetness to your day. Let me know how it turns out in the comments below!