Last Updated on 2 months by Neha Deshmukh

Poha Jaggery Recipe – Authentic Indian Sweet Breakfast Treat

Introduction

Oh, Poha Jaggery! This isn’t just a breakfast; it’s a warm hug in a bowl. I remember my grandmother making this for us on chilly winter mornings, and the aroma would fill the entire house. It’s a simple dish, but bursting with flavour – the sweetness of jaggery, the subtle crunch of nuts, and the soft, comforting texture of poha. It’s a little bit nostalgic, a little bit delicious, and totally worth making! This recipe is super easy, even if you’re new to Indian cooking, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This Poha Jaggery is more than just a sweet treat. It’s quick to make – ready in under 20 minutes! It’s incredibly comforting and satisfying, perfect for a cozy breakfast or a light dessert. Plus, it’s a wonderful way to enjoy the goodness of jaggery, a healthier alternative to refined sugar. Honestly, once you try it, you’ll be hooked!

Ingredients

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

• 1 cup thin aval (poha) – about 100g
• ½ cup jaggery – about 100g
• ½ cup water – 120ml
• 1.5 tablespoons ghee – about 22ml
• 1 tablespoon cashews – about 15g
• 1 tablespoon raisins – about 10g
• 1 tablespoon fried gram dal (chivda) – about 10g
• 1 tablespoon sesame seeds – about 8g
• ½ cup grated coconut – about 50g
• ¼ teaspoon cardamom powder – about 0.5g
• ¼ teaspoon dry ginger powder (sonth) – about 0.5g

Ingredient Notes

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

Aval (Poha) Varieties & Selection

There are different types of poha available. For this recipe, we want thin aval – it cooks quickly and gives the best texture. Avoid the thick variety, as it takes longer to cook and can become mushy. You can find thin poha at most Indian grocery stores.

Jaggery: Types and Flavor Profiles

Jaggery is unrefined sugar, and it comes in different forms. You can use dark jaggery (gur) or golden jaggery. Dark jaggery has a more robust, molasses-like flavour, while golden jaggery is milder. I personally prefer dark jaggery for a deeper flavour, but feel free to use what you like!

Ghee: Clarified Butter – The Heart of Indian Cooking

Ghee is clarified butter, and it’s essential in Indian cuisine. It adds a beautiful nutty flavour and richness. You can buy ghee or make your own. If you don’t have ghee, you can use butter, but the flavour won’t be quite the same.

Coconut: Fresh vs. Dried – Which to Use?

Freshly grated coconut is amazing if you can get it! But dried grated coconut works perfectly well too. If using dried coconut, you might want to lightly toast it in a dry pan for a minute or two to enhance its flavour.

Regional Variations in Spices

While cardamom and dry ginger are classic, some families add a pinch of nutmeg or cloves. Feel free to experiment and adjust the spices to your liking!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Make the Jaggery Syrup: In a saucepan, combine the jaggery and water. Heat over medium heat, stirring until the jaggery dissolves completely. Once dissolved, strain the syrup through a fine-mesh sieve to remove any impurities. This ensures a smooth texture.
2. Roast the Nuts & Seeds: In a separate pan, heat ½ tablespoon of ghee. Roast the cashews, raisins, fried gram dal, and sesame seeds separately until golden brown and fragrant. Be careful not to burn them! Set aside.
3. Sauté the Coconut: In the same pan, add the remaining ghee. Sauté the grated coconut until it turns golden brown. This step really brings out the coconut’s flavour.
4. Combine & Boil: Pour the jaggery syrup into the pan with the sautéed coconut. Bring the mixture to a boil.
5. Add the Poha: Add the poha to the boiling jaggery-coconut mixture. Reduce the heat to low and cook for about 5-7 minutes, stirring gently. If the mixture becomes too dry, sprinkle a little water (a tablespoon at a time) to prevent sticking. The poha should be soft and well coated.
6. Mix in the Goodies: Stir in the roasted nuts, raisins, fried gram dal, sesame seeds, cardamom powder, and dry ginger powder. Mix well to combine.
7. Serve Warm: Serve the Poha Jaggery warm. It’s best enjoyed fresh!

Expert Tips

• Don’t Overcook the Poha: Overcooked poha will become mushy. Keep a close eye on it and cook until just soft.
• Strain the Jaggery Syrup: This is a crucial step to remove any grit or impurities from the jaggery.
• Roast Separately: Roasting the nuts and seeds separately ensures they cook evenly and don’t burn.

Variations

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

Vegan Poha Jaggery

Simply substitute the ghee with coconut oil or any other vegan-friendly oil. It won’t have quite the same flavour, but it will still be delicious! My friend, Priya, makes it with coconut oil all the time.

Gluten-Free Considerations

This recipe is naturally gluten-free! Just double-check that your fried gram dal (chivda) is also gluten-free, as some brands may add wheat flour.

Adjusting the Sweetness Level

If you prefer a less sweet dish, reduce the amount of jaggery to ¼ cup. You can always add a little more if needed.

Festival Adaptations (Makar Sankranti, Lohri)

This Poha Jaggery is often made during Makar Sankranti and Lohri festivals in India. Some families add a pinch of saffron for a festive touch!

Serving Suggestions

Poha Jaggery is wonderful on its own, but you can also serve it with:

• A glass of warm milk
• A side of fresh fruit
• A dollop of yogurt (for a contrasting flavour)

Storage Instructions

Leftover Poha Jaggery can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving. It might lose a little of its initial texture, but it will still be tasty!

FAQs

Let’s answer some common questions:

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

Thin aval (poha) is the best choice. It cooks quickly and has a lovely texture.

Can I use coconut milk instead of grated coconut?

While you can use coconut milk, it will change the texture and flavour of the dish. Grated coconut is preferred for the traditional taste.

How can I prevent the poha from becoming mushy?

Don’t overcook the poha! Cook it on low heat and stir gently. Add water sparingly if needed.

Can this recipe be made ahead of time?

It’s best enjoyed fresh, but you can make it a few hours ahead of time and reheat it gently.

What are the health benefits of jaggery compared to sugar?

Jaggery is less processed than refined sugar and contains some minerals and antioxidants. It’s considered a healthier alternative, but it should still be consumed in moderation.

Can I add other dry fruits like almonds or pistachios?

Absolutely! Feel free to add your favourite dry fruits. Almonds and pistachios would be a lovely addition.