Poha Recipe – Authentic Indian Poha Dessert with Cashews & Cardamom

Last Updated on 2 months by Neha Deshmukh

Poha Recipe – Authentic Indian Poha Dessert with Cashews & Cardamom

Introduction

Okay, let’s be real. When you think of poha, you probably picture that savory breakfast dish, right? But trust me on this one – this sweet poha dessert is a total game-changer! It’s a comforting, subtly sweet treat that my grandmother used to make, and it instantly transports me back to her kitchen. It’s surprisingly easy to make, and I’m so excited to share this authentic Indian recipe with you.

Why You’ll Love This Recipe

This poha dessert is more than just a sweet treat; it’s a little piece of Indian culinary heritage. It’s wonderfully textured, with a slightly grainy, melt-in-your-mouth feel. Plus, the aroma of cardamom and ghee is just heavenly! It’s perfect for festive occasions, a cozy evening snack, or when you just need a little something sweet to brighten your day.

Ingredients

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

• 1 cup Aval / Poha (flattened rice)
• 1 cup Sugar
• 1 cup Water
• Methi seed size Yellow or orange food color (a tiny pinch!)
• 1 Cardamom pod
• 2.5 tbsp Ghee (clarified butter)
• 1 pinch Salt
• 5 Cashew nuts

Ingredient Notes

Let’s talk ingredients – a few little tips can make all the difference!

Aval / Poha: Types & Quality

There are different thicknesses of poha available. For this recipe, medium-thickness poha works best. It gives the dessert a lovely texture. You’ll find poha easily at any Indian grocery store. (Approximately 150g)

Ghee: The Importance of Clarified Butter in Indian Desserts

Ghee is essential in Indian sweets. It adds a richness and flavor that butter just can’t replicate. Don’t skimp on the ghee – it’s what makes this dessert truly special! (Approximately 30ml)

Cardamom: Fresh vs. Ground & Regional Variations

Freshly ground cardamom is always best! If you have whole pods, lightly crush them and grind them just before using. Some regions in India prefer a stronger cardamom flavor, so feel free to add a little more if you like.

Food Color: Natural Alternatives & Usage

Traditionally, yellow or orange food color is used. If you prefer natural alternatives, a pinch of turmeric can give a subtle yellow hue, though the color won’t be as vibrant. Remember, a tiny amount goes a long way!

Cashew Nuts: Roasting for Enhanced Flavor

Roasting the cashews really brings out their flavor. Don’t rush this step! It adds a lovely nutty crunch to the dessert.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat a pan with a little ghee. Fry the cashews until they turn golden brown and lovely. Transfer them to a bowl and set aside.
2. Add the poha to the same pan and fry for about a minute. This helps to dry it out slightly and enhances the flavor.
3. Now, grind the fried poha into a coarse powder. You want it to resemble rava (semolina). Don’t over-grind it – a slightly grainy texture is perfect.
4. Boil the water in a pan. Add the powdered poha and a pinch of salt. Mix well, cover the pan, and cook on low heat.
5. Let it cook until the poha absorbs all the water and softens. This usually takes about 5-7 minutes.
6. Add the sugar, food color, and powdered cardamom to the cooked poha. Stir well until the mixture becomes slightly watery.
7. Continue stirring on medium heat, gradually adding the remaining ghee. Keep stirring until the mixture thickens and starts to leave the sides of the pan. This is when you know it’s almost ready!
8. Finally, garnish with the fried cashews and serve warm.

Expert Tips

• Don’t walk away from the pan once you start adding the ghee! Constant stirring is key to prevent sticking and ensure even cooking.
• If the mixture becomes too dry, add a tablespoon of milk or water.
• For a smoother texture, you can grind the poha a little finer, but I prefer the slightly grainy consistency.

Variations

• My Family’s Secret: My aunt always adds a tiny bit of saffron to this recipe for an extra touch of luxury.
• Nutty Twist: Feel free to experiment with other nuts like almonds or pistachios.
• Coconut Delight: A tablespoon of grated coconut adds a lovely tropical flavor.

Vegan Adaptation

To make this recipe vegan, simply substitute the ghee with a plant-based butter alternative. Coconut oil also works well, but it will impart a slight coconut flavor.

Gluten-Free Confirmation

Yes! This recipe is naturally gluten-free, making it a great option for those with dietary restrictions.

Spice Level Adjustment (Cardamom)

If you’re not a huge fan of cardamom, you can reduce the amount to ¼ of a pod. Or, if you love cardamom, feel free to add a little more!

Festival Adaptations (Specific Festivals Poha is Made For)

This poha dessert is often made during Makar Sankranti and other festive occasions in India. It’s considered an auspicious sweet to share with family and friends.

Serving Suggestions

Serve this poha dessert warm, as is, or with a dollop of yogurt for a cooling contrast. It’s also delicious with a sprinkle of chopped nuts.

Storage Instructions

Store leftover poha dessert in an airtight container at room temperature for up to 2 days. You can gently reheat it before serving.

FAQs

What is the origin of this Poha dessert recipe?

This recipe has roots in Maharashtra, India, and has been passed down through generations. It’s a traditional sweet enjoyed during festivals and special occasions.

Can I use a different type of nut instead of cashews?

Absolutely! Almonds, pistachios, or walnuts would all be delicious substitutes.

How do I achieve the perfect consistency for this Poha dessert?

The key is to cook the poha until it absorbs all the water and then to stir constantly while adding the ghee. You want a thick, smooth consistency that leaves the sides of the pan.

What is the best way to grind the Poha without a food processor?

You can use a traditional grinder or even a mortar and pestle, though it will take a bit more effort. Just aim for a coarse powder.

Can this recipe be made ahead of time?

You can grind the poha ahead of time and store it in an airtight container. However, it’s best to make the dessert fresh for the best flavor and texture.