This sweet is made on Gokulashtami evening as neivedyam for Lord Krishna as he loves poha. It is a very easy dish. You need to make sure you get the right consistency for the jaggery syrup.
Prep Time: 10 mins
Cook Time: 20 mins
Ingredients
1 cup Thick poha
1/2 cup Powdered jaggery
4 tbsp water
1 tsp Cardamom powder
5 tbsp ghee
3 tbsp Broken cashew nuts and raisins
3 tbsp Fresh grated coconut
Instructions
Dry roast the poha to a pink colour and powder in a blender to a coarse powder (it should resemble semolina)
Put it in a bowl and sprinkle water for it to get soaked, do this thrice and crumble the poha, keep aside (dont add too much water, it should just be moist)
In a non stick pan, add jaggery and water and bring to a boil
Strain this and add it back to the pan and start boiling until it becomes thick (to check the right consistency, put a drop in a cup of plain water and if you are able to pick it up and roll it, thats the right time, do not make it hard)
Add 1 tbsp of ghee and add the soaked poha powder
Cook till the water dries up and the mixture does not stick to the sides of the pan
Add 1 tbsp of ghee and turn off the gas (it may look sticky but when it cools down, it will be perfect)
Garnish with cardamom powder
In a pan heat the remaining ghee, roast the cashew nuts, grated coconut and raisins and add it to the sweet. Mix well.
When it cools, it will resemble a soft crumble
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