December 04, 2006
Sweet Poha (Beaten Rice)
When Kay announced Jihva for Jaggery and asked everyone to try something new, I turned to my mother-in-law's recipes. She had made sweet poha (beaten rice) which I really enjoyed and wanted to recreate it for this event. With coconut, jaggery and poha, this quick dessert works everytime.
In India, during the winter months, we would look forward to another special jaggery - nolen gud or new gud made from palm juice. When the fresh gud arrived at home, we would even eat it with fresh, hot chappatis or make payesh (my dad makes the best payesh!) with it. Sandeepa has a delicious looking nolen gud payesh (kheer).
Ah, nostalgia! Back to my sweet poha recipe.
1 1/2 cup poha (thick)
2/3 cup fresh shredded coconut (I used frozen coconut)
2/3 cup jaggery
1 tbspoon ghee
2 cardamoms - powder
1/2 cup milk
1/2 cup warm water
almonds and raisins for garnishing
Dry roast the poha to get rid of the raw smell. Then soak it in boiled water for a 3-4 minutes (or till it becomes soft) and strain the water. Set it aside.
Now dissolve the jaggery in water and cook on low heat till it becomes thick. Strain once to remove any dirt. Keep it aside.
Heat a thick bottomed pan and roast the coconut on low heat till the raw smell goes away. Add jaggery and cook till it mixes well. Add the poha to the mixture.
Put ghee and cardamom powder and take it off the heat.
Garnish with raisins and almonds. Serve warm.
This is my entry for Jihva for Jaggery being hosted by Kay at Towards a Better Tomorrow. Thanks Kay!