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Sweet Poha Recipe for Krishna Janmashtami
Lord Krishna and his love for beaten rice is the reason I make Sweet Poha for Janmashtami.
Sweetened Poha is an easy, quick and stovetop recipe that needs no preparation. The poha used to make this dish is the thick kind used to make Kande pohe or batata pohe.
Poha or beaten rice was offered to Lord Krishna by Sudama his friend. Pleased the Lord blessed him with wealth to last his lifetime.
So Poha is offered to Krishna. Since they are easily digestible they are used for preparing snacks.
Preparations like Poha Chivda are travel companions. Then you can also make Kande Pohe/ batata pohe. The Goan Rastle fov to name a few of the delicacies we love. Masur Avalakki is when Poha is added to curds.
Poha is treated like Indian Fast food or convenience food.
Contents:
- A little about the festival
- Why MSK Sweet Poha recipe
- How to make Sweet Poha Recipe
- For Your Questions
- Some fasting recipes
- Recipe card
- Pin for later
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A little about the festival
Sri Krishana Janmashtami is celebrated to mark the birth of Lord Krishana.
The other names for the occasion are Krishnashtami, Saatam Aatham, Gokulashtami, Ashtami Rohini, Srikrishna Jayanti, Sree Jayanti or sometimes simply Janmashtami.
The festival is celebrated on the Ashtami, Krishna Paksha in the month of Bhadrapad according to the Hindu calendar.
Simply put the 8th day of the dark half of Bhadrapad and falls in August–September.
The day of Krishna Jayanti is observed as a fasting day. So the food we eat is generally Vrat ka khana or Upwas che jevan.
The celebrations are held at midnight in the temples and homes. Temples are decorated with lights and flowers.
Gokulashtami as it is known in Maharashtra is celebrated with great pomp. The famous Dahi Handi is held on the next day of Krishna Jayanti.
The highlight of Dahi Handi. Teams of men called Govinda to make a human pyramid and break a handi tied up at a height.
Generally, the smallest person climbs over the pyramid. The object is to break the handi by hitting it with a blunt object. This is what Krishana and his friends used to do to reach Makhan or homemade butter.
In Goa which has been associated with the Yadavas, we call this festival Ahstam. The only temple dedicated to Devki Krishna is located in Goa. Ahstam is celebrated at home and in the temples.
For “Krishna Janam” Bal Krishna the small idol we have in the Pooja place will be placed in the cradle. This celebration is done in temples and homes.
Sweet and savoury items are prepared in each and every home for Krishna Janmashtami celebrations.
Why MSK Sweet Poha recipe
Make this Sweet Poha recipe as
- Easy to make
- Quick
- Delicious
- Need no prep work
- Can be doubled, tripled or halved as needed
How to make Sweet Poha Recipe
These are the ingredients you will need. For quantities please check the recipe card.
Ingredients:
- Beaten Rice, thick kind
- Cardamon powder
- Coconut freshly grated
- Ghee
- Water
- Jaggery
- Cashewnuts and raisins
Method:
- Wash the thick poha in a strainer in running water.
- Add the fresh coconut and cardamom powder. Set aside.
- In a wok heat ghee and fry the cashew nuts. Remove when golden brown and set aside.
- Similarly, fry the raisins till they plump up. Set aside.
- Heat ½ cup of water with the jaggery. Bring to boil.
- Bring it to a soft ball stage. That is when you put a drop of jaggery liquid in water it hardens and you can press the ball to a softball.
- Or when the drop holds shape after adding the jaggery liquid to the bowl of cold water.
- Add the mixture of poha, fresh coconut and cardamom powder to the syrup.
- Switch off the gas and mix well.
- Add the cashew nuts and raisins. Mix well.
- Set aside covered for about 2-3 minutes.
Substitutes:
- You can make this dish with thin poha too only rinse them when adding to the syrup.
- Use almonds, seeds like pumpkin seeds and sunflower seeds along with cashew nuts.
- You may replace jaggery with sugar but the amount of sugar will be a little less than the jaggery. Also, add a pinch of salt to the sugar syrup.
Variations:
- In this recipe, the beaten rice is mildly sweet. But you can add more jaggery to make it sweeter.
- Add more coconut for a soft coconutty taste.
- Add red chilli powder to the poha and the sweet spicy taste is what I adore. Of course, I do not do this on Janmashtami day but on other days as a snack.
Dietary recommendations
This is a gluten-free recipe and I have used homemade clarified butter to make it. I do not recommend replacing the clarified butter.
Equipment:
You will need
- Sieve
- Wok
- Spoons
- Bowl
How to serve:
- Tastes best when served hot.
How to store:
- If you have leftovers store them in an air-tight container in the refrigerator.
- Since there is fresh coconut used it will not stay good for long. One day is all that I recommend—heat before consuming.
- As always if the poha smells or is sticky discard it.
For Your Questions
Protips:
- Wash the thick poha well under running water this gets rid of all the grit and makes the poha soft.
- In case you plan to use the thin variety do not wash them in advance and use very little water.
- Jaggery has a little salt so I do not add salt to my preparation. You may add a pinch if you feel the need.
Some fasting recipes
Recipe card
Sweet Poha for Krishna Janmashtami
Sweetened Poha is an offering to Lord Krishna made from flattened rice it sure is fast food.
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Rate
Servings: 5
Calories: 343kcal
Ingredients
- 1 cup Beaten Rice
- ¼ teaspoon Cardamon powder
- ¼ cup Coconut freshly grated
- ½ tablespoon clarified butter
- ½ cup ` Water
- ½ cup Jaggery grated
- Some cashewnuts
Instructions
- Wash the thick poha in a strainer in running water.
- Add the fresh coconut and cardamom powder. Set aside.
- In a wok heat clarified butter and fry the cashew nuts. Remove when golden brown and set aside.
- Similarly, fry the raisins till they plump up. Set aside.
- Heat ½ cup of water with the jaggery. Bring to boil.
- Cook it to a soft ball stage. That is when you put a drop of jaggery liquid in water it hardens and you can press the ball to a softball.
- Or when the drop holds shape after adding the jaggery liquid to the bowl of cold water.
- Add the mixture of poha, fresh coconut and cardamom powder to the syrup.
- Switch off the gas and mix well.
- Add the cashew nuts and raisins. Mix well.
- Set aside covered for about 2-3 minutes and serve hot.
Notes
Protips:
- Wash the thick poha well under running water this gets rid of all the grit and makes the poha soft.
- In case you plan to use the thin variety do not wash them in advance and use very little water.
- Jaggery has a little salt so I do not add salt to my preparation. You may add a pinch if you feel the need.
Tried this recipe?Mention @themadscientistskitchen or tag #themadscientistkitchen!
Nutrition Facts
Sweet Poha for Krishna Janmashtami
Amount Per Serving (100 g)
Calories 343
Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 0g0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg0%
Sodium 0mg0%
Potassium 0mg0%
Carbohydrates 65.2g22%
Fiber 2.4g10%
Sugar 0g0%
Protein 4.9g10%
Vitamin A 0IU0%
Vitamin C 0mg0%
Calcium 0mg0%
Iron 0mg0%
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional Disclaimer: I am not a certified nutritionist and make no claims to the contrary. Please check with your nutritionist for your dietary needs and restrictions. Ultimately you are responsible for your decisions.
Pin for later
Jagruti says
I’ve never tried this sweet poha recipe, seems so easy and yummy recipe that can be made in a jiffy.
ArchanaPotdar says
True Jagruti it is yummy. Do try.
Niranjana Sankaranarayanan says
Sweet poha is one of my favourites. We can make this in no minutes but it’s so tasty. Loved your write up too.
ArchanaPotdar says
Thanks, Niranjana.
Mina Joshi says
The sweet poha looks amazing. This reminds me of home when we always made them for janmastami.
ArchanaPotdar says
Thanks, Mina.
Shobha Keshwani says
I have never tried making sweet poha. It is a bit tricky. If the syrup is not perfect consistency they might become soft and mushy. Yours is perfect
ArchanaPotdar says
You are correct Shobha. From perfect to mushy is downhill.
priya vj says
Poha is the most favorite of krishna after milk and butter. I love this jaggery flavored Poha very much .tastes so delicious with cardamom and nuts fried in ghee
ArchanaPotdar says
Thanks, Priya.
Jolly says
Sweet poha looks so tasty & easy to follow recipe. And I really loved reading about your Janamastami traditions. Indeed India is full of versatile traditions and culture. 🙂
ArchanaPotdar says
😀 Thanks, Jolly.
Mayuri Patel says
Sweet poha prepared like this is a new recipe for me. Looks so delicious and wouldn’t mind trying this for the upcoming festival. Only now to hunt for jaggery that is not dark brown!
ArchanaPotdar says
Use the black jaggery Mayuri the only difference is the poha will be darker. Use a lot of fresh grated coconut.
Linsy Patel says
love it, it will be on prasad for tomorrow.
ArchanaPotdar says
Thanks.
Sarika (spice zone) says
Never had sweet poha and your poha looks very yummy. Will have to try it.
ArchanaPotdar says
Thanks, Sarika.
Jayashree T.Rao says
It is often made during Janamasthmi. It is tasty. But, we use the thin variety of poha and just mix with fresh coconut. It becomes soft.
ArchanaPotdar says
Okay next time I will try making it with thin variety.
Linsy Patel says
I just made this today morning, taste amazing. thanks
ArchanaPotdar says
Wow! Thanks, so sweet of you to give me feedback. Thanks a lot. If you have a picture please share it with me.
Priya Srinivasan says
Such a simple and a delicious prasad. Amma makes similar but with sugar. I sometimes make it as a snack, with lots of nuts and seeds!
ArchanaPotdar says
Thanks, Priya.
NARMADHA says
This is must to have during Krishna Jayanthi and so simple and easy to prepare. I love the addition of coconut and cashews as topping.
ArchanaPotdar says
Thanks, Narmadha.