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Sweet Poha for Krishna Janmashtami
Sweet Poha is offered to Krishna on Krishna Janmashtami.
Krishna’s love for Poha or beaten rice is well known in Folklore. Poha is hence offered to him as Prasad.
Sweet Poha
Janmashtami / Shri Krishna Jayanti or Krishna birthday is observed by Hindus by way of Puja, Prayer and Fasting.
The various other names for Krishna Janmashtami are Krishnashtami, Saatam Aatham, Gokulashtami, Ashtami Rohini, Srikrishna Jayanti, Sree Jayanti or sometimes simply as Janmashtami.
The festival is celebrated on the Ashtami of the Krishna Paksha of the month of Bhadrapad (August–September) in the Hindu calendar.
Gokulashtami is celebrated with great pomp in Maharashtra. The famous Dahi Handi is the highlight where groups of men called Govinda make a human pyramid and break a handi (it’s an earthen pot) filled with dahi alias buttermilk this dahi handi is tied up at a height. The smallest person or should I say the shortest person tries to break the handi by hitting it with a blunt object. The handi breaks and you are drenched in buttermilk.
It is not easy the fact that you form a pyramid and don’t forget it is pouring (and in case it, not people pour water on you) you tend to fall. It’s hard work but fun. This is enacting the childhood pranks of the mischievous Lord Krishna who stole butter in this manner.
In Goa which has been associated with the Yadavas, we call this festival as Ahstam. Astham is celebrated at homes and in the temples too in the of Devaki Krishna.
Poha was offered to Lord Krishna by Sudama his friend and the Lord blessed him with wealth to last his lifetime.
Beaten rice or Flattened rice is made from is a dehusked rice flattened into flat light dry flakes. The thickness of the of the flakes determines the price.
Poha is considered to have originated from in the Malwa region. Since they are easily digestible they are used to prepare snacks and also easy snacks. There are preparations like Chivda, where the Poha can be stored for weeks.
Poha also called avalakki are versatile they can be added to water, milk, curds. In fact, they can be called Indian Fast food or convenience food.
According to Wikipedia,
It is known by a variety of names: Pauaa/Paunva (પૌંઆ) in Gujarati, “Poya” in Rajasthani, Chuda in Oriya, Atukulu in Telugu (అటుకులు), Aval inTamil(அவல்) and Malayalam(അവൽ), Chiura in parts of Bihar and Jharkhand, Chira in Bengali (চিঁড়া) and Assamese, Chiura(चिउरा) in Maithili, Nepali, Bhojpuri and Chhattisgarhi, Poha[1] or Pauwa[2] in Hindi, Baji in Newari, Pohe in Marathi, Phovu in Konkani,Avalakki (ಅವಲಕ್ಕಿ) in Kannada,.[3]
Let’s get down to making of Sweet Poha,
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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Servings: 5
Ingredients
- 1 cup Beaten Rice
- 1/4 teaspoon Cardamon powder
- 1/4 cup Coconut freshly grated
- 1/2 tablespoon Ghee
- 1/2 cup ` Water
- 1/2 cup Jaggery grated
- Some cashewnuts
Instructions
- Wash the poha in a strainer in running water.
- Add the fresh coconut and cardamom powder. Set aside.
- Heat ghee and fry the cashew nuts.Remove when golden brown and set aside with the ghee.
- Heat ½ cup water with the jaggery. Bring to boil.You can bring it to a soft ball stage( when you put a drop of jaggery liquid in water it hardens and you can press the ball to a soft ball) or like me when the drop holds shape after dropping add the mixture of poha, fresh coconut and cardamom powder in the syrup.
- Switch off the gas and mix well.
- Add the cashew nuts and set aside covered for about 2-3 minutes. Serve hot.
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Linking to my Page Rice recipes, a Compilation
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.