Sweet Poha Recipe for Krishna Janmashtami

Lord Krishna and his love for beaten rice is the reason I make Sweet Poha for Janmashtami.

Aval, Avalakki, Chiura, Poha, beaten rice, Pauaa/Paunva, Poya, Chuda, Atukulu, Chirain, Pauwa, Baji, Pohe, Phovu — Sweet Poha

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.

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.

4.86 from 7 votes

Print Pin Rate

Course: Breakfast, Festival Cooking, Snack

Cuisine: Indian

Keyword: Flattened Rice Sweetened, Krishana Janmastami Prasad, Sweet Avalakki, Sweet Poha

Prep Time: 10

Cook Time: 15

Total Time: 27

Servings:

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

Comments

Your comments, feedback are something I look forward to. So do comment and share with family and friends. Cancel reply

Jagruti says

April 17, 2018 at 2:49 am

I've never tried this sweet poha recipe, seems so easy and yummy recipe that can be made in a jiffy.

- ArchanaPotdar says
  
  April 17, 2018 at 2:23 pm
  
  True Jagruti it is yummy. Do try.
  
Niranjana Sankaranarayanan says

August 09, 2020 at 11:05 pm

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
  
  August 10, 2020 at 6:07 pm
  
  Thanks, Niranjana.
  
Mina Joshi says

August 10, 2020 at 2:25 am

The sweet poha looks amazing. This reminds me of home when we always made them for janmastami.

- ArchanaPotdar says
  
  August 10, 2020 at 6:06 pm
  
  Thanks, Mina.
  
Shobha Keshwani says

August 10, 2020 at 2:28 am

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
  
  August 10, 2020 at 6:05 pm
  
  You are correct Shobha. From perfect to mushy is downhill.
  
priya vj says

August 10, 2020 at 9:15 am

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
  
  August 10, 2020 at 6:04 pm
  
  Thanks, Priya.
  
Jolly says

August 10, 2020 at 7:22 pm

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
  
  August 13, 2020 at 9:04 pm
  
  😀 Thanks, Jolly.
  
Mayuri Patel says

August 10, 2020 at 7:37 pm

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
  
  August 13, 2020 at 9:04 pm
  
  Use the black jaggery Mayuri the only difference is the poha will be darker. Use a lot of fresh grated coconut.
  
Linsy Patel says

August 10, 2020 at 8:02 pm

love it, it will be on prasad for tomorrow.

- ArchanaPotdar says
  
  August 13, 2020 at 8:59 pm
  
  Thanks.
  
Sarika (spice zone) says

August 10, 2020 at 8:16 pm

Never had sweet poha and your poha looks very yummy. Will have to try it.

- ArchanaPotdar says
  
  August 13, 2020 at 8:59 pm
  
  Thanks, Sarika.
  
Jayashree T.Rao says

August 10, 2020 at 9:54 pm

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
  
  August 13, 2020 at 8:59 pm
  
  Okay next time I will try making it with thin variety.
  
Linsy Patel says

August 11, 2020 at 8:03 pm

I just made this today morning, taste amazing. thanks

- ArchanaPotdar says
  
  August 13, 2020 at 8:57 pm
  
  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

August 12, 2020 at 8:05 pm

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
  
  August 13, 2020 at 8:52 pm
  
  Thanks, Priya.
  
NARMADHA says

August 15, 2020 at 12:27 am

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
  
  August 16, 2020 at 7:42 pm
  
  Thanks, Narmadha.

Lord Krishna and his love for beaten rice is the reason I make Sweet Poha for Janmashtami.

Contents:

A little about the festival

Why MSK Sweet Poha recipe