Sweet Poha is a regular at my place for Krishna Janmashtami. Sweetened Poha is easy, quick and delicious. Your main ingredients are beaten rice, jaggery and clarified butter. Served garnished with fried cashew nuts who can refuse this treat? Serve it as an after-school snack for kids or as a breakfast item it sure hits the spot.
Also called Sweet aval can be enjoyed any time of the year any time. Lord Krishna loved avalakki and hence, made for his birth celebrations. The main ingredient is beaten rice but it is made differently around the country.
Sweet and savoury items are prepared at home for Janmashtami. So make some Chakli, Chivda, kheer. For your fasting, you can make bahgar, khichidi with sagoSabudana Khichidi, vada, farali misal, Khamang Kakdi.
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Ingredients
These are your ingredients for quantities please check the recipe card.
- Beaten Rice: Hearty and filling thick poha brings the best out of our recipe.
- Clarified butter: A dollop of ghee makes a difference. The wonderful aroma and flavour is definitely what makes poha taste awesome.
- Jaggery: Our sweetener for the dish; it gives a wonderful colour and taste to the dish.
- Water: To wash the beaten rice.
- Cardamon powder: The aroma of cardamom is what tempts you to try this poha.
- Coconut: Freshly grated or frozen it compliments the flavours of the dish.
- Cashewnuts and raisins: For the crunch.
Instructions
- Wash and drain the thick poha in a strainer under running water. Garnish with fresh coconut and cardamom powder. Set aside.
- In a wok, heat ghee and fry the cashew nuts. Drain and set aside. Then fry the raisins, if using, until they plump up. Drain and keep with the cashew nuts. The reason we fry them separately is that the cooking times are different.
- In the clarified butter add the jaggery and bring to a boil. Switch off.
- Add the mixture of poha, fresh coconut and cardamom powder to the syrup. Mix well.
- Add the cashew nuts and raisins. Mix well.
- Set aside, covered, for about 2-3 minutes.
Substitutions
- You can make this dish with thin poha too, only rinse them when adding to the syrup.
- Use almonds slivers, 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.
- For a no-cook version, wash and drain the poha. Mix well the grated jaggery, coconut and cardamom powder. Add the washed and drained beaten rice. Mix well and let it sit for 10 to 15 minutes before serving.
- 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
- Sieve
- Wok
- Spoons
- Bowl
Storage
- If you have leftovers store them in an air-tight container in the refrigerator.
- Since fresh coconut is 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.
Pro Tips
- Wash the thick poha well under running water this gets rid of all the grit and makes the poha soft.
- If 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.
FAQ
What is Krishna Janmashtami?
Sri Krishna Janmashtami is celebrated to mark the birth of Lord Krishana. It is also called Krishnashtami, Saatam Aatham, Gokulashtami, Ashtami Rohini, Srikrishna Jayanti, Sree Jayanti or simply Janmashtami.
When do you celebrate Krishna Janmashtami?
According to the Hindu calendar, we celebrate on the Ashtami in the month of Bhadrapad. Krishna Paksha or dark lunar fortnight is your date. Simply put the 8th day of the dark half of Bhadrapad which comes in August–September.
How do you celebrate Krishna Janmashtami?
On the day of Krishna Jayanti, we observe a fasting day. So the food we eat is generally Vrat ka khana or Upwas che jevan. Temples are decorated with lights and flowers. Celebrations are held at midnight in the temples and homes by placing an idol of Krishna in the cradle.
What is Dahi Handi? When is it celebrated?
The famous Dahi Handi is held on the next day of Krishna Jayanti with great pomp.
Teams of men called Govinda make a human pyramid and break a handi tied up at a height. The object is to break the handi by hitting it with a blunt object.
In short, we enact Krishana and his friends' childhood activity. This is exactly the way they reached Makhan or homemade butter hung high up.
What is Astham? Does this not mean the Eighth Day in the Hindu Calendar?
Yes, Asthmi means the eighth day in Hindu calandar, in any month. In Goa which has been associated with the Yadavas, we call this Janmastmi Ahstam. The only temple dedicated to Devki Krishna is located in Goa where celebrations are held. Kindergarten children dress up as Krishna and Gopikas and parade around the city. Then we have Dahi Handi too.
Related
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Pairing
These are my favourite dishes to serve with Sweet Poha:
Summary: This is a simple and easy and gluten-free Sweet Poha recipe. It is a quick snack that my mom made for us after school. I make it for breakfast.
Sweet Poha for Krishna Janmashtami
Equipment
- 1 Sieve
- 1 Spoons and Ladles
- 1 Bowls
Ingredients
- 1 cup Beaten Rice
- ½ cup Jaggery grated
- ¼ teaspoon Cardamon powder
- ¼ cup Coconut freshly grated
- 1 tablespoon Ghee or clarified butter
- 2 cup Water
- 10 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 ( If using). Set aside.
- In the same wok add the jaggery. Let the jaggery melt and bubble. Stir continuously on low flame.
- Switch off the gas and add the mixture of poha, fresh coconut and cardamom powder to the syrup.
- Add the cashew nuts and raisins. Mix well.
- Set aside covered for about 2-3 minutes and serve hot.
Video
Notes
- 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.
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.
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.