Sweet Poha Recipe for Krishna Janmashtami

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.

Ingredients

These are your ingredients for quantities please check the recipe card.

1. Beaten Rice: Hearty and filling thick poha brings the best out of our recipe.
2. Clarified butter: A dollop of ghee makes a difference. The wonderful aroma and flavour is definitely what makes poha taste awesome.
3. Jaggery: Our sweetener for the dish; it gives a wonderful colour and taste to the dish.
4. Water: To wash the beaten rice.
5. Cardamon powder: The aroma of cardamom is what tempts you to try this poha.
6. Coconut: Freshly grated or frozen it compliments the flavours of the dish.
7. 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.