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NO COOK SWEET JAGGERY RED POHA

NO COOK SWEET JAGGERY RED POHA

INGREDIENTS

  • Red  poha – 2 cup
  • Jaggery crushed – ¾ or 1 cup or as per taste
  • Water – 1/2 cup
  • Cardamom pwdr – 1/2 tsp
  • Nutmeg pwdr – a pinch [optional ]
  • Grated coconut – ½ cup
  • Ghee – 2 tsp
  • Broken cashew and raisins – few

PREPARATION

  1. Heat jaggery in a pan with little water [upto immersion point ] till it dissolves . We don’t want any string consistency or thick syrup ,just the jaggery has to melt. Strain and keep aside .
  2. Fry the cashew and raisins in ghee .

METHOD 

Clean , wash and rinse twice to remove any impurities or husk .Soak it  for 5 mins  – **** Soaking time depends on the thickness of the poha ,mine was of medium thickness  so it took time .If the poha is thin ,you need not soak ,it softens on washing. You don’t have to soak it in much water just little to immerse it OR just sprinkle water after washing , cover and keep aside .After soaking the poha should be separated and not mushy .

Add cardamom pwdr + nutmeg pwdr  and mix .

Add the  syrup little by little and mix.

Keep checking the taste and texture .

If you feel the sweetness is enough ,then stop adding the syrup .

Give a nice mix ,cover and keep aside for 1 or 2 minutes .

Add in the grated coconut and mix well.

Garnish with fried cashew and raisins.

Ready to serve

**** In temples in South they add a pin head size of edible camphor .It tastes heavenly – try it .

VARIATION – Instead of syrup , you can add powdered jaggery OR sugar + coconut + cardamom pwdr to the soaked poha , mix well and serve .

NOTES

  1. You can try with white poha also.
  2. Adjust the quantity of jaggery and coconut as per taste .
  3. Add less water white dissolving the jaggery – 1/2 cup or the poha will become mushy/wet .

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