Traditionally brown poha is used for this recipe but you cna use whote poha. Take thick poha for this recipe. Fresh coconut milk will bring good taste and flavour to poha/aval
1 cup poha
2 cups coconut milk
1/2 cup jaggery
½ tsp Cardmom seed powder
pinch of salt
Method of Preparation:
- Wash the poha and drain all the water. Add Pinch of salt and keep aside for 5 minutes.
- Add poha to the pan and sufficient water to cover the poha. Add jaggery and let jaggery melt and poha will become soft.
- Grind the coconut and extract coconut milk. Add coconut milk to poha and bring to boil.
- Add Cadamom seed powder mix well
Notes : Add pinch of salt as jaggery has salty taste
Poha should not be overcooked. Just cook it right and avoid amking it mushy.
Coconut milk should be fresh and thick. Do not use thin version of coconut milk.
Traidtionally brown poha is used for rosatale phov but you can use whote poha. Avoid using very thin poha.
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