Coming back from school, tired and hungry, the one thing that instantly brought a smile to our faces was the aroma of freshly made Sweet Poha wafting from the kitchen.
It was one of those humble yet comforting snacks our mom lovingly preparedâsimple, sweet, and filling. Weâd sit on the floor, still in our uniforms, plates in hand, and dig into it with such joy.
This wasnât just a childhood snack thoughâSweet Poha, also known as Meetha Aval, holds a special place in many Indian homes as a traditional offering to God.
Often prepared as naivedyam or prasadam during festivals like Krishna Janmashtami or Navratri, itâs a dish that blends simplicity with deep devotion.
Even today, just a bite of this dish takes me right back to those carefree afternoonsâand reminds me how food, memory, and faith are beautifully intertwined in our culture.
Ingredients:
-
1 cup poha (flattened rice â use thin or medium variety)
-
3â4 tbsp grated jaggery (adjust as per your sweetness preference)
-
2 tbsp grated coconut (fresh or frozen)
-
1 tbsp ghee
-
½ tsp mustard seeds
-
A few curry leaves
-
Âź tsp cardamom powder
-
A pinch of salt
Instructions:
1. Rinse the Poha
-
Wash the poha in a strainer under running water just until it softens. Do not soak.
-
Drain completely and keep aside for 5â10 minutes to soften further.
2. Mix Jaggery & Flavor
-
In a bowl, mix the grated jaggery, coconut, cardamom powder, and a pinch of salt.
-
Add the softened poha and gently mix everything together.
3. Temper with Ghee, Mustard Seeds & Curry Leaves
-
Heat ghee in a small pan.
-
Add mustard seeds and let them splutter.
-
Add curry leaves and sautĂŠ for a few seconds.
-
Pour this flavorful tadka over the poha mixture and mix well.
4. Adjust Moisture (if needed)
-
If the poha feels too dry, sprinkle a tablespoon or two of milk or water to moisten.
5. Serve Fresh
-
Enjoy your sweet poha warm or at room temperature.
-
Pairs wonderfully with a cup of ginger chai! â
