Sweet Crunchy Poha Recipe

               If you are running out of time, but have to do something special and tasty, then your partner would be poha in your hands... Recipes made with aval will not consume much of your time, but ends up with a tasty result as well.

               

             This Sweet poha is usually made during Janmashtami and Tamizh New year in down south of Tamilnadu. Storage time for this is 4-5 days even without refrigeration.

Serves  3-4

Prep time   5 mins

Cooking time 15 mins

Ingredients 

1cup  Aval/ Poha

3/4 -1 cup Jaggery

1/4 cup Fried gram

5-6 tbsp Till seeds black

5-6 tbsp Moong dhal

1/4 cup Coconut cut into small slices

2tsp  Ghee  

2tsp  cardamom powder

            Note: if the poha is thick you need to soak for 2-3 minutes and not more than that because the poha will turn soggy. Either poha is thin then need not soak. I used the thin one.


Procedure
      
       First slightly dry roast moong dhal and fried gram and keep aside. Then again dry roast till seeds black until it splutters. Now add 1 tsp of ghee and roast the sliced coconut.
       Make the jaggery syrup by adding 1/4 cup of water. Boil till it turns thick, the happiest part is no need of any string consistencies. Strain and keep aside.

Now transfer all the ingredients except the jaggery syrup into a wide opened vessel.

Then add the jaggery syrup, cardamom powder and mix well.

Now the yummy poha sweet is ready. 

Usually we make this for tamizh new year. Can be made for neivedyam too.

Try out this simple recipe, everybody will love this.....