Poha with Coconut (Method 2)
A luscious variation of the classic Parsi breakfast dish, featuring flattened rice soaked in fresh coconut milk for a creamy texture. This unique method utilizes two forms of coconut—freshly grated and extracted milk—to create a rich, sweet, and aromatic treat. Enhanced with fragrant spices like cardamom and nutmeg, it offers a delightful balance of soft textures and tropical flavors.
Ingredients
- 2 cups Flattened rice (Poha) (Thick or medium flakes recommended. Quantity estimated.)
- 2 whole Fresh coconuts (One for grating, one for extracting milk.)
- 1 cup Warm water (For extracting coconut milk. Quantity estimated.)
- 1/2 cup Sugar (Adjust to taste. Quantity estimated.)
- 2 tablespoons Ghee (Quantity estimated.)
- 1/2 teaspoon Cardamom powder (Quantity estimated.)
- 1/4 teaspoon Nutmeg powder (Quantity estimated.)
More recipes using Flattened rice
Sweet Coconut Poha
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Instructions
- 1Grate both coconuts. Set aside the grated flesh of one coconut to be used as is.
- 2Take the grated flesh of the second coconut. Add warm water and squeeze the flesh to extract the milk. Strain the liquid through a muslin cloth or fine sieve to obtain fresh coconut milk.
- 3Wash the flattened rice (poha) gently to remove impurities and drain well so the grains remain separate (kerda). Soak the washed poha in the extracted coconut milk for 5-6 minutes until it becomes soft and absorbs the liquid.
- 4Once the poha is soft, gently mix in the reserved grated coconut, sugar, ghee, cardamom powder, and nutmeg powder. Toss gently to combine without mashing the grains. Serve immediately.
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Sweet Coconut Poha
A traditional Parsi sweet snack known as 'Meetha Poha', featuring tender flattened rice flakes tossed with fresh grated coconut and sugar. This no-cook recipe highlights the natural creaminess of coconut and the crunch of generous amounts of almonds and pistachios, all perfumed with aromatic cardamom, nutmeg, and rose water. It is typically served as a festive breakfast or tea-time treat, offering a delightful balance of textures and sweet, floral flavors.
Simple Milk Poha (Dudh Poha)
This traditional Parsi-Gujarati dessert transforms simple flattened rice into a rich, aromatic treat by simmering it in sweetened milk infused with rose water and spices. Unlike more complex versions, this 'Simple' (Sadharan) method involves soaking the flakes directly in hot milk, resulting in a distinctively chewy texture that pairs perfectly with the crunch of almonds. Flavored generously with cardamom and nutmeg, this dish is best served chilled, offering a refreshing and satisfying end to a meal.
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