Sweet Coconut Poha

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.

Ingredients

  • 8 cups Flattened rice (thick poha) (Originally '2 Tipri'. Estimated as approx 1 lb or 8 cups based on ratios.)
  • 2 cups Granulated sugar (Originally '1 Seer'. Converted to approx 1 lb.)
  • 3 whole Fresh coconut (Grated.)
  • 1 cup Almonds (Originally '1/4 Seer'. Blanched and slivered.)
  • 1 cup Pistachios (Originally '1/4 Seer' (inferred from context). Unsalted and slivered.)
  • 1 1/2 teaspoons Cardamom powder (Originally '1/2 Tola'.)
  • 3/4 teaspoon Nutmeg powder (Originally '1/4 Tola'.)
  • 3 tablespoons Rose water (Originally '1/4 bottle'.)

Instructions

  1. 1Grate the fresh coconuts. Blanch, peel, and sliver the almonds and pistachios.
  2. 2Place the flattened rice (poha) in a colander and rinse gently with cool water until softened but not mushy. Drain well to remove excess water.
  3. 3In a large mixing bowl, combine the grated coconut and sugar. Add the drained poha, slivered almonds, pistachios, cardamom powder, nutmeg powder, and rose water. Toss gently with your hands or two forks to combine evenly without mashing the poha flakes.
Loading interactive app...