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Chef Priya
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Sweet Poha with Jaggery and Coconut

Gur Poha

(42 reviews)
"

This sweet poha is a nostalgic delight, transporting me back to leisurely mornings at my grandmother’s house, where the aromas of cardamom and coconut filled the air.

"
Sweet Poha with Jaggery and Coconut
Prep time:10 mins
Cook time:15 mins
Total time:25 mins

Protein

4g

Carbs

56g

Fat

12g

Calories

320 kcal

Servings:
4
VeganGluten FreeDairy Free

Ingredients

flattened rice (poha)2 cups
(thick variety)
jaggery0.75 cup
(grated)
water0.50 cup
fresh coconut0.50 cup
(grated)
cashews2 tbsp
(halved)
raisins2 tbsp
coconut oil2 tbsp
sliced almonds2 tbsp
(for garnish)
salta pinch

Spices

cardamom powder0.50 tsp

Directions

Prepare the Poha

  1. Place the flattened rice in a colander and rinse under cold water until softened. Drain well and set aside.

Make the Jaggery Syrup

  1. In a small saucepan, combine grated jaggery and water. Heat over medium flame until the jaggery dissolves completely, stirring occasionally.
  2. Bring the mixture to a gentle boil for 2 minutes until slightly thickened. Remove from heat.
Chef's tip: Strain the syrup if your jaggery has impurities.

Assemble the Sweet Poha

  1. Heat coconut oil in a pan over medium heat. Add cashews and raisins, frying until the cashews are golden and the raisins plump. Remove and set aside.
  2. In the same pan, add the drained poha and gently toss.
  3. Pour the jaggery syrup over the poha, mixing gently to coat evenly. Cook for 2–3 minutes.
  4. Add grated coconut, cardamom powder, and a pinch of salt. Stir well and cook for another 2 minutes to combine flavors.
  5. Turn off the heat. Stir in the fried cashews and raisins.

Serve

  1. Transfer the sweet poha to a serving dish. Garnish with sliced almonds and additional grated coconut if desired.
  2. Enjoy warm or at room temperature.
Chef's tip: This dish pairs beautifully with a glass of warm milk or chai.

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Behind the Recipe

Chef Priya in her kitchen

Hi! I'm Priya. I grew up in Delhi in a tiny kitchen filled with noise, spices, and stories. I learned to cook the way most of us do—by watching, tasting, and eventually doing. My mother never measured anything, but somehow every dish was perfect.

After I moved to the U.S., I found myself cooking the same dishes to feel close to home. Friends would ask for recipes, and I realized how unfamiliar Indian cooking still felt to many people here. That's what led me to start sharing—not just the food, but the how and why behind each step.

These recipes are rooted in tradition but shaped by life abroad. I try to keep things practical without losing what makes them special. If you've ever wanted to bring more Indian flavor into your kitchen, I hope this is a good place to start.