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Chef Priya
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Easy recipes, bold spices, and stories from my family kitchen.

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Sweet Flattened Rice Dessert

Gur Poha

(42 reviews)
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This sweet treat is a delightful way to use pantry staples. The combination of jaggery and coconut beautifully complements the texture of flattened rice, making it a nostalgic favorite in many Maharashtrian homes.

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Sweet Flattened Rice Dessert
Prep time:10 mins
Cook time:15 mins
Total time:25 mins

Protein

3g

Carbs

48g

Fat

14g

Calories

320 kcal

Servings:
4
VegetarianGluten Free

Ingredients

flattened rice1 cup
(thick variety)
jaggery0.50 cup
(grated, or substitute with brown sugar)
water0.50 cup
coconut0.25 cup
(freshly grated)
ghee2 tbsp
cashews8-10
(halved)
raisins2 tbsp
salta pinch

Spices

green cardamom powder0.50 tsp

Directions

Prepare the Flattened Rice

  1. Rinse the flattened rice under cold water in a sieve for about a minute and let it drain completely. Set aside.

Make the Jaggery Syrup

  1. In a small saucepan, combine the grated jaggery and water. Heat over medium flame until the jaggery completely dissolves, stirring occasionally.
  2. Once dissolved, strain the syrup to remove any impurities and return it to the pan.

Assemble the Dessert

  1. In a large pan, heat ghee and add the cashews. Sauté until golden brown, then add raisins and cook for another minute until they puff up. Remove and set aside.
  2. To the same pan, add the strained jaggery syrup. Heat gently and then add the rinsed flattened rice, stirring to combine and ensure each grain is coated with the syrup.
  3. Add the grated coconut, cardamom powder, and a pinch of salt. Stir well to mix all ingredients.
  4. Continue to cook on low heat for 2-3 minutes, allowing the flavors to meld together.
Chef's tip: Be gentle while mixing to avoid breaking the flattened rice.

Garnish and Serve

  1. Transfer the dessert to a serving dish, garnish with the fried cashews and raisins.
  2. Serve warm or at room temperature as a delightful end to any meal.

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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.