Ras Pohe

During Diwali (Narak Chaturdashi), there is a tradition in Saraswat Brahmin community and people living in Konkan region to make variety of Pohas. These include Sweet Poha (Jaggery Poha), Tikhat Pohe (jaggery replaced with green chillies), Dadpe Pohe, Dahi Pohe, Kuwalache / Kolache Pohe, Dahi Pohe, Dudh Pohe, Rasatle Pohe, Anarsi Pohe, Batate Pohe etc. These Pohas are served with the traditional dry faraal.

Serving:  1 Bowl 

Approx. Time:  5-8 minutes 

Ingredients

1 cup flattened Rice (Poha)

1 cup  Coconut Milk (I used thick milk)
½ cup Jaggery (or as per taste)
¼ tspn Cardamom Powder 
A pinch of Salt

8-10 ghee roasted Cashew nuts (Optional)

Pre-preparation

Take a teaspoon of Ghee in a small pan. Add the Cashew nuts and saute it for few seconds till it changes the colour to golden brown. Turn off the flame and transfer it into another bowl. Keep it aside.

Method

Wash the flattened Rice under water and soak it for 2 minutes. Drain out the excess water and set it aside.

In a mixing bowl, mix together Coconut Milk, Jaggery, Cardamom Powder and a pinch of Salt. When the lumps of Jaggery break, add the soaked flattened Rice and mix well. While mixing ensure that the mixture does not become mushy.  Lastly, add the ghee roasted Cashew Nuts. Serve immediately. 

Notes

1. The Poha used in this recipe is our regular flattened rice. However, traditionally hand-pounded Poha is used in this recipe. (In that case you may have to soak it in hot / lukewarm water depending upon its cooking time.) In some recipes, the Poha is steamed if hand-pounded Poha is used. 
2. Generally in villages, the Poha is washed with Coconut water. If you have Coconut water, you may use it for washing Poha which enhances its taste.
3. You may also flavour it with Nutmeg Powder and Cardamom both or just use Cardamom Powder.

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