Sweet Poha Chivda Recipe - Janmashtami Recipes {Video}

A very unique and innovative sweet snack with beaten rice, nuts and cardamom.

What is sweet poha chivda?

Poha Chivda or  Poha Mixture is a popular teatime snack in India. There are many variations of making poha mixture.

Traditionally it is made with salt, chilli powder and other spices and I have developed or created a sweet version of the usual - You saw it first here!

How long can it be stored?

It can be stored in an airtight container for up to a week.

Serving suggestions:

It is perfect to make during festivals such as Janmastami and Diwali.

It can be served as a sweet snack with a cup of coffee or tea as well.

Step by step preparation:

• Heat oil in a pan for deep frying the nuts and flattened rice.
• Slice almonds and deep fry them in hot oil until golden brown color.

• The fry cashews and raisins until they are a golden brown color. Drain them and set aside.

• When the oil is very hot, deep fry the poha or flattened rice in small batches till they expand and crisp. Make sure the oil is very hot.
• Take it out of the oil and drain on paper towels to remove excess oil.
• Let it cool down a bit.

• When the fried poha is warm, transfer it to a mixing bowl.
• When it still warm, add the fried nuts, cardamom powder and sugar powder to it.

• Mix everything together well using a spoon or spatula.
• Let it cool down completely and store in an airtight container.

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How to make sweet poha chivda recipe video below:

Sweet Poha Chivda Recipe

Hari Chandana Ponnaluri

Unique and delicious sweet snack made with poha or flattened rice, sugar, cardamom and nuts.

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Course Dessert, Snack

Cuisine Indian

Servings 2

Ingredients

  

1x2x3x

• ▢ 1 cup Thick Poha / Flattened Rice
• ▢ ½ cup Powdered Sugar
• ▢ 10 Almonds
• ▢ 10 Cashews
• ▢ 10 Raisins
• ▢ ½ teaspoon Cardamom Powder
• ▢ Oil for deep frying

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Instructions

 

• Heat oil in a pan for deep frying.
• Chop almonds into pieces and deep fry them until golden brown.
• Fry cashews and raisins until golden color. Keep them aside.
• When the oil is very hot, deep fry the poha in small batches till they expand and crisp.
• Remove from oil and drain on paper towels.
• When the fried poha is warm, transfer it to a mixing bowl.
• Add the cardamom powder, fried nuts and sugar powder to the poha and mix until well combined.
• Let it cool down completely and store in an airtight container.

Video

Notes

Combine the poha and sugar powder when the poha is still warm.

The oil should be very hot to deep fry the poha.

Nutrition values are estimates only.

Tried this recipe?Mention @iamharichandana or tag #blendwithspices!