Maharashtrian Style Gul Pohe (Sweetened Beaten Rice with Coconut)
Maharashtrian cuisine offers a delightful treat that blends the lightness of flattened rice with the rich sweetness of jaggery, making it a perfect breakfast or festive dish. In Mumbai and many parts of Maharashtra, Pohe, or flattened rice, is a staple. This dish is versatile and can be enjoyed in multiple forms, whether as a savory snack or a sweet dish like Gul Pohe. The word “Gul” refers to jaggery, a key ingredient in this sweet version of Pohe. Often prepared during the festival dedicated to Lord Krishna, Gul Pohe brings comfort and joy to the table, especially when paired with a cup of tea or coffee.
This recipe allows you to create a balanced, lightly sweet dish using the finest ingredients, including cardamom for a hint of spice and fresh coconut for texture and flavor. Depending on your preference, you can adjust the dish to be slightly drier or have a more liquid consistency by adding more milk. Hereβs a step-by-step guide to making Maharashtrian Style Gul Pohe, a delightful breakfast option thatβs as comforting as it is flavorful.
Ingredients
| Ingredient | Quantity |
|---|---|
| Poha (Flattened Rice) | 1 cup |
| Milk | 1 cup |
| Jaggery | 4 tablespoons |
| Cardamom Powder (Elaichi) | 1 pinch |
| Fresh Coconut (grated) | 1/4 cup |
| Salt | 1 pinch |
Preparation Time: 45 minutes
Cooking Time: 20 minutes
Instructions
-
Rinse the Poha (Flattened Rice):
Begin by thoroughly rinsing the poha (flattened rice) in water for about 5 minutes. Once rinsed, let them soak in 1/2 cup of milk for about 30 minutes to allow them to soften and absorb the milk. -
Prepare the Milk Mixture:
In a saucepan, pour the remaining milk and add jaggery along with a pinch of salt. Heat the mixture over low-medium heat, stirring occasionally. Allow the jaggery to melt completely, and for an added fragrance, open the cardamom pods and add them to the mixture. Let the milk simmer for a few minutes until the jaggery has dissolved and the milk has absorbed the subtle flavors. -
Combine the Milk with Poha:
Once the jaggery is fully dissolved and the milk mixture is fragrant with cardamom, pour it into the soaked poha. Stir gently but thoroughly to combine the milk and poha, ensuring that the flattened rice is evenly coated with the sweetened milk mixture. -
Add the Fresh Coconut:
Fold in the grated fresh coconut, mixing it well with the poha and milk. The coconut adds a wonderful texture and flavor that complements the sweetness of the jaggery and the mild milk. -
Serve and Enjoy:
Serve the Maharashtrian Style Gul Pohe immediately, either as a breakfast dish or a festive treat. For an enhanced experience, pair it with a cup of Ginger-Holy Basil Tea or a rich cup of coffee.
Serving Suggestions
Maharashtrian Style Gul Pohe can be enjoyed as a wholesome breakfast to kick-start your day. The balance of milk, jaggery, and fresh coconut offers both nourishment and satisfaction. If you are looking for a more festive touch, serve it as part of a celebratory meal during festivals like Lord Krishna’s birthday or other special occasions. The dish can also be served as an afternoon snack, paired with a warm beverage of your choice.
Nutritional Information (Approximate)
| Nutrient | Amount |
|---|---|
| Calories | 250-300 kcal per serving |
| Carbohydrates | 50g |
| Protein | 3g |
| Fat | 5g |
| Fiber | 3g |
| Sugar | 20g |
| Calcium | 150mg |
| Iron | 1.5mg |
This Maharashtrian Style Gul Pohe recipe offers not only a satisfying breakfast but also an opportunity to enjoy the unique flavors of Maharashtra. With its simple ingredients and minimal preparation, itβs a perfect addition to your morning routine or special celebration.
