Breakfast Poha Recipe

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Phovu, pronounced Fo, is a typically celebrational sweet from around Goa.

It reminds me of Müsli, for the choice of ingredients is similar to that, just the Indian way, with rice flakes, Jaggery, Coconut, and Raisins. Sounds simple enough and quick to prepare.

I completely adore this sweet too, especially for breakfast, it gives a boost for the day.

I thought I would break down the ingredients for you, to understand what health benefits you can take out of this dish.

Rice Flakes, also called flattened, or beaten rice are flat dry oat like flakes. The rice for the process is first boiled and then rolled out/flattened. They easily absorb liquid and so swell on.

Markets sell different types and qualities of flattened rice. The healthiest versions are the brown rice flakes.

Jaggery is an unrefined concentrated cane or coconut sugar and is sold in blocks or pasts.

The process involves heating the syrups in a shallow large pan, boiling it up to 200 C.

The Cane Jaggery is yellowish called “The white” jaggery, so the Coconut Jaggery is “The black” sugar. The latter is much thicker, you could call it impure.

I love the black Jaggery, which is mostly used for Goan sweets, but even the white Jaggery can take you to heaven.

Jaggery is very nutritous because of its wholesome sugars, and nonchemical refinement.

The hard white coconut is scrapped and used in curries and sweets. Locals eat the inner flesh directly only of freshly harvested Coconuts, those contain a jelly-like texture, which is also called Tender Coconut.

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