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Gul Pohe (Pressed Rice in Jaggery and Coconut)

Poha is made by soaking the rice and then flattening and drying it. It can be considered to be an uncooked form of rice yet doesn’t really need to be cooked to be consumed. It has a reasonable amount of carbohydrates, some potassium, sodium and protein, and is easily digested. Coconuts have been grown in India for centuries and have traditionally been used in both savoury and sweet dishes. Coconuts are considered a source of healthy fat, but the fat will add up if they are consumed in the form of coconut milk or oil. Also, they contain small amounts of saturated fats and so should be eaten in smaller quantities. Eaten grated or in pieces, they are a great source of fibre and so help digest the fat in them more easily and also keep the quantity consumed lower. The fat in coconuts is easier for the human body to digest and they don’t contain cholesterol like animal fats Coconut also contains iron, manganese, copper and magnesium, which aid in protecting against disease and ease inflammation in the body.

Recipe credit: Darshana Muzumdar

Serves 4 as part of a traditional Indian meal.


  • 300 gms (4 cups) thick poha
  • 1/2 cup jaggery to taste
  • ½ coconut (1 cup) grated coconut
  • 2-3 cardamoms
  • a pinch of salt (optional)


  • Wash the pressed rice gently and drain it in a colander. Let it rest for five to ten minutes for it to become soft.
  • Grate the coconut, cut up the jaggery into small pieces or grate it and powder the cardamom. Place them in a bowl and mix them all well.
  • Separate the poha flakes gently to remove any lumps and to make it fluffy. Add this to the coconut and jaggery mixture and mix well.
  • Serve at room temperature. This is a very quick snack to make and one that children enjoy.
  • For a variation, the flat pressed rice can be deep fried in hot oil to make it crisp instead of soaking it. Of course do not wash it if doing so. This needs to be served at once.

For the Whole-Food Plant-Based (WFPB) version:

  • Use date or raisin paste instead of jaggery
  • Do not fry the poha.
  • Use red rice poha instead of white poha. You may need to rest this poha a little longer after being washed.

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