Pour in the jaggery syrup and cook on low-medium flame for 3-4 minutes until poha absorbs the syrup.
Ingredients:
Tata Sampann Poha – 1 cup
Jaggery – 1 cup (grated or chopped)
Condensed Milk – ½ cup
Coconut Milk – 1 cup (thick)
Coconut Cream – ¼ cup
Dried Coconut Powder – 2 tbsp
Ghee – 2 tbsp
Tata Sampann Panchmeva Mix – ¼ cup
Water – as required
Preparation Steps:
1. Prep Poha (Flattened Rice)
Rinse poha thoroughly in water, drain, and set aside for 5 minutes to soften.
2. Prepare Jaggery Syrup
In a saucepan, add jaggery with ½ cup water.
Heat gently until jaggery melts completely.
3. Cook Poha
In a heavy-bottomed pan, add the softened poha.
Pour in the jaggery syrup and cook on low-medium flame for 3-4 minutes until poha absorbs the syrup.
4. Add Dairy & Coconut Elements
Stir in the condensed milk; mix well and cook for another 2–3 minutes.
Add coconut milk and coconut cream; simmer on low heat for 3–4 minutes until the mixture thickens slightly.
Add dried coconut powder and mix well.
5. Temper Nuts & Raisins
In a small pan, heat ghee.
Fry Tata Sampann Panchmeva Mix until nuts get golden brown and raisins until they puff up.
Pour this ghee along with nuts and raisins into the pradhaman. Mix well.
6. Final Touch & Serve
Check sweetness; adjust with more jaggery or condensed milk if needed.
Serve warm or at room temperature, garnished with extra fried nuts or a drizzle of coconut cream if desired.
Tips:
For extra richness, you can add a pinch of cardamom powder while simmering.
Ensure not to boil after adding coconut milk to avoid curdling.
Enjoy your Tata Sampann Poha Ada Pradhaman—a fusion twist on the classic Kerala delicacy!
Prepared By- Chef Deepak.
