Poha Chakki Recipe: A Delicious and Nutritious Twist on a Classic Snack

Craving a sweet treat that's both delicious and good for you? Look no further than the humble poha chakki! This traditional Indian sweet, also known as poha burfi or poha chikki, takes the familiar flattened rice (poha) and transforms it into a delightful bar packed with flavour and texture.

The beauty of the poha chakki recipe lies in its simplicity. With a handful of readily available ingredients and minimal cooking time, you can whip up a batch of these delectable treats in no time. This blog will guide you through the entire process, from gathering the ingredients to shaping the perfect poha chakki.

So, put on your apron and get ready to embark on a flavourful journey with this poha chakki recipe!

Ingredients for the Perfect Poha Chakki:

2 ½ cups poha (thin variety): For the best texture in your poha chakki, opt for the thin variety of poha. This type roasts beautifully and creates a satisfying bite in the final product.

1 cup jaggery (sticky variety): Jaggery, an unrefined form of sugar, adds a deep, rich sweetness to the poha chakki. You can adjust the quantity based on your preference for sweetness.

¼ cup water: A little water helps melt the jaggery and create a smooth consistency for binding the poha.

2-3 tablespoons chopped cashews: Cashews add a delightful crunch and a touch of nuttiness to the poha chakki. Feel free to experiment with other nuts like almonds or peanuts if desired.

2-3 tablespoons roasted peanuts: Roasted peanuts not only add a delightful crunch but also a touch of protein to the poha chakki.

¼ teaspoon cardamom powder: Cardamom powder elevates the flavour profile of the poha chakki with its warm, aromatic notes.

2 tablespoons ghee: Ghee, clarified butter, adds a rich flavour and helps bind the ingredients together in the poha chakki.

A Step-by-Step Guide to Making Poha Chakki:

Roasting the Poha:

In a large pan or kadhai, heat the ghee over medium flame. Once hot, add the poha and roast it gently, stirring continuously. The key here is to achieve a light golden brown colour without burning the poha. This process typically takes around 5-7 minutes. Keep a watchful eye and remove the poha from the pan as soon as it reaches the desired colour.

Melting the Jaggery:

In a separate pan, add the jaggery and water. Heat the mixture on low flame, stirring constantly, until the jaggery dissolves completely. Be careful not to let the jaggery burn, as it can impart a bitter taste to your poha chakki.

Binding the Ingredients:

Once the jaggery syrup reaches a slightly thick consistency (a single thread consistency when tested between your thumb and forefinger), add the roasted poha to the jaggery syrup. Mix well, ensuring all the poha is evenly coated with the jaggery mixture.

Adding the Finishing Touches:

Turn off the heat and quickly incorporate the chopped cashews, roasted peanuts, and cardamom powder into the poha mixture. Mix everything well to ensure an even distribution of flavours and textures.

Shaping the Poha Chakki:

Transfer the hot poha mixture to a greased baking tray or plate. Gently press the mixture down using a flat spatula or the back of a spoon to create an even layer. Work quickly as the mixture cools and hardens rapidly. Aim for a thickness of around ½ inch to ¾ inch.

Setting and Cutting:

Allow the poha chakki to cool completely at room temperature. This can take about an hour or two. Once set, use a sharp knife to cut the poha chakki into desired shapes – squares, diamonds, or triangles.

There you have it! Your homemade poha chakki recipe is ready to be savoured.

Tips and Variations for a Poha Chakki Recipe with a Personal Touch:

For a richer flavour: Substitute a tablespoon of ghee with coconut oil for a subtle hint of coconut.

Spice it up: If you prefer a touch of spice, add a pinch of ground chilli powder to the poha mixture while roasting.

Make it festive: During festivals like Diwali or Holi, add a pop of colour by incorporating chopped dried fruits like raisins or cranberries.

Storage: Store your poha chakki in an airtight container at room temperature. It