Mitha Pehun|Sweet Poha
Flattened rice flakes sweetened with sugar and flavoured with Ghee and Cardamom Ingredients
Ingredients
  • 2 Cups Flattened rice (Beaten rice/Poha/Pohe)
  • 1 Cup of Sugar (Adjust as per your liking)
  • 2-3 tbsp of Ghee (Or edible oil)
  • 3-4 Green Cardamoms, pounded
  • ½ Cup water (For method A). No water is needed for method B
  • Dry fruits/nuts like Almonds, Cashews and Pistachios for the garnish
Method
Method A
  1. Check the beaten rice for any infestation or gravel.
  2. Place in a colander and hold under the running water till the water runs clear.
  3. Place the colander over a large bowl to collect the water that may drain. Allow it to stand for 4-5 minutes.
  4. Gently fluff the poha with a fork.
  5. In a pan, heat 2 tbsp Ghee/oil and add chopped nuts.
  6. Roast on low flame till the nuts are crunchier.
  7. Add crushed cardamoms.
  8. Add sugar and water and bring it to a boil.
  9. Keep mixing till the sugar dissolves.
  10. Lower the heat and allow the syrup to simmer for 2 minutes.
  11. Once the quantity of water reduces to half and the syrup turns sticky, add drained and fluffed beaten rice flakes and mix gently.
  12. Cook on medium flame till Poha turn soft (it could become mushy if not handled properly) after absorbing flavors of the syrup. This barely takes 2 minutes.
  13. Mix very gently to avoid a soggy mess.
  14. Garnish with nuts and serve with Papad or pickle or enjoy as it is.
Method B
  1. Rinse and allow the poha to drain in a colander for 5 minutes or so.
  2. Fluff the flakes with a fork.
  3. In a pan, heat the Ghee/oil and add chopped nuts/dry fruits.
  4. Roast on low flame till crunchier.
  5. Add crushed cardamoms.
  6. Add rinsed Poha and mix gently so as to coat the flakes with Ghee.
  7. After a minute add sugar and mix gently.
  8. Cook on medium to low heat till the beaten rice flakes turn softer.
Please Note:
  1. You can garnish it with sliced Kopra and black raisins.
  2. Instead of Sugar you can use Jaggery, though the version with Sugar is more popular in Sindhi Cuisine.
  3. The Ratio of Poha to Sugar (as well as Jaggery) is 2:1 i.e for every Cup of Poha you would need half cup of Sugar/Jaggery.
  4. You can use more or less sugar as per your preference.
  5. Make sure that the syrup is sticky and not thin.
  6. Do not use Kagzi poha. Jada Poha works best for this dish.
Recipe by Sindhi Rasoi |Sindhi Recipes at https://test.sindhirasoi.com/2022/12/mitha-pehunsweet-poha/