Traditional Sweet Poha (Panchakajjaya)

Steps

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1. 1
   In a small pan, dry roast the sesame seeds over low heat for 2–3 minutes until golden and fragrant. Transfer to a bowl and set aside.
   ≈0:21
2. 2
   In the same pan, add ghee, then fry the cashew pieces until golden brown. Transfer to a separate bowl.
   ≈0:40
3. 3
   Push the cashews to the side, add another spoon of ghee in the center, and fry the raisins until puffed. Transfer to the bowl.
   ≈0:57
4. 4
   In the same pan, combine jaggery and water, heating over medium flame until the jaggery melts completely and bubbles gently. Add a small spoon of ghee and mix well. The syrup should be lightly thickened, not thick string consistency.
   ≈1:13
5. 5
   Spread the 2 cups of flattened poha on a white plate, then add the roasted cashews and raisins.
   ≈1:42
6. 6
   Add the roasted sesame seeds, then sprinkle with fresh grated coconut and cardamom powder.
   ≈2:04
7. 7
   Gently pour the warm jaggery syrup over the mixture. Using clean hands, gently mix everything together so the jaggery coats the poha evenly. The poha will absorb the syrup and soften beautifully.
   ≈2:18