Go Back
+ servings
poha burfi, pohe chikki, pova kadi, healthy Indian snack bars, traditional konkani recipes
Print Recipe
5 from 3 votes

Poha Burfi | Pohe Chikki - Easy Indian Snack Bars

Poha Burfi or Pohe Chikki is an aromatic Indian snack bar that is chewy and crunchy and prepared using poha (beaten rice), peanuts, and cashews in less than 30 minutes. The texture of this bar is actually between barfi and chikki (brittle).
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Desserts, Snack, sweets
Cuisine: Andhra Pradesh, Coastal Karnataka, Indian, Konkani, South India, Telangana, Udupi
Servings: 9
Calories: 164kcal
Author: Kushi

Equipment

Ingredients

  • 2 ½ cups Poha Thin variety, Thin Flattened rice
  • 2 to 3 tablespoon Cashews chopped
  • 1 cup Jaggery sticky variety, or Chikki Jaggery
  • ¼ cup Water
  • 2 to 3 tablespoon Peanuts roasted
  • ¼ teaspoon Cardamom powder
  • 2 tablespoon Ghee

Instructions

ROAST THE POHA (BEATEN RICE OR FLATTENED FLAKES)

  • In a pan on medium flame, add poha and roast till it is crispy. Keep stirring the poha to avoid them from burning at the bottom.
    2 ½ cups Poha
  • Meanwhile, in another small pan, add cashews and roast until golden brown.
    2 to 3 tablespoon Cashews
  • I have used homemade roasted peanuts. If you do not have roasted peanuts, roast them like cashews in a pan on medium heat.
    2 to 3 tablespoon Peanuts

MAKE THE JAGGERY SYRUP

  • In a pan on medium flame, add jaggery and water and cook till jaggery is dissolved and one string is reached.
    1 cup Jaggery, ¼ cup Water
  • Reduce the flame to low, add roasted poha, cashews, peanuts, cardamom powder, ghee, and mix until combined. Stop cooking and spread it on a greased plate to the desired thickness if you want a soft barfi. Check the video for a better understanding.
    ¼ teaspoon Cardamom powder, 2 tablespoon Ghee
  • Else continue cooking the mixture in jaggery syrup on medium to medium-low flame for another 3 to 5 minutes or until ghee leaves the sides of the pan.
  • At this point, transfer the mixture to a greased plate or parchment paper and spread it to desired thickness.
  • When it is still warm, mark them into pieces of the desired size. You can store it in an air-tight container till you are ready to serve.

Video

Notes

  • The color of the sweet may vary depending on the type of jaggery used.
  • You can even make this with oats instead of poha if desired.
  • Use any nuts combination of your choice. You can even use melon seeds, pumpkin seeds, til (sesame seeds), flax seeds, sunflower seeds, etc.
  • Believe me, because of the combination of ingredients, the recipe will taste good irrespective of what stage you stop cooking the jaggery mixture.
  • I have added 2 ½ cups of poha to 1 cup jaggery. The jaggery should cover the poha well and do not add beyond that. The amount of poha you may need may vary depending on the type of jaggery used.
  • For some reason, if your chikki or burfi turns hard, keep it in an air-tight container, and it will get a softer consistency in a day.
  • Cut them into even smaller pieces than the one shown in the picture so that you can chew them like toffee. Poha barfi will be one of the best partners during your travel 🙂

Nutrition

Calories: 164kcal | Carbohydrates: 27g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 9mg | Sodium: 1mg | Potassium: 36mg | Fiber: 0.4g | Sugar: 23g | Vitamin C: 0.02mg | Calcium: 11mg | Iron: 2mg