Sweet Atkul as the name suggests it is a sweet made with poha. Sweet Atkul is not only delicious but also very healthy, as we add milk,jaggery and nuts. The making is very simple and it is usually prepared for ‘Krishna Jayanthi’ and offered to Lord. I’ve given two variations, please do give it a try if you haven’t ☺!!
Atkul/Poha: 1 cup
Milk: ¾ cup
Jaggery: ½ cup
Coconut: ¼ cup
Cardamom powder: ¼ tsp
Ghee: 1 tbsp
Cashew nut: few
Clean and wash the poha with water. Drain the water and add the poha in a bowl. Add milk and let it soak for at least 2 hours. Keep this ready.
In a pan add little water and dissolve jaggery. Once it dissolves strain for any impurities. Add the jaggery solution to the same pan and add coconut and cardamom powder. Let it boil until it becomes slightly thick.
Then add the soaked poha to the jaggery solution and let it cook until all the water is absorbed and the poha is cooked.
In a pan add ghee and roast the cashews to golden brown and the raisins until it puff up. Garnish the cooked sweet poha with this.
Offer to Lord and Enjoy!
Atkul/Poha (Thick variety) – 1 cup
Water and Milk together – 1.25 cups
Jaggery – 1 cup
Shredded coconut – for garnishing
Cashew – few
Ghee – for roasting
Wash and clean the atkul and soak them in water and milk mixture. Let it soak for some time so keep them aside for 5 to 6 hours.
Meanwhile dissolve 1 cup of jaggery in ¼ cup of water and filter it. In a kadai or nonstick pan heat the jaggery liquid and stir it until you get an unta paagu consistency (i.e you must be able to make a ball out of a drop of jaggery solution that you pour in a cup of water).
Roast cashew in ghee and fry the soaked atkul. Once it is cooked switch off the flame. Add the prepared jaggery paagu and shredded coconut to the cooked atkul. Mix well and serve.
Enjoy! Check my Pulusu Atukul recipe for a spicy variation.