Rosatle Fov Goan Style | Diwali Special Rosantle Fov | Flattened Rice in Coconut Milk | Poha with jaggery and coconut milk | Sweet Poha in coconut milk recipe with detail step by step instructions and a video. Rosatle Fov is an authentic and traditional Goan sweet delicacy made from poha, jaggery and coconut milk. This dish is specially prepared in Goan homes for Janmashtami, Diwali and Tulsi Lagna festivals. It can also be served as a quick tea time recipe or dessert after meals.
Ingredients for Rosatle Fov
In Goa, we use red poha or gaavti fov as we call it in Konkani to prepare rosatle fov. The red poha is much more healthier than the normal white poha which we frequently use. It is rich in fibre, minerals, vitamin B and anti-oxidants. The main sweet taste of this recipe comes from coconut milk and jaggery. It is important to use freshly grated coconut to extract the coconut milk for this dish. Another important ingredient in this recipe is the turmeric leaf. It imparts a lovely aroma and taste to this dish. We also add a little cardamom powder in this recipe which elevates the taste of this dish. However, adding cardamom powder is totally optional.
Making and Serving Rosantle Fov
The recipe for Rosatle Fov is very simple and quick. It requires very little prep work and also takes hardly 10 minutes of cooking time. On Diwali day, we serve rosantle fov along with other varieties of poha like batata fov, doodhatle fov, godache fov and banana halwa and hog plum curry. Rosantle fov need to be completely cooled down and then served at room temperature. This will ensure that the poha has absorbed the sweetness of the jaggery and coconut milk and thickened to the right consistency. Alternately, after cooling down, you can also keep it in the refrigerator and serve it slightly chilled.
You might also like to check out our other Diwali special recipes like Goan banana halwa (kelyacho halwo) , doodhatle fov (milk poha) and Chanyachi Usal (Vatana Usal).
You can also check out more traditional and authentic Goan recipes on our youtube channel Bhukkad Recipes. Do not forget to like, share and subscribe!!
Ingredients
- ⅔ cup red poha – also called as gaavti fov in Konkani
- 1 cup fresh grated coconut
- ¼ cup + 2 Tbsp grated jaggery
- ⅛ Tsp cardamom powder – optional
- 1 turmeric leaf – preferably fresh
- pinch of salt
Instructions
- Wash the poha well 2 – 3 times with water. Drain all the water.
- Add ½ cup water to the washed poha. Allow to rest for 15 minutes.
- Add coconut to a mixer jar. Add ¾ cup of water. Grind into a fine paste.
- Strain the coconut mixture with a strainer. Squeeze and extract coconut milk.
- Add the squeezed coconut once again to the mixer jar. Add ¾ cup of water. Grind once again.
- Strain the coconut mixture. Squeeze and extract more coconut milk. We need 1 and ½ cup coconut milk for this recipe.
- Add coconut milk and jaggery into a pan. Tear the turmeric leaf into 4 – 5 pieces and add to the pan.
- Cook on a medium flame and bring it to a boil. Stir in between to avoid sticking or burning.
- Once all the jaggery is dissolved and the coconut milk starts boiling, add the soaked poha. Stir well.
- Cook on a low flame for 5 minutes.
- After 5 minutes, add cardamom powder. Mix well. Cook for a minute and switch off the flame.
- Add the pinch of salt just before switching off the flame. Stir well after adding salt.
- Let the rosatle fov cool down completely before serving.
Tips & Tricks
- Rosatle fov will thicken and come to the right consistency as it cools down. So do not over cook the dish. Also let it cool down completely before serving.
- Adding cardamom powder is totally optional. You can skip it if you want.
- You can keep the consistency of the dish as per your liking. You can make it completely thick and dry or keep it a little runny.
- Rosatle fov is usually served at room temperature. You can also store it in the fridge and serve it slightly cold.