Poha Coconut Chocolate Fudge Recipe

Poha, when combined with chocolate seems absolutely delicious , try Kankana Saxena's specialty.
Cook Time: 45 minutes

Difficulty: Easy
Serves: 6-8 people


1¼ cup flattened rice (medium size)
2 cups freshly grated coconut
1 cup grated jaggery
1 cup melted white chocolate


  1. Keep a loaf or brownie pan ready by layering it with parchment paper.
  2. Dry roast the flattened rice in a pan on medium heat until crispy. Once done, allow it to cool and then grind 1 cup of the crispy flattened rice. Leave the ¼ cup of crispy flattened rice aside to be used later.
  3. In the same pan, add 1½ cups of coconut and 1 cup of jaggery. Allow it cook for a few minutes stirring occasionally until the jaggery is melted and mixed with coconut.
  4. Scatter the ground flattened rice to the pan and give it a mix.
  5. While the mixture is still hot, drop it in the loaf or brownie pan ready with the parchment paper. Press it down gently to level the top.
  6. Dry roast rest of the freshly grated coconut in a pan until mild brown in colour. Mix rest of the crispy flattened rice to it. Keep it aside to be sprinkled on top of the fudge (burfi).
  7. Finally, pour the melted chocolate on top of the fudge (burfi) and sprinkle the roasted coconut and crispy flattened rice mixture on top.
  8. Allow it to rest in the refrigerator for a few hours.
  9. Once it’s set, cut it into pieces and serve. It can be easily stored for several days in the refrigerator after placing it in an airtight jar.