• 1 cup Poha (beaten rice) ½ coconut grated 2 ½ tablespoon jaggery 2 or 3 dried leaves of turmeric optional A pinch of salt

Roasantley Fove is a simple offering made to God during the early morning Pooja of Deepavali in Goa. This is basically a type of Kheer made with beaten rice and coconut milk.

Goans celebrate Deepavali with many varieties of Fove/ Poha/ Pova/ Beaten rice preparations.

Each type has a distinct flavour and all are made together on deepavali along with Chanyachi usal and Amadyachi Karam.

The other varieties of Fove are Dudhantley Fove, Kallayalle Fove, Fullayalle fove, Batat Fove.

All these are very healthy dishes and you need not wait until Diwali to enjoy these.

Beaten Rice - Unpolished red riceBeaten Rice- polished

 

 

 

 

Beaten rice in coconut milk

 

 

 

 

 

METHOD:

  1. Wash the Fove/ poha and drain off the water. I have used unpolished beaten rice(red colour), but you could also use the polished white beaten rice.
  2. Extract thick milk (1st extract) and thin milk( 2nd extract with help of water) from the grated coconut.
  3. Boil the poha in the thin coconut milk till soft.
  4. Add jaggery, salt & dried turmeric leaves and boil for 2 minutes.
  5. Lower the flame (on high flame the coconut milk could split), add the thick coconut milk and boil for 2-3 minutes and switch off the flame. The beaten rice absorbs the coconut milk and Jaggery and give a very delicious flavor.
  6. This Roasantley fove can be eaten hot , or some prefer to chill it in the refrigerator and eat is cold.

Roasantley fove