Combine poha, grated coconut, cardamom powder, nuts and sugar in a bowl.
Now, sprinkle a little quantity of milk to the contents in the bowl.
Mix well so that poha becomes moist and soft.
If needed, add a little more milk or water.
Keep aside for few minutes.
If you want, you can add chopped banana. This will enhance the taste.
Serve as breakfast or evening snack.
Recipe courtesy: Nithu's Kitchen
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.