Here is a simple, popular Indian-style Poha Candy recipe, often called Poha Chikki or Aval Burfi/Chikki in various regions. It's a crunchy, chewy sweet treat made with flattened rice (poha/aval/atukulu), jaggery (or sugar), nuts, and ghee — similar to peanut chikki but lighter and quicker to make.

This version is healthy-ish, festive-friendly (great for kids or as a snack), and ready in about 15–20 minutes.

Ingredients (makes about 10–12 small pieces)

• 1 cup thin or medium poha (flattened rice/beaten rice) – preferably thin for better texture
• ¾ cup jaggery (grated or powdered) – or substitute with white/brown sugar
• 2–3 tbsp ghee (clarified butter)
• 2–3 tbsp chopped nuts (peanuts, cashews, almonds — roasted lightly)
• 1–2 tbsp sesame seeds (optional, for extra crunch)
• ¼ tsp cardamom powder
• A pinch of salt (optional, enhances flavor)

Step-by-Step Instructions

1. Dry roast the poha — Heat a pan on low-medium flame. Add the poha and roast for 4–5 minutes until it becomes crisp and slightly aromatic (don't let it brown). Stir continuously. Transfer to a plate and let it cool.
2. Roast nuts & seeds — In the same pan, add 1 tbsp ghee and lightly roast the chopped nuts and sesame seeds (if using) for 1–2 minutes until golden. Remove and mix with the roasted poha.
3. Prepare jaggery syrup — In the same pan, add the grated jaggery + 1–2 tbsp water (just enough to help it melt). Heat on medium flame. Stir until the jaggery fully melts and starts bubbling.
4. Cook to soft-ball stage (around 1-string consistency): Drop a tiny bit of syrup into cold water — it should form a soft ball when rolled between fingers. This takes about 4–6 minutes. (If it hardens too much, it becomes brittle chikki; slightly softer = chewy candy-like.)
5. Mix everything — Lower the flame. Quickly add the roasted poha-nut mixture, cardamom powder, and remaining ghee. Mix thoroughly so the poha gets well coated. Switch off the flame immediately (don't overcook).
6. Shape the candy — Grease a plate or parchment paper with ghee. Transfer the hot mixture. Spread evenly (about ½ inch thick) using a greased spoon or your hands (be careful — it's hot!). Press gently to flatten.
7. Cut & cool — While still warm (but not too hot), cut into squares, diamonds, or bars using a greased knife. Let it cool completely (10–15 minutes) — it will harden as it cools.
8. Store — Once set, break along the cuts. Store in an airtight container for up to 2–3 weeks.

Tips

• Use thin poha for crispier results; thick poha may stay softer.
• If you prefer chewy (more candy-like), stop the syrup at 1-string stage. For crunchier chikki-style, go to the hard-ball stage.

Variations: Add grated dry coconut, raisins, or a few drops of vanilla for twist.

No jaggery? Use sugar — it sets firmer and clearer.

Enjoy your homemade poha candy — it's addictive, nutritious (iron from poha + jaggery), and super easy!