Rosatle Fov (Goan Recipe)| Beaten Rice In Coconut Milk And Jaggery

Rosatle Fov recipe with step-by-step photos and instructions.

Beaten rice or flattened rice is called ‘Fov’ in Konkani. There are many types of ‘fov’ aka ‘poha’. White poha is commonly available at most places. However, in Goa you get a locally made poha which is faint red or pinkish in colour. It is called ‘tambade fov‘ in Konkani. This poha has a distinct taste and flavour of its own. It is especially used to prepare the rosatle fov.

On the first day of Diwali different types of fov or poha are prepared along with chanyachi usal. Rosatle Fov is one such variety of poha prepared on Diwali day. This is a simple recipe and easy to prepare. The only effort required is extracting the coconut milk.

Do try out my chanyachi usal and other poha recipes below this Diwali.

Chanyachi Usal (White peas dry curry)

Sweet Poha (God Fov)

Curd Poha (Dhayatle Fov)

What are Rosatle Fov?

Rosatle Fov is a classic Goan sweet porridge prepared using beaten rice or poha that is cooked in coconut milk and jaggery. A turmeric leaf is used as a flavouring agent. ‘Ros’ means juice in Konkani. Since coconut juice or milk is used, it is called as ‘rosatle fov’.

The USP of this sweet dish is the use of locally available red poha, that has its own taste unlike the regular poha, and the aromatic turmeric leaf that renders a subtle but soulful aroma to this classic sweet.

Use of Turmeric Leaves

Turmeric leaves (haldi pana) grow abundantly during the monsoons in Goa and many other states. It is used in a variety of traditional recipes as a flavouring agent.

If you do not have the leaves you can use cardamom powder. However, in comparison the fragrant leaves give a beautiful aroma and taste. Also, using these leaves will give you its many health benefits.

Tips

1. Preferably use the locally available Goan red poha (tambade fov) for good taste and aroma. If not available, you can use any regular or medium-thick variety of white poha.
2. Sometimes the red poha contains husk and other unwanted particles. Remove the husk by the process of winnowing. Most Indian homes use a ‘sup‘ for this purpose. You can also sieve the poha.
3. Use freshly grated coconut to get good quality coconut milk. Avoid using frozen coconut as the rosatle fov may curdle.
4. Use organic jaggery that is dark brown in colour for good taste and flavour.
5. Although turmeric leaf is a requisite, if you do not have one, substitute with cardamom powder.
6. Use the turmeric leaf whole. Do not cut or shred into pieces as it will become difficult for you to separate. Also it will lend a too strong flavour to the poha. Knot it and drop it.
7. Addition of salt, balances the flavours so the rosatle fov do not taste too sweet. So do not skip the salt.
8. Once you add the thick coconut milk, do not cook on high flame. This will lead to curdling.

How to prepare Rosatle Fov?

1. Get all the ingredients ready. Grate coconut and chop jaggery. If the poha has husk, remove it. (Check the tips section above.)

2. Wash the poha under running water twice. Drain the water. If using red poha do not drain completely as the red poha is very thick and requires more water to soak up.

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Extracting thick coconut milk

3. Take the grated coconut in a mixie jar. Add 1 and 1/2 cups water and grind to a smooth paste. Then add another 1/2 cup water to the paste and extract thick coconut milk. Keep the thick coconut milk aside. Note: You require total 2 cups of water to extract thick milk.

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Extracting thin coconut milk

4. To the coconut residue now add 1 cup water and grind again. Next add another 1 cup of water and extract thin milk. Add another 1 cup water and extract any remaining milk. Discard the coconut residue.

Note: You require total 3 cups of water to extract thin milk.

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Preparing Rosatle Fov

5. Take the ‘thin’ coconut milk in a deep bottomed vessel. Add jaggery to it and place it on medium heat.

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6. Once the jaggery melts add the soaked poha. Allow the poha to cook in the coconut milk-jaggery mixture.

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7. Knot the turmeric leaf and drop it in the vessel. Do not cut or shred the leaf into small pieces.

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8. The turmeric leaf may open in the vessel if it is small in size. As you can see in the pic below, mine opened up. It doesn’t matter. Add the thick coconut milk slowly while continuously stirring the solution. Keep the flame between low-medium. Do not cook on high flame else the solution of rosatle fov may curdle. After about 5 mins switch off the gas.

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9. Serve Rosatle Fov warm or chilled. Rosatle Fov start thickening over time or when you reheat again. If you feel the consistency is too thick add 1/2 cup of water while reheating.