Poha Jaggery Churma Ladoo
Poha jaggery ladoos are sweet balls made with flattened rice flakes, desiccated coconut, cardamom powder, ghee, and dry fruits.
Equipment
- Heavy Bottom Pan
Ingredients
- 1 1/4th cup Flattened rice flakes (Poha)
- 3 tbsp Clarified butter (Ghee)
- 2 tbsp Almonds (chopped)
- 2 tbsp Cashewnuts (chopped)
- 1 tbsp Raisins
- 1/2 cup Jaggery powder
- 2 tbsp Desiccated coconut
- 1 tsp Cardamom powder
Instructions
- In a heavy bottom pan, roast poha till crisp on low flame. Roasting poha will take 3 to 4 mins. While roasting, the colour of poha should not change. Transfer and cool completely.
- In a pan, put 1 tbsp ghee and melt it. Once the ghee is hot, add almonds, cashew nuts, and raisins. Roast the nuts in low flame till crisp. It will take 2 to 3 mins. Keep aside.
- Grind the cooled roasted poha in a medium coarse powder. Now add jaggery powder, desiccated coconut, and cardamom powder and grind again till all are combined.
- Transfer the mixture to a bowl. Add the roasted nuts, ghee, and combine the mixture well.
- Prepare ladoos or balls from the mixture.
- Easy and delicious poha ladoos are ready.
- Enjoy!
Notes
- Roast the poha on low flame. The colour of poha should not change while roasting.
- Ghee is used to bind the ladoos. Use ghee accordingly in intervals and add more if required to bind them.
- Desiccated coconut can be swapped with almond powder/cashew nut powder.
- If you don't like roasted nuts in the ladoos, grind them with poha and jaggery.
- Store the ladoos in a clean airtight container at room temperature. These ladoos will stay fresh for 10 days.