Poha ladoo with jaggery
Easy to make poha ladoo for festivals
Servings: 9 ladoos
Ingredients
- 1 cup poha| aval
- ½ cup powdered jaggery
- 5 tbsp melted ghee
- 4 cardamom
- Few cashew nuts
- ¼ cup desiccated coconut optional
Instructions
- Dry roast the poha in low-medium flame till it becomes crisp.
- Switch off the flame and keep this aside.
- Add 5 tbsp ghee in the same pan. Add the cashew nuts and roast till golden brown.
- Keep this aside.
- Transfer the roasted poha to a mixie jar.
- Add the desiccated coconut, if adding.
- If you want to add fresh coconut, saute this in a pan till slight golden brown and then add.
- Add the cardamom, if using cardamom powder, add ½ tsp of cardamom powder.
- Now pulse this in a mixie till it becomes a fine powder.
- Add the jaggery to this, even if you are using powdered jaggery add it to the mixie jar as it helps to mix everything well.
- Now transfer everything to a bowl.
- Warm the ghee mixture and add it to the bowl.
- Mix well.
- Take small portions and make ladoos.
- Repeat to finish.
- Aval ladoos are ready.
Notes
Notes:
1. If not using coconut or desiccated coconut use 4 tbsp of ghee. 2. Powder the poha well, else it will be difficult to make ladoos. 3. You can use millet flakes or red aval for making this aval ladoo. 4. You can replace jaggery with naatu sakkarai or palm jaggery for making the poha ladoo | aval ladoo
1. If not using coconut or desiccated coconut use 4 tbsp of ghee. 2. Powder the poha well, else it will be difficult to make ladoos. 3. You can use millet flakes or red aval for making this aval ladoo. 4. You can replace jaggery with naatu sakkarai or palm jaggery for making the poha ladoo | aval ladoo
