Ladoos! Those melt in your mouth Indian desserts that are synonymous with mom’s love. Traditionally ladoos are made out of wheat, gramflour [besan] or boondi. This ladoo has poha as the base ingredient and is very easy to make. Usually ladoo making can be a long process as roasting flour can be time consuming. But this recipe allows you to make ladoos in under an hour. Give it a shot!
- 1 cup brown poha / beaten rice / rice flakes [can substitute with white poha]
- ¾ cup sugar / jaggery/ grated palm sugar
- 2 green cardamoms
- ½ cup desiccated coconut [optional]
- ¼ cup ghee or milk or coconut oil for binding
- Cashew nuts and raisins as desired
- Dry roast poha till crunchy. Add coconut and fry till it begins to smell good. Transfer this to a wide plate to cool.
- Once cool, add the mixture to a blender along with the cardamom and grind into a fine powder, add jaggery and blend well again. Transfer this mixture onto a plate.
- Heat ghee in a pan, add cashews and fry them till they turn golden, then add the raisins. Switch off the stove.
- Add the fried cashews and raisins to the mixture. Knead everything well with the palm sugar and add a small amount of the ghee/milk/coconut oil and roll into balls.
- Dry roast nuts and use them to garnish your dish. Store these in an airtight container.
This was first published in the February 2015 issue of Complete Wellbeing.
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