Poha Ladoos

Poha Ladoo is a delicious Indian sweet made with beaten rice, sugar, raisins and nuts. The ladoos are always round just like a ball.

Ladoo is a traditional Indian sweet and I had always been nervous while making them, but with time I have learnt to make them and love making them as they are actually very simple to make, and delicious too. If you sit down to jot down the variety’s of ladoos you will be amazed. So for the next two days, I shall be posting different ladoos.

Today’s Ladoos are made with Poha or beaten rice, Poha is also called Aval. The process to make Poha is with parboiled rice, which is beaten thin and then dried for 2-3 days. This rice is flat, thin and beaten.

Poha is very low in calories, which makes it one of the most ideal choices for weight loss, but ladoos definitely are not on that list.

Coming to Poha Ladoos, you must roast the poha till they are nice snd crunchy. I prefer to roast these on a slow flame, stirring regularly so that the colour doesn’t change. Grind them to a fine powder only after they come to room temperature. It’s important to sieve this powder for a uniform texture.

To sweeten the ladoos, you can choose sugar, jaggery, coconut sugar or even brown sugar. I used white sugar as I wanted them to be white. Adding nuts and dried fruits is a purely individual choice, but I love raisins and cashews in these ladoos. A little touch of saffron and pistachio makes them look festive. So should we check the recipe?

 

Poha Ladoo

Poha Ladoo

Ingredients

2 cups poha, roasted
1/2 cup semolina
1/2 cup ghee
1 1/2 cups sugar, powdered
1 tbsp cardamom powder
1/2 cup cashews
1/2 cup raisins
Milk as required
Saffron and pistachio for garnish

Method

Dry roast the poha, till nice and crunchy.
Keep aside and let them come to room temperature.
Pulse them in a mixer.
Sieve to get a uniform powder.
If required repulse.
Roast the cashews and raisins in ghee and keep aside.
Now roast semolina in the same ghee till you get a nice aroma.
Remove from fire.
Mix semolina and the powdered poha.
Add the cardamom powder, cashews and raisins.
Add sugar and mix well. At this point check the mix for sweetness.
Gradually add milk in small portions and bind into ladoos.
Garnish with saffron and pistachios.

Poha Ladoo

More Ladoos –

Poha with Nariyal Ladoos

Date and Nut Choco Orange Ladoo

Oats and Poha Ladoo

Poha Ladoo with Cashews and Raisins

Poha Ladoo is a delicious Indian sweet made with beaten rice, sugar, raisins and nuts. The ladoos are always round just like a ball.
Course Breakfast, Indian Sweet, Snack, Tea Time
Cuisine Indian Cuisine
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 2 cups poha roasted
  • 1/2 cup semolina
  • 1/2 cup ghee
  • 1 1/2 cups sugar powdered
  • 1 tbsp cardamom powder
  • 1 /2 cup cashews
  • 1/2 cup raisins
  • Milk as required
  • Saffron for garnish

Instructions

  • Dry roast the poha , let them come to room temperature .
  • Pulse them in a mixer .
  • Sieve to get a uniform powder .
  • If required repulse .
  • Roast the cashews and raisins and ghee and keep aside .
  • Now roast semolina in the same ghee till you get a nice aroma .
  • Remove from fire .
  • Mix semolina and the powdered poha.
  • Add the cardamom powder , cashews and raisins .
  • Add sugar and mix well . At this pint check the mix for sweetness .
  • Gradually add milk in small portions and bind into ladoos .
  • Garnish with saffron and pistachios .

Notes

6 thoughts on “Poha Ladoo”

  1. Poha ladoos look really good and you have styled it so well! It looks beautiful and well presented, these would make excellent edible gifts!

  2. Agree with Rajani on styling. I have not tried adding semolina to poha laddu. I am going to try this time.

  3. Wow! So beautifully presented. I wouldn’t have thought of saffron in these poha laddus but they definitely add an extra festive touch to the whole platter. Love these beauties.

  4. Amazing food styling Vaishali! Love your ladoos as well. This is different rom my usual ones and would love to give a try. Thanks for sharing the recipe.

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