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?
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
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.
More Ladoos –