Step-by-step
1
firstly, dry roast 2½ cup poha on low flame for 10 minutes or until it turns crisp.
2
cool completely and transfer to the blender.
3
blend to a fine powder without adding any water. keep aside.
4
in a pan heat 1 tsp ghee and roast 1 cup coconut.
5
roast on low flame until it turns dry and golden brown.
6
transfer to the blender and add 1 cup jaggery.
7
blend to a fine powder without adding any water.
8
transfer to the same bowl of poha powder, add ½ tsp cardamom powder and mix well.
9
now heat ½ cup ghee and roast 10 cashew, 2 tbsp raisins.
10
roast on low flame until it turns golden brown.
11
pour the hot ghee over the flour and mix well.
12
combine well with the help of a spoon.
13
ghee absorbs well and turns the moist mixture.
14
now prepare ball-sized ladoo.
15
finally, enjoy aval laddu or poha ladoo for 2 weeks when stored in an airtight container.
Video
Notes
- firstly, roast the mixture on low flame to prevent from burning.
- also, the mixture may turn watery, but poha will absorb ghee and turns moist.
- additionally, if you diet conscious then replace ghee with milk.
- finally, aval laddu or poha ladoo recipe can be prepared with sugar powder instead of jaggery.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/aval-laddu-recipe-poha-laddu-poha-ladoo/