In This article Explained simple and healthy recipe for soft, melt-in-the-mouth ladoos made with flattened rice (poha) and peanuts.
It’s a nutritious snack suitable for both kids and adults.
Ingredients
Thick Poha (Flattened Rice): 1 cup
Peanuts (Groundnuts): 1 cup
Jaggery (Gud): 1.5 cups
Water: 0.5 cup
Ghee (Clarified Butter): 3 tablespoons
Dry Fruits: Cashews and Almonds (chopped)
Dry Coconut Powder: 4-5 tablespoons (or 0.5 small cup)
Cardamom Powder: A pinch
Preparation Steps
1. Roasting the Base Ingredients
Poha: Add 1 cup of thick poha to a pan. Roast on medium heat until it becomes crispy. Once done, set it aside in a plate.
Peanuts: In the same pan, roast 1 cup of peanuts on low flame until they are crunchy and the raw smell disappears.
2. Making the Powder
Once cooled, grind the poha into a slightly coarse powder (not a fine flour).
Similarly, grind the roasted peanuts into a coarse powder.
Tip: Use the pulse mode on your mixer to get the right texture. Mix both powders in a bowl.
3. Preparing Jaggery Syrup
In a pan, add 1.5 cups of jaggery and 0.5 cup of water.
Heat until the jaggery melts completely. There is no need for a string consistency (paaka); a single boil is enough.
4. Flavoring and Mixing
Heat 3 tablespoons of ghee in a kadai. Fry the cashews and almonds until golden brown.
Add the dry coconut powder and fry for a few seconds.
Strain the melted jaggery syrup into the kadai and mix well.
Add the prepared poha-peanut powder and a pinch of cardamom powder.
5. Final Cooking
Cook the mixture on a low flame for about 4 to 5 minutes while stirring continuously.
The mixture is ready when it starts thickening and leaving the sides of the pan.
6. Shaping the Laddus
Transfer the mixture to a plate and let it cool slightly.
While the mixture is still lukewarm, take small portions and roll them into round laddus.
Storage and Serving
These laddus are very soft and healthy.
They can be stored in an airtight container at room temperature for up to 15 days.
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