Indian Poha Laddu Recipe (Flattened Rice Laddu)
Poha laddu (flattened rice laddu)
Traditional Indian Sweet
Poha, or flattened rice (aval), is a rich source of carbohydrates, fibre, vitamins and iron. It is easy to cook, as it can be consumed with very little cooking.
Poha laddu is an Indian dessert that is traditionally made as prasadam (religious offering) to Lord Krishna. It can also be made anytime you'd like to make a sweet treat—for special occasions or whenever you wish to prepare an easy and healthy dessert.
Cook Time
| Prep time | Cook time | Ready in | Yields |
|---|---|---|---|
5 min | 10 min | 15 min | 9 laddus |
Ingredients
- 1 cup thick poha (flattened rice)
- 1/4 cup peanuts
- 1/2 cup fresh coconut, grated
- 1/2 cup jaggery
- 1/4 cup water
Instructions
- Add poha to a pan. Fry over medium flame for 3-4 minutes or till poha turns crispy (you can check its crispiness by crushing it between the fingers). Once done, transfer to a plate.
- Add peanuts to the same pan. Fry over low flame till the skins start to peel off. It may take around 2-3 minutes. Transfer to another plate.
- Add freshly grated coconut to the same pan. Fry over low flame for 3-4 minutes or till coconut turns dry and brown, Transfer to another plate.
- In a dry mixer jar, add the roasted poha, close the lid and grind to a fine powder. Transfer to a vessel.
- Peel the fried peanuts (the skins can be easily removed by rubbing between your fingers after frying), transfer to a dry mixer jar, close the lid and roughly grind. Do not make a fine powder. Add it to the powdered poha.
- Add fried coconut in the mixer jar, close the lid and grind to a coarse powder. Add it to poha-peanut mixture.
- Using a spoon, mix all three powders (poha, peanut and coconut). Set aside.
- In a pan, add jaggery (powdered or crumbled) and water. Let the jaggery dissolve and form a thick paste. Stir often. No need to wait for string consistency. Switch off the flame.
- Now sieve this jaggery syrup into the ground mixture. Mix well to combine jaggery syrup and mixture.
- Once it is properly mixed, take a small amount of mixture and make laddus. Transfer to a plate. Prepare the remaining laddus using the mixture. Store it in an airtight container.
Step-by-Step Photos
In a pan, add 1 cup thick poha. Fry over medium flame for 3-4 minutes or till poha turns crispy (you can check its crispiness by crushing it between the fingers). Once done, transfer to a plate.
Add 1/4 cup peanuts to the same pan. Fry over low flame till the skins start to peel off. It may take around 2-3 minutes. Transfer to another plate.
Add 1/2 cup freshly grated coconut.
Fry over low flame for 3-4 minutes or till coconut turns dry and brown. Transfer to another plate.
In a dry mixer jar, take roasted poha, close the lid and grind to a fine powder. Transfer to a vessel.
Peel the fried peanuts (the skins can be easily removed by rubbing the peanuts between your fingers after frying).
Transfer to a dry mixer jar.
Close the lid and roughly grind. Do not make a fine powder. Add it to the powdered poha.
Add fried coconut to the mixer jar, close the lid and grind to a coarse powder. Add it to poha-peanut mixture.
Mix all 3 powders (poha, peanut and coconut) using a spoon. Set aside.
In a pan, add 1/2 cup of jaggery (powdered or crumbled).
Add 1/4 cup water.
Let it dissolve and form a thick paste. Stir often. No need to wait for string consistency. Switch off the flame.
Now sieve this jaggery syrup into the ground mixture.
Mix well to combine jaggery syrup and powders.
Once it is properly mixed, take a small amount of the mixture and form a round laddu in your hand.
Transfer to a plate. Prepare the remaining laddus using the mixture.
Poha laddu is ready to serve.
Cooking Notes
- Fresh coconut can be replaced with dry coconut. If using dry coconut, just fry for a few seconds before using.
- If using fresh coconut, it must be properly fried to dry. Moist coconut decreases the shelf life of laddus.
- Powdered or crumbled jaggery can be used.
- These laddus can be stored for up to one week in an airtight container.