Poha Laddu is a simple and delicious Indian sweet made with rice flakes, suji, ghee, sugar, and almonds. It's a quick recipe that brings back nostalgic memories of homemade treats. Perfect for festive occasions or as a delightful snack, these laddus are easy to prepare and loved by all.
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Take a pan and add rice flakes. Dry roast them for about 5 to 10 minutes until they turn crispy to touch.
Let the roasted rice flakes cool down and grind them to a fine powder.
Add suji and almonds to the same pan and roast them until golden brown.
Cool down the roasted suji and almonds, then grind them together.
Powder the sugar separately.
Combine all the powdered ingredients in a bowl and mix well.
Heat the ghee for 3 minutes and pour it into the mixture.
Mix everything thoroughly and prepare laddus by shaping the mixture into small balls.
Serve the laddus warm.
Ensure the rice flakes are roasted until crispy to enhance the texture of the laddus.
Use fresh ghee for a richer flavor.
You can add a pinch of cardamom powder for additional aroma and taste.
Store the laddus in an airtight container to keep them fresh for a few days.
Can I use jaggery instead of sugar?
Yes, you can substitute sugar with powdered jaggery for a healthier alternative.
How long can I store these laddus?
These laddus can be stored in an airtight container for up to a week.
Can I add other nuts?
Yes, you can add cashews, pistachios, or walnuts for added crunch and flavor.
Is it necessary to roast the ingredients?
Yes, roasting enhances the flavor and texture of the laddus.
Can I make these laddus vegan?
You can replace ghee with coconut oil to make the laddus vegan.
Hi, I am an engineer + MBA with passion for cooking & video creation. I am so excited to share my love of Indian cuisine with you. I love to experiment and create new recipes which are healthy and tasty at the same time. You will find many Kid's and office tiffin ideas here. Growing up, my family always cooked traditional Indian dishes at home, and I have always been fascinated by the rich flavors and diversity of Indian food.
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