Poha Ladoo
by Tarla Dalal
For those of you who love traditional Indian mithai but do not have time to make elaborate ones, this Poha Ladoo is a dream come true.
It is exceptionally easy to prepare but tastes simply awesome, with the rich and rustic flavours of jaggery and melted ghee. Dry roast the poha slowly and carefully till the raw smell goes. This will give you a good taste and aroma too.
If you find it difficult to shape the ladoos, you can add a little more melted ghee. You can have this ladoo as a dessert or snack . You can even pack it in a snack box to enjoy at school or at work.
Try other ladoo recipes like Oats and Mixed Nuts Ladoo or Peanut Ladoo .
Poha Ladoo recipe - How to make Poha Ladoo
Preparation Time: Cooking Time: Total Time:
Makes 9 ladoos
1 cup thick beaten rice (jada poha)
1/4 cup finely chopped jaggery (gur)
3 tbsp melted ghee
1 tbsp chopped and roasted almonds (badam)
1/4 tsp cardamom (elaichi) powder
- Method
- Dry roast the poha in a broad non-stick pan for 5 minutes.
- Transfer the roasted poha in a plate and cool completely.
- Once cooled, blend in a mixer till coarse.
- Add the jaggery and blend again.
- Transfer the poha-jaggery powder into a deep bowl, add all the other ingredients and mix very well.
- Divide the mixture into 9 equal portions and roll each portion into a ball.
- Serve or store in an air-tight container. Use as required.
Poha Ladoo video by Tarla Dalal
| Energy | 173 cal |
| Protein | 3.5 g |
| Carbohydrates | 10.7 g |
| Fiber | 0.3 g |
| Fat | 12.9 g |
| Cholesterol | 0 mg |
| Vitamin A | 39 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.9 mg |
| Vitamin C | 0 mg |
| Folic Acid | 5.8 mcg |
| Calcium | 37.9 mg |
| Iron | 2.2 mg |
| Magnesium | 60.6 mg |
| Phosphorus | 88.3 mg |
| Sodium | 0.7 mg |
| Potassium | 134.5 mg |
| Zinc | 0.5 mg |