Poha Ladoo Recipe – Jaggery & Coconut Sweet Treats

Last Updated on 2 months by Neha Deshmukh

Poha Ladoo Recipe – Jaggery & Coconut Sweet Treats

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Poha Ladoo. These little balls of goodness are a classic Indian sweet, especially popular during festivals. I remember my grandmother making these every Diwali, and the aroma would fill the entire house. They’re surprisingly easy to make, and trust me, the taste is so worth it!

Why You’ll Love This Recipe

These Poha Ladoos are more than just a sweet treat. They’re light, subtly sweet (thanks to the jaggery!), and have a wonderful texture from the crunchy poha and the fragrant coconut. Plus, they’re a fantastic way to use up poha, and they’re naturally gluten-free! They’re perfect for gifting, offering to guests, or just enjoying with a cup of chai.

Ingredients

Here’s what you’ll need to make these delightful ladoos:

• 1 cup Poha (flattened rice) – about 100g
• ½ – ¾ cup Jaggery – adjust to your sweetness preference (about 120-180g)
• 2 Green Cardamoms
• ½ cup Desiccated Coconut – about 50g
• ¼ – ½ cup Ghee (clarified butter) – about 60-120ml
• 8-10 Cashews
• 8-10 Raisins

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Poha: Types and Selection

There are different types of poha – thick, medium, and thin. For ladoos, I prefer using medium-sized poha. It holds its shape well and gives a nice texture. Make sure your poha isn’t stale, as that will affect the crunchiness.

Jaggery: Regional Variations & Substitutes

Jaggery (gur) is unrefined sugar, and it gives these ladoos a beautiful caramel-like flavour. You can find it in dark or light varieties. I usually use a darker jaggery for a richer taste. If you can’t find jaggery, you can use sugar, but you’ll lose that unique flavour. (More on that in the FAQs!)

Desiccated Coconut: Fresh vs. Dried

While fresh coconut is amazing, desiccated coconut works perfectly for this recipe and is much more convenient. Make sure it’s not overly browned, as that can affect the colour of your ladoos.

Ghee: Clarified Butter – Importance & Alternatives

Ghee is essential for that authentic flavour and helps bind the ladoos together. It also adds a lovely richness. You can use oil, but ghee really elevates the taste. If you’re looking for a substitute, neutral-flavored oils like coconut oil can work in a pinch.

Cardamom: The Queen of Spices

Just two cardamoms are enough to add a beautiful aroma. Don’t skimp on this – it really makes the ladoos sing! Lightly crush them before adding to release their flavour.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, we’re going to dry roast the poha in a pan over medium heat. Keep stirring constantly to prevent burning. You want it to become nice and crunchy – this usually takes about 5-7 minutes.
2. Once the poha is crunchy, add the desiccated coconut and roast for another 2-3 minutes, until fragrant. Be careful not to burn the coconut!
3. Remove from heat and let the mixture cool completely. This is important, otherwise the jaggery will melt.
4. Now, transfer the cooled mixture to a blender along with the crushed cardamoms. Blend until you get a fine powder.
5. Add the jaggery to the blender and blend again until everything is well combined. The mixture should start to come together.
6. Heat the ghee in a pan. Add the cashews and fry until golden brown. Then, add the raisins and sauté briefly.
7. Pour the warm ghee mixture into the powdered mixture.
8. Mix everything thoroughly! This is where your muscles come in. The mixture should feel like damp sand. If it’s too dry, add a little more warm ghee, a teaspoon at a time.
9. Take small portions of the mixture and press firmly between your palms to form ladoo balls.
10. Let the ladoos set for a couple of hours, then store them in an airtight container.

Expert Tips

• Don’t overcrowd the pan when roasting the poha and coconut. Roast in batches if necessary.
• Cooling is key! Make sure the poha-coconut mixture is completely cool before blending with the jaggery.
• Adjust the ghee as needed. The consistency of the mixture is crucial for forming ladoos.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Poha Ladoo: Substitute the ghee with coconut oil or any other vegan-friendly oil.
• Gluten-Free Poha Ladoo: This recipe is naturally gluten-free, but always double-check the packaging of your ingredients to ensure they are certified gluten-free.
• Adjusting Sweetness Level: I like my ladoos moderately sweet, but feel free to adjust the amount of jaggery to your liking. Start with ½ cup and add more if needed.
• Festival Adaptations: During Diwali, I like to add a pinch of saffron to the ghee for a beautiful colour and aroma. For Ganesh Chaturthi, you can add a few drops of rose water.

Serving Suggestions

Poha Ladoos are perfect as a standalone sweet treat with a cup of chai. They also make a lovely addition to any festive platter or gift box. My kids love them as an after-school snack!

Storage Instructions

Store Poha Ladoos in an airtight container at room temperature for up to a week. They can also be stored in the refrigerator for up to two weeks, but they might become slightly harder.

FAQs

Let’s answer some common questions!

What is the best type of poha to use for ladoos?

Medium-sized poha works best! It provides a good texture and holds its shape well.

Can I use sugar instead of jaggery? What adjustments should I make?

Yes, you can, but the flavour will be different. Use the same quantity of sugar as jaggery. You might need to add a tiny splash of lemon juice to prevent crystallization.

How do I know if the ladoo mixture has the right consistency?

The mixture should feel like damp sand. When you squeeze it in your hand, it should hold its shape without crumbling.

My ladoos are crumbling, what went wrong?

The mixture is likely too dry. Add a little more warm ghee, a teaspoon at a time, and mix well.

How long do Poha Ladoos stay fresh?

They stay fresh for up to a week at room temperature in an airtight container.

Can I add nuts other than cashews and raisins?

Absolutely! Feel free to add almonds, pistachios, or any other nuts you like.

Enjoy making these delicious Poha Ladoos! I hope they bring a little sweetness to your day. Let me know how they turn out in the comments below!