Authentic Poha Ladoo Recipe – Jaggery & Cardamom Sweet Treats

Last Updated on 5 months ago by Neha Deshmukh

Authentic Poha Ladoo Recipe – Jaggery & Cardamom Sweet Treats

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Poha Ladoo. These aren’t just any ladoos; they’re a taste of festive joy, a comforting snack, and a little piece of my childhood. I remember helping my grandmother make these during Diwali, the aroma of roasting poha and cardamom filling the entire house. It’s a tradition I’ve happily carried on, and now I’m excited to share it with you!

Why You’ll Love This Recipe

These Poha Ladoos are wonderfully simple to make, yet incredibly satisfying. They’re subtly sweet, delightfully crunchy, and packed with flavour from the jaggery and cardamom. Plus, they’re a fantastic way to use up poha! They’re perfect for festivals, gifting, or just enjoying with a cup of chai. Trust me, once you try these, you’ll be making them again and again.

Ingredients

Here’s what you’ll need to create these delicious Poha Ladoos:

• 1 cup thick poha (approximately 150g)
• ?? cup jaggery powder (approximately 100-120g, adjust to taste)
• 3-4 tablespoons ghee (approximately 45-60ml)
• 1 tablespoon milk (approximately 15ml)
• ?? teaspoon green cardamom powder (approximately 1/2 – 1 tsp, depending on preference)
• 8-10 cashews
• 1 tablespoon raisins (approximately 15g)

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

• Thick Poha Variety: This is key. You need the thick variety of poha (also known as bara poha or ugga poha) for this recipe. It holds its shape beautifully. Thin poha will crumble too much.
• Jaggery Types: I prefer using organic jaggery powder for its rich flavour and colour. You can also use jaggery blocks, grated finely.
• Ghee Quality: Good quality ghee adds a lovely aroma and flavour. Homemade is best, but a good brand works wonderfully too.
• Cardamom Freshness: Freshly ground cardamom powder is a game-changer! The aroma is so much more vibrant. If you’re using store-bought, make sure it’s relatively recent.

Step-By-Step Instructions

Alright, let’s get cooking! Don’t worry, it’s easier than it looks.

1. First, we’re going to roast the poha. Heat a pan on low heat and add the thick poha. Roast it slowly, stirring constantly, until it’s crisp and golden brown. This takes about 8-10 minutes. Be patient – you don’t want to burn it!
2. Once the poha is roasted, let it cool slightly. Then, grind it with the jaggery powder in a mixer grinder to a semi-coarse texture. Don’t over-grind it; we want some texture.
3. Now for the fun part! Heat 1 tablespoon of ghee in a small pan. Fry the cashews and raisins until they turn golden brown. Add the cardamom powder and fry for another 30 seconds.
4. Add the fried nuts and cardamom mixture to the poha-jaggery mixture. Pour in the remaining ghee and mix well.
5. Gradually add the milk, a little at a time, until the mixture starts to bind together. It should be moist enough to shape into ladoos, but not sticky.
6. While the mixture is still warm, shape it into small ladoos. I usually make them about 1-inch in diameter.
7. Finally, refrigerate the ladoos for at least an hour to allow them to set. This also helps with longer shelf life.

Expert Tips

A few little things I’ve learned over the years…

• Roasting the poha on low heat is crucial. It ensures even cooking and prevents burning.
• Don’t skip the ghee! It adds flavour and helps bind the ladoos.
• If the mixture is too dry, add a tiny bit more milk. If it’s too wet, roast it for a minute or two longer.

Variations

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

• Vegan Adaptation: Use plant-based ghee (like coconut ghee) and substitute the milk with almond milk or any other plant-based milk.
• Gluten-Free: This recipe is naturally gluten-free! Just double-check your ghee and cardamom powder to ensure they haven’t been processed in a facility that handles gluten.
• Spice Level: My friend loves adding a pinch of nutmeg along with the cardamom for a warmer flavour. Feel free to experiment!
• Festival Adaptations: During Diwali, I sometimes add a few strands of saffron to the milk for a touch of luxury. For Ganesh Chaturthi, I’ll often add a sprinkle of edible silver leaf (varak) on top of each ladoo.

Serving Suggestions

These Poha Ladoos are delicious on their own, but they’re also lovely with a cup of masala chai or a glass of cold milk. They make a wonderful offering during festivals or a thoughtful gift for friends and family.

Storage Instructions

Store the Poha Ladoos in an airtight container in the refrigerator. They’ll stay fresh for up to a week. You can also freeze them for longer storage – just thaw them completely before serving.

FAQs

Let’s answer some common questions!

• What type of poha works best for ladoo? Definitely the thick variety (bara poha or ugga poha). It holds its shape much better than the thin poha.
• Can I use liquid jaggery instead of powder? Yes, you can! Just reduce the amount of milk slightly, as liquid jaggery adds extra moisture.
• How do I know when the poha is roasted enough? The poha should be crisp and golden brown, and it should smell fragrant. Taste a piece to be sure!
• Can these ladoos be made ahead of time? Absolutely! They actually taste better after a day or two, as the flavours meld together.
• What is the best way to store poha ladoos to maintain their freshness? Store them in an airtight container in the refrigerator.