Last Updated on 4 months by Neha Deshmukh

Authentic Poha Laddu Recipe – Wheat Flour & Coconut Delight

Introduction

Oh, ladoos! Just the word brings back so many childhood memories of festivals and celebrations. Today, I’m sharing a recipe that’s particularly close to my heart – Poha Laddu. These aren’t your average sweet treats; they’re a delightful blend of textures and flavors, with the subtle crunch of poha and the warmth of cardamom. I first made these with my grandmother, and honestly, they’ve been a family favorite ever since. They’re a little bit of effort, but trust me, every bite is worth it! This recipe makes about 20-22 laddus.

Why You’ll Love This Recipe

These Poha Ladoo are special for a few reasons. They’re wonderfully flavorful, not overly sweet, and have a unique texture that keeps you coming back for more. Plus, they’re perfect for gifting or enjoying during festive occasions. They’re a little different from the typical besan ladoo, offering a lighter, more wholesome treat.

Ingredients

Here’s what you’ll need to make these delicious Poha Ladoo:

• 2 cup Wheat Flour
• 0.5 cup Grated Dried Coconut (Khobra)
• 0.5 cup Thick Poha (Flattened Rice)
• 1.5 cup Jaggery (crushed)
• 1 cup Ghee Sediments
• 0.5 teaspoon Cardamom Powder
• 0.75 cup Pure Ghee (Clarified Butter)
• As needed Cashew/other dry fruits

Ingredient Notes

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

Wheat Flour – Choosing the Right Type

I recommend using whole wheat flour (atta) for a slightly nutty flavor and added health benefits. You can also use a mix of whole wheat and all-purpose flour if you prefer a softer texture. About 200g – 250g of atta is equivalent to 2 cups.

Grated Dried Coconut (Khobra) – Fresh vs. Store-Bought

Freshly grated coconut is always best, if you can get it! But good quality store-bought grated coconut works perfectly well too. Just make sure it’s not too dry. Around 50g – 60g is equivalent to 0.5 cup.

Thick Poha (Flattened Rice) – Identifying & Preparing

This is key! You need thick poha, not the thin, crispy kind. It should be able to hold its shape when fried. If you can find it labeled specifically for ladoo making, even better!

Jaggery – Variations & Substitutions

I prefer using crushed jaggery as it melts easily. If you only have jaggery blocks, crush them into smaller pieces. Soft jaggery can be used directly, skipping the melting step. You can substitute with sugar, but the flavor won’t be quite the same. About 300g – 350g is equivalent to 1.5 cups.

Pure Ghee (Clarified Butter) – Importance of Quality

Ghee is essential for that rich, authentic flavor. Don’t skimp on quality here! Homemade ghee is fantastic, but a good store-bought brand will work too. Around 170ml – 200ml is equivalent to 0.75 cup.

Cardamom Powder – Freshly Ground vs. Store-Bought

Freshly ground cardamom powder has a much more vibrant aroma. If you have whole cardamom pods, grind them yourself for the best flavor. About 2.5g – 3g is equivalent to 0.5 teaspoon.

Ghee Sediments – Understanding Their Role & Benefits

Don’t discard the sediments left after heating ghee! They add a wonderful depth of flavor to the ladoos. They’re essentially browned milk solids and are packed with flavor.

Step-By-Step Instructions

Let’s get cooking!

1. First, dry roast the grated coconut on medium heat until it’s lightly browned and fragrant. This takes about 5-7 minutes. Cool it completely and then crush it by hand.
2. Next, fry the thick poha in 1.5 tablespoons of ghee until it puffs up. If you have a specialized strainer (a fine-mesh sieve works well too!), use it for even frying. This prevents sticking and ensures even puffing.
3. In a thick-bottomed pan, roast the wheat flour in the remaining ghee (reserving 2 tablespoons) until it’s aromatic and light brown. This usually takes around 10-12 minutes on medium-low heat. Transfer the roasted flour to a large bowl.
4. In a separate pan, melt the crushed jaggery with 1 tablespoon of ghee on low heat. Stir constantly to prevent burning. If you’re using soft jaggery, you can skip this step.
5. Pour the melted jaggery (and the ghee sediments from the bottom of the pan!) into the bowl with the roasted wheat flour. Add the crushed coconut and fried poha.
6. Mix everything really well with your hands. This is important to ensure all the ingredients are evenly combined.
7. Add the cardamom powder and your choice of dry fruits (cashews, almonds, pistachios – whatever you like!). If the mixture feels too dry, add a little more ghee, one tablespoon at a time.
8. While the mixture is still warm, shape it into lemon-sized balls.
9. Store the ladoos in airtight containers. They’ll stay fresh for up to 2 weeks!

Expert Tips

Here are a few things I’ve learned over the years to make the perfect Poha Ladoo:

Roasting Techniques for Optimal Flavor

Roasting the flour and coconut properly is crucial. Keep the heat medium-low and stir constantly to prevent burning. You want a lovely, nutty aroma.

Achieving the Perfect Laddu Consistency

The mixture should hold its shape when you squeeze it in your hand. If it’s too crumbly, add a little more ghee.

Working with Jaggery – Avoiding Crystallization

Melting the jaggery slowly and stirring constantly helps prevent crystallization. If it does crystallize, add a splash of hot water and continue stirring.

Using the Poha Frying Strainer (?????<?????? ????????????)

This strainer helps fry the poha evenly and prevents it from sticking together. If you don’t have one, a slotted spoon works too, but requires a bit more attention.

Ensuring Even Mixing for Uniform Laddu Shape

Really get in there with your hands! Thorough mixing ensures that all the ingredients are evenly distributed, resulting in perfectly shaped ladoos.

Variations

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

Vegan Adaptation

Substitute the ghee with coconut oil or a vegan butter alternative.

Gluten-Free Adaptation (Alternative Flours)

Use a gluten-free flour blend instead of wheat flour. Rice flour or sorghum flour work well.

Spice Level – Adding a Hint of Warmth

Add a pinch of nutmeg or a tiny bit of saffron for a warmer flavor profile.

Festival Adaptations (Diwali, Ganesh Chaturthi)

Decorate the ladoos with edible silver leaf (varak) for a festive touch.

Dry Fruit Variations – Regional Preferences

My aunt always adds a generous amount of chopped almonds and pistachios. My friend’s grandmother prefers using only cashews. Feel free to experiment!

Serving Suggestions

These ladoos are delicious on their own with a glass of milk or a cup of chai. They’re also a wonderful addition to any festive platter.

Storage Instructions

Store in airtight containers at room temperature for up to 2 weeks.

FAQs

Let’s answer some common questions:

What is the best way to crush the grated coconut for this recipe?

You can use a mortar and pestle, or simply crush it by hand. Don’t over-crush it; you want some texture.

Can I use powdered jaggery instead of crushed jaggery?

Yes, you can, but you might need to adjust the amount of ghee slightly as powdered jaggery dissolves more easily.

What if my poha doesn’t puff up properly when frying?

Make sure you’re using thick poha and that the ghee is hot enough. Fry in small batches to avoid overcrowding the pan.

How can I tell if the wheat flour is roasted enough?

The flour should be fragrant and light brown. Taste a tiny bit – it should have a slightly nutty flavor.

Can these ladoos be made ahead of time and frozen?

Yes, you can freeze them for up to a month. Thaw completely before serving.

What is the significance of ghee sediments in this recipe?

They add a unique depth of flavor and richness to the ladoos. Don’t throw them away! They’re liquid gold.