Poha Coconut Laddoo Recipe – Traditional Indian Sweet with Cashews & Sesame

Last Updated on 2 months by Neha Deshmukh

Poha Coconut Laddoo Recipe – Traditional Indian Sweet with Cashews & Sesame

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Poha Coconut Laddoo. These little balls of goodness are a traditional Indian sweet, especially popular during festivals, and honestly, just whenever you need a little pick-me-up. I remember my grandmother making these every Diwali, and the aroma would fill the entire house. It’s a taste of pure nostalgia! They’re surprisingly easy to make, and I promise, you’ll love them.

Why You’ll Love This Recipe

These Poha Coconut Laddoo are more than just a sweet treat. They’re a delightful blend of textures – the soft poha, the chewy raisins, the crunchy cashews, and the nutty sesame seeds. Plus, the subtle sweetness from the jaggery and the fragrant cardamom make them utterly irresistible. They’re also a relatively quick recipe, perfect when you want to whip up something special without spending hours in the kitchen.

Ingredients

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

• 4 cups Thin Poha (approximately 150g)
• ½ cup grated Coconut (approximately 50g)
• 1 cup Jaggery (approximately 200g)
• 10-12 Cashew nuts
• 1 tbsp Golden raisins (approximately 15g)
• 1 tbsp Black raisins (approximately 15g)
• 1 tbsp Sesame seeds (approximately 10g)
• 2-3 Cardamom pods, powdered (approximately ½ tsp)
• 1 tbsp Ghee (approximately 15ml)
• Coconut water, as needed

Ingredient Notes

Let’s talk ingredients! A few little tips to make sure your ladoos turn out just right:

• Poha: We’re using thin poha here. It’s the flattened rice that gets beautifully soft when mixed with the other ingredients. Don’t use the thick variety, as it won’t bind as well.
• Raisins: I love using a mix of golden and black raisins. The golden raisins add a lovely sweetness, while the black raisins give a deeper, richer flavor. Feel free to use all of one kind if you prefer!
• Ghee: Ghee is essential in Indian sweets. It adds a beautiful aroma and richness. It’s clarified butter, and you can find it at most Indian grocery stores. It really elevates the flavor, trust me! Plus, it helps everything bind together beautifully.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat the ghee in a pan over medium heat. Add the cashew nuts and roast them until they turn golden brown. Then, add the golden and black raisins and roast until they plump up nicely. Remove them from the pan and set aside.
2. In the same pan, lightly roast the sesame seeds until they start to pop and become fragrant. Be careful, they burn quickly! Remove and set aside.
3. Now, in a mixing bowl, combine the grated coconut, jaggery, and poha. Get your hands in there and mix everything really well. You want the jaggery to coat the poha evenly.
4. If the mixture feels too dry, add a little coconut water, one tablespoon at a time, until it comes together. You want it to be slightly sticky, but not soggy.
5. Add the roasted cashews, raisins, sesame seeds, and powdered cardamom to the mixture. Pour in the remaining ghee from roasting the nuts and seeds. Mix everything thoroughly until well combined.
6. Finally, take a small portion of the mixture and roll it into a ball. Repeat with the remaining mixture. Serve immediately!

Expert Tips

• Don’t over-roast the sesame seeds – they burn easily! Keep a close eye on them.
• If your jaggery is very hard, you can grate it before adding it to the mixture. This will help it combine more easily.
• The mixture should hold its shape when you press it together. If it’s too crumbly, add a tiny bit more coconut water.

Variations

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

• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check that your poha is certified gluten-free if you have a severe allergy.
• Adjusting Sweetness with Jaggery: Jaggery sweetness varies. Start with less and add more to taste. My grandmother always said a little extra never hurt anyone!
• Nut-Free Option: If you have a nut allergy, simply omit the cashews. You can add more sesame seeds or even some chopped dried fruits like dates for extra texture.
• Festival Adaptations – Diwali/Ganesh Chaturthi: These ladoos are perfect for offering during Diwali or Ganesh Chaturthi. You can even add a pinch of saffron for a more festive touch. My friend makes a batch every year for the Ganesh Puja and everyone loves them!

Serving Suggestions

These ladoos are delicious on their own, but they’re even better with a glass of cold milk. Traditionally, they’re served with a slice of banana. It’s a classic combination!

Storage Instructions

You can store these ladoos in an airtight container at room temperature for up to 3-4 days. They might lose a little bit of their softness over time, but they’ll still taste delicious.

FAQs

Let’s answer some common questions:

• What is Poha and can it be substituted? Poha is flattened rice, a staple in Indian cuisine. While you could try using puffed rice, the texture won’t be the same. Poha gives these ladoos their signature soft and chewy texture.
• How do I know when the jaggery is properly melted? The jaggery should be completely melted and evenly distributed throughout the mixture. If it’s still grainy, keep mixing until it’s smooth.
• Can I make these ladoos ahead of time? Yes, you can! Just store them in an airtight container. They might get a little firmer, but they’ll still be tasty.
• What is the best way to roast the poha without burning it? You don’t actually roast the poha in this recipe! We use it directly. Roasting it would make it too brittle.
• Why are black raisins used in addition to golden raisins? Using both adds a depth of flavor. Black raisins have a more intense, caramel-like taste that complements the sweetness of the golden raisins.

Enjoy making these Poha Coconut Laddoo! I hope they bring a little bit of Indian sweetness into your home. Let me know how they turn out in the comments below!