Poha Laddoo Recipe – Nattu Sakkarai & Cashew Sweet Treats

Last Updated on 4 months by Neha Deshmukh

Poha Laddoo Recipe – Nattu Sakkarai & Cashew Sweet Treats

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Poha Laddoo. These aren’t just any ladoos; they’re made with nattu sakkarai, a natural cane sugar that gives them a beautiful, rustic sweetness. I first made these for a small family gathering, and they were a huge hit! They’re surprisingly easy to make, and the flavour is just divine. Let’s get started, shall we?

Why You’ll Love This Recipe

These Poha Laddoo are more than just a sweet treat. They’re a little bundle of comfort, packed with flavour and made with wholesome ingredients. They’re perfect for festivals, celebrations, or just a little something sweet with your evening chai. Plus, using nattu sakkarai makes them a slightly healthier indulgence – win-win!

Ingredients

Here’s what you’ll need to whip up a batch of these delicious ladoos:

• 1 cup Aval/Poha (thin variety) – about 100g
• 0.5 cup Nattu Sakkarai (natural unrefined cane sugar) – about 100g
• 0.25 tsp Cardamom powder
• 3-4 Cashew nuts
• 10 Raisins
• 3-4 tbsp Hot melted ghee – about 60ml

Ingredient Notes

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

Aval/Poha (Thin Variety) – Choosing the Right Poha

Using the thin variety of poha is key for a light and fluffy laddoo. The thicker poha can make the ladoos a bit dense. Look for poha that’s light and airy, and not broken into tiny pieces.

Nattu Sakkarai (Natural Unrefined Cane Sugar) – Health Benefits & Flavor Profile

Nattu sakkarai is a game-changer. It’s unrefined cane sugar, meaning it retains more of the natural molasses and minerals. It has a lovely caramel-like flavour that’s so much more complex than regular sugar. You can usually find it in Indian grocery stores or online.

Ghee – The Importance of Quality & Temperature

Ghee is essential for binding the ladoos and adding richness. Use good quality ghee for the best flavour. And make sure it’s hot when you add it – this helps bind the mixture beautifully.

Cardamom – Freshly Ground vs. Store-Bought

Freshly ground cardamom is always best! The aroma and flavour are so much more vibrant. But if you’re short on time, good quality store-bought cardamom powder will work just fine.

Cashew Nuts & Raisins – Enhancing Texture & Taste

These add a lovely textural contrast and a touch of sweetness. Feel free to experiment with other nuts like almonds or pistachios too!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, dry roast the poha in a pan over medium heat until it’s warm and slightly crisp. This takes about 3-5 minutes. Be careful not to burn it! Once roasted, grind it into a fine powder.
2. Next, heat 1 tbsp of ghee in the same pan. Fry the cashew nuts until they turn golden brown. Add the raisins and fry until they puff up. Set these aside – they’re our little flavour bombs!
3. If your nattu sakkarai is in larger chunks, grind it into a fine powder as well. This helps it blend seamlessly into the ladoos.
4. In a large bowl, combine the ground poha, powdered nattu sakkarai, cardamom powder, fried cashews, and raisins.
5. Now, the magic happens! Gradually add the remaining hot ghee while mixing everything together. Start with a little at a time, and keep mixing until the mixture starts to bind together.
6. Grease your hands with a little ghee. This prevents the mixture from sticking. Take a small portion of the mixture and shape it into a small, round laddoo.
7. Repeat until you’ve used up all the mixture. Let the ladoos cool completely before storing them in an airtight container.

Expert Tips

Want to make sure your Poha Ladoos turn out perfect every time? Here are a few tips:

Achieving the Perfect Laddoo Consistency

The key is to add the ghee gradually. You want the mixture to just come together – not too dry, not too wet.

Roasting Poha for Optimal Flavor

Don’t skip the roasting step! It enhances the flavour of the poha and gives the ladoos a lovely texture.

Working with Nattu Sakkarai

Nattu sakkarai can be a bit stickier than regular sugar. Grinding it into a fine powder helps with this.

Ensuring Even Ghee Distribution

Pouring the hot ghee slowly and mixing continuously ensures that every grain of poha is coated, resulting in perfect binding.

Variations

Want to put your own spin on things? Here are a few ideas:

Vegan Poha Laddoo Adaptation

Substitute the ghee with coconut oil for a vegan version. It will slightly alter the flavour, but still be delicious!

Gluten-Free Confirmation

This recipe is naturally gluten-free, making it a great option for those with dietary restrictions.

Spice Level Adjustment (Adding a Hint of Nutmeg or Saffron)

A tiny pinch of nutmeg or a few strands of saffron can add a beautiful aroma and a subtle flavour complexity. My grandmother always added a pinch of nutmeg!

Festival Adaptations (Ganesh Chaturthi, Diwali)

These ladoos are perfect for offering during Ganesh Chaturthi or gifting during Diwali. You can even add edible silver leaf (varak) for a festive touch.

Serving Suggestions

These ladoos are delicious on their own, but they also pair beautifully with a glass of warm milk or a cup of masala chai. They’re a perfect little treat to enjoy any time of day.

Storage Instructions

Store the cooled ladoos in an airtight container at room temperature. They should stay fresh for up to a week.

FAQs

Got questions? I’ve got answers!

What is Nattu Sakkarai and where can I find it?

Nattu sakkarai is natural unrefined cane sugar. You can find it in most Indian grocery stores or online retailers specializing in Indian ingredients.

Can I use regular sugar instead of Nattu Sakkarai?

Yes, you can! But the flavour will be different. Nattu sakkarai has a unique caramel-like flavour that regular sugar doesn’t have.

How do I know if the poha is roasted enough?

The poha should be warm and slightly crisp. It shouldn’t be browned or burnt.

My laddoo mixture is too dry, what should I do?

Add a little more hot ghee, one teaspoon at a time, until the mixture comes together.

How long do these poha ladoos stay fresh?

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