Poha Laddu Recipe – Authentic Jaggery & Coconut Sweet Treats

Last Updated on 2 months by Neha Deshmukh

Poha Laddu Recipe – Authentic Jaggery & Coconut Sweet Treats

Hey everyone! If you’re looking for a sweet treat that’s both comforting and surprisingly easy to make, you have to try these Poha Ladoos. They’re a classic Indian sweet, especially popular during festivals, and honestly, they just make everything feel a little bit brighter. I remember making these with my grandmother for the first time – the kitchen filled with the warm scent of jaggery and ghee, and it’s a memory I cherish. Let’s get into it!

Why You’ll Love This Recipe

These Poha Ladoos are more than just delicious; they’re special. They’re soft, melt-in-your-mouth, and packed with flavour. Plus, they come together really quickly – perfect when you need a sweet fix without spending hours in the kitchen. They’re also a fantastic way to use up aval/poha, and the combination of jaggery and coconut is simply divine.

Ingredients

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

• 1 cup aval / poha (approximately 150g)
• 1/4 cup thick jaggery syrup (approximately 60ml)
• 1/2 teaspoon cardamom powder (approximately 2.5g)
• 3 tablespoons grated coconut (approximately 20g)
• 3 teaspoons ghee (approximately 15ml)
• 1 teaspoon broken cashews (approximately 5g)

Ingredient Notes

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

• Aval/Poha: You want the flattened rice to be soft, but not mushy. Medium-thick poha works best. If you’re using a thinner variety, be careful not to oversoak it.
• Jaggery: Jaggery is unrefined sugar, giving these ladoos a beautiful caramel-like flavour. Using a thick syrup makes it easier to bind the mixture. You can make your own by soaking jaggery in warm water, crushing it, and heating until it thickens.
• Regional Variations: Ladoos are incredibly versatile! Some families add a touch of nutmeg, while others include a sprinkle of chopped almonds. Feel free to experiment and make it your own. In some parts of India, they even add a tiny pinch of saffron for a luxurious touch.

Step-By-Step Instructions

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

1. First, soak the jaggery in warm water, crush it, and heat it in a pan until it thickens to a honey-like consistency. This takes about 5-7 minutes. Strain it to remove any impurities and set aside.
2. Next, heat the ghee in a separate pan. Fry the broken cashews until they turn golden brown, then roast the grated coconut for about 2 minutes – just until it’s lightly toasted, not browned.
3. Rinse the poha and soak it in water for 3-5 minutes. Drain it well, squeezing out any excess water. Gently mash the poha – you don’t want it completely smooth, just broken down a bit.
4. Now, the magic happens! Combine the mashed poha with the warm jaggery syrup, roasted coconut, fried cashews, cardamom powder, and the remaining ghee. Mix everything really well until it’s all nicely combined.
5. Grease your hands with a little ghee. This prevents the mixture from sticking. Take a portion of the mixture and shape it into lemon-sized balls.
6. Serve immediately, or store them in an airtight container.

Expert Tips

A few little things that can make a big difference:

• Don’t overcook the jaggery syrup, or it will become too hard.
• Make sure the poha is not too wet, or the ladoos will be sticky.
• If the mixture feels too dry, add a tiny bit more ghee.
• Taste as you go! Adjust the cardamom powder to your liking.

Variations

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

• Vegan Adaptation: Use plant-based ghee (like coconut oil or vegan butter) and ensure your jaggery is vegan-friendly (some jaggery is processed with bone char).
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level: If you love a bit more warmth, add a pinch of nutmeg or a tiny bit of ginger powder.
• Festival Adaptations: These ladoos are perfect for Ganesh Chaturthi, Diwali, or any festive occasion. My family always makes a big batch for Diwali – they disappear fast!

Serving Suggestions

These Poha Ladoos are delicious on their own, but they’re also lovely with a glass of warm milk or a cup of chai. They make a wonderful offering during puja (prayer) ceremonies too.

Storage Instructions

Store the Poha Ladoos in an airtight container at room temperature for up to 3-4 days. They tend to be best enjoyed fresh, but they’ll still be tasty a few days later.

FAQs

Got questions? I’ve got answers!

• What type of Poha is best for making Laddu? Medium-thick poha works best. It holds its shape well and has a nice texture.
• Can I use powdered jaggery instead of syrup? You can, but you’ll need to add a little water to create a syrup-like consistency.
• How do I prevent the Ladoos from becoming too dry? Add a little more ghee to the mixture.
• What is the significance of adding cardamom to Poha Laddu? Cardamom adds a lovely aromatic flavour and is believed to have digestive properties.
• Can these Ladoos be made ahead of time for a celebration? Yes, you can make them a day or two in advance, but they’re best enjoyed fresh.

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