Poha Laddus Recipe – Jaggery & Sesame Seed Indian Sweet Treats

Last Updated on 4 months by Neha Deshmukh

Poha Laddus Recipe – Jaggery & Sesame Seed Indian Sweet Treats

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Poha Laddus. These little balls of goodness are a traditional Indian sweet, especially popular during festivals. They’re sweet, a little spicy, and packed with texture. I remember my grandmother making these every Makar Sankranti, and the whole house would smell divine! Let’s get into it, shall we?

Why You’ll Love This Recipe

These Poha Laddus are more than just a sweet treat. They’re a delightful blend of flavors and textures – the soft, chewy poha, the crunch of peanuts and sesame seeds, and the warm sweetness of jaggery. Plus, they’re relatively easy to make, and a wonderful way to enjoy a traditional Indian sweet at home. They’re perfect for gifting too!

Ingredients

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

• 4 cups Roasted Thick Poha (Flattened Rice) – about 200g
• 2 cups Chopped Jaggery – about 300g
• 0.5 cup Roasted and Peeled Peanuts – about 60g
• 0.25 cup Roasted Bengal Gram – about 30g
• 2 teaspoons Roasted Sesame Seeds – about 10g
• 0.5 teaspoon Chili Powder – about 2.5g
• 1 teaspoon Grated Ginger – about 5g
• 0.25 teaspoon Turmeric Powder – about 1.25g
• 2-3 Pinch Salt
• 0.5 cup Water – about 120ml

Ingredient Notes

Let’s talk about the ingredients a little more, because getting these right makes all the difference!

Roasted Thick Poha: Understanding the Texture

Using thick poha is key here. It holds its shape better and gives the laddus a lovely, chewy texture. Make sure it’s nicely roasted – you can buy pre-roasted poha, or roast it yourself for the best flavor. If roasting yourself, do it on medium heat until it’s crisp and golden.

Jaggery: Types and Substitutions

Jaggery is unrefined sugar, and it gives these laddus a beautiful, caramel-like flavor. You can use any type of jaggery you prefer – dark or light. If you can’t find jaggery, you can substitute it with brown sugar, but the flavor won’t be quite the same.

Roasted Peanuts & Bengal Gram: The Importance of Roasting

Don’t skip roasting the peanuts and Bengal gram! Roasting brings out their nutty flavor and adds a wonderful crunch. You can roast them in a dry pan on medium heat until they’re lightly browned and fragrant.

Sesame Seeds: Regional Variations & Health Benefits

Sesame seeds add a lovely nutty flavor and a beautiful visual appeal. In some regions, people also add a touch of grated coconut! Sesame seeds are also a great source of calcium and other nutrients.

Spices: Balancing Sweetness with Chili & Turmeric

The chili powder and turmeric might seem unusual in a sweet, but trust me – they work! They balance the sweetness of the jaggery and add a lovely warmth. Feel free to adjust the chili powder to your spice preference.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the jaggery syrup. In a thick-bottomed pan, combine the chopped jaggery and water.
2. Bring this to a boil over medium heat, stirring constantly until the jaggery dissolves completely.
3. Continue boiling until the syrup reaches the hard ball consistency. To check, drop a tiny bit of the syrup into a bowl of cold water – it should form a hard ball. This usually takes about 8-10 minutes.
4. Once the syrup is ready, immediately add the chili powder, turmeric powder, and a pinch of salt. Stir well to combine.
5. Now, quickly add the roasted poha, peanuts, Bengal gram, sesame seeds, and grated ginger to the syrup.
6. Mix everything really well, ensuring the syrup coats all the ingredients evenly. Work quickly, as the mixture will start to cool down.
7. Grease a plate with a little ghee or oil. Transfer the mixture onto the greased plate.
8. While the mixture is still warm (but manageable!), start shaping it into laddus. You can use a little ghee on your palms to prevent the mixture from sticking.
9. Finally, let the laddus cool completely before storing them in an airtight container.

Expert Tips

• Don’t overcook the jaggery syrup: Overcooked syrup will make the laddus hard.
• Work quickly: Once you add the syrup to the poha mixture, you need to work fast before it cools down and becomes difficult to shape.
• Use warm water: Using warm water to dissolve the jaggery helps it dissolve faster.

Variations

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

Vegan Poha Laddus

Simply ensure your jaggery is vegan-friendly (some may be processed with bone char).

Gluten-Free Poha Laddus

This recipe is naturally gluten-free! Poha is made from rice, which is gluten-free.

Adjusting Spice Level

My friend, Priya, loves a really spicy kick, so she adds a little extra chili powder and even a pinch of cayenne pepper! Feel free to experiment.

Festival Adaptations (Diwali, Makar Sankranti)

During Diwali, I sometimes add a few chopped nuts like cashews or almonds for extra richness. For Makar Sankranti, I stick to the traditional recipe.

Serving Suggestions

Poha Laddus are best enjoyed as a sweet treat after a meal, or as a festive snack. They pair perfectly with a cup of chai!

Storage Instructions

Store the Poha Laddus in an airtight container at room temperature for up to a week. They can also be stored in the refrigerator for up to two weeks, but they might become a little harder.

FAQs

Let’s answer some common questions:

What type of poha works best for making laddus?

Thick poha is the best choice. It holds its shape well and gives the laddus a nice chewy texture.

Can I use powdered jaggery instead of chopped jaggery?

Yes, you can! You might need to adjust the amount of water slightly, as powdered jaggery dissolves more easily.

How do I know when the jaggery syrup has reached the hard ball consistency?

Drop a tiny bit of the syrup into a bowl of cold water. If it forms a hard ball that you can pick up, it’s ready.

Can these laddus be made ahead of time?

Yes, you can make them a day or two in advance. Just store them in an airtight container.

What is the shelf life of Poha Laddus?

They’ll stay fresh for about a week at room temperature, or up to two weeks in the refrigerator.

How can I prevent the laddus from becoming sticky?

Make sure the jaggery syrup is at the correct consistency, and work quickly when mixing the ingredients. Also, ensure the laddus are completely cooled before storing them.

Enjoy making these Poha Laddus! I hope they bring a little sweetness and joy to your home, just like they do to mine. Let me know how they turn out in the comments below!