Poha Ladoo Recipe – Easy Cardamom & Cashew Indian Sweet

Last Updated on 2 months by Neha Deshmukh

Poha Ladoo Recipe – Easy Cardamom & Cashew Indian Sweet

Hey everyone! If you’re looking for a sweet treat that’s both comforting and surprisingly easy to make, you’ve come to the right place. I remember the first time I made these Poha Ladoos – it was for a small Diwali gathering, and they were a huge hit! They’re subtly sweet, wonderfully aromatic, and just melt in your mouth. Let’s get into it, shall we?

Why You’ll Love This Recipe

These Poha Ladoos are special. They’re not overly complicated like some Indian sweets can be, but they deliver on flavour. They’re perfect for festive occasions, a little afternoon pick-me-up with chai, or even as a homemade gift. Plus, they come together pretty quickly – perfect when you’re short on time but craving something delicious.

Ingredients

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

• 1 cup Thick Aval/Poha (about 150g)
• ½ cup Sugar (about 100g)
• 2 Cardamom pods
• 1 Clove
• ¼ cup Melted Ghee (about 60ml)
• A few Roasted Cashews (about 15-20)

Ingredient Notes

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

• Thick Poha/Aval: This is key. Thin poha will result in crumbly ladoos. You want the nice, plump, thick variety. If you can find it, look for the flattened rice specifically labelled for ladoo making.
• Ghee Quality: Good quality ghee really shines through in the flavour. I prefer using homemade ghee, but a good brand works wonderfully too. The ghee adds richness and helps bind everything together.
• Aromatic Spices: Don’t skimp on the cardamom and clove! These little guys pack a punch of flavour. Freshly crushed cardamom is best – it’s so much more fragrant.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, we’re going to dry roast the poha. Heat a kadai (or a heavy-bottomed pan) over high heat. Add the poha and roast for 3-4 minutes, stirring constantly, until it’s slightly golden and wonderfully aromatic. Be careful not to burn it!
2. Let the roasted poha cool completely. Once cool, transfer it to a blender or food processor. Add the cardamom and clove. Blend until you have a fine powder.
3. Now, powder the sugar separately. You can use a blender or a mortar and pestle. Add the powdered sugar to the poha mixture and mix well.
4. In a separate pan, heat the ghee. Add the chopped cashews and roast until they’re golden brown and fragrant. Keep an eye on them – cashews burn quickly!
5. Pour the warm ghee and roasted cashews into the dry ingredients. Mix everything really thoroughly. This is where you want to get your hands in there and really combine everything.
6. While the mixture is still warm (but cool enough to handle!), start forming it into compact ladoos. I find it easiest to take a small portion and roll it between my palms. Arrange the ladoos on a serving plate.

And that’s it! Seriously, wasn’t that easy?

Expert Tips

• Roasting is Crucial: Don’t skip the roasting step! It removes moisture from the poha, which is essential for binding.
• Warm Ghee is Best: Adding the warm ghee helps the ladoos come together beautifully.
• Tight Packing: Press the ladoos firmly as you shape them to prevent crumbling.

Variations

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

• Vegan Adaptation: Simply swap the ghee for a plant-based ghee. Coconut oil also works, but will impart a slight coconut flavour.
• Sugar-Free Option: Use a sugar substitute like erythritol or stevia. Adjust the quantity according to the package instructions. My friend, Priya, makes these with dates for a naturally sweet version!
• Spice Level Adjustment: Feel free to add a pinch of nutmeg or a tiny bit of saffron for a different flavour profile.
• Festival Adaptations: For Diwali, you can decorate the ladoos with edible silver leaf (varak). For Ganesh Chaturthi, you can offer these ladoos as prasad.

Serving Suggestions

These ladoos are delicious on their own, but they’re even better with a cup of hot chai! They also pair beautifully with a glass of cold milk. I love serving them as part of a larger Indian sweets platter.

Storage Instructions

Store the Poha Ladoos 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 slightly firmer.

FAQs

Let’s answer some common questions:

• What type of Poha is best for Ladoo making? Definitely thick poha! It provides the best texture and binding.
• Can I make these ladoos ahead of time? Absolutely! They actually taste better after a day or two, as the flavours meld together.
• How do I prevent the ladoos from crumbling? Make sure you roast the poha well, use warm ghee, and pack the ladoos tightly.
• What is the role of ghee in this recipe? Ghee adds richness, flavour, and helps bind the ingredients together. It’s essential for that melt-in-your-mouth texture.
• Can I add other nuts or dry fruits to the ladoos? Yes, definitely! Almonds, pistachios, and raisins would all be delicious additions.

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