It’s not always that you find a recipe that’s easy to make, tasty and healthy, but Poha Laddu checks all the boxes! Poha/ beaten rice flakes are rich in iron,carbohydrates and low on gluten. Poha is easily digested, so this is one snack that’ll be easy on the tummy. Poha is also rich in iron, with 20 mg of iron in 100 g of raw beaten rice flakes.

Besides poha, this recipe also contains roasted gram, which is an outstanding source of manganese, folate, protein, copper, phosphorus and iron. It also has lots of dietary fiber and this helps to prevent constipation. Ghee is a rich source of fat soluble vitamins like vitamin A,D,E and K that promote healthy bone and brain development. Cashews are rich in copper, calcium, magnesium, potassium and zinc. Cardamom is not just flavorful, but eases digestion and contains antioxidants. Now it’s time to check out the recipe!

Poha Laddu Recipe

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Ingredients:

• Poha/beaten rice flakes – 3/4 cup
• Roasted gram/pottukadalai – 1/4 cup
• Sugar – 1/3 cup
• Cardamom – 1 pod
• Ghee – 1/4 cup
• Cashews – 1 teaspoon

Method:

1. Dry roast poha on a low flame for 5 minutes without changing its color. Remove to a plate and set aside.

2. Dry roast roasted gram on a low flame for 1 or 2 minutes. Remove to a plate and allow it to cool.

3. Grind the poha, roasted gram, sugar and cardamom to a powder. Put this in mixing bowl.

4. Melt the ghee and fry the cashews till golden brown. Add this to mixing bowl and mix well using clean hands. Break the lumps formed and shape laddus from the mixture.

Be sure to dry roast poha till it turns crispy and don’t dry roast in high flame else it will burn.You can use any variety of poha although I’d recommend the organic variety to ensure maximum nutrition without preservatives. You can also use jaggery instead of sugar, in which case your laddus will appear a little darker. This Poha laddu recipe has a shelf life of 5 to 6 days at room temperature if stored in airtight container. Although they’re so yummy we don’t think they’ll last that long!