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
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!
- Poha/beaten rice flakes - ¾ cup
- Roasted gram/pottu kadalai - ¼ cup
- Sugar - ⅓ cup
- Cardamom - 1 pod
- Ghee - ¼ cup
- Cashews - 1 teaspoon
- Dry roast poha on a low flame for 5 minutes without changing its color. Remove to a plate and set aside.
- Dry roast roasted gram on a low flame for 1 or 2 minutes. Remove to a plate and allow it to cool.
- Grind the poha, roasted gram, sugar and cardamom to a powder. Put this in mixing bowl.
- 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.
Pallavi says
June 28, 2017 at 3:54 pmlooks soo good. goin to try today. Thanks a lot!
Dr Hemapriya says
June 29, 2017 at 5:35 pmYes dear, do that and share pics and tell us how much you liked it.
Pallavi says
June 30, 2017 at 5:00 pmmade this and turned out to be awesome. though i have one doubt.. the normal chana dal if we roast..is it gud for kids stomach?
Dr Hemapriya says
April 18, 2018 at 12:57 pmHi Pallavi, thanks for the feedback. Yes you can give roasted gram for kids.
Piyu P. says
June 23, 2017 at 4:06 pmMam can I give for my 15 month baby???can u plz provide food chart for 15 month baby? actually his weight is just 8.5 kg and height is 78 cm…so what can I do for weight gain?plz tell me.
Dr Hemapriya says
June 29, 2017 at 6:50 pmYes, you can try for your little one, make sure to feed very little and infront of you. Hope all the ingredients in it are introduced earlier to the baby. Here’s the food chart https://www.mylittlemoppet.com/indian-toddler-food-chart-with-recipes-2/
Neha says
June 17, 2017 at 8:29 pmWhat is roasted gram? Where can it be purchased?
Dr Hemapriya says
June 18, 2017 at 11:56 amIt is simple roasted chana dal