Instant Poha Ladoo

Dry roast the thick flattened rice in a broad pan over a low-medium flame for 5-7 minutes. Maintain a constant stirring motion until the grains turn brittle and adopt a faint toasted hue. Avert burning at all costs.

5–7 min

Evacuate the toasted poha onto a cooling tray. In the residual heat of the pan, lightly toast the desiccated coconut until it releases its essential oils and fragrance. Transfer to the same tray.

Once the toasted flattened rice has shed its intense heat, transfer it to a blender and process it into a remarkably fine, homogenous powder.

Add the grated jaggery and crushed cardamom to the blender jar with the rice powder. Pulse it a few times so the jaggery blends evenly into the flour.

Empty this finely milled, sweetened blend into a spacious mixing vessel.

In a tempering pan, liquefy the ghee and shallow-fry the broken cashews until they exude a rich golden-brown color. Pour the blistering ghee and roasted nuts entirely over the flour mix.

Mix it with a spatula at first, then switch to your hands once it is cool enough. Press even portions of the warm mixture into firm, round ladoos.