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Poha Laddu

6 Jun

Atukulu Vundalu


Poha/ Atukulu 2 cups
Dry Coconut 3×3 inch piece
Roasted bengal gram/ Putnala pappu/ Dalia 1/2 cup
Jaggery/ Metthani Bellam 1 cup
Milk as required

Method of preparation:

Grind poha into somewhat fine powder.
Cut dry coconut into small pieces and grind it into fine powder.
Grind bhuna chana/gulla senagapappu into fine powder.
Mash hard jaggery into fine powder with pestle.
Add more jaggery according to your taste buds.

Combine ground poha, ground dry coconut, ground bhuna chana/ roasted split chickpeas and ground jaggery in a deep vessel. Add enough milk to make round balls out of the mixture.
Store tightly and refrigerate to stay for weeks.

Notes: Dont forget to grind poha little bit coarsely while making this laddu.