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.