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Red Poha Laddu

17 Oct

Red Poha Laddu.

Red poha / Flattened red rice is ground into powder along with dalia and jaggery. The ground mixture is then mixed with ghee and formed into small balls. Store tight in a jar for couple of weeks. Serve red poha laddu as necessary.
Makes: around 8 Red Poha Laddu.


Flattened Red Rice 1 1/4 Cups
Dalia 3 – 4 Tbsps
Jaggery 1/2 Cup
Cardamom Powder a Pinch
Coconut 1/4 Cup (optional)
Ghee 5 – 8 Tbsps

Method of preparation:

Grate the jaggery if it is soft enough. Else, crush the jaggery into small pieces and grind into fine powder.
Warm the ghee and keep aside.

Roast poha on heavy bottomed vessel on low flame till just crisp.
Cool the toasted poha and grind it into somewhat fine powder.
Grind the dalia into fine powder.

In a mixing bowl, mix together poha, dalia, coconut, jaggery and cardamom powder.
Stir in ghee and roll the mixture into small laddus.
Serve red poha laddu as a dessert.
Notes: Make sure not to burn the poha while toasting.

Suggestions: Adjust jaggery depending on the sweet preference
Variations: You can also add finely chopped cashews to the mixture if you wish.
Other Names: Red Poha Laddu, Erra Atukulu Undalu.