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Poha laddu/ Atukula Laddu-
- Flattend rice /Poha/ Atukulu- 1 cup
- Dry/ Fresh Coconut – 1/2 cup
- Grated Jaggery – 1/2 cup
- Ghee / clarified butter- 4 tsps
- Cardamom pods- 2 crushed
- Cashew pieces- Handful
- Water – little less than 1/4th cup
Heat a teaspoon of ghee in a pan and roast the cashew to light brown. Remove and set a side.
In the same pan add 2 tsps of ghee add the poha. Roast the poha in low heat until crisp.
Remove and set a side and cool.
In the same pan add the rest of the ghee and roast the coconut till pale brown. It takes about two minutes.
In a mixer add poha, cardamom and coconut and grind it to a fine powder. Transfer the mixture to a bowl.
In a pan add water and the grated jaggery. Let the jaggery melt. Turn off the heat. We are looking for jaggery to just melt, no string consistency.
Slowly add the jaggery syrup little at a time to the poha coconut mixture. Add in the roasted cashew. Now take a small portion of the mixture and try forming a small ball/laddu.
Consume the Laddu with in 3 days.