Aval/Poha Ladoo

 Aval/Poha Ladoo

**Ingredients:*

•  Aval / Poha –2 cup (thin or medium type)
•  Jaggery – ½-3/4 cup (grated or powdered)
•  Grated coconut – 1/2 cup (fresh or desiccated)
•  Cardamom powder – 1/2 tsp
• Ghee – 2 tbsp
•  Cashews – 6–8 (chopped)
•  Water – 2 tbsp (for melting jaggery if needed)

**Method:**

1. **Roast Aval:**

* Dry roast the poha on low flame for 3–4 minutes until crisp.
* Let it cool, then grind into a coarse powder.

2. **Prepare Jaggery Mix:**

* In a pan, add jaggery and a little water (2 tbsp).
* Heat until it melts and slightly thickens.
* Strain if impurities are there.

3. **Mix the grated coconut into the jaggery syrup

* cook until 1 minute on medium heat

4. *Add ground poha, Into the jaggery mix

* Mix well.
* Add cardamom powder
*Add Ghee & Nuts
* Heat ghee, fry cashews until golden, and pour into the mixture.
* Mix evenly.

5. *Make Balls:**

* When still warm, take small portions and roll into tight balls (laddus).
* If it’s too dry, add a few drops of ghee.


**Tips:**

• * For extra aroma, add a pinch of dry ginger powder or roasted sesame seeds.
• * Store in an airtight jar — stays good for 3–4 days at room temperature.