Ingredients:
1 cup Poha (Flattened rice)
1/2 cup Jaggery , broken
1 tablespoon Dessicated Coconut , roasted
3 tablespoons Cashew nuts , roasted and powdered
Ghee , melted, as needed
Method:
To prepare Atukula Ladoo, in a kadai or heavy bottomed pan, roast flattened rice in one table spoon of ghee (optionally) till poha becomes crisp. It changes color and starts releasing aroma.
Switch off heat and let it cool. Then, in a grinder, grind roasted flattened rice into powdered form.
Add jaggery, coconut powder, cashew nut powder and grind again to make a smooth and consistent mix.
Transfer the above mix into a bowl. Add remaining ghee, cardamom powder and mix everything well.
Now, make ladoos of required size gently using your palms to give it a firm shape. Usually, the laddus should bind well together with these proportions. But, if it is not happening, you can sprinkle few drops of milk which will help in binding.
Keep the laddus on a serving tray/plate and decorate with silver foil (optionally).
Serve Atukula Ladoo
1 cup Poha (Flattened rice)
1/2 cup Jaggery , broken
1 tablespoon Dessicated Coconut , roasted
3 tablespoons Cashew nuts , roasted and powdered
Ghee , melted, as needed
Method:
To prepare Atukula Ladoo, in a kadai or heavy bottomed pan, roast flattened rice in one table spoon of ghee (optionally) till poha becomes crisp. It changes color and starts releasing aroma.
Switch off heat and let it cool. Then, in a grinder, grind roasted flattened rice into powdered form.
Add jaggery, coconut powder, cashew nut powder and grind again to make a smooth and consistent mix.
Transfer the above mix into a bowl. Add remaining ghee, cardamom powder and mix everything well.
Now, make ladoos of required size gently using your palms to give it a firm shape. Usually, the laddus should bind well together with these proportions. But, if it is not happening, you can sprinkle few drops of milk which will help in binding.
Keep the laddus on a serving tray/plate and decorate with silver foil (optionally).
Serve Atukula Ladoo
