Poha laddu
Preparation Time
10 minutes
Cooking Time
10 minutes
Difficulty Level
easy
Meal Type
Dessert
Serves 12
Key Ingredients
- Jaggery powder
About This Recipe
Laddu from poha works because the flakes are rice that is already cooked: dry-roasted and ground, they bind with nothing more than warm jaggery and a little ghee, and the balls set hard as they cool. No syrup to boil or test here, so the whole batch is shaped in one sitting and keeps for days without a fridge.
Thin flakes matter: they roast fast, grind to a soft powder and drink the jaggery evenly, while thick flakes leave chewy flecks in the laddu. The ratio that holds is 100 g of flakes to 75 g of jaggery powder and 4 tablespoons of ghee, plus the crushed peanuts for crunch; the mix weighs about 250 g and rolls into twelve laddus.
Binding fixes are small: if a ball crumbles when pressed, warm the mix with a teaspoon more ghee; if it feels greasy, a spoon of roasted poha powder evens it out. Cardamom is the classic scent, and cashews or almonds can stand in for the peanuts. Use the thin flakes the thick poha vs thin poha guide describes, and see the poha hub for the difference; more sweet poha ideas are in the poha recipes roundup.
Ingredient List
Serving Size:
1x
2x
3x
Laddu mix
- Thin poha — 100 g
- Jaggery powder — 5 tbsp
- Ghee, plus 1 tsp extra only if the mix crumbles — 4 tbsp
- Groundnuts, roasted and crushed — 2 tbsp
- Cardamom Powder — 1/2 tsp
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Serving Suggestions
Offer one laddu after a meal, or two with a glass of milk for an evening sweet; they travel well in a tiffin. They sit happily on a festive tray beside chikki and besan ladoo. Store them in an airtight jar at room temperature, and find more sweet uses for the flakes in the poha recipes roundup.
Tips for Cooking Poha laddu
Roast the flakes on low and keep them moving; thin poha browns in about four minutes, and burnt flakes taste bitter. Grind only to a coarse powder, like fine rava, so the laddus keep some bite. Melt the jaggery on low just until it turns syrupy, then take it off the heat; it hardens if it boils. Shape while the mix is warm, because it crumbles once cool.
Chef’s Note
One laddu comes to about 104 kcal with 1.1 g protein, 12.0 g carbs, 5.7 g fat and 0.4 g fibre, counting the flakes, jaggery, ghee and peanuts. Press each ball firmly while the mix is warm; that pressure is what binds the roasted flakes into a smooth round.
Per serving (approx.): 104 kcal, protein 1.1 g, carbs 12 g, fat 5.7 g, fibre 0.4 g. Computed from IFCT 2017 / USDA values for the listed quantities. Measures: 1 cup = 240 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml.
Happy Cooking
!!
ByCOWBERRY
Sep 17, 2026
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