POHA - 2.5 CUP

firstly, dry roast 2½ cup poha on low flame for 10 minutes or until it turns crisp.

1

COOL COMPLETELY

cool completely and transfer to the blender.

2

BLEND - FINE POWDER

blend to a fine powder without adding any water. keep aside.

3

COCONUT - 1 CUP 

in a pan heat 1 tsp ghee and roast 1 cup coconut

4

GOLDEN BROWN

roast on low flame until it turns dry and golden brown

5

JAGGERY - 1 CUP

transfer to the blender and add 1 cup jaggery

6

BLEND - FINE POWDER

blend to a fine powder without adding any water.

7

COCONUT JAGGERY

transfer to the same bowl of poha powder, add ½ tsp cardamom powder and mix well.

8

CASHEW - 10 HALVES

now heat ½ cup ghee and roast 10 cashew, 2 tbsp raisins

9

GOLDEN BROWN

roast on low flame until it turns golden brown.

10

TRANSFER

pour the hot ghee over the flour and mix well.

11

COMBINE WELL

combine well with the help of a spoon.

12

MOIST MIXTURE

ghee absorbs well and turns the moist mixture

13

BALL SIZED

now prepare ball-sized ladoo.

14

READY TO EAT

finally, enjoy aval laddu or poha ladoo for 2 weeks when stored in an airtight container.

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