firstly, dry roast 2½ cup poha on low flame for 10 minutes or until it turns crisp.
cool completely and transfer to the blender.
blend to a fine powder without adding any water. keep aside.
in a pan heat 1 tsp ghee and roast 1 cup coconut.
roast on low flame until it turns dry and golden brown.
transfer to the blender and add 1 cup jaggery.
blend to a fine powder without adding any water.
transfer to the same bowl of poha powder and mix well.
now heat ½ cup ghee and roast 10 cashew, 2 tbsp raisins.
roast on low flame until it turns golden brown.
pour the hot ghee over the flour and mix well.
combine well with the help of a spoon.
ghee absorbs well and turns the moist mixture.
now prepare ball-sized ladoo.
finally, enjoy aval laddu or poha ladoo for 2 weeks when stored in an airtight container.