Ingredients:
Flattened
Red Rice 1 1/4 Cups
Dalia 3 – 4 Tbsps
Jaggery 1/2 Cup
Cardamom Powder a Pinch
Coconut 1/4 Cup (optional)
Ghee 5 – 8 Tbsps
Dalia 3 – 4 Tbsps
Jaggery 1/2 Cup
Cardamom Powder a Pinch
Coconut 1/4 Cup (optional)
Ghee 5 – 8 Tbsps
Method of preparation:
Grate
the jaggery if it is soft enough. Else, crush the jaggery into small pieces and
grind into fine powder.
Warm the ghee and keep aside.
Warm the ghee and keep aside.
Roast
poha on heavy bottomed vessel on low flame till just crisp.
Cool the toasted poha and grind it into somewhat fine powder.
Grind the dalia into fine powder.
Cool the toasted poha and grind it into somewhat fine powder.
Grind the dalia into fine powder.
In
a mixing bowl, mix together poha, dalia, coconut, jaggery and cardamom powder.
Stir in ghee and roll the mixture into small laddus.
Serve red poha laddu as a dessert.
Stir in ghee and roll the mixture into small laddus.
Serve red poha laddu as a dessert.
Notes: Make sure not to burn the poha while toasting.
Variations: You can also add finely chopped cashews to the mixture if you wish.
Other Names: Red Poha Laddu, Erra Atukulu Undalu.
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