Poha Ladoo

Looking for a sweet that’s comforting, portable, and a little bit healthy? 

Poha ladoo (aval ladoo) checks all the boxes. It’s mildly sweet, nutty, and has a lovely grainy texture that’s satisfyingly chewy — perfect for tiffin boxes, festival plates, or an after-school snack.

Poha ladoo is a classic Indian sweet made from flattened rice (poha/aval), jaggery, and roasted nuts. 

It’s popular across households because it’s fast to make, uses pantry staples, and keeps well, which is why you’ll often find it during festivals, travel, or as prasadam. Unlike deep-fried sweets, this is lighter and often chosen for its simple, homey flavors.

Why you should make it

• Fast to prepare — most of the work is roasting and mixing.
  
• Nutritionally balanced — combines complex carbs (poha), protein (peanuts, roasted chana), healthy fats (ghee, coconut), and unrefined sugar (jaggery).
  
• Kid-friendly & portable — great for lunchboxes, travel, or gifting.
  
• No special equipment — just a pan, mixer and your hands.
  

Ingredients breakdown — what each one brings

• Poha (flattened rice) — light, airy base; when roasted, it gives a pleasant grainy texture that absorbs jaggery syrup without becoming soggy.
  
• Peanuts — nutty flavor and protein; provide crunch and body.
  
• Roasted chana dal — adds a dry, rava-like texture and extra protein (keeps ladoos from feeling greasy).
  
• Jaggery — deep caramel sweetness and trace minerals; it binds the mix when turned into syrup.
  
• Ghee — richness, mouthfeel, and helps the ladoo hold its shape.
  
• Grated coconut — moistness and chew; balances the dry grains.
  
• Cashews & raisins — optional luxury: cashews add creaminess, raisins add bursts of sweetness.
  
• Cardamom powder — floral lift that makes the sweet smell irresistible.
  

Vegan Swap 🌿: Skip ghee and use coconut oil or vegan butter. The flavor shifts slightly, but the binding and mouthfeel remain excellent.

How it all comes together

First, you toast the dry ingredients so the aroma pops: a quick roast of peanuts, roasted chana and poha until they’re warm and slightly aromatic. Grind these into a coarse, rava-like crumb — not a powder, you want texture. 

Meanwhile, melt the jaggery into a light syrup and strain it so no impurities interfere with binding. Return the syrup to low heat with grated coconut and a splash of ghee; when it thickens just enough to coat the back of a spoon, take it off the flame. 

Mix the syrup with the coarsely ground poha mix, fold in toasted cashews and plump raisins, add cardamom, and let the mixture cool just slightly. With greased palms, roll into firm balls — that warm-hand shaping is what gives the ladoos their homely gloss and compact shape.

Pro Tip 💡: If your jaggery has impurities, dissolve it in a little water and strain before making the syrup. Cleaner syrup = smoother, shinier ladoos.

What goes along with it

• A cup of masala chai or warm milk makes a classic pairing.
  
• For a festive platter, pair with dry fruit ladoos or sundal for contrast.
  
• Great as a quick energy bite during travel, hikes, or long workdays.
  

How to serve

Serve at room temperature on a plate or a banana leaf. Warm ladoos are softer and more aromatic; cooled ones are firmer and easier to pack. Garnish with a sprinkle of grated coconut or a halved cashew on top for presentation.

Packing & storage

• Room temp: airtight container for 2–3 days.
  
• Refrigerate: up to 10–12 days (bring to room temp before serving for best texture).
  
• Freezing: not ideal — texture may change. If you must, freeze individually wrapped ladoos and thaw in the fridge overnight.
  

Party / Bulk-prep tips

• Batch the grind: roast and grind the dry mix in bulk and store in an airtight jar — it stays good for a week and speeds assembly.
  
• Double the syrup, half the shaping time: make a big jaggery-coconut syrup pot and mix in batches of the ground mix; shape right away in assembly-line fashion.
  
• Use molds (silicone or greased candy molds) if you’re making hundreds — they standardize size and save time.