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32 Comments

  1. Hi dassana,
    Today I tried this recipe and it came out really well and tasted yummy. It’s an awesome recipe with very simple ingredients. Thank you….5 stars

  2. Very tasty
    Thanks for sharing .just I did one change. I grinded cashews badam, dates and fried in ghee and added to poha flour. But it tasted good. U made me to try my first laddu. Thanks a lot.. 🙂 it’s so encouraging that even a newbie can make sweets.5 stars

  3. I have seen people adding coconut to get consistency. If we can, can you tell me how to add coconut and how much coconut should be used?

    1. coconut and even peanuts can be added. you can add 2 to 3 tablespoons of coconut. can use both fresh as well as desiccated coconut. just lightly roast the coconut in a little bit of ghee. no need to make the coconut light brown or brown. then add the coconut to the powdered poha.

  4. Thanks for this ladoo recipe.i made it today .it was good.its a different recipe . with simple ingredients.

    1. share, there is a slight crunch from the roasted poha. but not too crunchy. could be that the poha was roasted too much and hence the ladies have become more crispy and crunchy.

  5. Hello madam, i tried making this recipe but my ladoos became very hard….what should i do to make them soft again? i did the procedure as mentioned above.

    1. the poha has to be roasted very well. if the poha is not roasted well, the ladoos will become dense or hard. keep the ladoos at room temperature, so that the ghee comes to room temperature and the texture will become a bit soft. hope this helps.

  6. ma’am I have tried these ladoos today, but i couldnt bind them well, they were breaking.. can you please tell the possible reason for that, also i want to know what is the purpose of using milk??4 stars

    1. just some more ghee added would have solved the issue. some more milk added could have also helped. milk help in binding and gives some moisture in the ladoos. thats why i added. just add 1 to 2 tablespoons ghee. the ghee should be at room temperature. if still not able to bind, then add 1 tbsp more of the ghee.

  7. I made these today. Though the color of ladoos was not brown, but cream like that of suji ladoos. But they tasted really really good.5 stars

    1. could be due to the color of jaggery. some jaggery are light or pale yellow colored and if you have used this one, the color will not be brown. they taste very good. that i can agree upon 🙂