Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, poha makhana ladoo. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Break and check if its crisp. Powder it coarsely and set aside. In the same pan add peanuts roast till crip, peel off the skin and set aside. Roast till brown spots appear, add it along with peanuts and powder it.
Poha Makhana Ladoo is one of the most well liked of current trending foods in the world. It is easy, it is quick, it tastes yummy. It’s appreciated by millions every day. Poha Makhana Ladoo is something that I’ve loved my whole life. They are nice and they look fantastic.
To get started with this recipe, we must prepare a few components. You can have poha makhana ladoo using 7 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Poha Makhana Ladoo:
- Make ready 1 cup poha (flattened rice)
- Make ready 1 cup Makhana (lotus seeds)
- Prepare 1 cup jaggery or powdered sugar
- Get 6 tbsp ghee
- Take 1/2 tsp cardamom powder
- Make ready 1/2 cup shredded coconut
- Prepare 7-8 chopped Almonds
Phool Makhana Laddu Recipe - How to Make Makhana Ladoo Don't worry, here is an easy recipe that has lord Krishna's favorite - Aval / Poha and ghee. Clean and dry roast poha in a pan or kadai dry roast until golden brown. Once poha becomes hot kee stirring regular to avoid burning, allow poha to cool and grind into fine powder (powder has to be very fine otherwise ladoo won't taste good).
Steps to make Poha Makhana Ladoo:
- Dry roast the poha in a kadhai for 5 minutes on low heat
- In the same pan roast Makhana for 5 minutes on low flame
- Now add coconut and fry till you begin to smell good
- In blender add poha and and make powder
- Now in blender add Makhana and make coarse
- Transfer the poha and Makhana powder in a plate add Jaggery,ghee, chopped Almonds, cardamom powder, coconut mix very well
- Make nice portion size Ladoos
- Serve the Poha Makhana Ladoo or store them in a air tight container
Clean and dry roast poha in a pan or kadai dry roast until golden brown. Once poha becomes hot kee stirring regular to avoid burning, allow poha to cool and grind into fine powder (powder has to be very fine otherwise ladoo won't taste good). Grind sugar with cardamom seeds into powder. Poha laddu is a traditional South Indian sweet balls usually made with flattened rice or beaten rice and sugar or jaggery. I have added some peanuts to the traditional aval laddu or poha laddu to enhance the taste and texture.
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