Poha ka laddu (lai) /flatten rice ball

• Servings:
• Preparation time: 10-12 minutes.
• Making round ball time: half minute(each).
• Total time: 13 minutes.

India is a land of festivals, til ka laddu’, ‘poha ka laddu’ and ‘murmure ka laddu’ is mandatory item to make every house in the auspicious occasion of maker Sankranthi especially in the Mithila region in Bihar.  It is so crunchy, tasty and a source of energy.

Ingredients:

• Poha: 200 gm
• Jaggery: 200 gm.
• Dry ginger powder:  ½ teaspoon
• Water: 200 ml

Preparation:

1. Dry roast in small batches (50 gm) poha for 2-3 minutes till it starts to puff off and just starts changing its colour to light brown. Keep aside.
2. Take a large heavy bottom pan, Place Jaggery and water in a pan, and dissolve the Jaggery over low heat. Once the Jaggery dissolves, increase the heat and bring it to boil and cook over full flame till two thread consistency is reached.
3. Add dry ginger powder and roasted poha, and mix quickly into the mixture, Put off the flame and let it cool for a while.

Method:

1. Moisten the hands with water
2. Make round balls, allow it cool, serve or store in airtight container.

Poha ka laddu (lai) /flatten rice ball by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.