We keep Ganeshji Ki Sthapna for about 10 days and submerge the idol on Ekadashi (a day in the Hindi Calender). These 10 days we do pooja everyday. Sometimes when I’m busy I dont find the time to make the prasad in the morning. For such days, I have certain instant sweet mixes which can remain fresh for almost 2 weeks. Whenever I need to make prasad for pooja or if I want to offer laddus to unexpected guests 🙂 I just need to bind the mix and use it.
Some commonly used ingredients for making these kind of powders include rawa, roasted gram flour powder and groundnuts. Any of these can be used following the same procedure described below and can be stored for about 2 weeks in an air tight container without refrigeration. Here, I have used thin beaten rice which is a less commonly used base for laddu mixes. It however tastes good and the poha / beaten rice offers softness to the laddu.
You can bind the powder with hot milk or ghee. Sugar can also be replaced with Jaggery. You can select the dry fruits you wish to add to your laddu mix.
This is my entry to the Long Live the Shelf event that I’m hosting this month. This instant poha laddu mix can be stored for 2 weeks in an air tight container without refrigeration.
Also, sending this to the Original Recipe Event hosted by Lore of Culinarty.
Ingredients :
- 1 cup thin poha / beaten rice
- 1/2 cup dry dessicated coconut powder
- less than 1/2 cup sugar (change as per your taste)
- Few almonds, raisins and cardamoms
- Few teaspoons of hot milk to bind
Procedure :
- Dry roast the beaten rice till its crinkly. Place in a dry mixie jar.
- Dry roast the dry coconut powder for about a minute, stirring continuously. Place along with poha in the mixie jar.
- Now roast almonds and cardamom seeds and add to the other roasted ingredients.
- Once the contents of the mixie jar cool add sugar and grind the contents into a powder.
- Store this powder in an air tight container.
- Whenever you need to prepare laddus just add hot milk / ghee to the powder and bind it.
- Dust the laddus with some more powder and garnish it with a raisin. You can fry raisins in the same ghee you heated for the binding.
Please NOTE :
- Its really easy for the thin poha and the dry coconut powder to get burnt. You need to stir them continuously.
- Please wait till the roasted ingredients completely cool off before adding sugar.
- While binding, add hot milk / ghee in small quantities else you might suddenly find the dough unmanageable.
Never heard of such ladoos,but it surely sounds gr8
We use to keep grated coconuts handy for prasads,coz they could be mixed with sugar or misri and offered to guests when nothing else was avlbl.This would be a quick fix,tasty and healthy too
Thats really very interesting one roma..thanks for such a lovely idea!
interesting recipe and a easy one too..
A very great idea Roma. I was thinking when I made Poha Kesari why not make ladoos. I think you heard me. I liked that it does not have any butter. Will give it a try sometime.Thanks for sharing.
its cool! and ur pic is very good…
Sounds interesting…i will try..
I made laddu with poha a few days ago..Comes out nice..
nice ideA roma,..
Lovely laddus… and not a drop of ghee! I am loving it. I make rava laddus like that, without grease.
Yours looks so cute.
This is good one 🙂
Thanks so much you all! Actually, this mix is handy and tastes a bit like rawa laddu , only softer.
I have this in my blog and I absolutely loved it the moment I put them in my mouth..
Sounds like a great mix to have on hand, ’cause chances are you’re going to need it many times.
We make some prasadam every friday and so I keep looking for new varieties..this one is bookmarked
Wow.. These looks very nice. Will try it sometime. Thanks for sharing..
Entries like these are what I am looking forward to..for the Yummy Festival Feast – Diwali event that I am hosting.. I hope you participate..
Check out the link for details..
http://pallavi-foodblog.blogspot.com/2008/09/announcing-event-yummy-festival-feast.html