Ingredients:

• 6 cups – whole Wheat flour
• 1 cup – thick Poha
• 1/4 cup – Poppy Seeds
• 2 cups – dry grated Coconut
• 6 cups – Jaggery
• 1.5 cups – oil for frying the Poha
• 4 to 5 – cardamoms, powdered
• 3 cups – grated / finely powdered Nutmeg (for ladoos)

Method:

1. Heat ghee in a large wok and roast the flour in it for 10-20 mins over medium heat till the flour turns golden brown.
2. Chop the jaggery into fine thin slivers and measure it.
3. On a griddle, roast the poppy seeds. When cooled, grind them into a powder.
4. On the same griddle, roast the grated coconut also on medium heat till golden brown.
5. Heat oil in a wok and deep-fry the poha, putting in a little at a time, till it turns golden and crisp.
6. Flip the poha flakes occasionally to make sure they do not burn or over-fry.
7. Remove as quickly as possible from the oil and drain on a paper towel.
8. Crush them into a fine powder.
9. When the flour has cooled, warm the wok, add all the other ingredients and mix till the jaggery melts.
10. If you are making ladoos, form a little gool papdi into a smooth ball using your palms to shape and roll it.
11. Repeat with the remaining mixture.
12. When all the ladoos are done, they should be cool and firm.
13. Store in a flat box.

Recipe courtesy of Anita Raheja