1 cup Poha/Atukulu
1 cup Powdered Sugar
1/4 cup Ghee
2 tbsp Cashew nuts,finely chopped
1 tbsp Raisins,chopped
2 Green Cardamoms
Dry roast poha over low-medium flame until the poha is well roasted and it turns slight brown in color and also crispy ,it takes around 7-8 mins and let it cool and then powder it to a very fine powder.
You can use approx grind 1/3 cup sugar(+ 1 to 2 tbsp sugar for sweeter ladoos) with the seeds of two cardamoms to get a fine powder.
Mix together sugar powder and roasted aval flour without any lumps and it is mixed properly.Check for the sweetness now if you want more sweet add 1-2 tbsp extra sugar powder and mix well again.
Heat ghee in a wide kadai and add chopped cashew nuts and raisins and fry them until the cashews turns slightly brown and raisins become plumpy.
Add the ghee with the roasted dryfruits to the aval-sugar powder mixture and mix it properly until the ghee is coated properly.
Let the mixture becomes luke warm and can be handled with hands.Make lemon sized round balls out of it and arrange them in a plate. If you find it difficult to make into ladoos heat 1-2 tbsp ghee accordingly and add it to the mixture and make ladoos.
Once it is cooled completely store it in an air tight container.These can be stored for over a week.