Quinoa Poha Laddoo
These quinoa poha laddoos are a sweet treat perfect for an afternoon snack, and they come together pretty quickly. The roasted quinoa adds a subtle nutty crunch.
Ingredients
- 0.75 cup quinoa
- 1.5 cups thin poha (flattened rice)
- 0.75 cup packed soft dates, pitted
- 0.25 cup unsweetened shredded coconut
- 0.25 teaspoon cardamom powder
- 2 tablespoons ghee
- 2 tablespoons chopped almonds
- 2 tablespoons chopped pistachios
Instructions
- First, rinse 0.75 cup quinoa under cold running water in a fine-mesh sieve for 2-3 minutes until the water runs clear. Drain well.
- Heat a dry skillet or pan over medium-low heat. Add the rinsed quinoa and roast it, stirring frequently, for about 8-10 minutes until it's golden brown and develops a nutty aroma. Transfer the roasted quinoa to a plate to cool completely.
- In the same dry skillet, add 1.5 cups thin poha (flattened rice). Dry roast the poha over medium-low heat for 3-4 minutes, stirring constantly, until it becomes crisp and lightly golden. Be careful not to burn it. Transfer the roasted poha to a separate plate to cool.
- Once cooled, take the roasted poha and put it into a food processor. Pulse a few times until it forms a coarse powder. Do not over-process into a fine flour. Transfer to a large mixing bowl.
- Add the cooled roasted quinoa, 0.75 cup packed soft pitted dates, 0.25 cup unsweetened shredded coconut, and 0.25 teaspoon cardamom powder to the food processor. Process until the mixture is well combined and sticky, and the dates are fully broken down. It should clump together when pressed.
- Add the processed quinoa-date mixture to the bowl with the powdered poha. Knead everything together with your hands for 2-3 minutes until it forms a uniform, pliable dough. If the mixture feels too dry, add 1-2 teaspoons of warm water, one at a time, until it comes together.
- Heat 2 tablespoons ghee in a small pan over low heat. Once melted, add 2 tablespoons chopped almonds and 2 tablespoons chopped pistachios. Roast the nuts for 1-2 minutes until they become fragrant and lightly golden. Pour the warm ghee and roasted nuts into the laddoo mixture.
- Mix the ghee and nuts thoroughly into the laddoo dough with your hands. Take small portions of the mixture and press them firmly between your palms, then roll them into smooth, round laddoos, about 1.5 inches in diameter.
- Arrange the Quinoa Poha Laddoos on a serving platter and garnish with a few extra chopped pistachios or a sprinkle of shredded coconut. Enjoy immediately or store in an airtight container.