There had been the practice of preparing Chirer moya among us, grown up eating them made with whole flattened rice and jaggery. Mine is a different one, a simplified and quick one. Done with 2-3 ingredients, it can be stored without refrigeration upto 3-4 days as it is dairy-free. Let us do it.
Chirey[poha] : 200gm
Peanut[unsalted] : 2tbsp
Jaggery : 100gm
Sugar : 2tsp
Green Cardamom Powder : 1/2tsp
Raisin : 10-15
Ghee : 1tbsp
In a wok, heat the ghee. Roast the peanuts at a very low heat. They should not burn.
Add the chirey and keep stirring at low heat for 3-4 minutes. Switch off and let cool.
Grate the jaggery or crush them with a rolling pin. Wash and soak the raisins for 1/2 an hour.
In a grinder, add the roasted chirey/poha, peanuts, jaggery, sugar and the cardamom powder. Grind them to a coarse powder.
Transfer to a plate. Strain the water from the raisins and add to the mix.
Shape into round balls. If we have any problem binding the ladoo, we can rub a little ghee on our palms.
Healthy, savoury ladoos ready within an hour. Store them in a tight container.