Poha ka laddu (lai) /flatten rice ball

Servings:
Preparation time: 10-12 minutes.
Making round ball time: half minute(each).
Total time: 13 minutes.

“Poha ka laddu (lai) /flatten rice ball ” (also known as poha laddu or lai) is a traditional Indian sweet snack made from flattened rice (poha), jaggery. It is especially popular in Bihar, Uttar Pradesh, and Madhya Pradesh during festivals, winter seasons, or special family gatherings.

Poha lai is considered a simple yet wholesome sweet because of its natural ingredients. The base, poha (flattened rice), is light, crunchy, and easy to digest. When combined with jaggery, it not only adds sweetness but also provides warmth and energy during cold months.

This dish holds cultural significance in many Indian households as it is often prepared during Makar Sankranti. It is loved by children and elders alike.

India is a land of festivals, til ka laddu’, ‘poha ka laddu’ and ‘murmure ka laddu’ is mandatory item to make every house in the auspicious occasion of maker Sankranthi especially in the Mithila region in Bihar. It is so crunchy, tasty and a source of energy.

Ingredients:

Poha: 200 gm
Jaggery: 200 gm.
Dry ginger powder: ½ teaspoon
Water: 200 ml

Preparation:

Dry roast in small batches (50 gm) poha for 2-3 minutes till it starts to puff off and just starts changing its colour to light brown. Keep aside.
Take a large heavy bottom pan, Place Jaggery and water in a pan, and dissolve the Jaggery over low heat. Once the Jaggery dissolves, increase the heat and bring it to boil and cook over full flame till two thread consistency is reached.
Add dry ginger powder and roasted poha, and mix quickly into the mixture, Put off the flame and let it cool for a while.

Method: