Poha Coconut Peanut Laddu ~ Atukula Kobbari Palli Laddu

“hare kṛiṣhṇa hare kṛiṣhṇa

kṛiṣhṇa kṛiṣhṇa hare hare

hare rāma hare rāma

rāma rāma hare hare”

This ultimate mantra has the potency to cleanse us from our sins.

A Happy Janmashtami / Gokulastami to all. This festival reminds me of breaking the dahi handi (earthen pot filled with buttermilk) in the streets of my home town. This involves young men forming human towers and reaching a high hanging pot of buttermilk to break it, resembling Krishna’s playful act of stealing butter and milk from the neighbors’ houses.

If you are fond of Krishna tales, you must be aware of Sudama (Krishna’s childhood best friend). Once Sudama during his extreme poverty visited Krishna with a handful of poha / flattened rice. Lord Krishna was pleased with Sudama’s gift and stated that it is His favorite food. The Lord's consort Rukmini, incarnation of Goddess Lakshmi, gifted him with his desires. When Sudama returned to his home, he found that he is blessed with wealth and prosperity.

So, I have made a sweet dish with Poha, which is a must on Krishnashtami.

Ingredients
2 cup poha / atukulu /flattened rice
1/3 cup peanuts
½ cup shredded fresh / desiccated coconut
1 cup grated jaggery / palm sugar / white sugar (adjust to taste)
a pinch of freshly grated nutmeg
2 tbsp water
1 tsp ghee / clarified butter

Method

• Heat a thick bottomed pan, add ½ tsp ghee and poha. Slow roast poha on medium flame until they turn crispy. Remove on to a plate and set aside.
• In the same pan dry roast the peanuts on a medium flame for 3-4 minutes. Remove on to a plate and set aside.
• Add coconut to the same pan and sauté till light golden brown. Remove on to a plate and set aside.
• Now, peanuts will be ready to be handled. Rub them between palms and remove the skin. Discard the skin and coarsely grind the peanuts.
• Lightly crush the poha with your hand.
• Now add jaggery and water to the pan, and let it melt. Strain for any impurities.
• Tip in the jaggery liquid again into the same pan and let it boil till 2 string consistency. (To check, pour few drops of syrup into a bowl of water and try to make a ball of it, as shown here). Now the syrup is ready, so switch off the flame.
• Add the first three ingredients into the syrup and combine everything well.
• Freshly grate a pinch of nutmeg into the mixture and add remaining ½ tsp ghee, and mix well.
• Wait for a couple of minutes and start making balls when the mixture is still warm.
• Make big lime-sized ball by rolling them in between your palms. Repeat until all are done.

Note: I personally feel nutmeg goes very well with jaggery, but if you prefer cardamom flavor, you may add it. After all, we make dishes to suit our taste buds J