I had some Chirey I mean poha or rice flakes in my pantry. So, thought of making these again and then it reminded that I haven’t yet posted this recipe so far. Now if I say this recipe was saved in my draft from last year Durga Puja, then would you believe that? Isn’t such a shame. But then that’s me for you.
While writing this I know I have to make another batch for munching.
I don’t know how your weekend was. Hopefully you have some “me and my time” to catch up with the things you love to do. No, I am not talking about logging into net and browse. I am talking about spending time with your loved ones and doing things together as a family. And if you have some spare time in coming weeks, then listen to some good old Hindi songs, while you munch these ladoos with a good book in hand. Now, that’s what I would call my “me and my time” for a change.
Now to the recipe
Chirer ladoo/Rice flake ladoos
(Measurements are approx)
2 cups of poha/rice flakes/chirey
½ cup of sugar
½ cup of condensed milk
2-3 tbs of butter
1-2 tsp of cardamom powder
In a saucepan, roast the chirey/poha/rice flakes with very little butter for 5-7 mints at low flame, string continuously.
Now let it cool. Melt in butter either in M/W or over stove –top.
Transfer the cooled rice flakes/poha/chirey to a mixer. Add in sugar and then make a smooth powder.
Now transfer this smooth powder to a saucepan or kadai or a wok.
Over a medium flame, start mixing it well. Sugar will start to melt and then the chirey/rice flake/poha powder will start to collect.
Add in the condensed milk and butter. Add in cardamom powder.
Keep stirring the mixture. When it starts to collect well, take out in a plate.Entire procedure will take 10-15 mints.
Let it cool it a bit. Roll into small rounds or ladoo shapes.
When the ladoos are cooled, they tend to harden a bit.
You can have it as snacks or pack in your lunch-box.
Store in air-tight container, stays fresh for 4-5 days. Enjoy your crunchy-munchy rice flakes ladoos.
For extra goodness, you may add in some cashew powder as well.
A similar recipe I found in Chandrika’s “Akshaypatra”..Here...
Happy Cokking Friends