Dry roast white poha for 3 minutes. Cool and blend to a coarse powder. Prepare jaggery syrup by adding little water. Filter & keep aside

To a kadai, add some ghee. Fry the Cashew nuts & raisins. Set Aside. To the same pan, add the grated coconut & roast till it becomes dry. This step is done to keep the laddus fresh for few days. Next add the prepared jaggery syrup, poha powder, roasted nuts, cardamom powder, pinch of salt.

Mix well till the mixture becomes dry & soft. Switch off the flame. Let it cool down slightly.
Start making small size laddus by holding tight with your palms. If your laddus are not holding shape and crumble immediately please do not panic. Add two tbsp of ghee to the mixture, mix well.

Now the laddus won't crumble apart. Serve this aval jaggery laddu as a snack. It is a perfect recipe for prasadham/ neivedhyam during auspicious days.
The shelf life is 2- 3 days as we are using coconut in this

~ Poha is rich in iron, carbohydrates and low on gluten.
~ Easily digestible
~ Readily available ingredients
~ Simple, healthy & Tasty sweet recipe for even beginners.
~ Good probiotic
~ Controls blood sugar levels
~ Low in calories

Notes:

¤ I used thin, white variety of rice flakes to make this laddu. You can also use thick variety. 
¤ Instead of jaggery, palm jaggery, country sugar / white sugar can also be used.

Benefits: