Roast the dry poha on low flame till it becomes crisp, some of them will become lightly brown.  Next, in the same pan, roast the Desiccated coconutpowder until they turn slightly golden. Let poha and coconut cool down before putting in blender.

First add the roasted poha in the blender and make a fine powder. Then add roasted coconut powder, jaggery, cardamom powder and blend everything well. After blending remove this Poha mixture to a mixing bowl.

Heat ghee in tadka pan on low flame and fry almonds, pistachios until light golden. Then add chopped raisins and fry for 30 seconds.

Add this hot ghee along with almonds, pistachio and raisins to the poha mixture. Mix the mixture well with a spoon first rather than using your hands as it is very hot.

Add milk powder and mix well. Once the ghee is absorbed well, it turns into a moist mixture. When the mixture is slightly warm, mix well with your hands. If there are hard jaggery or lumps, break it by hand.

Take a small amount of the ladoo mixture in the palm of your hand and press it with your finger to form a ball. Roll with hand palm to make lemon shaped round Ladoo s. If required, then apply ghee on hand palm while making ladoo.