Prep Time: 20 minutes

Cook Time: 10 minutes

Servings: 2 Servings

When travelling it is usually very difficult to find healthy options to pamper the occasional sweet tooth.

This is a dish inspired by my mom, similar to the ready-to-eat-savory-poha-travel-friendly .

Carry this and make yourself a warm halwa in the middle of nowhere! Make ladoos or just have spoonfuls as it is.

Keep the mix ready and stored in your refrigerator to make any time. Works well for sudden guests or to pack a lunch box surprise treat.

Ingredients

• Thin rice flakes/ Thin poha: 1 cup
• Peanuts: 2 tbsp
• Almonds: 15 nos
• Cardamom: 1 pod
• Dry ginger powder: ½ tsp
• Rock salt: to taste
• Jaggery powder: 1/3 cup(more if you like it)
• Sesame seeds: 1 tbsp

Method

• Dry roast thin poha until crisp.

• Dry roast peanuts and cool.
• Dry roast the sesame seeds.
• In a blender coarsely powder almonds with cardamom seeds, dry ginger powder and salt. It’s ok if some almond bits remain.
• Blend the roasted poha to a powder.
• Blend roasted peanuts to a coarse powder.
• Blend jaggery powder just to break big lumps.
• In a mixing bowl mix powdered almond mix, peanut powder, powdered poha, roasted sesame seeds, and jaggery powder.
• Store in an airtight jar.
• It's good to eat as it is too.

To make into a halwa

• Add 2 tbsp of hot water to half a cup of the sweet poha mix.
• Mix well and leave it to rest for 3-4 minutes, after which it is ready to eat.

To make into laddoos

• Add 2 tbsp of hot water to half a cup of the sweet poha mix.
• Mix well and allow to rest for 3-4 minutes.
• Shape into laddoos.
• 

Wellcure Tip:

• You can use plain water to mix too but you may need a little more water and allow to rest longer.
• Once mixed with water it may not be able to preserve it for very long. Best consumed in a few hours.

Eating guide:

• Food groups: grains and nuts
• The energy-boosting ingredients can serve as an anytime snack.
• Good to serve as a snack to toddlers or as a travel snack

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