In a thick bottomed kadai, dry roast the poha in low to medium flame. As you roast, it will emanate a nice aroma.
Continue to roast until the color begins to change from white to reddish. The poha will be very crisp to taste. Make sure to stir continuously to avoid poha getting burnt. It took me about ten minutes to roast this quantity of 250 g.
Switch off the flame and let it cool off. Remove any brown residues due to burnt poha or dirt in the poha.
Add the cardamom to the roasted poha. If you prefer, you can remove the outer covering of cardamom as it will not grind properly.
Grind somewhat coarsely in a mixie.
Grate the jaggery and add to the mixture. Grind for a few more seconds after adding the jaggery to the powder.
Recipe by Bumps n Baby at https://bumpsnbaby.com/5-no-cook-recipes-using-poha-babies-kids/