Dry roast the poha until crisp, then tear it and see if it shatters quickly. Turn off and set it aside to cool. In a saucepan, warm the palm jaggery and water around each other. Allow it to dissolve and allow the syrup to thicken slightly.
If you grip your fingers around each other, it should be slippery.
In a tadka pan, heat the ghee and fry the cashews till they are golden brown, then discard.
Place the poha in a bowl and mix.
Move to a bowl and mix after delicately smudging it.
Stretch and then add the syrup.
Now, along with the ghee, add the cashews.
First, thoroughly combine all of the ingredients before defining them into ladoos.
Allow to cool completely before storing.
If the syrup is not hot, it will be tricky to form and will not retain together, so ensure the syrup is hot. Alternately, heat it up mildly.
There is no need to test the syrup's continuity; it ought to be mildly thick.