What base ingredient, besides finely ground roasted flour (atta or sattu), might constitute the 'Malida' component in some traditional interpretations?

Crushed, dry poha (flattened rice)

The fundamental composition of Malida Laddu involves binding a base ingredient with a sweetener and fat. While commonly the primary dry ingredient is finely ground roasted flour, such as atta (whole wheat flour) or sattu (roasted gram flour), certain interpretations of the 'Malida' component utilize a different dry base. Specifically, the term 'Malida' in some contexts refers to a preparation involving crushed, dry poha, which is flattened rice. The choice between flour and poha as the base ingredient directly influences the final nutritional profile of the laddu, affecting factors like fiber content and how the fat is ultimately absorbed or distributed within the mixture.