Poha laddu recipe with step by step photos – quick and delicious poha ladoo made with thick poha, jaggery and ghee. poha is flattened rice or parched rice.
Poha or flattened rice, is used in making dishes like poha dosa, poha chivda, and Maharashtrian poha recipe. Most of the recipes made using poha are quick and easy like this ladoo recipe.
These poha laddu are not only quick to make but also make for a good sweet snack for kids. You can even make it during poojas or during festivals.
I have added some cashews and raisins. But you can skip adding dry fruits. Even without dry fruits, these laddus taste good. You can easily double or triple this recipe. This aval ladoo stay good in the refrigerator for a week. Instead of white poha, you can also use red poha to make these ladoo.
If you are looking for more Ladoo recipes then do check:
aval laddu
Ingredients
- 1 cup heaped thick poha (flattened rice or parched rice) or 100 grams thick poha
- â…“ cup powdered jaggery (gud)
- 3 to 4 tablespoons ghee or add as required
- 1 tablespoon milk, chilled or at room temperature
- ¼ teaspoon cardamom powder (choti elaichi powder)
- 8 to 10 cashews (kaju) - optional
- 1 tablespoon raisins (kishmish) - optional
Instructions
preparation for aval laddu
- Heat a pan. Lower the flame and add 1 heaped cup thick poha in it.
- On a low flame roast the poha stirring often.
- The poha need to become crisp. If some of them become light brown its fine, but they need to be roasted well. Just break few poha with your fingers and if they snap easily or break easily, they are done.
- Remove the poha and add them to a grinder jar.
- Now add 1/3 cup powdered jaggery or grated jaggery.
- Grind to a slightly coarse mixture, like that of fine sooji or rava.
- Remove this poha+jaggery mixture in a mixing bowl or pan.
frying cashews-raisins for poha laddu
- Now heat 1 tablespoon ghee in a small frying pan.
- Add 8 to 10 cashews.
- On a low to medium flame, fry the cashews till they start to turn light brown.
- Then add 1 tablespoon raisins & 1/4 teaspoon cardamom powder.
- Fry till the raisins swell up. Stir often while frying.
making poha laddu
- Now add the ghee+dry fruits+cardamom mixture to the ground poha+jaggery mixture.
- Mix very well with a spoon. Let this mixture cool down.
- Then add 2 tablespoon ghee. Mix again.
- Now add 1 tablespoon milk. Mix again and start shaping the ladoo. If you are not able to make the ladoo, then add ½ to 2 tablespoons more of the ghee. You have to keep on adding ghee till you can easily make the aval laddu
- Shape into small poha laddu and keep aside.
- Serve the poha laddu or store them in a container and refrigerate.
Notes
- The ladoo recipe can be doubled or tripled.
- Dry fruits can be skipped.
- Coconut oil can be used instead of ghee, but the poha ladoos will get the taste and flavor of coconut oil.
- Instead of dairy milk, you can use almond milk or cashew milk.
- Instead of jaggery, palm jaggery or coconut sugar can also be used.
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How to make aval laddu or poha laddu
1. Heat a pan or a small kadai. Lower the flame and add 1 heaped cup thick poha in it. You can also use red poha.
2. On a low flame roast the poha stirring often.
3. The poha need to become crisp. If some of them become light brown its fine, but they need to be roasted well. Just break few poha with your fingers and if they snap easily or break easily, they are done.
4. Remove the poha and add them to a grinder jar.
5. Now add â…“ cup powdered jaggery or grated jaggery.
6. Grind to a slightly coarse mixture, like that of fine sooji or rava.
7. Remove this poha+jaggery mixture in a mixing bowl or pan.
Frying cashews-raisins for aval laddu
8. Now heat 1 tablespoon ghee in a small frying pan.
9. Add 8 to 10 cashews.
10. On a low to medium flame, fry the cashews till they start to turn light brown.
11. then add 1 tablespoon raisins. also add ¼ teaspoon cardamom powder.
12. fry till the raisins swell up. Stir often while frying.
Making aval laddu
13. now add the ghee+dry fruits+cardamom mixture to the ground poha+jaggery mixture.
14. Mix very well with a spoon. Let this mixture cool down.
15. Then add 2 tablespoon ghee. mix again.
16. Now add 1 tablespoon milk. Milk can either be chilled or at room temperature.
17. Mix again and start shaping the ladoo. If you are not able to make the poha laddu, then add ½ to 2 tablespoons more of the ghee. you have to keep on adding ghee in parts, till you can easily make the aval laddu.
18. Shape into small ladoo and keep aside.
19. Serve these poha laddu or store them in a container and refrigerate.
Hi dassana,
Today I tried this recipe and it came out really well and tasted yummy. It’s an awesome recipe with very simple ingredients. Thank you….
Welcome Sarita. Glad to know that you liked poha ladoo recipe.
Very tasty
Thanks for sharing .just I did one change. I grinded cashews badam, dates and fried in ghee and added to poha flour. But it tasted good. U made me to try my first laddu. Thanks a lot.. 🙂 it’s so encouraging that even a newbie can make sweets.
Welcome Anu. Glad to know this. Do try some more ladoo recipes.
Wonderful recipe and very tasty!
Thanks Loreto
I have seen people adding coconut to get consistency. If we can, can you tell me how to add coconut and how much coconut should be used?
coconut and even peanuts can be added. you can add 2 to 3 tablespoons of coconut. can use both fresh as well as desiccated coconut. just lightly roast the coconut in a little bit of ghee. no need to make the coconut light brown or brown. then add the coconut to the powdered poha.
Thanks a lot.. I tried and it came out really well.. everybody liked it.
Thanks once again
thats nice to know mitha. thanks for sharing this 🙂
Thanks for this ladoo recipe.i made it today .it was good.its a different recipe . with simple ingredients.
thanks tajinder for this feedback. yes its a different laddoo and tastes very good.
I made these today it tasted yum but it was lil crunchy when we chew…
share, there is a slight crunch from the roasted poha. but not too crunchy. could be that the poha was roasted too much and hence the ladies have become more crispy and crunchy.
Hello madam, i tried making this recipe but my ladoos became very hard….what should i do to make them soft again? i did the procedure as mentioned above.
the poha has to be roasted very well. if the poha is not roasted well, the ladoos will become dense or hard. keep the ladoos at room temperature, so that the ghee comes to room temperature and the texture will become a bit soft. hope this helps.
ma’am I have tried these ladoos today, but i couldnt bind them well, they were breaking.. can you please tell the possible reason for that, also i want to know what is the purpose of using milk??
just some more ghee added would have solved the issue. some more milk added could have also helped. milk help in binding and gives some moisture in the ladoos. thats why i added. just add 1 to 2 tablespoons ghee. the ghee should be at room temperature. if still not able to bind, then add 1 tbsp more of the ghee.
thank you ma’am,
i should use warm or lukewarm or hot or cold milk??
i used cold milk. even milk at room temperature is fine. don’t use warm or hot milk.
How long can we store this ladoos
for a week in the fridge.
yummy
I made these today. Though the color of ladoos was not brown, but cream like that of suji ladoos. But they tasted really really good.
could be due to the color of jaggery. some jaggery are light or pale yellow colored and if you have used this one, the color will not be brown. they taste very good. that i can agree upon 🙂
So nice
Very very innovative. Love the idea.
thank you vini 🙂
Can I use jaggery syrup for making the ladoos ?
you can try. but just add enough to bind the ladoos.