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 idli, poha dosa, poha chivda, aloo poha and sweet poha. most of the recipes made using poha are quick and easy like this ladoo recipe.

these poha ladoos 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. these aval ladoos stay good in the refrigerator for a week. instead of white poha, you can also use red poha to make these ladoos.

if you are looking for more ladoo recipes then do check besan ladoo, boondi ladoo, coconut laddu, rava ladoo, til ladoo and motichoor ladoo recipe.

aval laddu  or poha laddu recipe below:

aval laddu recipe

4.55 from 11 votes

Prep Time:1 min

Cook Time:14 mins

Total Time:15 mins

aval laddu are delicious ladoo made with thick poha (flattened rice or parched rice), jaggery and ghee.

Course:sweets

Cuisine:indian

Servings:9 to 10 ladoos

Author:dassana

INGREDIENTS FOR aval laddu recipe (1 CUP = 250 ML)

• 1 cup heaped thick poha (flattened rice or parched rice) or 100 grams thick poha
• ⅓ 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

HOW TO MAKE aval laddu recipe

preparation for poha ladoo recipe:

• 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.

making 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.
• 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 ladoos. if you are not able to make the ladoos, then add ½ to 2 tablespoon more of the ghee. you have to keep on adding ghee till you can easily make the ladoos.
• shape into small poha ladoos and keep aside.
• serve these poha laddus or store them in a container and refrigerate.

Notes

few tips for making poha laddu recipe:

1. the ladoo recipe can be doubled or tripled.
2. dry fruits can be skipped.
3. coconut oil can be used instead of ghee, but the poha ladoos will get the taste and flavor of coconut oil.
4. instead of dairy milk, you can use almond milk or cashew milk.
5. instead of jaggery, palm jaggery or coconut sugar can also be used.

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stepwise aval laddu or poha laddu recipe:

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 ⅓ 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.

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.

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 ladoos. if you are not able to make the poha ladoos, then add ½ to 2 tablespoon more of the ghee. you have to keep on adding ghee in parts, till you can easily make the ladoos.

18. shape into small ladoos and keep aside.

19. serve these poha laddu or store them in a container and refrigerate.

dassana

Founder, Designer, Recipe Developer, Food Photographer || MORE ABOUT US

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was trained both in mainstream indian as well as international cuisines.