aval laddu recipe | poha laddu recipe | how to make aval laddu

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:

• Besan ladoo
• Boondi ladoo
• Coconut laddu
• Rava ladoo
• Til ke ladoo
• Motichoor ladoo

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aval laddu

4.56 from 9 votes

By Dassana Amit

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

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Prep Time 1 min

Cook Time 14 mins

Total Time 15 mins

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Cuisine Indian

Course: Sweets

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Servings 9 to 10 laddu

Units

Ingredients

• ▢ 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

Cook ModePrevent your screen from going dark while making the recipe

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

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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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 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.

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.