About Aval Laddu
Whenever you are working with poha, you’ll see that most of the dishes that you make with it quite simple and fuss-free. And so is this Poha Laddu as well. In addition to the thick flattened rice, jaggery and ghee that goes in this recipe, you’ll just need some milk and green cardamom powder. I have also added some cashews and raisins in this recipe of Aval Laddu. But you can skip adding these. Even without any nuts and dry fruits, these laddu taste fab. Instead of white poha, you can even use red poha to make these ladoo. One of the most important things that you must remember while making these laddu is that, you’ll have to roast the poha really well. If it turns light brown, it’s fine. But make sure to roast it well. One way to check this is take some of the poha and break them with your fingers. If they snap easily, you are good to go. Also, when grinding the roasted parched rice with the jaggery for this Poha Laddu, you should grind it till a slightly semi-coarse mixture is formed. The mixture should resemble the texture of fine semolina (rava/sooji). This Aval Laddu are an awesome choice of sweet snack for kids as well. Plus, you can make these laddu during festivals like Krishna Jayanthi and poojas also. The recipe can be scaled easily and the ladoo stay good for a week, when refrigerated.
How to make Aval Laddu
Roast Aval/Poha
- Heat a pan or a small kadai. Lower the heat and add 1 heaped cup thick poha/aval in it. You can also use red poha.
- On low heat, roast the poha. Stir often.
- The poha needs to become crisp. If some of it becomes light brown, it’s fine. But it needs to be roasted well. Just break few poha/aval with your fingers and if they snap or break easily, they are done.
- Remove the roasted poha and add to a grinder jar.
- Now, add ⅓ cup jaggery powder or grated jaggery.
- Grind to a slightly semi-coarse mixture, like that of fine sooji or rava.
- Remove the prepared poha-jaggery mixture in a mixing bowl or pan.
Fry Cashews & Raisins
- Heat 1 tablespoon ghee in a small frying pan.
- Add 8 to 10 cashews.
- On low to medium heat, fry the cashews till they begin to turn light brown. 11. Then, add 1 tablespoon raisins and ¼ teaspoon green cardamom powder. 12. Fry till the raisins swell up. Stir often.
Make Aval Laddu
13. Now, add all of the cashews, raisins and ghee mixture to the ground poha and jaggery mixture. 14. Mix very well with a spoon. Let this mixture cool down. 15. Then, add 2 tablespoons ghee (semi-soft) like shown in the photo below. Mix again. 16. Now, add 1 tablespoon milk. Milk can either be chilled or at room temperature. 17. Mix again and start shaping the laddu. If you are not able to shape the ladoo, then add ½ to 2 tablespoons more of ghee. You have to keep on adding ghee in parts, till you can easily make Poha Laddu. 18. Shape into small laddu and keep aside. 19. Serve Aval Laddu or store in a container and refrigerate.
Expert Tips
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Til Ke Laddu | Sesame Laddu Coconut Ladoo Recipe | Nariyal ke Laddu Made In 3 Unique Ways Boondi Laddu | Boondi ke Ladoo Rava Laddu Recipe | Suji Ke Laddu This Aval Laddu recipe from the archives, originally published in July 2016 has been updated and republished on January 2023.
title: “Aval Laddu Poha Laddu " ShowToc: true date: “2024-10-16” author: “Kimberly Moseley”
About Aval Laddu
Whenever you are working with poha, you’ll see that most of the dishes that you make with it quite simple and fuss-free. And so is this Poha Laddu as well. In addition to the thick flattened rice, jaggery and ghee that goes in this recipe, you’ll just need some milk and green cardamom powder. I have also added some cashews and raisins in this recipe of Aval Laddu. But you can skip adding these. Even without any nuts and dry fruits, these laddu taste fab. Instead of white poha, you can even use red poha to make these ladoo. One of the most important things that you must remember while making these laddu is that, you’ll have to roast the poha really well. If it turns light brown, it’s fine. But make sure to roast it well. One way to check this is take some of the poha and break them with your fingers. If they snap easily, you are good to go. Also, when grinding the roasted parched rice with the jaggery for this Poha Laddu, you should grind it till a slightly semi-coarse mixture is formed. The mixture should resemble the texture of fine semolina (rava/sooji). This Aval Laddu are an awesome choice of sweet snack for kids as well. Plus, you can make these laddu during festivals like Krishna Jayanthi and poojas also. The recipe can be scaled easily and the ladoo stay good for a week, when refrigerated.
How to make Aval Laddu
Roast Aval/Poha
- Heat a pan or a small kadai. Lower the heat and add 1 heaped cup thick poha/aval in it. You can also use red poha.
- On low heat, roast the poha. Stir often.
- The poha needs to become crisp. If some of it becomes light brown, it’s fine. But it needs to be roasted well. Just break few poha/aval with your fingers and if they snap or break easily, they are done.
- Remove the roasted poha and add to a grinder jar.
- Now, add ⅓ cup jaggery powder or grated jaggery.
- Grind to a slightly semi-coarse mixture, like that of fine sooji or rava.
- Remove the prepared poha-jaggery mixture in a mixing bowl or pan.
Fry Cashews & Raisins
- Heat 1 tablespoon ghee in a small frying pan.
- Add 8 to 10 cashews.
- On low to medium heat, fry the cashews till they begin to turn light brown. 11. Then, add 1 tablespoon raisins and ¼ teaspoon green cardamom powder. 12. Fry till the raisins swell up. Stir often.
Make Aval Laddu
13. Now, add all of the cashews, raisins and ghee mixture to the ground poha and jaggery mixture. 14. Mix very well with a spoon. Let this mixture cool down. 15. Then, add 2 tablespoons ghee (semi-soft) like shown in the photo below. Mix again. 16. Now, add 1 tablespoon milk. Milk can either be chilled or at room temperature. 17. Mix again and start shaping the laddu. If you are not able to shape the ladoo, then add ½ to 2 tablespoons more of ghee. You have to keep on adding ghee in parts, till you can easily make Poha Laddu. 18. Shape into small laddu and keep aside. 19. Serve Aval Laddu or store in a container and refrigerate.
Expert Tips
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Til Ke Laddu | Sesame Laddu Coconut Ladoo Recipe | Nariyal ke Laddu Made In 3 Unique Ways Boondi Laddu | Boondi ke Ladoo Rava Laddu Recipe | Suji Ke Laddu This Aval Laddu recipe from the archives, originally published in July 2016 has been updated and republished on January 2023.
