Learn how to make melt-in-mouth aval ladoo (poha laddu) in just 20 minutes using flattened rice flakes, sugar and fragrant ghee. This easy South Indian sweet requires no sugar syrup and is a traditional favorite for Krishna Janmashtami and Diwali.
Poha ladoo/Aval laddu is one of the easiest laddu recipes that can be prepared in minutes. If you are looking for a simple, kids friendly sweet recipe for this Gokulashtami/Krishna Janmashtami prasad, you must try this laddu. It is prepared with just 3 main ingredients and you can do many variations in this recipe. For healthier options, you can use Red poha/Red aval and Jaggery.
You can also add roasted coconut, rava, fried gram dal along with poha to get a good yield and make this ladoo. When I gave this laddu to Sendhil, he told its tasting the same like Rava ladoo. Yes the method of preparation and its taste are very similar to Rava Laddu. Do try this easy recipe for tomorrow’s festival and share your feedback with me. Wish you all a very happy Krishna Jayanthi celebration !! If possible I will share an interesting seedai recipe tomorrow as my last minute entry. Lets see how to make this easy aval urundai with simple steps.
If interested check out my other easy ladoo recipes:
Quick Notes for US & Abroad Kitchens
- Poha / Flattened Rice Types: Thick poha (available under brands like Swad, Deep or Laxmi) gives the best texture and holds the shape firmly. Thin poha can also be used, but roast it on very low heat as it toasts in under 2 minutes. Red poha is a nutritious whole-grain alternative.
- Roasting Technique: On electric coil or glass-top stoves, keep the setting on medium. Stir continuously so the rice flakes puff up evenly without scorching.
- Grinding to Fine Powder: Grind the roasted poha and sugar in a dry blender jar (like NutriBullet or spice grinder) until fine and smooth for a melt-in-mouth consistency.
- Binding & Storage: Pour the warm ghee over the powder so the sugar softens and binds cleanly into round balls. Store in an airtight container at room temperature for up to 10 days.
Aval Ladoo Recipe (Poha Laddu)
Ingredients
- 1 cup Thick aval / poha / flattened rice (approx. 70g / 2.5 oz)
- ½ cup Sugar (approx. 100g / 3.5 oz)
- 2 nos Cardamom pods
- 1 no Clove (lavang)
- ¼ cup Ghee (approx. 60 ml / 2 fl oz, melted and warm)
- a few Cashews (broken into small pieces)
Instructions
- Dry roast the thick aval / poha in a kadai for 3 to 4 minutes on medium flame with constant stirring. Stay nearby so the poha puffs up evenly and turns crisp without burning. Remove and let it cool completely.
- In a dry mixie jar, powder the sugar along with cardamom and clove. Transfer to a bowl. Next, grind the roasted poha to a fine powder and mix with the powdered sugar thoroughly.
- Heat ghee in a small pan and roast the broken cashews till golden brown. Pour the warm ghee along with cashews over the poha-sugar mixture. Mix well with a spoon until warm, then pinch portions and roll tightly into smooth round ladoos. Serve and enjoy!
Notes
- You can replace thick poha with thin poha. Thin poha roasts very quickly, so roast on low flame.
- You can also use powdered jaggery instead of sugar.
- If you want more yield, you can powder fried gram dal or roasted rava along with poha and make this laddu.
- Roast the poha patiently until crisp and aromatic without browning too much.
- Always add warm melted ghee to bind the laddus easily.
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Make this easy laddu recipe and enjoy this festival !
Ladoo's looks simpy divine..nicely presented
Thank you :)