Aval Ladoo Recipe (Poha Laddu)
Easy and quick South Indian aval ladoo (poha laddu) made with roasted flattened rice, sugar, cardamom and ghee in just 20 minutes.
Servings: 10
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.