Aval Laddu (Poha Ladoo)
Aval Laddu also known as poha ladoo are festive sweet balls made with flattened rice, jaggery and ghee. These are nutritious, delicious & make a great guilt-free snack. Poha is flattened rice and a staple in Indian cuisine. It is used to make various sweet and savory dishes. Poha is known as Aval in Tamil and atukulu in Telugu. So these are also known as Aval ladoo in Tamil and Atukula Ladoo in Telugu.
Poha ladoo are a popular sweet made during Krishna Jayanti, the Hindu God. It is said that Lord Krishna loved poha. So dishes made with it are prepared and offered to him especially on his birthday which is celebrated as Krishna Jayanthi.
Most South Indian homes make Sweet Poha, Butter Murukku & Thattai along with aval laddu. You can also offer these during the puja and share with your friends & relatives
These Aval laddu are quick to make and turn out delicious. Many years ago, I made this recipe for a health magazine & thought of sharing it here as well. I have been making this for many years now and these also go well in the kids’ school box.
To make these poha ladoo, you can use any kind of poha – thick, thin, white, red, all go well. But the taste of the red poha ladoo is different. They have a nuttier aroma and go well in these ladoos.
For the binding I used ghee, but milk can also be used. Jaggery and ghee go well rather than jaggery and milk. If making aval ladoo using sugar, you may use milk
Just to keep them simple I have made these with only a few ingredients. You can also use roasted peanuts, fried gram, fresh coconut or almonds for variation.
Here are more poha recipes,
More Ladoo Recipes
Coconut ladoo (traditional way)
Condensed milk coconut ladoo
How to Make Aval Laddu
1. Heat a heavy bottom pan and dry roast 1 cup aval / poha until they turn crunchy.
2. Add half cup desiccated coconut and Switch off the stove. Take care not to burn. If using fresh coconut, transfer aval to a plate first and then saute coconut in little ghee until you begin to smell good.
3. Cool and then powder it. If using whole cardamom, you can add them to poha and powder. A fine poha powder binds well, while making balls. If the powder is coarse ladoo breaks quickly.
4. Add ¾ cup jaggery and cardamom powder if not added earlier. Please note that store bought powdered jaggery is different from ball jaggery. So you may need more or less powdered jaggery. You may start with only half cup. If using sugar, powder the sugar first and then add the poha.
5. Blend well and transfer to a mixing bowl.
Make Poha Ladoo
6. Heat ¼ cup ghee and fry nuts and raisins. Add the ghee to the powdered poha. Take small portions and press down with your fingers to form balls. If your balls don’t bind, heat more ghee and add. If you want to use milk, just warm up and use it. Take small portions and roll them to balls. If using milk use up right away or at least on same day.
Poha ladoo keep good for 7 to 10 days at room temperature, if made using ghee.
- Aval is a very dry ingredient and is hard to bind the mixture into ladoos. So do not skimp on the ghee as it helps the mixture to bind well.
- Press the prepared laddu mixture very well in your palm to bind it well. If the mixture breaks and falls it means it needs more binding ingredient like ghee or milk.
- I have used ghee to bind the ladoos which give a very good aroma. You can alternately use milk but the taste will be totally different as the poha absorbs milk and turns soft.
- Choose good quality jaggery that is free of debris or stones. Alternately you can also use palm jaggery or sugar.
- If your jaggery is not clean then dissolve it in 3 to 4 tbsps water. Filter and then boil until the syrup thickens. Then use this as mentioned below. But the taste of aval ladoo made this way is different.
- You can skip the desiccated coconut or replace it with fresh grated coconut. If using fresh coconut fry it well. Fresh coconut will reduce the shelf life so refrigerate them and use.
Aval ladoo make a good and healthy snack for kids and can also be packed in their school box.
Aval Laddu (Poha Ladoo)
For best results follow the step-by-step photos above the recipe card
Ingredients (US cup = 240ml )
- 1 cup poha white or brown or beaten rice or rice flakes/ aval
- ¾ cup jaggery grated or palm sugar or sugar
- 2 green cardamoms or elaichi/ ¼ tsp powder
- ½ cup desiccated coconut (optional)
- ¼ cup ghee or milk
- 8 to 10 cashews chopped
- 8 to 10 raisins chopped
- Dry roast aval/ poha till crunchy. Set this aside. Add coconut and fry till you begin to smell good. Cool these completely.
- Transfer this to a blender along with cardamoms. Make a fine powder, add jaggery and blend well again. If using sugar then powder the sugar first and then powder the poha coconut. Transfer this to the plate.
How to Make Aval Ladoo
- Heat a pan with ghee, add cashews, fry till they turn golden, and add raisins. Switch off the stove.
- Pour this to the poha mixture. Mix everything well and take portions of this to your hands. Press down with your fingers to form balls.
- If the mixture is dry and does not bind,, heat more ghee and add. If using milk, replace ghee with milk for binding. Dry roast nuts and use. Use milk only if using sugar and not jaggery.
- Store aval laddu in air tight jar.
- Note that ball jaggery (traditional jaggery) is different from the store bought powdered jaggery. The sweetness and moisture levels are both different. Store bought powdered jaggery is more dry and has less moisture. So you may need more ghee. Also start with half cup powdered jaggery and use more as needed.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
© Swasthi’s Recipes
Aval laddu recipe first published in July 2015. Updated and republished in July 2022.
I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills. More about me
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🙌✨loved this recipe ! I made it and it turned out soo well ! Thank u
My preference for your recipes and successful results has prompted me to look for some new sweet this Diwali. I shall try and surely inform you of the unfailing result soon. Thank you Swasthi
Happy Diwali Usha.
Thank you for the trust! Hope you enjoy the ladoos.
Made this today for gokulashtami… It’s yummy! Tq. 😊
Ganga, so glad to know!
Hii mam, nyc recipe.. Mam how many days we store in Safe condition by using jaggery…pls tell shelf life of the poha laddu
If using regular jaggery the ladoos keep good for 2 weeks at room temperature. If using organic jaggery they may go bad after 7 to 8 days. My ladoos turn slightly sour after 7 days with organic jaggery as there are no preservatives in it.
Thank you mam… Thanks for your reply
Jaggery here is vellam or karupatti?
The recipe works with either. I have used karupatti. But please note the flavor of karupatti is different.
Your recepies are simple and easy to follow. For me any new dish, i search for swasthi. I have prepared many of your recepies and they turned great. Thank you and all the best.
You are welcome! Glad the recipes turned out good. Thank you so much for the trust.
Hi Swasthi, jaggery generally contains some impurities right. In that case can I melt it in stove, filter it and add to aval powder? Or that will affect the consistency?
Yes if you make a syrup it will change the texture. You can cook the syrup till it thickens, cool and then use. But the taste and texture will be totally different. I roughly chop the jaggery with a knife and then pick up the impurities. Try it that way. Hope this helps. Thanks for rating the recipe.
Your recipes are simple and easy to follow , detailed enough and I find them interesting to prepare.
Thanks Swasthi for your easy and delicious recipes.
Thanks a lot.
I agree you are very good chef. Thank you swathi. Your recipes are too good.
Thank you very much!
I love your recipes ❤️. They always turn on great.
For how many days will this laddu stay if made with milk.
I don’t think they will taste good after a day if made with milk
There are two types of poha available, one it thick and other is thin (one used for making chivda) , which is preferable to use in making these laddoos?
You can use any poha. If you are using thin poha, then you have to increase by half cup.
Tried this recipe and came out very well, though couldn’t bring perfect round shape to the ladoos, the taste was good.
Thank you for the healthy recipe.
You are welcome. Yes due to the coarse and dry texture of the poha it is hard to bind them good. With brown poha it is even more hard.
is heating coconut healthy. I heard that one should not heat coconut. Lot of your recipe involve heating coconut. Please clear my doubt so that I can use your recipes without any fear.
Heating coconut is fine except that it loses some nutritional value as with most other foods. For best health benefits just like most other vegetables, seeds, fruits & nuts it is good to eat coconut too in raw form. But all foods cannot be eaten in the raw form always otherwise it is hard for our body system to digest and absorb the nutrients.
It is not good to heat virgin coconut oil as it looses the most of the nutritional value and entire health benefits.
As with coconut, it is absolutely fine to heat. Desicatted coconut or coconut in any other form if store bought is always good to heat up as this increases the shelf life of the food we prepare.
Hope this helps
Mam can i use atukulu (rice poha) in this pohaladdu
Yes Rama You can use white atukulu , rice poha
Great recipes. All are very simple and easy. Thank you so much.
Happy to know you liked them.
Great recipes.. Easy to make and healthy. Will definitely try.
Thanks for sharing..
Nice.thank u swathyji
Hi swasthi.i have been following ur recipes & sharing with my friends ..i love ur recipies.i have a 13 month old daughter.i want to make some snacks for her. She was a v good eater. Suddenly she became fussy & direct doesn’t want to eat rice or drink milk. So trying to find out a way to replace those.i am doubtful If I can give her palm jaggery,peanuts,sesame,dry cocconut etc for her.
Thanks a lot. You can give her palm jaggery, but buy from a reliable source. If possible organic, if you don’t find, then organic jaggery. Even jaggery has lot of health benefits. You can give her up to 1 tbsp. per day.You can try dates, peanuts, sesame seeds and dry coconut. You can check these healthy ladoo recipes on the blog, you tweak them to suit her. But introduce one after the other. Follow the 3 day test wait rule, it helps you to find any allergies in case she has. Peanuts sometimes cause cough in toddlers, so i suggest you try almonds without skin. You can blanch them, toast and use them in ladoo. Hope this helps. 1 tbsp of the ladoo mixture should be fine to start off. Later you can increase little by little. Hope this helps
Hi dear, the aval laddu was awesome after a day, I tasted it immediately which gave a raw jaggery flavour but the right next day out was tasting really awesome, it’s a INNOVATIVE dish for kids. LOVE YOUR DISHES ?
I am glad you liked them
Super yummy and unbelievably easy to make! Its my first laddoo attempt ever & the results are so encouraging, I will surely be trying the others. Thanks!
Iam so glad ladoo turned out good. Do try more recipes and share with us how they turned out. Thanks for the feedback. Have a nice weekend
Hi I have tried few of your recipes, it comes out really awesome with your tips, n I’m gonna try this aval laddu with jaggery but how do I remove debris from it. Here in Indian grocery palm jaggery is not available so please help.
Thanks for the feedback.
The only way is to look for the debris from the grated jaggery and discard.
Do share with us how it turned out.
Hope this helps.
Hi swasthi, I tried this recipe it was good but it’s giving a raw jaggery flavor…. And any other easy laddu recipe please do share….. Thank u.
Jaggery will have a unique flavor, i dint understand what “raw jaggery flavor” means. May be your jaggery was not good. Any laddu using jaggery will have the same flavor. If you don’t like jaggery, try using sugar.
Yeah may be the quality of jaggery is not good, let me try with sugar n thank u for your feedback but if using sugar this binds with milk rite….?
with sugar, milk or ghee any can be used. But if using milk, i suggested sugar and not jaggery.