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.
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.
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.
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.
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