Aval laddu recipe – a healthy poha ladoo recipe with step by step photos. Aval is the tamil name to flattened rice flakes. It is also known as poha, pohe & atukulu in other regional Indian languages. Poha ladoo are sweet balls made with flattened rice, jaggery, cardamom powder, ghee & dry fruits.
I made these last year for a health magazine, made these again last month during the kids’ holidays. So got to share it here. These aval laddu are iron rich since they are made using red poha and jaggery.
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, then milk can be used.
Just to keep them simple I have made these with only a few ingredients. You can also use peanuts, fried gram, fresh coconut or almonds to add more taste.
You can also offer these during the puja and share with your friends & relatives.
How to make aval laddu or poha ladoo recipe
1. Heat a heavy bottom pan and dry roast aval / poha until they turn crunchy.
2. Add 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 jaggery or sugar and cardamom powder if not added earlier.
5. Blend well and transfer to a plate.
6. Heat ghee and fry nuts and raisins. Add the ghee and roll to balls. if needed you can use more ghee for good binding. 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.
Tips to make aval ladoo
- 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 recipe or poha ladoo
Ingredients (1 cup = 240ml )
How to make the recipe
Preparation for aval ladoo
- 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 aval mixture. Knead everything well and make balls. If needed melt more ghee and add as need. 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.
NUTRITION (estimation only)
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.