Aval laddu is also known as Poha ladoo or Aval urundai. It is a traditional Indian sweet made using poha, jaggery or sugar, ghee, milk and cardamom.
This simple and quick sweet ladoo is especially popular in South Indian households during festivals like Krishna Jayanthi and Navaratri. These easy homemade aval ladoos are not only delicious but also healthy and suitable for kids, pregnant ladies and anyone who are looking for a light and energy rich sweet.
Aval Laddu Recipe
Aval Laddu Recipe with step by step pictures. Poha ladoo or Aval ladoo is made using poha, jaggery or sugar and cardamom powder. Touch of ghee is added to give the aroma it needed. This is the most popular recipe for krishna jayanthi.
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Poha & Butter is one of the staple food to present lord krishna on krishna jayanthi. Krishna loves his poha and butter, you can make anything out of them to serve him. Amma always make aval urundai and aval varatiyathu for Gokulashtami every year.
About Aval laddu (Poha Ladoo)
Aval laddu is a no cook Indian sweet recipe which is easy and quick to prepare for beginners. It is made using our everyday staples which are available in our kitchen. Poha is a light ingredients which makes this recipe to digest easily. It can be enjoyed as a snack or prasad during festive season.
Aval laddu is not just a tasty dessert but it is a wholesome laddu with all nutrition which is made without preservatives. It is one of the best and easy Indian sweets to make at home. Krishna jayanti and Vinayagar chaturthi is around the corner. So Bookmark these staple recipes like thattai, seedai, poorna kolukatai.
Now the first version shared here, which is made with jaggery is so simple to make, this is my Amma's version. It requires just grinding few stuffs together and shaping them into balls. The second version is made with sugar which has added pottu kadalai.
Similar Recipes
Why this recipe work?
- Aval laddu is made using simple and easily available ingredients like poha, roasted gram dal, sugar and ghee.
- Because of the simple ingredients and simple steps this aval laddu can be prepared quickly even during busy days and festive rush.
- We can easily scale up this recipe easily. Just double or triple the ingredients without affecting the result.
Why I love this recipe - I love this aval laddu because it easily blends taste and health without needing too much sugar or fat. This aval laddu doesn't feel too heavy after eating. So we can enjoy it without any guilt. Poha laddu gives a nice break from usual traditional sweets like halwa or kesari.
Aval ladoo with Jaggery (Step by Step Pictures)
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| Take coconut in a mixer |
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| Add poha to it |
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| Add some jaggery |
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| and a touch of cardamom powder |
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| Now time to blend |
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| Blend them |
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| Till they resembles coarse mixture |
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| Transfer that to a bowl |
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| Take a small portion |
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| Done |
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| Serve |
Aval Ladoo with Sugar (Step by Step pictures)
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| Take all your ingredients |
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| heat a teaspoon of ghee in a pan |
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| fry them |
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| once they turn light golden |
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| take them in a blender |
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| powder them |
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| take the powder in a bowl |
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| Take roasted gram dal /pottu kadalai in the same blender |
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| add in sugar |
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| add in cardamom pods |
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| powder them |
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| take them in the bowl |
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| mix well |
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| Now heat up ghee |
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| add in cashews |
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| fry till golden |
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| pour this in the aval mix |
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| mix well |
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| add in few spoons of milk |
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| mix well |
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| take a small portion |
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| shape them into ladoos |
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| all done |
Expert tips
Tips for Poha Ladoo with Jaggery
- You can roast poha slightly for added flavour.
- Powdered jaggery can be added as per your taste.
- The binding ingredients in this is fresh coconut. The moisture is important to shape ladoo.
- And this ladoo cannot be stored long, so make fresh and enjoy. you can store leftovers in fridge.
Tips for Poha Ladoo with Sugar
- Since this has milk, it has to be stored in fridge and it will stay good for 2 to 3 days.
- If you want to store it for more days and in room temp. then add some more ghee for shaping balls, don't add milk.
- Grind the ingredients in small batches if your blender is small to get a fine and even powder.
- Don't overuse milk. Just moist the mixture
- For the smoother texture sieve the powdered mixture once before adding ghee.
- Shape the ladoos with firm pressure so they don't crumble later.
- Mix dry ingredients thoroughly before adding ghee to ensure even taste and texture.
Variations
Aval Kara Kozhukattai: A spicy steamed dumpling made with poha, coconut, mustard seeds and spices.It is a healthy and light south indian breakfast or evening snacks.
Sweet aval Kozhukattai: This is a sweet version of steamed dumplings made with poha, jaggery and coconut. This is soft, mildly sweet and often made during festivals like Gokulashtami.
Aval Sarkkarai Pongal: It is a sweet dish made with poha, jaggery,ghee and cardamom. It tastes rich and comforting. This is similar to rice pongal but lighter and quicker to make.
Aval Kesari: This is a quick sweet made by roasting poha and cooking it with sugar, ghee and cardamom. This looks like rava kesari but has a softer and lighter texture.
FAQ
Q: Can I use thick or red poha for this recipe?
Yes you can. But roast it well and grind finely for a smooth texture.
Q: Why is my mixture too dry and not binding?
It may need a little more milk or warm ghee. Add little by little and mix until it holds shape.
Q: How long does aval ladoos stay fresh?
It stays fresh for 4-5 days at room temperature if made without too much milk. Refrigerate if you are using more milk.
Q: Can I use jaggery instead of sugar?
Yes powdered jaggery can be used for a healthier version.
Q: Can I add dry fruits or coconut?
Yes you can add raisins, chopped dates or little grated coconut for extra flavour.
More Poha Recipes
📖 Recipe Card
Aval Laddu Recipe | Poha Laddo Recipe | Aval Urundai Recipe
Equipment
- Blender
- Cooking pot
Ingredients
Aval Ladoo with Jaggery
- 1 cup Poha (Aval | Flattened Rice)
- ⅓ cup Jaggery powdered
- ¼ cup Fresh Coconut grated
- ¼ teaspoon Ground Cardamom
Aval Ladoo with Sugar
- 2 cups Poha (Aval | Flattened Rice)
- 1 cup Roasted Gram Dal (pottu kadalai)
- 1 cup Sugar
- ¼ cup Ghee
- 10 no Cashews broken into small piece
- 2 tablespoon Milk
- 1 teaspoon Ground Cardamom
Instructions
Poha Ladoo with Jaggery
- Take all ingredients in a blender and grind to a coarse mixture. Take small portions and shape into tight ladoo. Enjoy.
Poha Ladoo with Sugar
- Heat a teaspoon of ghee in a pan, Add in poha and roast for 3 mins till it turns golden, remove them to a blender and make it into a fine powder. Take them in a bowl.
- Now in the same blender, add roasted gram dal, sugar, cardamom pods and blend it to a fine powder. Add this to the poha powder and mix well.
- Heat ghee in the same pan and add in cashews, roast it till golden, pour this ghee over the poha mix and give a mix using your hands.
- Now sprinkle some milk and mix well. Take small portion and shape it into ladoos. If you find it difficult to make ladoos add some more milk. Serve.
Video
Notes
Tips for Poha Ladoo with Jaggery
- You can roast poha slightly for added flavour.
- Powdered jaggery can be added as per your taste.
- The binding ingredients in this is fresh coconut. The moisture is important to shape ladoo.
- And this ladoo cannot be stored long, so make fresh and enjoy. you can store leftovers in fridge.
Tips for Poha Ladoo with Sugar
- Since this has milk, it has to be stored in fridge and it will stay good for 2 to 3 days.
- If you want to store it for more days and in room temp. then add some more ghee for shaping balls, don't add milk.
- Grind the ingredients in small batches if your blender is small to get a fine and even powder.
- Don't overuse milk. Just moist the mixture
- For the smoother texture sieve the powdered mixture once before adding ghee.
- Shape the ladoos with firm pressure so they don't crumble later.
- Mix dry ingredients thoroughly before adding ghee to ensure even taste and texture.
Nutrition
If you have any questions not covered in this post and if you need help, leave me a comment or mail me @aarthi198689@gmail.com and I'll help as soon as I can.
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Rumana Ambrin
That is looking so awesome...
Veena Theagarajan
I have this in my draft.. Tasty urundai
Anonymous
Nice and simple recipe!! Thanks for Sharing!!
Its usually white in colour right.
Please let me know what Poha it is specifically.
Thanks,
Hema
Happys Cook
Nide and easy recipe
Hamaree Rasoi
Delicious and mouthwatering preparation.
Deepa
Anonymous
Wow I made them today and my 3 yr old just loved it. He didn't even want to share it with his daddy. Thank you !!!
Nimmi P
Hi Aarthi is this the machine pressed flat aval or the thick one.
Aarthi
@Nimmi PIt is flat aval
Anonymous
Today I ck tis urundaii semaa taste thanks aarthi aka
Anonymous
Today I ck tis urundaii semaa taste thanks aarthi aka
Anju
I made this quick snack today n its yum. Thank you.
Sucheta
Is the poha soaked in water?
Aarthi
no
aswini
hi aarthi '
tired aval laddu came out super perfect.....everyone liked it....adding milk gives soft texture to the laddu