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You are here: Home / Diwali / Aval Pottukadalai Urundai Recipe / Poha Ladoos Recipe / Aval Ladoo Recipe

Aval Pottukadalai Urundai Recipe / Poha Ladoos Recipe / Aval Ladoo Recipe

August 16, 2014 By Aarthi 6 Comments

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Sometimes i feel kind of bad about myself, because i always end up in the last minute rushing with my post. This time also it ended up like this. I felt bad that i posted only one new recipe, my uppu seedai for this krishna jayanthy, so i decided to try out few more recipes to share here. First recipe which i made is this aval ladoos, i already have a version of my mom’s aval ladoos but this is completely different from those.

So today morning i decided to make some snacks for tomorrow. And thankfully i had all the ingredients on hand. So i made these ladoos and a spicy crispy rava murukku, which will be my next post.
These ladoos turned out quite good, even though i didn’t taste them because i have to offer this for lord kirshna tomorrow so will taste them tomorrow morning. So give this a try and let me know how it turned out for you..

Preparation Time : 10 mins
Cooking Time : 5 mins
Makes : 15 ladoos

Ingredients:

Poha / Aval – 2 cup
Roasted Gram Dal / Pottu Kadalai – 1 cup
Sugar – 1.5 cup or to taste
Ghee – 1/4 cup
Cashews – 10 broken into small piece
Milk – 2 tblspn
Cardamom Pods / Yelakai – 3


Method:

Heat a tsp 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.

Notes:

1)Since this has milk, it has to be stored in fridge and it will stay good for 2 to 3 days.

2)If you want to store it for more days and in room temp. then add some more ghee for shaping balls, dont add milk.


Pictorial:
Take all your ingredients
heat a tsp of ghee in a pan
Add in poha..I used red rice poha
fry them
once they turn light golden
take them in a blender
powder them
take the powder in a bowl
Take roasted gram dal /pottu kadalai in the
 same bblender
add in sugar
add in cardamom pods
powder them
take them in the bowl
mix well
Now heat up ghee
add in cashews
fry till golden
pour this in the aval mix
mix well
add in few spoons of milk
mix well
take a small portion
shape them into ladoos
all done
enjoy
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Filed Under: Diwali, Festival, Iftar Recipes, Indian Snacks, Karthigai Deepam Recipes, Krishna Jayanthy Special Recipes, Ladoos, Poha, Recent Recipes

About Aarthi

Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

Previous Post: « Brinjal with Sesame Seeds Masala Recipe / Eggplant & Sesame Seeds Curry Recipe / Andhra Brinjal Curry
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Comments

  1. Belfin

    August 16, 2014 at 12:35 pm

    Aarthi. How long does it stay good da?

    Reply
  2. Aarthi

    August 16, 2014 at 3:14 pm

    @BelfinThis stays good for 2 to 3 days but should be stored in fridge

    Reply
  3. Suchi Sm

    August 20, 2014 at 7:29 pm

    Healthy ladoo aarthi…

    Reply
  4. Roja Reddy

    April 6, 2016 at 7:24 pm

    Hi, you are doing great! So inspiring cooking! Can we substitute something else instead of Chana daal?

    Reply
  5. Anonymous

    August 18, 2016 at 9:17 pm

    It's roasted gram & not China dal

    Reply

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