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.
Cooking Time : 5 mins
Makes : 15 ladoos
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
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.
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.
|Take all your ingredients|
|heat a tsp of ghee in a pan|
|Add in poha..I used red rice poha|
|once they turn light golden|
|take them in a blender|
|take the powder in a bowl|
|Take roasted gram dal /pottu kadalai in the|
|add in sugar|
|add in cardamom pods|
|take them in the bowl|
|Now heat up ghee|
|add in cashews|
|fry till golden|
|pour this in the aval mix|
|add in few spoons of milk|
|take a small portion|
|shape them into ladoos|