Aval laddu | Poha ladoo | Atukulu laddu with jaggery
Aval laddu is a simple delicious sweet made with rice flakes, jaggery and ghee. Poha ladoo is perfect for a small snack and a favorite prasad recipe during auspicious days.
Avalaki or Atukulu or poha or chiwda, this rice flake is known by different names in different regions, the most versatile food.
You can make Aval payasam, Poha upma, Sweet aval ,Aval coconut upma
Puli avalakki, Aval Kesari, and many more with rice flakes. And the beauty is all these can be made instantly without any soaking or prior cooking requirements.
Poha comes in handy during busy mornings and quick snack time. Aval is also the perfect option for making an effortless vrat(fasting) day food. Compared to the detailed traditional recipes, the poha recipes are easy and quick to make. Any traditional rice recipes can be easily converted into an aval based recipe.
Watch the video uploaded in the recipe card and please subscribe if you like to see more recipe videos from my channel 🙂
Aval laddu | Poha jaggery ladoo | Atukulu laddu
Equipment
- Heavy bottom pan
- Mixer grinder
Ingredients
- 2 cups Rice flakes (aval/poha)
- 1.25 cups Jaggery powder
- ¼ cup Ghee
- 2 tbsp Cashews (broken)
- ½ tsp Cardamom powder
- 2 tbsp Milk (if needed/optional)
Instructions
Preparation:
- Take 2 cups of white aval(poha/rice flakes).
- Clean it properly. Pick the dirt and spoilt flakes and remove them.
- In a heavy bottom pan, heat the aval for few minutes by constantly stirring.
- It is very important to keep the stove in the lowest setting.
- The rice flakes should just get heated up. Do not overdo it because the flakes will be burnt and change in color.
- Snap one flake and check, if it snaps easily it's done.
- Switch off and let it cool down for a while.
Recipe:
- Take the heated aval in a mixer jar.
- Measure and add 1.25 cups of jaggery powder to it. I use organic jaggery powder. Hence for two cups of aval, 1.25 cups sweet is enough for me.
- If you are using jaggery pieces (shredded vellam/palm jaggery), increase or decrease the quantity accordingly. 1.5cups would be perfect for most of the jaggery types.
- Grind the aval and jaggery together into a powder. Keep aside.
- Meanwhile, heat 1/4 cup of ghee in a pan.
- Fry 2 tbsp of broken cashews to golden brown color.
- Switch off the stove and remove the pan from the stove.
- Add 1/2 tsp of cardamom powder to the retained heat of the ghee and mix.
- Next, add the ground poha- jaggery powder to the ghee pan or vice versa.
- Mix very well with a ladle/spoon in such a way that there is no dry powder left out.
- 1/4 cup ghee would be perfect for these measurements. Incase if your mixture is lacking moisture, add a tbsp or two of hot ghee as and when required.
How to make poha ladoo (aval Vella laddu):
- Transfer the aval jaggery powder &ghee mixture into a bowl.
- Grease your palm with ghee.
- Start making small size laddus by holding tight with your palms.
- If your laddus are not holding shape and crumble immediately please do not panic.
- Add two tbsp of milk( room temperature) to the mixture, mix well. Now the laddus won't crumble apart.
- Serve this aval jaggery laddu as a snack. It is a perfect recipe for prasadham/ neivedhyam during auspicious days.
Video
Notes
1) I used a thick, white variety of rice flakes to make this laddu. You can use thin, large variety also.
2) Adding milk is only optional and for the beginners. If the laddus are not holding shape add only the required milk at room temperature. Also, make sure not to add hot milk. Milk should be at room temperature.
3) Do not heat/fry the aval powder after grinding because the flakes powder when heated up with jaggery will become hard(like mithai).
Nutrition
Preparation:
- Take 2 cups of white aval(poha/rice flakes).
- Clean it properly. Pick the dirt and spoilt flakes and remove them.
- In a heavy bottom pan, heat the aval for few minutes by constantly stirring.
- It is very important to keep the stove in the lowest setting.
- The rice flakes should just get heated up. Do not overdo it because the flakes will be burnt and change in color.
- Snap one flake and check, if it snaps easily it’s done.
- Switch off and let it cool down for a while.
Recipe:
- Take the heated aval in a mixer jar.
- Measure and add 1.25 cups of jaggery powder to it. I use organic jaggery powder. Hence for two cups of aval, 1.25 cups sweet is enough for me.
- If you are using jaggery pieces (shredded vellam/palm jaggery), increase or decrease the quantity accordingly. 1.5cups would be perfect for most of the jaggery types.
- Grind the aval and jaggery together into a powder. Keep aside.
- Meanwhile, heat 1/4 cup of ghee in a pan. Fry 2 tbsp of broken cashews to golden brown color.
- Switch off the stove and remove the pan from the stove. Add 1/2 tsp of cardamom powder to the retained heat of the ghee and mix.
- Next, add the ground poha- jaggery powder to the ghee pan or vice versa.
- Mix very well with a ladle/spoon in such a way that there is no dry powder left out.
- 1/4 cup ghee would be perfect for these measurements. Incase if your aval mixture is lacking moisture, add a tbsp or two of hot ghee as and when required.
How to make poha ladoo (aval Vella laddu):
- Transfer the aval jaggery powder & ghee mixture into a bowl. Grease your palm with ghee.
- Start making small size laddus by holding tight with your palms.
- If your laddus are not holding shape and crumble immediately please do not panic.
- Add two tbsp of milk( room temperature) to the mixture, mix well. Now the laddus won’t crumble apart.
- Serve this aval jaggery laddu as a snack. It is a perfect recipe for prasadham/ neivedhyam during auspicious days.
Tips:
1) I used a thick, white variety of rice flakes to make this laddu. You can use thin, large variety also.
2) Adding milk is only optional and for beginners. If the laddus are not holding shape add only the required milk at room temperature. Also, make sure not to add hot milk. Milk should be at room temperature.
3) Do not heat/fry the aval powder after grinding because the flakes powder when heated up with jaggery will become hard(like mithai).
Nice Blog to Follow while Preparing New Recipes.Thank You So Much for Sharing with Us.
Thank you.