Poha ladoo are sweet balls made from flattened rice, jaggery and ghee. These are made during Krishna Jayanthi festival.

Recipe Snapshot

  • Prep time: 7 minutes
  • Cook time: 8 minutes
  • Total time: 15 minutes
  • Yield: 8
  • Category: Dessert
  • Cuisine: South Indian

Ingredients

  • 1 cup poha (white or brown or beaten rice or rice flakes/ aval)
  • ¾ cup jaggery (grated or palm sugar or sugar)
  • 2 green cardamoms (or elaichi/ ¼ tsp powder)
  • ½ cup desiccated coconut ((optional))
  • ¼ cup ghee (or milk)
  • 8 to 10 cashews (chopped)
  • 8 to 10 raisins (chopped)

Method

Preparation

  1. Dry roast aval/ poha till crunchy. Set this aside. Add coconut and fry till you begin to smell good. Cool these completely.
  2. 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

  1. Heat a pan with ghee, add cashews, fry till they turn golden, and add raisins. Switch off the stove.
  2. Pour this to the poha mixture. Mix everything well and take portions of this to your hands. Press down with your fingers to form balls.
  3. If the mixture is dry and does not bind,, heat more ghee and add. If using milk, replace ghee with milk for binding. Dry roast nuts and use. Use milk only if using sugar and not jaggery.
  4. Store aval laddu in air tight jar.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.