aval laddu recipe | poha laddu | poha ladoo | atukula laddu

aval laddu recipe | poha laddu | poha ladoo | atukula laddu with detailed photo and video recipe. a traditional and authentic ladoo recipe specifically made for krishna janmasthami. it is a simple ladoo recipe made in south india, particularly in tamil cuisine with beaten flat rice or thin poha. the recipe is very easy to make without any complicated ingredients as it needs basic one easily available in most of the indian kitchens.
aval laddu recipeaval laddu recipe | poha laddu | poha ladoo | atukula laddu with step by step photo and video recipe. south indian cuisine has a close relation to the festivals celebrated in india. and there is some dedicated sweets recipe made especially during the particular hindu festival. one such easy and simple laddu sweet recipe is the aval laddu recipe which is specifically made for lord krishna during krishna jayanthi festival.

well, to be honest, i am not a huge fan of ladoo recipes and i generally prefer barfi recipes over them. even with aval laddu recipe, i do not have great affection to it and i make these during the festival season. perhaps the main reason could be due to krishna janmasthami festival. in my native and i guess in most of the south indian households, we make different kinds of laddu’s and offer it to lord krishna. this has been the practice since my childhood. initially, during early childhood days, i use to enjoy it but gradually my interest dropped for these. whereas barfi recipes were made occasionally and hence i still maintain a lot of respect for it. yet i make these ladoo’s like a tradition for the festival and offer it to friends and family as prasadam.

poha laddu

anyway, some important and critical tips and suggestions for a perfect and flavoured aval laddu recipe. firstly, these ladoo’s are generally made with thick poha which would yield tasty poha ladoo. but if you are running low with thick poha, you can use medium or even thin poha to make up with the quantity. secondly, the poha has to be properly dry roasted in a low flame. do not cut the corners here, otherwise the laddu’s may smell and taste raw. lastly, as a topping, you may add any desired dry fruits or even raisins in it. i have limited to just cashews, and raisins but the mixed dry fruits should also taste great.

finally, i request you to visit my other indian sweets recipes collection with this recipe post of aval laddu recipe. it mainly includes recipes like aate ki pinni, moong dal ladoo, peanut ladoo, boondi ladoo, gond ke ladoo, dates ladoo, besan ladoo, motichoor ladoo, rava ladoo, atta ladoo. furthermore, i would like to add some more recipes collection like,

aval laddu video recipe:

recipe card for aval laddu recipe:

aval laddu recipe

aval laddu recipe | poha laddu | poha ladoo | atukula laddu

0 from 0 votes
Prep Time: 5 minutes
Cook Time: 20 minutes
Servings: 11 ladoo
AUTHOR: Hebbars Kitchen
Course: sweet
Cuisine: south indian
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easy aval laddu recipe | poha laddu | poha ladoo | atukula laddu

Ingredients

Instructions

  • firstly, dry roast 2½ cup poha on low flame for 10 minutes or until it turns crisp.
  • cool completely and transfer to the blender.
  • blend to a fine powder without adding any water. keep aside.
  • in a pan heat 1 tsp ghee and roast 1 cup coconut.
  • roast on low flame until it turns dry and golden brown.
  • transfer to the blender and add 1 cup jaggery.
  • blend to a fine powder without adding any water.
  • transfer to the same bowl of poha powder and mix well.
  • now heat ½ cup ghee and roast 10 cashew, 2 tbsp raisins.
  • roast on low flame until it turns golden brown.
  • pour the hot ghee over the flour and mix well.
  • combine well with the help of a spoon.
  • ghee absorbs well and turns the moist mixture.
  • now prepare ball-sized ladoo.
  • finally, enjoy aval laddu or poha ladoo for 2 weeks when stored in an airtight container.
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how to make poha laddu with step by step photo:

  1. firstly, dry roast 2½ cup poha on low flame for 10 minutes or until it turns crisp.
    aval laddu recipe
  2. cool completely and transfer to the blender.
    aval laddu recipe
  3. blend to a fine powder without adding any water. keep aside.
    aval laddu recipe
  4. in a pan heat 1 tsp ghee and roast 1 cup coconut.
    aval laddu recipe
  5. roast on low flame until it turns dry and golden brown.
    poha laddu
  6. transfer to the blender and add 1 cup jaggery.
    poha laddu
  7. blend to a fine powder without adding any water.
    poha laddu
  8. transfer to the same bowl of poha powder, add ½ tsp cardamom powder and mix well.
    poha laddu
  9. now heat ½ cup ghee and roast 10 cashew, 2 tbsp raisins.
    poha laddu
  10. roast on low flame until it turns golden brown.
    atukula laddu
  11. pour the hot ghee over the flour and mix well.
    atukula laddu
  12. combine well with the help of a spoon.
    atukula laddu
  13. ghee absorbs well and turns the moist mixture.
    atukula laddu
  14. now prepare ball-sized ladoo.
    atukula laddu
  15. finally, enjoy aval laddu or poha ladoo for 2 weeks when stored in an airtight container.
    poha laddu

notes:

  • firstly, roast the mixture on low flame to prevent from burning.
  • also, the mixture may turn watery, but poha will absorb ghee and turns moist.
  • additionally, if you diet conscious then replace ghee with milk.
  • finally, aval laddu or poha ladoo recipe can be prepared with sugar powder instead of jaggery.
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