Poha Laddu / Aval Urundai with step by step pics and a short YouTube video. If you like my video, please don’t forget to SUBSCRIBE to my channel. This Aval Laddu Recipe is more or less similar to the Rava Ladoo, instead of rava we use poha here. It is a very easy recipe, that you can wrap up within 20 minutes and also for a healthy version red poha along with jaggery powder can be used. As Janmashtami is nearing, do try this poha unde, which is Lord Krishna’s favourite and it is a tasty, healthy, guilt-free snack for your kids too.
Check my other Ladoo Recipes like
Poha Laddu Recipe
Aval Laddu Recipe | Poha Laddu | Aval Urundai
Equipment
- Stovetop
Ingredients
- 1 Cup Thick Poha / Flattened Rice / அவல்
- ½ Cup Sugar / சக்கரை
- ¼ Cup Ghee / நெய் Link for Homemade ghee
- 2 Pods Cardamom / ஏலக்காய்
- 5 Cashew / முந்திரி
- 5 Raisins / உலர்ந்த திராட்சை
Instructions
- First, measure and keep all the ingredients ready. Then, break the cashews to tiny pieces, so it will be easy for binding. Before roasting the poha, check it once, for dust or stones. To a pan, add the poha and dry roast it for 3 to 4 minutes in low flame, till crispy or it puffs up. Ensure not to burn it, slight light brown colour is ok.
- Allow the poha to cool down completely. In the same pan, pour 1 tsp of ghee, then add the cashews, raisins and fry till golden colour.
- Keep the fried cashews and raisins by side. Transfer the roasted poha to a dry mixer.
- Then grind the poha to a very fine powder and keep separately. In the same mixer, add the sugar and cardamom.
- Also, grind the sugar with cardamom pods finely. To a mixing bowl, add the powdered poha, sugar, fried cashews and raisins.
- Pour the warm ghee and mix everything without any lumps.
- Take a portion of the dough and roll into balls of equal size. If you are not able to roll, add little more ghee or warm milk. Always, roll the ladoo tightly and handle with care, as it easily breaks.Enjoy this Aval Laddu Recipe with Thenkuzhal Murukku.
Video
Notes
Tips for Poha Laddu Recipe
- Roast the poha till crispy and do it in low flame. Slight change in colour, light brown is ok, else the Aval Urundai smells bad and don't look appealing.
- Always cool the roasted poha completely and then grind, otherwise it becomes a paste.
- Poha should be ground finely, else it breaks while rolling and don’t hold the shape.
- Don’t add hot ghee (use warm ghee only) to the powdered poha, else the sugar melts and makes the ladoo sticky.
- Also start shaping the ladoo immediately, if ghee cools it cannot be shaped.
- Do roll the Poha laddu tightly, so it don’t break easily.
- If you are not able to shape it, sprinkle little warm milk and go ahead. But the shelf life reduces.
- Don’t add ghee more than mentioned, else it changes the colour and the Aval Laddu Recipe turns sticky.
- For different version and taste, 1/4 cup of powdered fried gram can be added. Even red poha, almonds, peanuts can also be used.
- For healthy version, sugar can be replaced with same quantity of jaggery powder.
Aval Urundai Recipe
Method for Aval Laddu Recipe
1. First, measure and keep all the ingredients ready. Then, break the cashews to tiny pieces, so it will be easy for binding. Before roasting the poha, check it once, for dust or stones. To a pan, add the poha and dry roast it for 3 to 4 minutes in low flame, till crispy or it puffs up. Ensure not to burn it, slight light brown colour is ok.
2. Allow the poha to cool down completely. In the same pan, pour 1 tsp of ghee, then add the cashews, raisins and fry till golden colour.
3. Keep the fried cashews and raisins by side. Transfer the roasted poha to a dry mixer.
4. Then grind the poha to a very fine powder and keep separately. In the same mixer, add the sugar and cardamom.
5. Also, grind the sugar with cardamom pods finely. To a mixing bowl, add the powdered poha, sugar, fried cashews and raisins.
6. Pour the warm ghee and mix everything without any lumps.
7. Take a portion of the dough and roll into balls of equal size. If you are not able to roll, add little more ghee or warm milk. Always, roll the ladoo tightly and handle with care, as it easily breaks.
Enjoy this Aval Laddu Recipe with Thenkuzhal Murukku.
Aval Laddu Recipe
Welcome to my blog www.asmallbite.com. Thanks for reading my blog! I hope you’re enjoying my recipes to make the taste forever. I am Priya Santhamohan, writer and photographer (with hubby’s help) of this blog. 
Leave a Reply