Aval laddu | Poha ladoo

Aval laddu | Poha ladoo |  Poha laddu | poha coconut ladoo | Atukula laddu | poha jaggery laddu | Avalakki unde | easy Janmashtami recipe | laddu recipe gokulashtami recipes with step-by-step pictures and video recipe. Check out the poha ladoo recipe and if you like the video pls SUBSCRIBE to my channel

Aval ladoo

Aval Laddu, also known as Poha Laddu or Flattened Rice Laddu, is a popular South Indian dessert. If you are looking for a quick Indian sweet for krishna jayanthi or a flavorful healthy snack, this is one best choices.

THICK OR THIN AVAL?

I have used thick flattened rice but you can also use thin or red aval

Can I dry roast aval?

roasting aval in ghee makes it flavorful so I would recommend that.

Can I skip coconut?

Coconut is optional but it gives amazing flavor to the laddu so I would recommend that. If you are skipping coconut, reduce the sweetener accordingly.

Can I roast coconut and aval separately?

yes, to save time I prefer roasting them together.

jaggery or sugar?

you can use any sweetener of your choice. The taste of the laddu might vary accordingly. In this post, I have used brown sugar.

add-on flavors

aval is a bland ingredient so to make the laddu flavorful. I have used cardamom powder, milk powder, saffron, and coconut. You can use rose essence or any additional flavors of your choice.

Can I skip milk and milk powder?

They are optional but make the laddu flavorful. If you are skipping it add extra ghee for binding.

coarse grind

Avoid making fine paste. Coarse grind gives perfect texture for the laddu.

shelflife of laddu

Since we used milk and coconut, laddu won't last long. Finish it within 2-3 days.

KRISHNA JAYANTHI RECIPES

AVAL RECIPES IN TMF

coconut-based recipes

Milk powder recipes

Indian sweet recipes in TMF

Laddu recipes 

Ingredients 

1 tablespoon ghee

1/2 cup Flattened rice

1/3 cup coconut

1/4 cardamom powder

1/3 cup powdered jaggery/sugar

1 tablespoon milk

Pinch of saffron

1 tablespoon tbsp milk powder

A few crushed almond flakes

Little ghee to grease

How to make avail lady with step by step pictures 

• First, add ghee and heat

• Furthermore, add flattened rice and saute for 30 seconds 

• Add coconut; mix well and saute till aval slightly changes color and turns aromatic

• Turn off the stove
• Furthermore, add powdered jaggery/sugar, cardamom powder, and a pinch of saffron Mix well

• Add milk and milk powder; mix well and cool 

• Transfer to the mixie jar; coarse grind

• Finally, add almond flakes and mix well

• Grease your hand with a little ghee and roll laddu

Aval laddu

Poha laddu

No ratings yet

Print Pin Comment

Ingredients

• 1 tablespoon ghee
• 1/2 cup Flattened rice
• 1/3 cup coconut
• 1/4 cardamom powder
• 1/3 cup powdered jaggery/sugar
• 1 tablespoon milk
• Pinch of saffron
• 1 tablespoon tbsp milk powder
• A few crushed almond flakes
• Little ghee to grease

Instructions

• First, add ghee and heat
• Furthermore, add flattened rice and saute for 30 seconds
• Add coconut; mix well and saute till aval slightly changes color and turns aromatic
• Turn off the stove
• Furthermore, add powdered jaggery/sugar, cardamom powder, and a pinch of saffron Mix well
• Add milk and milk powder; mix well and cool
• Transfer to the mixie jar; coarse grind
• Finally add almond flakes and mix well
• Grease your hand with little ghee and roll laddu

Video

Subscribe to my YouTube channelCheck out Traditionally Modern Food!

Notes

1. I have used thick flattened rice but you can also use thin or red aval
2. roasting aval in ghee makes it flavorful so I would recommend that
3. Coconut is optional but it gives amazing flavor to the laddu so I would recommend that. If you are skipping coconut, reduce the sweetener accordingly
4. You can roast coconut and aval separately, to save time I prefer roasting them together
5. You can use any sweetener of your choice. The taste of the laddu might vary accordingly. In this post, I have used brown sugar
6. flattened rice a bland ingredient to make the laddu flavorful. I have used cardamom powder, milk powder, saffron, and coconut. You can use rose essence or any additional flavors of your choice
7. They are optional but make the laddu flavorful. If you are skipping it add extra ghee for binding
8. Avoid making fine paste. Coarse grind gives perfect texture for the laddu
9. Since we used milk and coconut, laddu won't last long. Finish it within 2-3 days.

Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!