Aval laddu

Poha laddu

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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

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