Aval Pottukadalai Urundai

Aval Pottukadalai Urundai is a mild sweet made by using roasted aval, pottukadalai with ghee. It comes out soft and mildly sweet which looks nice on the plate. It has a mild nutty flavour. It is little different from usual ladoos because of the crispy poha texture inside.

It makes a nice treat for weekends at home. Kids especially like the soft texture and mild sweetness in it. It feels light to eat and still very satisfying. Its just a small variation to a regular ladoo routine. This is usually made for evening tea time when you want something quick and simple. 

Jump to:

• About Aval Pottukadalai Urundai
• Aval Pottukadalai Urundai Ingredients
• How to make Aval Pottukadalai Ladoo Step by Step
• Expert Tips
• Serving and Storage
• FAQS
• 📖 Recipe Card

About Aval Pottukadalai Urundai

Aval Pottukadalai Urundai is an Indian sweet made with roasted poha and gram dal. In this recipe instead of using only one ingredient, aval and pottukadalai are added for flavour and texture. This make the ladoo light and crispy inside. 

The texture of this ladoo is soft to bite and has a nice roasted flavour. If roasted until golden and crisp, the ladoos stay firm and do not break easily. The ghee gives a rich flavour that blends well with the roasted aval. Cardamom powder adds a light sweet aroma which enhances the overall taste.

There are small variations you can try with this recipe, you add more roasted peanuts for extra crunch or even add raisins soaked in ghee for extra sweetness. You can also serve it plain or with a cup of tea. It is a flexible recipe, you can adjust based on your preference.

I usually make this as a quick sweet for the kids. Instead of making same ladoo again, this feels like a different idea to try.

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Aval Pottukadalai Urundai Ingredients

• Poha - I used thick poha for this recipe and it gives light, crispy texture. You can use thin poha or even red poha if you prefer.
• Gram Dal - I used this for nutty flavour and protein. It adds richness and makes the ladoo more wholesome.
• Peanuts - I used roasted peanuts for crunch and extra nutrition. You can use deskinned peanuts or with skin based on your preference.
• Ghee - I used this for frying and flavour and it binds all the ingredients together and gives a rich taste to the ladoos.
• Sugar - I used brown sugar but you can use white sugar or jaggery. It adds sweetness and helps hold the ladoos together when shaping.
• Cardamom Powder - I added cardamom powder for mild sweet aroma. It gives traditional taste which pairs nicely with the roasted poha and gram.

How to make Aval Pottukadalai Ladoo Step by Step

1.First heat a tablespoon of ghee in a kadai, add poha roast until golden and crisp. Transfer to a plate and set aside.

2.Add gram dal and roast until golden, set aside.Now add peanuts and roast it. I had de skinned peanuts so used it. Remove the center white part  and discard it(this step is purely optional but I recommend if you are going to give this for kids).

3.Add poha to mixer jar first, grind it to a powder. Transfer to a mixing bowl. Now add roasted gram dal.

4.Add roasted peanuts and grind it to a powder. Now add cane sugar to it.

5.Pulse it few times just for blending. Cool down a bit then transfer to mixing bowl which already has poha mixture. Mix well.

6.Heat ⅛ cup ghee and add raisins, let it bubble up. Add it to the mixing bowl, add cardamom powder. The aroma was so tempting that I couldn't wait for the aval pottukadalai urundai to get ready.

7.After that mix well, take little mixture press and hold tight, shape them as ladoos. Finally shape them when its still warm so that it holds tight. Likewise repeat to finish. Aval pottukadalai urundai ready!

So to summarize, compared to other recipes this ladoo is easy to make and will be liked by all especially kids.

Expert Tips

• Roasting - I roast the poha, gram dal and peanuts separately until golden and crisp. This helps each ingredient cook evenly and add nice roasted flavour.
• Powdering - I grind each roasted ingredient to a powder separately first, so they mix evenly and the texture become uniform throughout.
• Ghee Temperature - I heat the ghee until it is warm and add raisins to let them soften. Do not make it too hot as it may burn the raisins.
• Mixing - I mix everything together while still warm so it blends nicely. Cool it slightly before shaping so it does not burn your hands.
• Shaping - I press and hold tight while shaping the ladoos. Shape them when they are still warm so they hold firm and do not crumble apart.

Serving and Storage

Serve this as snack with a cup of tea. It is best enjoyed directly or pair with milk or tea. Store leftover ladoos in an airtight box at room temperature for few days. It stays fresh and do not need refrigeration. You can keep it for upto a week if stored properly.

FAQS

1. Can I use regular sugar?

Yes, you can add white sugar or jaggery based on preference.

2. Why are my ladoos not holding together?

The mixture may need more ghee or you not pressing tight enough while shaping. Press firm so the ladoos hold their shape and do not crumble.

3. Can I skip cardamom powder?

Yes you can skip it, cardamom give nice aroma but ladoos taste good without it also.

4. Can I make it ahead?

Yes you can make it a few hours ahead and stay good for few days.

5. Can I skip removing peanut skins?

Yes, you can skip it if you don't mind the skins. But removing them make the ladoos smooth and nice in texture.

If you have any more questions on making of this Aval Pottukadalai Urundai Recipe do mail me at sharmispassions@gmail.com
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