Aval Laddu is a delicious sweet made using aval(poha), fried gram dal, sugar, ghee, nuts & raisins. Aval Laddu or Poha Laddu is a sweet that you can make for Gokulashtami. Learn to make Aval Laddu Recipe with step by step pictures.
Aval Laddu is a quick and easy laddu recipe that you can make within few minutes. I love making ladoos, shaping them always excites me. Poha Laddu is a quick and easy to make laddu that even beginners can try.
Jump to:
About Aval Laddu
Aval Laddu is a festive sweet made using aval(poha), fried gram dal, sugar, ghee, nuts and cardamom powder for flavoring. It is a quick and easy to make laddu. Lord Krishna is fond of butter and poha so this Poha Laddu is one of the popular dishes that you can make for the festival.
As Gokulashtami is nearing thought to post a easy aval laddu recipe which I thought will be helpful for beginners who want to try some easy ladoo recipes. This recipe is very easy and quick to make, comes together in just 25 minutes.
I have already posted aval urundai that we make every year for Krishna Jayanthi now this aval ladoo is going to be another variation. With just 4 main ingredients poha, fried gram dal, ghee and sugar you can make delicious ladoo. Doesn’t that sound good?! Now what are you waiting for?! Try making this easy aval ladoo for this Gokulashtami and enjoy!
Similar Recipes
Aval Laddu Ingredients
- Aval (Poha) – Poha or aval or flattened rice flakes thick variety is used for this recipe. If you do not get thick variety then use thin variety.
- Fried Gram Dal – I used the split variety of fried gram dal(pottukadalai). You can use whole variety too.
- Ghee – Use homemade ghee for best aroma and flavour.
- Sugar – I used regular white sugar. You can try with cane sugar for a healthy version.
- Nuts – I have used cashewnuts broken fried in ghee, you can add almonds, raisins too based on your choice.
- Flavouring –The main and only flavoring is cardamom powder. I used homemade cardamom powder.
How to make Aval Ladoo Recipe Step by Step
1.First spread the poha and remove any dust /speck if any.Then dry roast 3/4 cup poha it in a pan till nice aroma rises say 3-5 minutes in low flame without changing the color of poha. Keep mixing at intervals to avoid browning. Set aside.
2.Then roast 1/4 cup fried gram dal for 2 minutes then transfer both poha and fried gram dal to a mixer.
3.Transfer to a dry mixer jar.
4.Grind it a slightly coarse powder. Transfer to a mixing bowl.
5.Add 1/3 cup sugar to same mixer.
6.Then grind sugar to a fine powder.
7.In a teaspoon of ghee add the 6 nos cashews fry till golden then add 10 nos raisins, let it bubble then switch off and set aside.
8.In a mixing bowl add powdered poha, sugar ghee fried raisins and cashews, 1/4 teaspoon cardamom powder.
9. Mix it well.
9.Add 1/4 cup ghee(slightly warm).
10.Mix well and break the lumps formed.
11.Start shaping them into laddus.
12.Store in an airtight container and enjoy your homemade poha ladoos!
Enjoy the laddus warm or store in an airtight container.
Expert Tips
- I used thick poha, you can use any variety you have either thick / thin or even red aval.
- Make sure to roast the poha well else it will give a raw taste. If its roasted until crisp it will break and not bend when pressed.
- For frying cashews and raisins I used 2 teaspoon from that 1/4 cup ghee itself.
- Adding fried gram dal gives a nice flavor to the ladoos.
- The ladoo keeps well for about a week.
- Make sure you break all the lumps, mix well then shape them into ladoos.
Variations
- You can add half and half ghee and milk if you are looking for a low fat version.
- The ghee version keeps well even for a week but the milk version the shelf life is very less consume it within a day or two.
- You can replace white sugar with cane sugar or jaggery.
Serving & Storage
Serve aval laddu as a snack. Store in an airtight container to retain freshness. Need not refrigerate. Aval Laddu keeps well for about 2-3 days in room temperature. I wouldn’t recommend storing in fridge as it might tighten the ladoos making it hard and change the texture too.
FAQS
1.Why is my laddu breaking while shaping?
If there is no enough moisture content then the laddus may break. So add little more ghee and start shaping. Warm ghee helps laddus to hold its shape well.
2.Is adding fried gram dal must?
No you can skip fried gram dal if you prefer but make sure to adjust other ingredients accordingly.
If you have any more questions about this Aval Laddu Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
Tried this Aval Laddu Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
📖 Recipe Card
Aval Laddu | Poha Ladoo
Ingredients
- 3/4 cup thick aval
- 1/4 cup chutney dal
- 1/3 cup sugar
- 1/4 cup melted ghee
- 1/4 teaspoon cardamom powder
- 6 nos cashews broken
- 10 nos raisins
Instructions
- First spread the poha and remove any dust /speck if any.
- Then dry roast it in a pan till nice aroma rises say 3-5mins in low flame without changing the color of poha. Keep mixing at intervals to avoid browning. Set aside.
- Then roast fried gram dal for 2mins.
- Then transfer both poha and fried gram dal to a mixer.
- Grind it a fine powder.
- Transfer to a mixing bowl.
- Then grind sugar to a fine powder.
- In a teaspoon of ghee add the cashews fry till golden then add raisins , let it bubble then switch off and set aside.
- In a mixing bowl add powdered poha,sugar ghee fried raisins and cashews,cardamom powder. Mix well.
- Add ghee.
- Mix well and break the lumps formed.
- Start shaping them into laddus.
- Store in an airtight container and enjoy your homemade aval ladoos!
Notes
- I used thick poha, you can use any variety you have either thick / thin or even red aval.
- Make sure to roast the poha well else it will give a raw taste.
- For frying cashews and raisins I used 2 teaspoon from that 1/4 cup ghee itself.
- Adding fried gram dal gives a nice flavour to the ladoos.
- The ladoo keeps well for 5-6 days.
- Make sure you break all the lumps, mix well then shape them into ladoos.
Veena Theagarajan
I do the same way.. Looks yum!
Raks anand
Nice version of aval ladoo lovely clicks
Ramya Venkateswaran
wow thats inviting healthy ladoo ther
Mahalakshmi
WOW! I was happy to see the Aval Puttu recipe as I was planning to do it for Gokulashtami.. And the Aval Ladu is also very tempting.. So going to do both. Thank you so much for sharing it.
Sushma Vasudeva
Tried them today.. Really easy and yummy laddoos! Thanks for sharing!
Sangita
I tried Aval ladoos for Gokulashtami and it came so well… Received lot of appreciation from Neighbours in U.S. Thank you for sharing 🙂
Muskaan A
I tried these laddoos with the same exact measurements. However, while shaping the laddoos the ghee seemed to be a bit more and hence the laddoos were not tight. Did I miss something
SHARMILEE J
Oh not really sure….I have tried this 2-3 times so far and I used 1/4 cup ghee only….dod you melt and measure?
Manju Vimal
Mixie got heat…aval is not grinding nicely
SHARMILEE J
If you roast till crisp then it will easily grind
Unknown
The aval laddo is so tasty, thank you!
Jyothi
Thanks for a lovely recipe. Is it ok to brown sugar instead of normal?
Sharmilee J
Yes you can use it