Poha Laddu or Poha Ladoo with jaggery is a delicious and super easy-to-make Indian sweet recipe ready in less than 20 minutes, with just 5 ingredients. #laddu #ladoo
What is Poha Laddu?
Poha Laddu is a melt-in-mouth Indian sweet treat prepared using poha, jaggery, cardamom, ghee, and nuts of your choice.
Poha means rice flakes, rolled and parched rice, or flattened rice. In different languages, it is also called aval, atukula, avalakki, pauwa, povu, phovu, sira, and chira.
Some interesting recipes with poha include
Poha Laddu is popularly prepared in India during the Janmahastami festival to Lord Krishna in the form of naivedyam and then distributed as prasadam to family and friends. I hope you all know the story of Krishna, his dearest friend Sudama (Kushela), and poha 🙂
But to eat something healthy, delicious, and tasty, you don't have to wait for a year-long, right? Poha laddu is nowadays prepared for special occasions like marriage and given as one of the sweets in mithai box.
Ingredients for POHA LADDU | AVAL LADDU | ATUKULA LADDU | AVALAKKI UNDE
1 cup Poha, thick
⅓ cup Jaggery
3 Cardamom pods (or ¼ teaspoon Cardamom powder)
3 tablespoon Ghee, more or less as required
2 tablespoon Cashews, finely chopped
HOW TO MAKE POHA LADOO (LADDU) WITH JAGGERY
In a pan on medium to medium-low flame, add poha and roast on low flame until crispy.
Once the poha cools down, transfer it to a blender and blend it to a smooth powder. Add jaggery and cardamom pods to the same blender containing powdered poha and grind to obtain a coarse mixture. Check out the video here
Transfer the mixture to the bowl and mix to break lumps, if any.
In a pan on medium flame, add ghee and cashews and saute until nuts turn light golden. Add this to the poha jaggery mixture.
Making of Poha Laddu or Ladoo or Pova Laddoo or Avalakki Unde
Nicely mix the mixture with your hands. If you are able to shape them into balls, then start making laddus. If they are not binding together, add another 1 tablespoon of ghee or milk so that the mixture binds well together.
Shape into laddu of the desired size. Store poha laddus in an airtight container. Serve as desired.
Tips:
- I love to use ghee as a binding agent, especially while making sweets like laddu. If you want to cut down on ghee, you can add milk instead. Adding milk reduces the shelf-life of these laddus.
- If you are not able to bind laddu properly, then add more ghee or milk.
- I have used finely chopped cashews. You can add raisins, almonds, or any nut combination of your choice.
- I have used thick poha while making the recipe. If you plan to use the thin variety of poha, just double the amount of poha. Even red or brown or white poha can be used.
- Dry roast the poha on medium to medium-low flame until crispy and keep stirring for even roasting
How to store poha laddu?
If this laddu is made only using ghee and not milk, it can be stored in an airtight container for 7 to 10 days. If prepared using milk, they can be stored in the refrigerator for 2 to 3 days.
Can I make this laddu vegan?
Yes, Simply use coconut oil or vegan melted butter instead of ghee. Use dairy-free milk if using milk for binding.
What can I substitute for jaggery while making laddu?
Instead of jaggery, you can use brown sugar, palm sugar, or coconut sugar.
Check out this list for some of the best Indian sweets and desserts recipes.
Recipe card
Poha Ladoo | Aval Ladoo | Atukula Laddu - Janmashtami Special Sweet
Ingredients
- 1 cup Poha , thick
- ⅓ cup Jaggery
- 3 Cardamom pods ( or Cardamom powder)
- 3 tablespoon Ghee, more or less as required
- 2 tablespoon Cashews , finely chopped
Instructions
HOW TO MAKE POHA LADDU OR LADOO WITH JAGGERY
- In a pan on medium to medium-low flame, add poha and roast on low flame until crispy.1 cup Poha , thick
- Once the poha cools down, transfer it to a blender and blend it to a smooth powder. Add jaggery and cardamom pods to the same blender containing powdered poha and grind to obtain a coarse mixture.⅓ cup Jaggery, 3 Cardamom pods ( or Cardamom powder)
- Transfer the mixture to the bowl and mix to break lumps, if any.
- In a pan on medium flame, add ghee and cashews and saute until nuts turn light golden. Add this to the poha jaggery mixture. Check out the video here2 tablespoon Cashews , finely chopped, 3 tablespoon Ghee, more or less as required
MAKING OF POHA LADDU OR LADOO OR POVA LADDOO OR AVALAKKI UNDE
- Nicely mix the mixture with your hands. If you are able to shape them into balls, then start making laddus. If they are not binding together, add another 1 tablespoon of ghee or milk so that the mixture binds well together.
- Shape into laddu of the desired size. Store poha laddus in an airtight container. Serve as desired.
Video
Notes
- I love to use ghee as a binding agent, especially while making sweets like laddu. If you want to cut down on ghee, you can add milk instead. Adding milk reduces the shelf-life of these laddus.
- If you are not able to bind laddu properly, then add more ghee or milk.
- I have used finely chopped cashews. You can add raisins, almonds, or any nut combination of your choice.
- I have used thick poha while making the recipe. If you plan to use the thin variety of poha, just double the amount of poha. Even red or brown or white poha can be used.
- Dry roast the poha on medium to medium-low flame until crispy and keep stirring for even roasting
Nutrition
***Click below to save it on Pinterest***
Comments
No Comments