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Poha laddu with jaggery, aval ladoo, atukula laddu, avalakki unde, Janmashtami special sweet recipe
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5 from 3 votes

Poha Ladoo | Aval Ladoo | Atukula Laddu - Janmashtami Special Sweet

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
Prep Time15 minutes
Cook Time8 minutes
Total Time23 minutes
Course: Desserts, sweets
Cuisine: Andhra Pradesh, Hyderabad, Indian, Karnataka, north indian, South Indian, Tamil Nadu, Telangana
Servings: 14
Calories: 65kcal
Author: Kushi

Equipment

Ingredients

  • 1 cup Poha , thick
  • 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 here
    2 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

Calories: 65kcal | Carbohydrates: 7g | Protein: 0.5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 11mg | Potassium: 17mg | Fiber: 0.2g | Sugar: 5g | Vitamin A: 133IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg