Easy Aval Laddu Recipe | Poha Ladoo Recipe

An easy to make Atukula poha aval ladoo (laddu) for the upcoming festivals and it can be done under 30 minutes of time. I made it for Krishna Jayanthi (Janmashtami) celebration last week, thought of sharing this easiest recipe before Ganesh Chaturthi so that others can be benefited 🙂 Coming to the recipe the sugar level i mentioned is medium and if you like to add more yes please. Also I have healthy Jaggery based Aval laddu recipe, do chcek the recipe HERE. I will be posting few more easy Ganesh Chaturthi recipes soon, keep watching 🙂

Yields – 12-13 Ladoo as shown in Picture

Ingredients
Aval/Poha/Atukula/Rice Flakes – 1 Cup
Sugar/Jaggery Powder – 3/4 Cup
Cardamom Powder – 2 Tsp
Ghee – 2 Tbsp
Nuts – 1 Tbsp
Milk – 2 Tbsp (Optional)

Atukula Poha Aval Ladoo Preparation

Dry fry aval/poha in low to medium flame till it attains nice aroma and when you break with two fingers it should break easily and you have to feel the crispiness.
Transfer it to a wide bowl or spread it in a plate to cool down completely.
Meanwhile prepare cardamom powder.
Also powder the sugar and keep it aside (Pic 1).

Once the fried rice flakes/poha cooled down completely powder it very well using the food processor/mixie (Pic 1).
Now in a pan/kadai add ghee and fry the chopped nuts/raisins (Pic 2).
Switch off the flame. Now add powdered aval/poha/rice flakes.
Add the powdered sugar once the mixture is cool (Pic 2).
Also add cardamom powder and make round /balls out of it (Pic 3).
You can sprinkle boiled milk or warm ghee to make balls (Pic 3).
The only thing when you use milk is it reduces the shelf life. So adding either ghee or milk is totally up to your desire.
Store in air tight container.
If using ghee it stays fresh for 3 days at least and if using milk it has to be consumed the same day or store in refrigerator for later use.