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
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.