Monday, August 22, 2016

Poha Ghee Ladoo Recipe | Aval/Flattened Rice Ghee Ladoo | Easy Krishna Jeyanthi Special Recipe

Last two years I missed posting Krishna Jeyanthi special recipes because of my tight schedule between office and home. This year I thought of posting many recipes, but as usual, I am rushing at the last minute with few simple recipes. After dropping Happy at playschool, I bought a pack of Aval from a nearby Indian shop and reached home. Within 45 minutes, I am done with this poha ladoo and Aval Urundai which I have posted earlier. Both seems to be similar, but tastewise they are entirely different. I shared these to Happy and her friend Femiya whom we met in the play area. Happy likes this aval ladoo, whereas Femiya likes Aval Urundai. Later her mom told, Femiya was asking her to prepare it at home. I am super excited about this and here I am with the recipe:      
Aval/Poha - 1.5 Cups(I used thin variety aval) 
Sugar - 1/2 Cup 
Cardamom pods - 3 to 4 
Ghee - 1/4 Cup 
Cashew Nuts - 3 to 4(broken into small pieces) 
Raisins - 8 to 10
1. In a pan, dry roast the aval/Poha until it is crisp. Allow it to cool completely. Meanwhile, powder the sugar along with the cardamom pods.
2. After the roasted poha gets cooled, powder it finely(I missed to capture this step). Transfer the powdered sugar and poha to a wide bowl. In a small tadka pan, fry the cashew nuts and raisins in ghee. Pour the roasted cashews, raisins and ghee over the powdered poha - sugar mixture.
3. Act quickly and mix it all together with a spoon. Then grease ghee on your hands and start forming it into balls as shown below. The mixture might look crumbly but it will hold its shape if you form the balls by pressing it tightly.
Serve the yummy and instant laddoos as evening snacks. Check out my Jaggery version of Aval/Poha urundai too.
Points to remember:
  • Adjust the sugar as per your sweet preference. This is just correct for this mentioned quantity of poha.
  • Don't add too much of cashew nuts and raisins, else it will be difficult to form into balls.
  • Roast the aval/poha in very low flame, else it will burn the poha and gives smoky taste to the laddoos.
  • If you are not able to form laddu's, then heat a little more ghee and add it. The ball seems to be breaking while rolling, but it will hold its shape if you form balls by pressing it tightly.
Warm Regards,
Happy's Cook - Divya


  1. Lovely ladoo !!! Plz visit my blog too and share your valuable comments. Thank you .

  2. Easy to make this laduu which is very tasty too.


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