Poha Ladoo Recipe | Aval Laddu Recipe | Atukula Laddu Recipe

Poha Ladoo Recipe | Aval Laddu Recipe | Atukula Laddu Recipe is one of the sweet recipes made especially during the festive season of Krishna Janmashtami and Vinayaka Chaturthi.

People in different locations call with different names. In North India, people call flattened rice as Poha whereas in South India they call as Aval or Atukullu.

When making sweet recipes during the festival is like a time-consuming process but this recipe has very few ingredients. The main ingredients for Aval Laddu are flattened rice, fresh coconut grate, jaggery and dry fruits.

Based on the quality of jaggery we use binding ingredients vary, so sometimes we need to add ghee and milk as binding ingredients. When using dry fruits, if we use whole then binding may become hard so I broke them into pieces.

We all know Lord Krishna’s favorite recipes are butter, poha and milk products. So any recipe made using these ingredients is said to be favorites of the lord.

If you eat this recipe immediately after preparation of Atukula Laddu you can experience the crunchy flavor of poha powder and while chewing it starts melting giving authentic flavors of jaggery and ghee.

TIPS to make perfect Poha Ladoo Recipe or Aval Laddu:

• If you are serving fresh Laddu then roasting flattened rice will give a crunchy flavor.
• We can make use of dry coconut to increase shelf life but fresh tastes great.
• While choosing jaggery, avoid the salted variant. Also, choose branded so that they are free from stones and other foreign particles.
• If you already purchased jaggery, then it is a good idea to dissolve it in a little water and filter using a colander. But if you are dissolving in the water we need to make thin sticky syrup.
• As jaggery is sticky, based on the variant of jaggery we should add a bit of ghee or milk to bind.
• Break cashews into small pieces so that it becomes easy to make laddu.

You may also like to check other recipes:

Bellam undrallu,

Rava Ladoo,

Boondi Laddu,

Bread Crumbs Laddu and

Malai Ladoo.

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Poha Ladoo Recipe | Atukula Laddu Recipe | Aval Laddu Recipe

Poha Ladoo Recipe | Atukula Laddu Recipe | Aval Laddu Recipe is one of the sweet recipes made especially during the festive season of Krishna Janmashtami and Vinayaka Chaturthi.

Course Dessert

Cuisine Andhra

Keyword Atukula Laddu, Aval Laddu, Poha Ladoo

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 9 No.

Calories 220 kcal

Author Uppada Lakshmi

Ingredients

• Flattened rice/ atukulu/ aval – 1 bowl
• Fresh coconut grated – 1 cup
• Jaggery – 1 cup
• Ghee – 1 tbsp.
• Cashew – 2 tbsp. broken to small pieces
• Cardamom powder – 1 tbsp.

Instructions

1. Put 1 bowl poha in a pan and dry roast for a minute or two till they become crisp.
2. Transfer to another plate to cool. Once cooled they turn crisp, put them in a mixer grinder and make rough powder.
3. Grate fresh coconut (avoid tender), put this in a blender. Add jaggery and run the mixer grinder so that both of them get mixed well.
4. Melt 1 tbsp. ghee in a pan and roast dry fruits. In our recipe, I have added the only cashew to make it easy to bind while making Aval Laddu.
5. Roast dry fruits until one can experience the essence and aroma of roasted cashew.
6. Put cashew and cardamom powder in poha powder and mix well.
7. Add jaggery mix in batches and mix well. If you feel jaggery mix is enough to make Atukula Laddu then stop adding it and mix well.
8. Once you get sticky consistency press hard in hands and make round shape Poha Ladoo.
9. As we made this recipe with fresh coconut grate, its shelf life is low so preserve them in an airtight container and store in a refrigerator.

Recipe Video

How to make Poha Ladoo Recipe or Atukula Laddu:

1.  Dry roast flattened rice till it becomes crisp. Transfer to another bowl and let it cool.

2.  Put roasted aval in a mixer grinder and blend to a rough powder.

3.  Add coconut grate and jaggery and run for a second so that it gets mixed well.

4.  In a pan heat 1 tbsp. ghee and roast cashew pieces to a golden brown color.

5.  Sprinkle 1 tbsp. cardamom powder in flattened rice powder and add roasted cashew.

6.  Mix cashew mix and add jaggery coconut mixture. Mix well till rice powder mixes with jaggery mix.

7.  While the mix is mildly hot, take small portions and press to make a round shape.

8.  Similarly, make the remaining Aval Laddu’s and store them in an airtight container and refrigerate them to increase shelf life.

Watch the Poha Ladoo Recipe | Aval Laddu Recipe | Atukula Laddu Recipe Video on >> YouTube.