Aval Laddu Poha Laddu » Dasana Veg Recipe

If you think flattened/beaten/parched rice or poha is only used to make savory or salty dishes, then this post on Poha Laddoes is going to change your thinking. Also known as Aval Laddu in Malayalam and Tamil, this recipe is quick and easy, yet equally delicious. This ladoo recipe contains thick poha, jaggery, ghee and other ingredients and makes a nice after meal dessert or a sweet snack during the day.

Aval laddu is served in a brass plate with some flowers and text layovers on the side.

About Aval Laddu

Whenever you work with poha, you will find that most of the dishes you make with it are quite simple and hassle-free. And so is this Poha Laddu.

Apart from coarse flat rice, jaggery and ghee, all you need in this recipe is some milk and green cardamom powder.

I have also added some cashews and raisins in this recipe of aval laddus. But you can skip adding this. Even without any nuts and dry fruits, these laddus taste fab. Instead of white poha, you can also use red poha to make this ladoo.

The most important thing you need to remember while making this laddoos is that you need to fry the pohas really well. If it turns light brown, it’s fine.

But don’t forget to fry well. One way to test this is to take some poha and break it up with your fingers. If they snap easily, you are good to go.

Also, while grinding the dry rice roasted with jaggery for this poha laddu, you need to grind it till a little semi-coarse mixture is formed. The mixture should resemble the texture of fine semolina (rava/semolina).

These aval laddus are a great choice of sweet snacks for kids. Also, you can make this laddu during festivals like Krishna Jayanti and Pujas too. The recipe can be easily shortened and the laddoos keep well for a week if kept in the fridge.

Step by step guide

How to make Ava Laddu

Roast Aval/Poha

1. Heat a pan or a small kadai. Reduce heat and add 1 cup of thick poha/aval. You can also use red poha.

Thick poha added to hot pan to make poha laddoos.

2. Fry the poha on low flame. Stir often.

Fry poha in a pan to make poha laddoos.

3. Poha should be crispy. If some of it turns light brown, that’s okay. But it should be fried well.

Break a few poha/aval with your fingers and if they tear or break easily, they are done.

Fry poha in a pan to make poha laddoos.

4. Remove fried poha and add to a grinder jar.

Fried poha is added to the grinder jar to make poha laddus.

5. Now, add ⅓ cup jaggery or grated jaggery.

Jaggery powder is added to the grinder bowl.

6. Grind into a slightly semi-coarse mixture like fine semolina or rava.

To make poha laddoos, knead the ingredients into a slightly thick mixture.

7. Transfer the prepared poha-jaggery mixture to a mixing bowl or pan.

Add the prepared poha-molasses mixture to a mixing bowl.

Roast cashews and raisins

8. Heat 1 tbsp ghee in a small frying pan.

Heat ghee in a frying pan.

9. Add 8 to 10 cashews.

Add cashew nuts to the pan with hot ghee.

10. On low to medium flame, fry the cashews until light brown.

Roast cashews in hot ghee.

11. Then, add 1 tablespoon of raisins and ¼ teaspoon of green cardamom powder.

Add raisins and cardamom powder to the cashews in the pan.

12. Fry the raisins till they swell. Stir often.

Roast the raisins until they puff up.

Make aval laddus

13. Now, add all the cashews, raisins and ghee mixture to the poha and jaggery mixture.

Dry fruit-ghee mixture is added to the prepared poha-jaggery mixture.

14. Mix very well with a spoon. Allow this mixture to cool down.

Mix the ingredients with a spoon to make aval laddus.

15. Then, add 2 tbsp ghee (semi-soft) as shown in the photo below. Mix again.

Add ghee to the poha mixture.

16. Now, add 1 tbsp of milk. Milk can be either cold or at room temperature.

Milk is added to the poha mixture.

17. Mix again and start shaping the laddus. If you cannot shape the laddoos, add ½ to 2 tbsp of ghee. Add ghee in portions until you can make poha laddoos easily.

Making laddus from poha mixture.

18. Shape into small laddus and keep aside.

Ava laddoos made on a plate.

19. Serve aval laddus or store in a container and refrigerate.

Aval laddu is served in a brass plate with some flowers and text layovers on the side.

Expert tips

  1. You can skip adding cashews and raisins in this recipe.
  2. Use red poha instead of regular white poha. You can use coarse or medium-thick varieties to make this laddu.
  3. You can use coconut oil instead of ghee (but with this you will get coconut flavor in the laddus.
  4. Swap almond or cashew milk with dairy milk.
  5. For sweetness, use date molasses or coconut sugar instead of regular molasses.
  6. Poha should be fried well. Test by breaking off a few fried kernels with your fingers. It will break easily if fried well.
  7. The milk used for this recipe can be cold or at room temperature.
  8. If you are unable to shape the laddus, add about ½ to 2 tbsp more ghee. Keep adding ghee in portions until the laddoos are easily shaped.
  9. Scale the recipe and make more laddus.

Try more laddu recipes!

Til Ke Laddu is served in a wooden bowl with text layover.

difficult20 minutes

Til Ke Laddu Sesame laddoos

Coconut Ladoo Recipe in Orange Muffin Liners

moderate15 minutes

Coconut Ladoo Nariyal K Laddu

Overhead shot of six bundi laddus in pink muffin liners on white plates placed on pink napkins with text overlay

difficult35 minutes

Bundi Laddu Bundi Ke Ladu

Rava laddoos in a circle with a lighted earthen lamp in the center of a bronze plate.

moderate30 minutes

Rava Laddu | Suzy K Laddu Rava Ladoo

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Aval Laddu Recipe, Poha Laddu Recipe, Atukul Laddu Recipe

Aval Laddu Poha Laddu

Aval laddus also called poha laddus are savory laddus or sweet balls made of thick poha or aval (flattened rice or parched rice), jaggery, cashews, raisins, milk and ghee. They make for an easy festive dessert.

Q. Time 1 minutes

cooking time 14 minutes

total time 15 minutes

Prevent your screen from going dark while making the recipe


  • Heat a pan. Reduce the heat and add thick poha to it.

  • Poha is kept stirring frequently on low flame.

  • Poha should become crispy. If something gets lightly browned, it needs to be fried or toasted well. Break a few poha/aval with your fingers and if they fall easily or break easily then they are done.
  • Remove the poha/aval and add it to the grinder jar.

  • Now add jaggery powder or finely chopped or grated jaggery.

  • Grind into a slightly semi-coarse mixture like fine semolina or rava.

  • Transfer this poha and jaggery mixture to a mixing bowl or pan.

Roast cashews and raisins

  • Now heat 1 tablespoon ghee in a small frying pan.

  • Add 8 to 10 cashews.

  • On low to medium heat, fry the cashews till they turn light brown.

  • Then add green cardamom powder to the raisins.

  • Fry till the raisins swell. Stir frequently while frying.

Making Aval Laddu

  • Now add ghee + cashew + raisin + cardamom mixture to poha and jaggery mixture.

  • Mix very well with a spoon. Allow this mixture to cool down.

  • Then add 2 tbsp ghee which is semi solid. Mix well again.

  • Now add 1 tablespoon of milk. Mix again and start shaping the laddus. If you can’t make laddoos, add ½ to 2 tbsp of ghee. You have to add ghee till you can easily make awal laddoos
  • Keep aside in small poha laddu shapes.

  • Serve poha laddus or aval laddus. Or store them in a container and refrigerate.

  1. Aval laddu recipe can be doubled or tripled.
  2. Cashew nuts and raisins can be omitted.
  3. Coconut oil can be used instead of ghee but poha laddu will taste and smell of coconut oil.
  4. Instead of dairy milk, you can use almond milk or cashew milk.
  5. Date jaggery or coconut sugar can also be used instead of jaggery.
  6. You can also make this laddu with red poha or red awal.


Aval Laddu Poha Laddu

No. per job

calories 147 45 calories from fat

% Daily Value*

thick 5 grams8%

3 g of saturated fat19%

0.3 grams of polyunsaturated fat

2 grams of monounsaturated fat

Cholesterol 12 mg4%

Sodium 2 mg0%

potassium 43 mg1%

carbohydrates 23 grams8%

0.4 grams of fiber2%

8 grams of sugar9%

protein 2 grams4%

Vitamin A 2 IU0%

Vitamin B1 (Thiamine) 0.02 mg1%

Vitamin B2 (riboflavin) 0.01 mg1%

Vitamin B3 (niacin) 0.3 mg2%

Vitamin B6 0.04 mg2%

Vitamin B12 0.01µg0%

Vitamin C 0.1 mg0%

Vitamin D 0.02µg0%

Vitamin E 0.03 mg0%

Vitamin K 0.5 µg0%

calcium 11 mg1%

Vitamin B9 (folate) 2 µg1%

iron 0.3 mg2%

magnesium 9 mg2%

Phosphorus 32 mg3%

zinc 0.3 mg2%

* Percent Daily Value is based on a 2000 calorie diet.

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This aval laddu recipe from the archives, originally published in July 2016 and republished in January 2023.

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