Friday, April 01, 2016

Aval Urundai / Poha ladoo

Aval Urundai / Poha ladoo


                     Aval urundai/ Ladoo is one of the simple and traditional festival sweet.  Mostly prepared during Krishna Jayanthi Festival.  There are various method in preparing this delicious sweet but the recipe shared below is my family recipe.   We can replace warm milk instead of ghee for binding. But it will stay good for 2 to 3 day in refrigerator. This recipe goes to mega Blogging Marathon - "Journey through the cuisine". For this mega marathon I am going to travel through "Tamilnadu cuisine" in alphabetical order for this whole month except Sundays. So stay tune for more yummy recipes..

Preparation time: 25 ~ 30 minutes
Cooking time: Less than 7 minutes
Yield: 10 - 12 ladoos as shown in picture

Ingredients:
1 1/2 cups red aval / poha
1/2 cup sugar
2 cardamom pods
2 tbsp cashews, broken into pieces
4 tbsp melted ghee or more if needed
A pinch of salt

Method:

1. Dry roast the poha in medium flame for few minutes until poha turns crispy. Turn off the heat and allow the fried poha to cool. In the same pan, melt ghee and fry cashews to golden colour. Keep it aside.
2.  Grind the poha into coarse powder. Transfer the powder to mixing bowl.
3. In same blender, grind sugar along with cardamom. Mix it with powdered poha. Add pinch of salt to it.

Aval Urundai / Poha ladoo

4. Mix poha, powdered sugar, fried cashews and add warm ghee little by little to the mixture.

Aval Urundai / Poha ladoo

5.  When mixture is warm, take small lemon shape of poha mixture in your palm and gently squeeze  to bind the mixture to form a ball. Do the same with remaining mixture.
6. Store poha ladoo in air tight container at room temperature. Stay well for 10 days.

Aval Urundai / Poha ladoo



Aval Urundai / Poha ladoo
Preparation time: 25 ~ 30 minutes
Cooking time: Less than 7 minutes
Yield: 10 - 12 ladoos as shown in picture

Ingredients:
1 1/2 cups Red aval / poha
1/2 cup sugar 
2 cardamom pods
2 tbsp cashews, broken into pieces
4 tbsp melted ghee or more if needed
A pinch of salt

Method:
1. Dry roast the poha in medium flame for few minutes until poha turns crispy. Turn off the heat and allow the fried poha to cool. In the same pan, melt ghee and fry cashews to golden colour. Keep it aside.
2.  Grind the poha into coarse powder. Transfer the powder to mixing bowl.
3. In same blender, grind sugar along with cardamom. Mix it with powdered poha. Add pinch of salt to it.
4. Mix poha, powdered sugar, fried cashews and add warm ghee little by little to the mixture.
5.  When mixture is warm, take small lemon shape of poha mixture in your palm and gently squeeze  to bind the mixture to form a ball. Do the same with remaining mixture.
6. Store poha ladoo in air tight container at room temperature. Stay well for 10 days.

Note: you can replace warm milk instead of ghee for binding. Store it in air tight container in refrigerator.
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Aval Urundai / Poha ladoo






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