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






Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63




21 comments:

vaishali sabnani said...

I am a big fan of ladoos and these made from red poha look so attractive, bookmarked right away.

Harini-Jaya R said...

Lovely use of red aval. Love these laddus. A fantastic start to the series.

Pavani N said...

Wow, laddoos with red poha, they look awesome Saraswathi. What a great start to the marathon. Looking forward to your creations this month.

Sapana Behl said...

Poha ladoo are in my to do list.Looks so delicious and wonderful.Good start for the journey..

Sandhya Ramakrishnan said...

Love using red aval for making this. The red aval is so earthy and flavorful. Loved the recipe and lovely choice for the alphabet A.

Padma Rekha said...

nice choice of the theme and red aval gave a beautiful color to this urundai wonderful recipe..

Gayathri Kumar said...

Ghee results in melt in the mouth texture. Loved the using of red poha..

Srivalli said...

Looks fantastic..such a simple yet tasty laddoos..good one..

Srinath said...

I get Red Aval here, so definitely making this :-)) good start to the BM, Saras !

Amara Annapaneni said...

Such flavorful and healthy laddoos. Love wise of red poha. Nice choice of theme.

Usha Rao said...

I think I would prefer ghee over milk. 😊. Some of these laddus are so easy to prepared and realized it only when prepping for this BM. Looking forward to your Tamil dishes.

Padmajha PJ said...

Red rice make this ladoo all the more healthier.Good choice for A.Love that square plate you have used...

Priya Suresh said...

Am in love with this beautiful laddoos, too good to munch some rite now. Interesting theme Saraswathi..keep rocking.

Smruti Shah said...

I have been meaning to make poha ladoos since a long time. Your recipe looks great :)

Suma Gandlur said...

The red aval laddus look yummy. What a lovely way to start the marathon!

Srividhya Gopalakrishnan said...

This is great. Aval urundai is new and very interesting. Perfect for kids. Yummm

Nalini's Kitchen said...

Wonderful choice of theme, looking forward to the rest of the recipes.Red aval ladoo looks so delicious and mouth melting.

Chef Mireille said...

what a yummy snack - so many TN recipes this month - I will definitely learn a lot

Mayuri Patel said...

I've never used red poha, but would like to try out this recipe when get red poha. looks so yummy and a bit healthy.

Priya Srinivasan said...

Ladoos are my favorite, easy to bake & a versatile sweet! ! Poha Ladoo looks scrumptious!

veena krishnakumar said...

I make aval urundai but this one with red aval is so interesting. Bookmarked :)