Aval laddu recipe

Ingredients

• 30 g (1 cup)aval (flattened rice/poha)
• 100 g (½ cup)sugar
• 60 ml (¼ cup)ghee
• 3cashew nuts
• 8dried raisins
• 2cardamom pods

Instructions

1. 1

   Sieve the poha

   Sieve the poha to remove small impurities, then pick out any larger pieces by hand.

2. 2

   Toast the poha

   Dry-roast the poha until golden in colour, then leave it to cool.

3. 3

   Grind the powders

   Grind the cooled poha into a fine powder. Grind the sugar with the cardamom seeds to a fine powder as well.

4. 4

   Fry the garnishes

   Heat the ghee. Break the cashews into very small pieces and fry them until golden, then add the raisins and fry until they puff up.

5. 5

   Combine the mixture

   Put the powdered ingredients in a mixing bowl and pour in the hot ghee with the fried cashews and raisins.

6. 6

   Shape the laddus

   Mix well. Take a handful of the mixture and press it firmly in your palm to form a laddu; repeat with the rest.

What is aval laddu?

Aval laddu is a small Indian sweet made from aval, or flattened rice, shaped into balls with a sweet, rich binder. Flattened-rice sweets are found in regional Indian cooking, with ingredients and methods varying from household to household.

This version keeps the ingredient list short: toasted poha and cardamom-scented sugar form the base, while warm ghee helps it hold together. Cashews and raisins add little bursts of crunch and chew.

Nutrition and macros by portion

The nutrition label shows one serving as written: 115 calories, 0g protein, 15g carbs, 7g fat.

The flattened rice and sugar provide most of the carbohydrates, while ghee is the main source of fat; the small amounts of cashew and poha contribute a little protein. Enjoy a laddu with plain yoghurt or fruit for a more balanced snack.

Choose and toast the poha

Poha: Use dry, clean flattened rice and sieve it before roasting, since small husk or other debris can be hard to spot once ground.

Toasting: Roast it over a dry pan until golden, stirring so it colours evenly. Let it cool before grinding to help it turn into powder rather than clump.

Get a fine, fragrant powder

Poha powder: Grind the cooled flakes finely so the laddus have a smooth, cohesive texture. If needed, work in small batches and check for any remaining coarse pieces.

Cardamom sugar: Grind the sugar with the cardamom seeds, rather than adding whole pods. This distributes the fragrance through the mixture.

Use warm ghee to bind

Garnishes: Chop or break the cashews very small so they do not make the laddus difficult to shape. Fry them until golden, then add the raisins and cook until they puff.

Binding: Add the heated ghee and fried garnishes to the powdered ingredients while the ghee is still warm. Mix thoroughly so it reaches the poha throughout.

Shape while the mixture is warm

Portion: Take a handful and press it firmly in your palm, bringing the mixture together into a compact ball. Repeat while the mixture is still warm and pliable.

Texture: If a laddu crumbles, press it again to compact it. Avoid waiting until the ghee has cooled and set, when the mixture may be harder to shape.

Serve with a simple pairing

These sweet, rich laddus work well as a small dessert or snack with tea or coffee. For a more balanced plate, serve one alongside plain yoghurt or fresh fruit rather than adding another rich sweet.

Recipe notes & tips

• Stir the poha frequently as it toasts so it colours evenly.
• Let the roasted poha cool fully before grinding it.
• Grind the sugar and cardamom together for an even flavour.
• Break the cashews into small pieces so they distribute through the mixture.
• Shape the laddus while the ghee is warm and the mixture is pliable.
• Press firmly in your palm to help each laddu hold its shape.

Variations

• Add coconut: Mix in a little finely grated desiccated coconut for a different texture.
• Use jaggery: Replace the sugar with finely powdered jaggery, adjusting the amount to taste.
• Change the nuts: Swap the cashews for finely chopped almonds.
• Boost the spice: Add a small pinch of ground cinnamon alongside the cardamom.
• Make them smaller: Shape the mixture into bite-sized laddus for easy serving.

Common mistakes to avoid

• Uneven toasting: Stir the poha often so some flakes do not brown before the rest.
• Grinding warm poha: Cool it first to help it grind finely without clumping.
• Coarse powder: Grind in small batches and check that no large flakes remain.
• Large cashew pieces: Break them up finely so they do not interfere with shaping.
• Cool mixture: Shape the laddus while the ghee is warm, before the mixture becomes less pliable.
• Loose laddus: Press the mixture firmly in your palm to compact it.

How to store

Once completely cool, store the laddus in an airtight container at room temperature for up to 5 days. They are usually best eaten as they are; if chilled, let them sit at room temperature before serving so the ghee softens.

Frequently asked questions