Aval laddu is an easy sweet laddu dish often made during Sri Krishana Jayanthi/ Gokulashmi celebration. Its quite easy and can be made in less time with less ingredients… also its very healthy when made with naatu sarkarai or jaggery/velam and combined with red rice flakes. Today, I have used white aval with jaggery to make this and you may try with any variety you have handy.
Some Krishna Jayanthi recipes to try…
|White Aval / Poha||1 cup|
|Jaggery / Naatu Sakkarai||3/4 cup|
|Salt||a tiny pinch (optional)|
|Milk||1 or 2 teaspoons (optional)|
|Cashews||5 whole (broken into bits)|
Lets see how to make this aval laddu
With few drops of ghee roast the aval / poha until slightly golden and let cool completely.
Once it cools, pulse to make a powder along with the cardamom. It could be a fine powder or slightly coarse like rava.
Heat the ghee and fry the cashews to golden and this needs to need to be poured over the aval.
Assemble the roasted aval, powdered jaggery, roasted cashews and pour the ghee over along with that tiny pinch of salt.
Combine and start making laddus while the ghee is still warm. It may be difficult to make if it cools… that’s where that milk comes in handy. Add little milk (only if necessary) to shape the laddus.
Press the little harder to shape them into laddus. Naatu sarkarai/ jaggery is usually slightly damp and its easy to make laddus with them. Once you finish let them cool and store in an air tight containers.
- Makes 15 small laddus.
- You may use any type of sugar.. white or brown or jaggery.
- You may use either white or red aval / poha for this recipe.