Aval Laddu | Rice Flakes Ladoo

Aval Laddu, a traditional styled sweet dish is a popular snack in Kerala Cuisine. Fondly termed ‘Aval Unda’ in Malayalam language, it’s a favorite with kids and commonly served as after school snacks for kids. This quick snack can be served for guests too provided you have jaggery in store. These delicious as well as healthy Rice Flakes Ladoo make a great guilt free sweet that you can relish at your pleasure. You can make it more sweeter by adding more jaggery. But I like it mild, my kid too likes it that way. Aval or Poha is flattened rice and is a staple in India. Poha is used to prepare a good variety of sweet and savory dishes. Rice Flakes or Poha Ladoo is prepared during the festival of Krishna Jayanti. There is a belief that Lord Krishna loved Poha. So dishes prepared with Poha/Aval is offered to him during observance of his birthday, celebrated as Krishna Jayanti.

For preparing Aval Laddu you can use any kind – thin, thick, white, red, all goes well. But if you are using red aval it has a nuttier aroma. Busy mothers and house wives who are always short of time, find the dish quite useful. I have included cashews, raisins and peanuts in the dish to make it more enjoyable. Even without dry fruits, Rice Flakes Ladoo tastes good. You can also refrigerate Aval Laddu and use. You can store it for a week. That is good news, you can save time. Still i cherish those nostalgic moments when we sisters used to rush home and fight for these balls. It was fun grabbing and running. The laddus vanish fast and mama would be happy. You can explore a well detailed Aval Laddu here that can be easily prepared at home.

Aval Laddu | Rice Flakes Ladoo

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Course Snack

Cuisine Kerala

Servings 6 People

Ingredients

  

1x2x3x

• 2 Cups Rice flakes
• 1 cup Grated coconut
• 10 nos. Cashew nuts
• 10 nos. Raisins
• 100 g Jaggery
• 1/4 cup Crushed peanuts

Instructions

 

• Heat a pan and add the poha/ aval/ beaten rice, fry in low flame for 3-4 minutes until it’s crispy.
  
• Transfer to a plate and then add grated coconut in the same pan and fry till it’s lightly browned and the moisture is evaporated. Add cashew and raisins along with grated coconut.
  
• When it is done, let it cool both rice flakes and coconut.
  
• Powder the roasted rice flakes, cashew ,raisins and grated coconut in a mixer-grinder and keep aside in a bowl.
  
• Crush some peanuts and add it into the powdered mix.
  
• Melt jaggery by adding 1/2 cup water and strain it.
  
• Pour melted jaggery little by little and knead the mixture well by hand and roll into small balls.
  
• Serve the poha laddu or store them in a container and refrigerate.
  

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