Red aval laddu is a sweet ball prepared with red aval / poha / flattened rice, sugar, cardamom and ghee. Aval laddu is usually prepared at the time of Krishna Jayanthi. I used red poha or red aval in this recipe but you can replace it with regular white aval. Quick and yummy snack that can be prepared with less ingredients.
Yields: 10 laddu
- 2 cup - Red poha/ Red aval / flattened rice
- 1/2 to 3/4 cup - Sugar
- 1/4 cup - Ghee (or add as needed)
- 5 nos - Cashew nuts (break into small pieces)
- 2 nos - Cardamom
- Heat a pan, dry roast red poha over medium heat until they are slightly golden brown in color or crispy. Set it aside and allow them to cool completely.
- Transfer roasted red poha in a mixer grinder and grind them to a fine powder, set aside.
- Grind sugar along with cardamom to a fine powder, set it aside.
- Heat ghee in a pan, roasted cashew nuts until they are golden brown in color. Set aside.
- Take a mixing bowl, add ground poha / aval, powdered sugar along cardamom and hot ghee with cashew nuts. Mix it with a spoon and make small balls (lemon sized)while the heat is endurable(tolerable or bearable).
- Now tasty aval laddu / red poha laddu is ready.This will even stay good for a week or two if you store it properly in an airtight container.
- You can store this laddu in an airtight container for couple of days.
- You can increase or decrease the quantity of sugar as per your taste. For me 1/2 cup of sugar is more than enough.
- Do not over roast or burn aval / poha otherwise laddu will taste bitter.
- You can replace red poha or aval with our regular white poha or aval.
- Make sure to break the cashews finely and also do not add more than required, otherwise it will be difficult to make laddu balls.
- Grind poha or aval into very fine powder otherwise it will be hard to hold its shape.