Authentic Aval Pori Recipe- Jaggery & Coconut Sweet Balls

Last Updated on 4 months by Neha Deshmukh

Authentic Aval Pori Recipe – Jaggery & Coconut Sweet Balls

Hey everyone! Today, I’m sharing a recipe that’s been a family favorite for generations – Aval Pori! These little jaggery and coconut sweet balls are a delightful treat, especially during festivals. I remember helping my grandmother make these as a kid, and the sweet aroma always filled the house. It’s a simple recipe, but the flavors are just incredible. Let’s get started!

Why You’ll Love This Recipe

Aval Pori (also known as Murmura Ladoo) is a classic Indian sweet that’s incredibly satisfying. It’s crunchy, chewy, and perfectly sweet – not overly so, thanks to the jaggery. Plus, it’s surprisingly easy to make, even if you’re new to Indian sweets. It’s a wonderful way to experience traditional flavors and a guaranteed crowd-pleaser!

Ingredients

Here’s what you’ll need to make these delicious Aval Pori:

• 4 cups Aval Pori (Puffed Rice)
• ¾ cup Jaggery
• 2-3 tbsp Coconut pieces
• ½ tsp Cardamom powder
• ¼ tsp Dry ginger powder (Saunth)
• ¾ tsp Ghee (Clarified Butter)
• Rice flour, as needed (for dusting hands)

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

• Aval Pori: This is the star! Look for good quality, crispy puffed rice. It should be light and airy, not stale.
• Jaggery: Jaggery is unrefined cane sugar, and it gives these ladoos a beautiful, complex sweetness. You can find different types – darker jaggery has a stronger molasses flavor. I personally prefer using a mix of dark and light jaggery for a balanced taste. Regional variations exist too – some areas use date jaggery, which is also lovely! (¾ cup is roughly 150-180g)
• Coconut: Freshly grated coconut is best, but desiccated coconut works well in a pinch. If using desiccated, lightly toast it for extra flavor. (About 2-3 tablespoons is around 15-20g)
• Cardamom & Dry Ginger Powder: Freshly ground cardamom is always best. The aroma is incredible! Good quality dry ginger powder adds a lovely warmth. Don’t skimp on these – they really elevate the flavor.

Step-By-Step Instructions

Alright, let’s make some Aval Pori!

1. First, melt the jaggery in ¼ cup of water (about 60ml) in a pan over medium heat. Stir until it dissolves completely.
2. Let the jaggery syrup bubble away for a few minutes. Now, this is important: you want to boil it until it reaches the soft-ball consistency. To test, drop a tiny bit of the syrup into a bowl of cold water. If it forms a soft ball that you can easily shape, it’s ready!
3. Reduce the heat to low. Add the coconut pieces, cardamom powder, and dry ginger powder to the jaggery syrup. Mix well.
4. Now, pour in the aval pori and ghee. Gently mix everything together until the puffed rice is completely coated in the syrup. This takes a little patience, but it’s worth it!
5. Let the mixture cool slightly – just enough so you can handle it. Dust your hands with rice flour (this prevents sticking!).
6. Shape the mixture into small, round balls. I usually aim for about 1-inch diameter.
7. Place the ladoos on a plate and let them cool completely before storing.

Expert Tips

Here are a few things I’ve learned over the years:

• Don’t overcook the jaggery syrup! It will make the ladoos hard.
• Work quickly when shaping the balls, as the mixture sets as it cools.
• If the mixture feels too dry, add a tiny bit more ghee.
• A little bit of rice flour goes a long way in preventing stickiness.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Simply substitute the ghee with a plant-based alternative like coconut oil or vegan butter.
• Gluten-Free: Good news! Aval Pori is naturally gluten-free.
• Spice Level: If you love a bit more warmth, add a pinch more dry ginger powder or even a tiny dash of nutmeg. My friend loves adding a hint of black pepper!
• Festival Adaptations: These are especially popular during Onam and Diwali. During Diwali, I sometimes add a few chopped nuts like cashews or almonds for extra richness.

Serving Suggestions

Aval Pori is perfect as a festive treat, a sweet snack with your evening tea, or even a little something to brighten up your day. They’re lovely served alongside a glass of warm milk.

Storage Instructions

Store the cooled Aval Pori in an airtight container at room temperature for up to a week. They tend to get a little softer over time, but they’ll still taste delicious!

FAQs

Let’s answer some common questions:

• What is Aval Pori and where can I find it? Aval Pori is puffed rice, a popular ingredient in Indian snacks and sweets. You can find it at most Indian grocery stores, or online.
• Can I use sugar instead of jaggery? You can, but the flavor won’t be the same. Jaggery has a unique, molasses-like taste that sugar doesn’t replicate. If you do use sugar, reduce the amount slightly as it’s sweeter.
• How do I know when the jaggery syrup has reached soft-ball consistency? The best way is the water test! Drop a tiny bit of syrup into cold water. If it forms a soft, pliable ball, it’s ready.
• Can I make these ahead of time? Yes, you can! They actually taste even better after a day or two, as the flavors meld together.
• Why is rice flour used for shaping the balls? Rice flour prevents the mixture from sticking to your hands, making it much easier to shape the ladoos.

Enjoy making these delightful Aval Pori! I hope this recipe brings a little sweetness to your kitchen. Let me know how they turn out in the comments below!