Poha Ladoo Recipe – Easy Aval Sweet Treats with Cashews & Cardamom

Last Updated on 2 months by Neha Deshmukh

Poha Ladoo Recipe – Easy Aval Sweet Treats with Cashews & Cardamom

Hey everyone! If you’re looking for a sweet treat that’s both comforting and surprisingly easy to make, you have to try these Poha Ladoos. I remember making these with my grandmother during Diwali, and the aroma of roasting poha still brings back such warm memories. They’re a little bit nostalgic, a whole lot delicious, and perfect for festive occasions or just a sweet craving!

Why You’ll Love This Recipe

These Poha Ladoos (also known as Aval Ladoo in some parts of India) are a delightful blend of textures and flavors. They’re subtly sweet, wonderfully nutty, and have a melt-in-your-mouth quality that’s just irresistible. Plus, they come together quickly – perfect when you want a homemade treat without spending hours in the kitchen.

Ingredients

Here’s what you’ll need to whip up a batch of these beauties:

• 1 cup Aval (flattened rice/poha) – about 150g
• ?? cup Sugar – about 100-120g (adjust to your sweetness preference)
• ?? cup Ghee (clarified butter) – about 80-100ml
• 3 Cashew nuts – about 30g
• 8 Dried raisins – about 15g
• 2 Cardamom pods (seeds)

Ingredient Notes

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

Aval (Poha) – Types and Quality

There are different types of poha available – thick, medium, and thin. For ladoos, I recommend using medium thickness poha. It holds its shape well. Make sure your poha isn’t stale, as that will affect the texture.

Ghee – Clarified Butter & Its Importance

Ghee is key to the flavor and binding of these ladoos. Don’t skimp on it! The ghee coats the poha, giving it that rich, delicious taste and helping it stick together. You can make your own ghee at home, or use a good quality store-bought version.

Sugar – Choosing the Right Kind

I usually use regular granulated sugar for this recipe. You can also use powdered sugar for a smoother texture, but it’s not essential. Jaggery (gur) is a fantastic, healthier alternative for a more rustic flavor – just reduce the quantity slightly as it’s sweeter.

Cashew Nuts – Regional Variations & Substitutions

Cashews add a lovely richness. Feel free to adjust the quantity to your liking! Almonds or pistachios also work beautifully if you prefer.

Cardamom – Fresh vs. Ground & Flavor Profile

Freshly ground cardamom seeds have the most vibrant flavor. If you’re using pre-ground cardamom, make sure it’s relatively fresh. A little cardamom goes a long way, so don’t overdo it!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, sieve the poha to remove any dust or impurities. Then, dry roast it in a pan over medium heat until it turns golden brown. This is important – it removes moisture and gives the ladoos a lovely crispness. Let it cool completely.
2. While the poha is cooling, grind the roasted poha into a fine powder. You can use a food processor or a blender for this. Separately, grind the sugar and cardamom seeds into a fine powder as well.
3. Now, heat the ghee in a pan. Fry the broken cashew nuts until they turn golden brown and fragrant. Add the raisins and fry until they puff up. Be careful not to burn them!
4. In a large bowl, combine the powdered poha, sugar-cardamom mix, and the hot ghee with the fried nuts and raisins. Mix everything really well. This is where you want to get your hands in there and ensure everything is evenly coated.
5. While the mixture is still warm (but not too hot to handle!), shape it into round ladoos. Grease your palms with a little ghee to prevent the mixture from sticking. Press firmly to ensure the ladoos hold their shape.

Expert Tips

• Roasting is Key: Don’t rush the roasting process. Properly roasted poha is crucial for the texture of the ladoos.
• Hot Ghee: Adding the hot ghee helps bind the mixture together.
• Greased Palms: Seriously, grease your palms! It makes shaping the ladoos so much easier.

Variations

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

Vegan Poha Ladoo

Substitute the ghee with coconut oil or vegan butter. The flavor will be slightly different, but still delicious!

Gluten-Free Poha Ladoo

This recipe is naturally gluten-free, as long as your poha is certified gluten-free.

Adjusting Sweetness Level

I like my ladoos moderately sweet, but feel free to adjust the amount of sugar to your preference. Start with ¾ cup and add more if needed.

Festival Adaptations (Diwali, Ganesh Chaturthi)

During Diwali, I sometimes add a pinch of saffron to the ghee for a beautiful color and aroma. For Ganesh Chaturthi, you can shape the ladoos slightly differently to resemble modaks!

Serving Suggestions

These Poha Ladoos are perfect on their own with a cup of chai. They also make a lovely addition to a festive platter or a sweet treat to share with friends and family.

Storage Instructions

Store the Poha Ladoos in an airtight container at room temperature. They should stay fresh for up to a week, but honestly, they rarely last that long in my house!

FAQs

What is the best type of Poha to use for Ladoos?

Medium-thickness poha works best! It provides the right texture and holds its shape well.

Can I make Poha Ladoo without ghee? What can I substitute?

While ghee is traditional, you can use coconut oil or vegan butter as a substitute. The flavor will be slightly different.

How do I know when the Poha is roasted enough?

The poha should turn golden brown and become crispy. It should also have a slightly nutty aroma.

My ladoos are crumbling, what went wrong?

This usually happens if the poha wasn’t roasted enough, or if you didn’t add enough ghee. Make sure the mixture is well combined and warm when shaping the ladoos.

Can I add other nuts or seeds to this recipe?

Absolutely! Almonds, pistachios, sesame seeds, or even a sprinkle of chopped dates would be delicious additions.

How long do Poha Ladoos stay fresh?

Stored in an airtight container at room temperature, they should stay fresh for up to a week.