Poha Almond Ladoo is a delicious, wholesome Indian sweet made from flattened rice (poha), almonds, and jaggery. It’s a quick and easy dessert that you can prepare at home. These ladoos are filling and perfect for the festive season.
Poha Almond Ladoo combines the crispiness of roasted poha with the nutty richness of almonds and the sweetness of jaggery. These ingredients are blended together and shaped into small round balls or ladoos. Adding ghee (clarified butter) helps bind the mixture, and cardamom powder adds a lovely aroma and flavour.
These ladoos are delicious and provide a quick energy boost due to the carbohydrates from poha and the healthy fats and protein from almonds. They are often made during festivals like Krishna Jayanthi and Diwali because these laddus are a favourite among kids and adults alike.
Why do people love Poha Almond Ladoo
Aval Ladoos are a delightful combination of sweet and crunchy, with the natural flavours of poha and jaggery coming through. They are a healthier alternative to some other Indian sweets because they are often made without refined sugar and can be enriched with the goodness of nuts and ghee.
These poha ladoos can be enjoyed as a snack, dessert, or as a part of a festive meal.
Almonds are known for their health benefits. They are a good source of healthy fats, protein, vitamins, and minerals. Poha, on the other hand, provides carbohydrates and a pleasant texture. Combining these ingredients offers a balance of taste and nutrition.
Poha Almond Ladoo is relatively easy to make, requiring minimal cooking and simple steps. It’s a homemade dessert that can be prepared quickly for celebrations or as a sweet snack.
These ladoos can be customized to suit individual preferences. You can adjust the sweetness, add saffron for richness, include nuts like cashews or pistachios, or even experiment with flavours like rose water or cardamom.
When making these aval ladoos at home, you can control the quality of ingredients and adjust the sweetness according to your preferences. Homemade Poha Almond Ladoos often have a unique and personal touch that store-bought sweets may lack.
Ingredients used to make Poha Almond Ladoo
How to make Poha Almond Ladoo
Dry roast the thick poha in a pan over low heat for about 3-4 minutes until they become crispy. Make sure not to brown them. Remove them from the heat and let them cool.
Add a teaspoon of ghee to the same pan and roast the almonds for about 2-3 minutes until they release a nice aroma and turn slightly golden. Remove them from the heat and let them cool.
In a food processor or mixer, combine the roasted poha and roasted almonds. Pulse them until you get a fine powder.
Add the jaggery and cardamom powder. Pulse again until everything comes together.
Transfer the mixture to a mixing bowl.
Melt 2 tablespoon ghee and fry the cashews till they turn golden brown. Add the cashews along with the ghee to the mixing bowl and combine well.
Melt the remaining ghee and keep it ready. Add little by little.
Mix everything well to form a dough-like consistency. If the mixture is too dry, you can add a little more ghee to bind it.
Do not add too much ghee at once. Add as needed.
Shape small portions of the mixture into round ladoos or balls.
Allow the Poha Almond Ladoos to cool and set for about 30 minutes before serving.
Once they have cooled and set, store them in an airtight container. They can be stored at room temperature for a few days.
How to store these Aval ladoos
Cool Completely: Ensure the ladoos have completely cooled to room temperature before storing them. If they are slightly warm, condensation can form inside the storage container, causing the ladoos to become soft and lose shape.
Choose an Airtight Container: Select a clean, dry, and airtight container for storage. You can use a food-grade plastic or glass container with a tight-fitting lid or a metal tin. Make sure the container is completely dry to prevent moisture buildup.
Store in a Cool, Dry Place: Place the airtight container in a cool, dry place, away from direct sunlight and heat sources. Avoid storing them in the refrigerator, as the moisture inside can affect the texture of the ladoos, making them soft and sticky.
Consume Within a Reasonable Time: Poha Almond Ladoos are best to maintain their freshness and flavour when consumed within a week. If stored properly, they can stay good for up to two weeks. However, over time, their texture may change, becoming slightly denser.
Tips while making Poha Almond Ladoos
Dry roast the poha until it becomes crisp and turns light brown. Stir continuously to prevent burning. Roasting enhances its flavour and ensures the ladoos have a pleasant crunch.
Adjust the amount of jaggery according to the sweetness preferred. Taste once pulsed. If you need more jaggery, add and give a short pulse once again.
Use ghee sparingly to start; you can always add more if needed. Too much ghee can make the ladoos greasy.
Apply a little ghee to your hands when shaping the ladoos to prevent sticking.
Mix the roasted poha, powdered jaggery, and almonds thoroughly while they are still warm. This helps with even distribution and binding.
While shaping the ladoos, apply gentle pressure to ensure they hold their shape.
Allow the ladoos to cool completely at room temperature before storing them. They will become firmer as they cool.
Poha Almond Ladoos are best enjoyed fresh. If serving for a special occasion, prepare them a day or two in advance, but try to consume them within a week for the best taste and texture.
Variations while making Poha Ladoos
You can use red poha or white poha in this recipe.
Instead of almonds, you can use peanuts or roasted gram dal, too. You can also combine a variety of nuts like almonds, cashews, pistachios, and walnuts to create a mixed nut ladoo with a medley of flavours and textures.
Add desiccated coconut to the mixture for a delightful coconut flavour and texture. You can also roll the finished ladoos in grated coconut for extra appeal.
Add cocoa powder or melted chocolate to the mixture for a chocolatey twist. Kids and chocolate lovers will enjoy this variation.
Add a few drops of rose water, kewra water, or a pinch of saffron for a fragrant and floral touch. These flavours are commonly used in Indian sweets.
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Recipe Card
Poha Almond Ladoo | Aval Ladoo
Ingredients
- 1 cup Poha
- 30 Almonds
- ¾ cup Jaggery
- ¼ cup Ghee
- 1 teaspoon Cardamom Powder
- 15 Cashewnuts
Instructions
- Dry roast the thick poha in a pan over low heat for about 3-4 minutes until they become crispy. Make sure not to brown them. Remove them from the heat and let them cool.
- Add a teaspoon of ghee to the same pan and roast the almonds for about 2-3 minutes until they release a nice aroma and turn slightly golden. Remove them from the heat and let them cool.
- In a food processor or mixer, combine the roasted poha and roasted almonds. Pulse them until you get a powder.
- Add the jaggery and cardamom powder. Pulse again until everything comes together.
- Transfer the mixture to a mixing bowl.
- Melt 2 tablespoon ghee and fry the cashews till they turn golden brown. Add the cashews and the ghee to the mixing bowl and combine well.
- Melt the remaining ghee and keep it ready. Add little by little.
- Mix everything well to form a dough-like consistency. If the mixture is too dry, you can add a little more ghee to bind it.
- Do not add too much ghee at once. Add as needed.
- Shape small portions of the mixture into round ladoos or balls.
- Allow the Poha Almond Ladoos to cool and set for 30 minutes before serving.
- Once they have cooled and set, store them in an airtight container. They can be stored at room temperature for a few days.