Poha Almond Ladoo | Aval Ladoo
Poha Almond Ladoo is a delicious and nutritious Indian sweet made from flattened rice (poha), almonds, and jaggery. These ladoos are nutritious, filling and perfect for the festive season.
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.
Notes
Adjust jaggery according to your taste. Some jaggery brands are very sweet, while some are not too sweet. Add according to the sweet level preferred. You can add anywhere between ¾ cup to 1 cup jaggery.
Melt around ½ cup of ghee and keep it ready. A ¼ cup of melted ghee should be good enough to make the ladoos. In case you need more for binding, keep extra melted ghee ready. Do not add all the ghee at once. Add little by little to avoid making the ladoos very greasy.
The ladoo will take a few hours to stiffen up completely. Do not worry if they seem soft in the beginning.
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