Ingredients and Method to make Aval Ladoo
2 cups medium beaten rice flakes/ jada poha/ aval
3/4 cup sugar
1/2 cup + 1 tbsp warm clarified butter (ghee/ nei)
2 tbsp broken cashew nuts (kaju)
1/2 tsp green cardamom seed powder (elaichi/ elakkai)
Dry roast aval/ poha in a heavy bottomed pan on low to medium low heat, until it turns into a creamy brownish color. Keep stirring it frequently so that it roasts evenly. You know it is done when you are able to easily crush a few flakes between your fingers. Remove from heat, spread on a plate and allow to cool thoroughly.
In the same pan, heat 1 tbsp of ghee on low to medium heat, add broken cashew and roast slowly until it turns reddish. Remove from heat and keep aside.
Powder the roasted aval until it is mostly fine. The texture should be like fine semolina (fine rava), this way the ladoo gets a little crunch that is delicious and has a bit of rava ladoo like texture to it:) Place this powdered aval in a large bowl. Powder sugar until fine. Add elaichi powder to the sugar and give it another turn in the blender/ mixer for the two powders to blend. Remove and pour this powdered sugar into the large bowl and mix well.
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Add roasted cashews/ kaju to the two powders and mix well. Finally add warm clarified butter/ ghee to the powder and mix with a spoon until it gets mixed in well.
Make small gooseberry/ lemon sized balls with the mixture and keep aside.
Store in an airtight container. This sweet does not require any refrigeration and can be stored in your kitchen shelf. Enjoy within a few days if it lasts that long :)
Yielded approx 15 to 17 small lemon sized balls.
2 cups medium beaten rice flakes/ jada poha/ aval
3/4 cup sugar
1/2 cup + 1 tbsp warm clarified butter (ghee/ nei)
2 tbsp broken cashew nuts (kaju)
1/2 tsp green cardamom seed powder (elaichi/ elakkai)
Dry roast aval/ poha in a heavy bottomed pan on low to medium low heat, until it turns into a creamy brownish color. Keep stirring it frequently so that it roasts evenly. You know it is done when you are able to easily crush a few flakes between your fingers. Remove from heat, spread on a plate and allow to cool thoroughly.
In the same pan, heat 1 tbsp of ghee on low to medium heat, add broken cashew and roast slowly until it turns reddish. Remove from heat and keep aside.
Powder the roasted aval until it is mostly fine. The texture should be like fine semolina (fine rava), this way the ladoo gets a little crunch that is delicious and has a bit of rava ladoo like texture to it:) Place this powdered aval in a large bowl. Powder sugar until fine. Add elaichi powder to the sugar and give it another turn in the blender/ mixer for the two powders to blend. Remove and pour this powdered sugar into the large bowl and mix well.
The copyright of this content belongs to Veginspirations.com
Add roasted cashews/ kaju to the two powders and mix well. Finally add warm clarified butter/ ghee to the powder and mix with a spoon until it gets mixed in well.
Make small gooseberry/ lemon sized balls with the mixture and keep aside.
Store in an airtight container. This sweet does not require any refrigeration and can be stored in your kitchen shelf. Enjoy within a few days if it lasts that long :)
Yielded approx 15 to 17 small lemon sized balls.
