Red aval laddu / Red poha laddu

Red aval laddu is a sweet ball prepared with red aval / poha / flattened rice, sugar, cardamom and ghee. Aval laddu is usually prepared at the time of Krishna Jayanthi. I used red poha or red aval in this recipe but you can replace it with regular white aval. Quick and yummy snack that can be prepared with less ingredients.

Ingredients:

Yields: 10 laddu

• 2 cup - Red poha/ Red aval / flattened rice
• 1/2 to 3/4 cup - Sugar
• 1/4 cup - Ghee (or add as needed)
• 5 nos - Cashew nuts (break into small pieces)
• 2 nos - Cardamom

Preparation method:

1. Heat a pan, dry roast red poha over medium heat until they are slightly golden brown in color or crispy. Set it aside and allow them to cool completely.
2. Transfer roasted red poha in a mixer grinder and grind them to a fine powder, set aside.
3. Grind sugar along with cardamom to a fine powder, set it aside.
4. Heat ghee in a pan, roasted cashew nuts until they are golden brown in color. Set aside.
5. Take a mixing bowl, add ground poha / aval, powdered sugar along cardamom and hot ghee with cashew nuts. Mix it with a spoon and make small balls (lemon sized)while the heat is endurable(tolerable or bearable).
6. Now tasty aval laddu / red poha laddu is ready.This will even stay good for a week or two if you store it properly in an airtight container.

Notes:

• You can store this laddu in an airtight container for couple of days.
• You can increase or decrease the quantity of sugar as per your taste. For me 1/2 cup of sugar is more than enough.
• Do not over roast or burn aval / poha otherwise laddu will taste bitter.
• You can replace red poha or aval with our regular white poha or aval.
• Make sure to break the cashews finely and also do not add more than required, otherwise it will be difficult to make laddu balls.
• Grind poha or aval into very fine powder otherwise it will be hard to hold its shape.

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