AVAL (POHA) LADOO is a simple ladoo recipe made in South India, particularly in Tamil cuisine with beaten flat rice or thin poha.


  • Controls Blood Sugar Levels. Poha is considered a good meal for diabetics. …
  • A Good Probiotic. This may come as a surprise to many, but poha is a good probiotic food too. …
  • A Good Source of Healthy Carbohydrates. …
  • Easily Digestible. …
  • Rich in Iron. …
  • Low in Calories.


  • Aval / Poha / Flattened Rice flakes – 1 cup
  • Jaggery / Sarkarai / Vellam /sugar– 4 tblspn or to taste
  • Cardamom powder – 1/2 tsp
  • Ghee-2tblspn
  • Milk-1 tblpsn
  • Dryfruits/nuts/cashews


  • Heat a pan. Lower the flame and add 1 heaped cup thick poha in it. stir it often.
  • Cool and then powder it. Add jaggery or sugar and cardamom powder if not added earlier. Blend well and transfer to a plate.
  • Now heat 1 tablespoon ghee in a small frying pan (low to medium flame), add 8 to 10 cashews.
  • Then add 1/2 teaspoon cardamom powder, Fry till the raisins swell up.
  • Now add the ghee+dryfruits+cardamom mixture to the ground poha+jaggery/Sugar mixture.
  • Mix very it well. Let this mixture cool down then add 2 tablespoon ghee.
  • Now add 1 tablespoon milk. Mix again and start shaping the ladoo
  • Shape into small poha laddu and keep aside.
  • Serve the poha laddu or store them in a container and refrigerate.


  • Make sure to roast the poha well and grind it finely.
  • Use ghee and sugar as mentioned for perfect taste.
  • Make sure to finely break the cashews and also do not add more than required, otherwise it will be difficult for shaping the ladoos.
  • Ladoos are fragile, so carefully handle it. If not ground finely, it will be hard to hold its shape.

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