AVAL (POHA) LADOO is a simple ladoo recipe made in South India, particularly in Tamil cuisine with beaten flat rice or thin poha.
HEALTH BENEFITS OF EATING 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
- Milk-1 tblpsn
- 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.