Laddoos or small sweet balls or energy balls were conceptualized by our forefathers in order to satiate our 4.00 pm hunder pangs or sweet cravings. Before the modern day nutri bars and granola bars took over , Laddoos were a treat for every person of all age groups. It is not only easy to make but a very healthy alternative to indulge in.
Yes “Healthy” , there is nothing unhealthy about a ladoo as long as you know the limit of your consumption. In my personal opinion many modern day nutritionists consider every Indian sweet as unhealthy , especially laddoo topping the list , which is wrong. 1 or 2 laddoos after a strenuous day wouldn’t harm your health , especially if it is made out of ghee(clarified butter). In fact laddoos are your energy boosters and also it curbs your unnecessary hunger pangs once you have consumed 1 or 2 of it.
There are many variations and many types of laddoos , the beauty of laddoo is the simplicity of the ingredients and the method to do it. Making any Indian sweet is like an “Arts and crafts” class , especially laddoos .
The one I’m going to be posting about is “Aval” , that is poha or flattened rice. The type of poha I’ve used is thick type , there are 2 more types (thin and medium) , you can use any type to make this laddoo . In thamizh laddoo is refered to as “Urundai” , meaning a “Sphere” or “Ball shaped”.
This laddoo or urundai is generally prepared for festivals like “Krishna Jayanthi” or “Ganesh Chaturthi” , but don’t refrain yourself in making this laddoo only on special occasions , you can make it whenever you want.
Here is a simple sweet recipe using India’s favorite ingredient “Aval / Poha” , that requires no milk , coconut or condensed milk.
Rules to be followed while making laddoos / urundais :
Make sure your hand is not wet while shaping the laddoos.
Avoid wearing a nail polish (for women).
All the ingredients are to be fresh and clean.
Use only clarified butter.
Dry roast the ingredients on low heat.
Store the laddoos / urundais in an air tight container. They have shelf life of two weeks.
Aval Urundai / Poha Laddoo
- 1 cup Aval or Poha or Flattened rice
- 1 cup sugar
- 4 pods cardamom
- 1 handfull broken cashewnuts
- 5 – 6 tbsps melted ghee
- Arrange all the required ingredients and keep them ready.
- Take a blender jar , add 1 cup sugar. Break the cardamom pods and add only the seeds into the jar. Grind this to a fine powder. And transfer it to a mixing bowl.
- Now take heavy bottomed kadaai / wok , on low heat (as shown in the picture below) , dry roast 1 cup of aval / poha until the aroma emanates in the kitchen or until they turn golden brown in color and they should slightly puff up. This took me about 3 minutes.
- In the same blender jar , add the roasted Aval / poha and grind it to a fine powder. Add this to the mixing bowl with powdered sugar.
- In the same kadaai / wok , on low heat add a teaspoon of ghee and roast the cashewnuts until brown in color. Switch off the stove.
- Add the toasted cashewnuts to the aval-sugar powders and mix it carefully with your hand.
- Now slowly add the melted ghee to this mixture and mix. The mixture should look like gravel and when you take a lump of this mixture you should be able to hold it together without breaking it. Once this is done stop adding the ghee.
- Now you can start shaping the laddoos or Aval urundais.
- Store these laddoos or urundais in an air tight container. Since there is no milk or coconut added , you need not refrigerate this.