Aval ladoo:
Ingredients :
Aval or Poha- 1 cup
Potu kadalai or bengal gram- 1/2 cup
Jaggery - 1/2 cup to 3/4th cup depending on sweetness level
Ghee - 3 tbsp(2+1)
Nuts- as req (Almonds + Cashew)
Steps:
1. Dry roast aval for 3 to 4 minutes.
2. Dry roast Bengal Gram for two minutes.
3. Let them cool and in a mixer grind aval and bengal gram together to coarse powder.
4.In a pan add 2 tbsp of ghee and add jaggery
5.When jaggery melts add the aval+potu kadalai mixture to it and mix it well to break lumps and roast till it turns light brown.
6. Once it cools add it to mixer once again and add required nuts and blend to a smooth powder.(this helps in binding mixture which in turn helps in good ladoo formation)
7.Now transfer the mixture to the plate and add one to two tbsp of ghee as required and mould into ladoo form.
Ingredients :
Aval or Poha- 1 cup
Potu kadalai or bengal gram- 1/2 cup
Jaggery - 1/2 cup to 3/4th cup depending on sweetness level
Ghee - 3 tbsp(2+1)
Nuts- as req (Almonds + Cashew)
Steps:
1. Dry roast aval for 3 to 4 minutes.
2. Dry roast Bengal Gram for two minutes.
3. Let them cool and in a mixer grind aval and bengal gram together to coarse powder.
4.In a pan add 2 tbsp of ghee and add jaggery
5.When jaggery melts add the aval+potu kadalai mixture to it and mix it well to break lumps and roast till it turns light brown.
6. Once it cools add it to mixer once again and add required nuts and blend to a smooth powder.(this helps in binding mixture which in turn helps in good ladoo formation)
7.Now transfer the mixture to the plate and add one to two tbsp of ghee as required and mould into ladoo form.
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