How to make Poha Laddoo with Jaggery?

Poha Ladoo with Jaggery | Avalakki Ladoo Recipe

 Poha/Aval/Avalakki ladoo is a delicious healthy dessert. The coarsely group poha enhance a wonderful aroma in this recipe. It was a long plan to explore some ladoo recipes to write it on my page. 

All these days it was hectic with our back to back scheduled routine, it was a pleasure to write a new recipe in my page. Well Coming back to the recipe, If you want a recipe with kids friendly healthy one, then this recipe is for you. Make these delicacies in small batch to relish the freshness of roasted poha and coconut. My imagination with powdered jaggery was went well, that blend properly with the recipe. Adding purified butter emits a rich flavour to this ladoo. Finally a healthy nutritious ladoo recipe has shared here. if you found this article is interesting drop your valuable comments in the comment section, do try and let us know how it turned for you. 

Dry Fruit Ladoo


Dry roast the poha/aval in a pan for 10 mins, keep the flame in low and dry roast the poha/aval till they turn crisp  

Transfer the poha/aval in a plate to cool down 

Make a coarse powder out of the roasted poha/aval and set aside 

 Slightly roast the desiccated coconut in low flame for 3-4 mins 

Cool down & Transfer the roasted desiccated coconut in a mixer 

Take Powdered jaggery and yellaki/cardamom powder in the same mixer, grind them to mix all together  

Mix the grounded jaggery mis to the powdered poha/aval  

Heat a pan with Free fry cashew nuts and rasins

Add the Ghee to the dry mix, use a spoon a mix all together. 

Roll them into balls to make ladoos when they hot enough to handle. 


Aval Ladoo |Avalakki ladoo | Poha Ladoo

Recipe Cuisine: Cusine  |  Recipe Category: Dessert
Prep Time: 5 mins    |  Cook time: 20  mins    |  Serves: 5



Aval/Poha 2 cups
Dessicated Coconut 1/2 cup
Powdered Jaggery 1/2 cup
Cardamom Powder 1/2 tsp
Ghee 1/2 cup
Cashew nuts 3 tsp
Raisins 3 tsp



  • Dry roast the poha/aval in a pan for 10 mins, keep the flame in low and dry roast the poha/aval till they turn crisp
  • Cool down the poha/aval in a plate, grind the poha/aval to a coarse powder.
  • Transfer the poha/aval powder to a mixing bowl.
  • Dry roast the desiccated coconut in low flame for 3-4 mins.
  • Cool down the dedicated coconut and transfer to the mixer, add Powdered Jaggery, Cardamom powder and grind altogether
  • Mix the grounded jaggery mix to the Powdered poha/aval.
  • Heat a pan with ghee fry cashew nuts and raisins, add it to the dry mix.
  • Mix all together with a spoon and tightly roll them into balls to make ladoos.
  • Store them in air tight container.
  • Shelf life of the ladoo will be good for 4-5 days


    • Dry roast the poha/aval completely
    • Add milk while rolling if the ladoo gets break, but the shelf life will be less
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Im Sujitha Ruban, Living in Bangalore, India. Im the founder of “”, Who works full-time behind the screen in writing, editing and photography. I have been into blogging for the past Six years for experimenting more flavours in food and sharing my thoughts to my viewers. Cooking needs patience and Perfect fusion of combination, I love to share my recipes in a simple and easy way that makes the sense of easy cooking. Recipes I shared here are from my family recipes, some are from my friends. I learn new recipes from magazines, Television shows, or by Surfing Internet. My intension for learning never stops at anytime. My E-baby(blog) carries my memories, love, passion and fun..

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