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Snacks

Aval Laddu | Rice Flakes Ladoo

A traditional Kerala sweet that balances richness with restraint. Made with jaggery, coconut, and a careful hand, the sweetness is warm rather than overwhelming — the kind of flavour that lingers.

Ingredientsfor 6 servings

2 cup Rice flakes
1 cup Grated coconut
10 nos. Cashew nuts
10 nos. Raisins
100 g Jaggery
1/4 cup Crushed peanuts

Preparation

Step 1
Heat a pan and add the poha/ aval/ beaten rice, fry in low flame for 3-4 minutes until it’s crispy.
Step 2
Transfer to a plate and then add grated coconut in the same pan and fry till it’s lightly browned and the moisture is evaporated. Add cashew and raisins along with grated coconut.
Step 3
When it is done, let it cool both rice flakes and coconut.
Step 4
Powder the roasted rice flakes, cashew,raisins and grated coconut in a mixer-grinder and set aside in a bowl.
Step 5
Crush some peanuts and add it into the powdered mix.
Step 6
Melt jaggery by adding 1/2 cup water and strain it.
Step 7
Pour melted jaggery little by little and knead the mixture well by hand and roll into small balls.
Step 8
Serve the poha laddu or store them in a container and refrigerate.

Tip

Ghee quality matters enormously in traditional sweets. Use homemade ghee if you can — the flavour is incomparably richer.

Cook this in the app

Step-by-step cooking mode, grocery list, and meal planning — free on Mageiro.

Download on the

App Store

Get it on

Google Play

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Snacks

Aval Laddu | Rice Flakes Ladoo

A traditional Kerala sweet that balances richness with restraint. Made with jaggery, coconut, and a careful hand, the sweetness is warm rather than overwhelming — the kind of flavour that lingers.

Ingredientsfor 6 servings

2 cup Rice flakes
1 cup Grated coconut
10 nos. Cashew nuts
10 nos. Raisins
100 g Jaggery
1/4 cup Crushed peanuts

Preparation

Step 1
Heat a pan and add the poha/ aval/ beaten rice, fry in low flame for 3-4 minutes until it’s crispy.
Step 2
Transfer to a plate and then add grated coconut in the same pan and fry till it’s lightly browned and the moisture is evaporated. Add cashew and raisins along with grated coconut.
Step 3
When it is done, let it cool both rice flakes and coconut.
Step 4
Powder the roasted rice flakes, cashew,raisins and grated coconut in a mixer-grinder and set aside in a bowl.
Step 5
Crush some peanuts and add it into the powdered mix.
Step 6
Melt jaggery by adding 1/2 cup water and strain it.
Step 7
Pour melted jaggery little by little and knead the mixture well by hand and roll into small balls.
Step 8
Serve the poha laddu or store them in a container and refrigerate.

Tip

Ghee quality matters enormously in traditional sweets. Use homemade ghee if you can — the flavour is incomparably richer.

Cook this in the app

Step-by-step cooking mode, grocery list, and meal planning — free on Mageiro.

Download on the

App Store

Get it on

Google Play

More recipes you might like

Snacks

Kannur Special Pazham Niravu | Pazham Nirachathu

A favourite tea-time snack from Kerala kitchens — quick to make, satisfying to eat, and always better shared with a c...

45 min|6 servings|5

Side Dish

Kadala Kaya Mezhukku | Nadan Kadala Kaya Mezhukkupuratti

Simple, honest, and on every Kerala lunch plate — quail thoran is coconut oil, grated coconut, and a handful of spice...

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Breakfast

Kerala Traditional Egg Omelette | Nadan Mutta Omelette

Sweet, rich, and deeply satisfying — this is the snack that shows up at every Kerala celebration, temple festival, an...

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Kondattam Moru Curry With Vellarikka made with vellarikka (cucumber) and kondattam mulaku. Tangy, spicy, and comforti...

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