Red Aval (poha) Laddu Recipe | Gokulashtami Recipes

The aval recipe is a mush have recipe for Gokulashtami. I have already posted white aval laddu recipe. But this recipe is a more healthier yet tasteful aval recipe. Why not try this for this Gokulashtami?

Video Link:

Related Recipes:

1. Aval Laddu

2. Aval Chocolate Laddu

3. Aval Ven Pongal

4. Sweet Aval

5. Aval Sweet Pongal

Recipe Cuisine : India | Recipe Category: Sweets

Preparation Time: 5 mins  | Cooking Time: 5 mins | Yields: 8 Laddus

Ingredients:

Thick Red Aval	½ cup (1 cup =  240 ml)
Sugar	¼ cup
Ghee	2 tbsp
Chopped Mixed Nuts	1 tbsp
Cardamom Pods	2

Procedure:

1. Dry rost the poha till nice aroma comes out from it or till the poha becomes crisp.

2. Allow it to cool down completely and grind them into a fine powder using the dry mixie jar. Keep it aside.

3. Powder the sugar and cardamom together into a fine powder using the same mixie jar.

4. Now mix the both the powders in a wide bowl using the spatula or wire whisk.

5. Heat the ghee in a pan, fry the nuts till they become golden color.

6. Now pour the hot ghee over the poha and sugar mixture (from 4).

7. Immediately mix them quickly with spatula. At one stage the mixture looks like a bread crumbs.

8. Immediately make gooseberry size balls from the mixture. You have to make the balls when the mixture is little bit hot, otherwise the balls will break down.

 Healthy and yummy red aval / Red Poha / Red Riceflakes Laddu is ready to serve.

Note:

1. Powder the aval first before powdering the sugar.

2. Do not pour more ghee than the ratio suggested. Otherwise the balls will not be dry and in perfect shape.

3. Nuts are optional or otherwise your choice.

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Aval Vadam /Poha-Riceflakes Fryums | Vadam and Vathal Recipes

Yet another summer recipe for this season. Normally vadam is prepared using javarisi/sago. In this recipe I use aval/poha/rice flakes instead. The vadagam is a nice snack and you can give it to kids as Indian popcorn. You can take advantage of the abundant sunlight of summer to prepare loads of vadagam and store it for winter.

Click HERE to view more vadam and vathal Recipes.

Recipe Cuisine : South Indian | Recipe Category: Vadam and Vathal

Preparation Time: 10 mins |Drying Time: 2-3 days

Ingredients:

Aval / Poha / Riceflakes	1 cup (1 cup – 240 ml)
Curd	1 tbsp
Green Chilli	2
Cumin Seeds	1 tsp
Salt	As required
Hing	¼ tsp
For Frying:
Oil	Required

Procedure:

1. Wash and soak the poha for 15 mins. Then strain the water using the strainer for 5 mins.

2. Grind the chillies into fine paste or chop them into small pieces.

3. In a wide bowl, add soaked poha, chopped chillies, cumin seeds, curd, salt and hing.

4. Now mix the above mixture with your hand into fine paste.

5. Place a cloth or plastic sheet on the plate or floor where you get sun light. Wet your fingers with water then take the dough. Now make small balls from the dough and keep it over the sheet.

6. Keep the sheet under direct sunlight till they become crisp. This will take 2-3 days or depends on the size of the balls and the sun light.

7. Then remove them from the sheet and store it in a air tight container.

8. Heat the oil in a pan, add Poha Fryums and fry till they become crisp. Drain the oil and use.

      Healthy and yummy Poha Fryums / Aval vadagam / Rice Flakes Vadam is ready!

Note:

1. Adjust the chilli level and salt according to your taste.

2. Reduce or increase the quantity according to your preparation.

3. Suppose the mixture is watery, you can powder the dry poha and add to it.

4. If the mixture is too thick, add little bit water or curd and make the dough.

5. Use thick poha instead of thin one.

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Aval Chocolate Laddu / Poha Chocolate Laddu | Krishna Jayanthi Recipes

For Krishna Jayanthi, Aval laddu is the special sweet. In Chocolate laddu, we are using butter (Krishna’s favorite) instead of the Ghee in standard aval laddu. We are adding chocolate to make it more attractive for kids. Try this chocolate aval ladoo as a new special sweet and make this Krishna Jayanthi more memorable.

Full Video :

 Recipe Cuisine : Indian| Recipe Category: Sweet

Preparation Time: 15 mins   | Yields: 13 Laddus

Ingredients:

Aval / Poha/ Riceflakes	1 ½ cup
Sugar	¼ cup
Butter	2 tbsp
Warm Coffee Syrup	2 tbsp
Salt (optional)	¼ tsp
Coco Powder	1 tbsp
Vanilla Essence	1 tsp
Desiccated Coconut (Recipe HERE)	¼ cup

                                         

Coffee Syrup: Use 2 tbsp of warm filter coffee or mix 1 tsp of instant coffee powder with 2 tbsp of warm water.

Procedure:

1. Dry roast the aval till the nice aroma comes out from it. Allow it to cool down completely.

2. Add roasted aval, coco powder, sugar and salt in a dry mixie jar.

3. Grind them into a fine powder. Keep it aside.

4. In a wide bowl add warm coffee syrup, vanilla essence and butter. Mix them well with the spoon.

5. Then add the ground  aval powder (from 3) and mix well with spatula or with your fingers.

6. Now you can get a soft and pliable dough.

7. Make gooseberry size balls from the dough.

8. Spread the desiccated coconut on the dry plate.

9. Roll the balls over the desiccated coconut and press them with your fingers.

    Yummy, healthy and kids friendly poha chocolate coconut laddu is ready!

Note:

1. Suppose the dough is sticky, you can add little bit aval powder.

2. The dough is too thick, you can add little bit coffee syrup or warm water.

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Quick Navaratan Mixture

     Most people are big fans of Haldiram’s products. I tasted Navaratan mix and checked out the ingredients. I tried this mixture using the same set of ingredients except boondi. It was a big hit at home and I recommend this for festival snacks as it is very easy and very quick to make.

Click here to view full collection of Diwali Snacks Recipes.

Recipe Cuisine : South Indian | Recipe Category: Snacks

Preparation Time: 5 mins  | Cooking Time: 15 mins | Yields: 1 ½  cups

Ingredients:

To Deep Fry:
Rice Flakes	½ cup ( 1 cup = 240 ml)
Roasted un skinned ground nuts	2 tbsp
Cashew nuts	2 tbsp
Dry Grapes	2 tbsp
Curry Leaves	1 spring
Oil	To deep fry
Dry Powders:
Red Chilli Powder	1 tsp
Chat Masala	½ tsp
Turmeric Powder	¼ tsp
Black Pepper Powder	½ tsp
To Temper:
Coconut Oil or Cooking Oil	1 tbsp
Fennel Seeds	½ tsp
Black Sesame Seeds	1 tsp
To Taste:
Black Salt or Normal Salt	1 tsp
Sugar	1 tbsp

Procedure:

1. Heat the oil in a frying pan; fry the rice flakes till they become double in its size and also till sounds stop completely. Also take them out before they turn into brown.  Drain the excess oil and and keep it on the tissue paper. Fry all the rice flakes like this.

2. Deep fry the ground nuts and cashew nuts separately till they become golden color. Take them out from the oil and drain the excess oil; put them on the tissue paper.

3. Deep fry the dry grapes till they become bulge . Take them out from the oil and drain the excess oil. Keep them on the tissue paper.

4. Deep fry the curry leaves till they become crisp. Drain the oil and keep them on the tissue paper.

5. Heat the coconut oil in a wide pan, add fennel seeds and wait for popping.

6. Then add the sesame seeds. Now add the dry powders ( red chilli powder, chat masala, turmeric powder and black pepper powder) and fry till the raw smell goes off.

7. Now add the deep fried items (from 1-4) and mix them gently. Cook for 2 mins. Switch off the flame.

8. Then add the black salt and sugar. Again mix them gently or toss them gently and allow it to cool down completely. Store it in a air tight container for later use.

Note:

1. I have used big strainer (like juice strainer) for deep frying. If you do not have big strainer prepare this using small quantity of oil.

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Aval / Poha / Rice Flakes Ven (kara) Pongal | Pongal Recipes

Pongal is a traditional food liked by everyone. Since it is made of Raw Rice, it is unfortunately not healthy. The good news is that Aval Kara Pongal which I tried with rice flakes is indistinguishable in taste and also healthy because of Rice flakes. I highly recommended trying this atleast once. Once you start to like this, you will never go back to rice pongal.

Recipe Cuisine : South Indian | Recipe Category: Breakfast

Preparation Time:  10 mins  | Cooking Time: 15 mins | Yields: 3 cups

Ingredients:

Thick Aval / Poha / Rice Flakes	1 cup
Split Green Gram / Moong  dal / Paasipparuppu	½ cup
Cumin Seeds	1 tsp
Black Pepper	1 tsp
Ginger	1 inch (grated)
Curry Leaves	1 spring
Salt	As required
Water	4 ½ cups
Turmeric Powder	A pinch
Asafoetida or Hing	¼ tsp
To Temper:
Ghee	2 tbsp
Cashew nuts (chopped)	1tbsp

Procedure:

1. Dry roast moong dal till a nice aroma comes out.

2. Pressure cook the dal with 1 ½ cup of water for 2 whistles in high flame. Allow it to cool down.

3. Meanwhile, wash and soak the rice flakes for 1o mins with 2 cups of water.

4. Dry roastthe  pepper and cumin seeds together till the aroma comes out.

5. After the pressure has gone from the dal (pressure cooker from step 2), add the rice flakes with soaked water. Then add the roasted pepper and cumin seeds (from step 4), curry leaves, grated ginger, salt , turmeric powder, hing and 2 ½ cups of water. Mix them well.

6. Pressure cook for 1 whistle in high flame and switch off the flame.

7. Heat the pan, add the ghee and fry the cashew nuts till they become golden color.

8. After the pressure has gone, temper it with fried cashew nuts. Mix them well and transfer it into a serving bowl or hot box.

     Wow health aval kara  pongal is ready to eat. Serve it with coconut chutney and sambar.

Note:

1. You can use the rice flakes soaked water also.

2. You should not keep the pongal in the cooker itself. Because the pongal will becomes thick soon.

3. Adding turmeric powder give nice color to the pongal.

Check out my other Pongal Recipes:

 1. VenPongal

2. Mixed Millets Ven Pongal

3. Thinai Ven Pongal

4. Wheat Rava  Pongal

5. Bombay Rava Pongal

6. Aval Sweet Pongal

7. Sakkarai Pongal

8. Karkandu Pongal

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