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.

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 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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Aval Ladoo / Poha Laddu / Rice Flakes Balls

     We make lot of aval based dishes on Krishna Jayanthi. Aval Ladoo is a simple and quick to make recipe. This is alternative for rava ladoo and healthier also because aval is better than rava. The taste of aval ladoo is also similar to the rava ladoo.

Recipe Cuisine : South Indian| Category:  Dessert

Preparation Time: 5 mins | Cooking Time: 10 mins | Yields : 7 nos

Ingredients:

Aval / Poha / Rice Flakes	½ cup
Granulated Sugar	¼ cup + 2 tbsp ( 6 tbsp)
Cardamom	2
Ghee	¼ cup
Cashew Nuts	10

Procedure:

1. Dry roast the aval till nice aroma come out from it or till the  aval becomes light yellow in color.

2. Allow it to cool down completely and make it into a fine power using the mixie. Keep it aside.

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

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

5. Heat 1 tbsp of ghee and fry the cashews till they become golden color. Pour this into the aval and sugar mixture.

6. Now heat the remaining ghee, add the hot ghee little by little and mix the aval mixture quickly with spatula. At one stage the mixture looks like bread crumbs or puttu maavu consistency.

7. Now stop adding the ghee. 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.

     Yummy and mouth melting ladoo is ready.

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. Use Jaggery instead of Sugar.

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Barnyard / Kuthiraivali Millet Appam

     Appam is one of the key dishes of Krishna Jayanthi festival. I have tried the appam with kuthiraivali instead of rice. It has come out well. It can be prepared as a normal evening snack also.

Recipe Cuisine : South Indian| Category:  Snacks | Yields : 14 Appam

Preparation Time: 10 mins | Cooking Time: 10 mins | Soaking Time : 2 hrs

 Ingredients:

Kuthiraivali / Barnyard Millet	½ cup
Rice Flour	2 tbsp
Jaggery Syrup (click here for recipe)	½ cup
Cardamom	2
Salt	A pinch
Ghee + Oil	For fry

Procedure:

1. Soak the kuthiraivali rice for minimum two hours.

2. Drain the water completely and grind it with salt into a fine paste. If you need more water just add little water and grind.

3. Transfer the ground paste into a bowl and add 2 tbsp of rice flour. Mix them well with whish or ladle.

4. Now the mixture becomes thick like almost kozhukattai dough. Don’t worry about this consistency.

5. Now add the jaggery syrup and cardamom powder. Mix them well till the mixture becomes pouring consistency. Keep it aside for 10 mins.

6.  Heat the kuli / kuzhi paniyaram pan, pour few drops of oil and ghee. Then pour appam batter upto ¾ of the kuzhi (depression). Cook them in a medium flame.

7. Once it reaches golden color, flip them to the other side and cook well until it becomes golden on both sides.

      

          Healthy and tasty kuthiraivali appam is ready.

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