Delicious South Indian sweet balls prepared with beaten rice, sugar, peanuts, cardamom and ghee.
What is Poha Peanut Laddu?
Poha laddu is a traditional South Indian sweet balls usually made with flattened rice or beaten rice and sugar or jaggery. I have added some peanuts to the traditional aval laddu or poha laddu to enhance the taste and texture.
Poha is also known as Atukulu in Telugu, Aval in Tamil and avalakki in kannada.
It can be served as a prasadam or naivedyam for festivals such as Krishnastami or Ganesh Chaturthi!
Poha: You can use a thick or thin variety of poha in this recipe. Just make sure you roast them well.
Peanuts: If you have roasted peanuts in hands, you can use them.
Edible Camphor: It is also known as “Pacha Karpooram” in Telugu. You can skip it if you don’t have but it gives the divine flavor.
Nuts: I have used cashew pieces to add the extra crunch.
How long can I store them for?
If you store them properly in an airtight container, they keep well for 2 weeks.
Serving suggestions for aval ladoo:
They can be served as a sweet snack with a cup of tea or coffee.
They are perfect for gifting during Diwali festival.
If you are looking for some Aval recipes or Atukula recipes for Gokulastami or Janmastami festival, this recipe is perfect!
You might also love these recipes:
- Sweet Aval
- Poornam Boorelu
- Semiya Payasam
- Kesar Peda
- Kakara Pitha
- Roasted Phool Makhana
- Rava Appalu
- Avalakki Kesari
How to make Palli Atukula Ladoo recipe below:
Poha Peanut Laddu Recipe
- 1 cup Poha / Flattened Rice any variety
- ½ cup Sugar
- ¼ cup Peanuts
- ¼ cup Ghee
- A pinch of Edible Camphor
- ⅛ tsp Cardamom Powder
- 5 Cashews
- Dry roast the flattened rice on a low – medium flame till it becomes crispy and golden color.
- Remove it from flame and let them cool completely.
- Dry roast the peanuts on a medium flame till they turn a brown color.
- Let them cool completely.
- Remove the skin of the peanuts completely and grind into a coarse powder. Keep it aside.
- Grind the roasted poha into a very fine powder and keep it aside.
- Grind the sugar into a powder and set aside.
- Combine the powdered poha, powdered sugar, peanut powder, cardamom powder and crushed edible camphor in a wide bowl. Mix well until combined and set aside.
- Break the cashews into tiny pieces.
- Heat ghee and fry the cashews pieces to golden color.
- Pour the heated ghee over the poha mixture and mix well with a spoon.
- When the mixture is warm enough to handle, make laddoos out of it.
- Store in an airtight container.