Poha Badam Laddu using jaggery, Aval Badam Laddu, Atukulu Badam Ladoo

Wish you happy new year to all, Hope this new year will brings you all good health, wealth, joy, fun and happy 😍. Eat healthy and stay healthy and always keep smiling😊. This year my first post is sweet - Ladoo - Poha Badam Laddu. Which is healthy, crunchy and tasty and very easy to prepare.  Here we use thick poha to prepae this poha badam laddu. As i mentioned badam yes i love to add badam in many recipes , as it is not only healthy but also adds good taste to the laddu. I am using powdered palm jaggery which is very healthy. Adding good amount of ghee to mould this ladoo also gives divine taste and increases the shell life of Poha Badam Laddu. Regularly I prepare this ladoo for Krishna Ashtami festival. 

  
          Atukulu Badam Laddu

Preparation Time : 10 minutes
Cook Time : 15  minutes
Serves : 7 ladoos
Category : Desserts/Sweets
Recipe Cuisine: Indian 
Main ingredients : Poha, Badam
Author : ArunaSarasChandra

Ingredients

Poha/Atukulu/Aval - 1 cup

Badam - 25

Powdered palm Jaggery - 3/4 cup

Elachi powder - 1 tsp

Ghee - 1/2 cup

Cashew nuts - 7

Raisins - 7

Milk - very little(I Dint used)

Instructions

1) Take a pan add poha dry fry till it become crispy and changes color then take it into plate and let it cool. 

2)  In the same pan add 2 tsp of ghee let it heat for a second then add cashew nuts, raisins fry it till changes color and raisins turns fluffy. And take it into cup. 

3) Take a mixer jar add fried Poha/atukulu and badam. 

4) Grind the above to fine powder. 

5) Now add elachi powder and powdered jaggery to the above. 

6) Grind the above to fine powder. 

7) Take the above powder into plate add fried cashew nuts and raisins along with ghee. 

8) start moulding ladoo by adding little amount of ghee. If you not able to mould ladoo then add some more ghee.

9) Add more ghee and mould ladoo. 

Yummy, tasty and healthy Poha Badam ladoo's are ready😋😋😍. 

Note

◆ Instead of jaggery you can also use sugar. 

◆ You d't like adding more ghee while moulding ladoo's. You can use little amount of milk. 

◆ You can skip adding nuts and raisins. 

Tips

● Important point is to use ghee to mould ladoo to get divine taste. 

● In order to increase shell life of poha badam ladoo use ghee instead of milk to mould ladoo's. 

● You can store it for more than 1 week if you are moulding ladoo using ghee.  If you are using milk then use it within 3 days otherwise you can got smell and taste also changes. 

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Hope you like this Poha Badam Ladoo recipe. Give it a try and drop your comments in inbox.

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You can also search recipe in BetterButter
in Indiblogger
in Plattershare
in MyTaste

Thanks for visiting my blog,

ArunaSaraschandra 😄