Special Aval Ladoos

The traditional ingredients for aval ladoo are using of raisin and cashew nuts fried in ghee and mixed into the powdered aval flour, however in today's recipe I have used mixed peel and chelory which can be purchased from bakery shop. There is no need to fry this ingredients in ghee. 





1 cup (measuring cup) flattened rice/aval
2 to 3 tbsp icing sugar
3 pods cardamom, skinless
5 tbsp melted ghee
1 tbsp candied yellow mixed peel (purchase from cake shop)
1 tbsp red chelory (purchase from cake shop)

(can replace mixed peel and chelory with chopped cashew nuts and raisin. Fry in ghee both ingredients before adding into flour)


Dry roast flattened rice in low flame until aromatic. Leave to cool. 
Powder flattened rice with cardamom until fine. 
Sieve icing sugar into the powder. Stir to combine.
Mix in mixed peel and chelory. 
Pour in ghee tbsp by tbsp and mix well. 
Make into small balls and leave for 1 hr before serving.
This ladoo can be kept up to next day.
You will get around 11 ladoos.









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