Aval Urundai Recipe – Sharmis Passion

Aval urundai is a traditional sweet made using flattened rice pieces, jaggery, cardamom powder, coconut, cashew nuts and ghee. Aval Urundai is an uncooked sweet prepared for Krishna Jayanti celebrations, sometimes it is also prepared as an evening snack on regular days. Learn to make Aval Urundai with step by step pictures.

During a chat session last week, my cousin sister gave me the idea to post homemade butter and aval urundai for Gokulashtami. Butter and awal are favorite of Lord Krishna that’s why I am here with this post. Hope you enjoy it as much as I enjoyed creating, clicking and writing this post.

About Aval Urundai

Aval urundai is a simple and quick breakfast that can be prepared easily. Aval urundai is a sweet made by mixing aval or poha with jaggery syrup, cardamom powder, coconut, cashew nuts, ghee and shaping them into small balls.

Aval urundai can be easily made without making syrup by directly adding jaggery and adding raw cashew nuts. It is traditionally prepared for Gokulashtami. Aval urundai can be made as an evening snack which is ready in minutes and is loved by everyone.

Aval Urundai also known as Poha Jaggery Laddu is one of the easiest and quick sweets that you can prepare even in the last minutes of the festival. Can you see my Kutti Krishnar in the pictures walking towards his favorite awl and butter. Blogging has already established Krishnar in our homes.

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aval urundai ingredients

• Poha Poha is also called flat rice pieces or aval. Use thick or thin awl but make sure to soak accordingly.
• Jaggery – Prepare jaggery syrup, filter it thickly to remove impurities and use it.
• Cashew – Fry broken cashew nuts in ghee and use them.
• Ghee – Use homemade ghee or store bought ghee.
• Coconut – Use grated coconut or chopped coconut pieces.
• cardamom powder – Cardamom powder adds flavor to this sweet.

How to make Aval Urundai step by step

1. Soak the jaggery in hot water (until it becomes submersible) and mash it well. Then heat it until it thickens slightly (no need to check the consistency of the wire). Filter and keep aside.

2. The consistency of the syrup should be like honey. – Heat one spoon ghee in a pan, add cashew nuts and keep aside till they turn golden. Now add coconut to it and fry it for 2 minutes without changing its color.

3.Wash the poha and soak it in water for 2 minutes. Drain the water and squeeze the awl to remove excess water. Mash it well. Then add poha, jaggery, roasted coconut, cashew nuts fried in ghee, cardamom powder, remaining ghee in a mixing bowl and mix well.

4.Grease your hands with ghee and make lemon sized balls, your delicious Aval Urundai is ready to serve.

Your Aval Urundais is ready!

Expert Tips

• Instead of adding jaggery syrup, you can also use direct jaggery powder, but keep in mind that use only clean organic jaggery.
• You can also add roasted raisins to it.
• Adding coconut enhances the taste. You can also use desiccated coconut instead of fresh coconut.
• I used thin poha so it took less time to soak. If you use thick poha then you will need to soak it for 5 minutes.

serving and storage

With the addition of coconut, it remains good for only 1 day at room temperature. Aval urundai keeps well in the refrigerator for up to 2 days.

If you have any further questions about this Aval Urundai Recipe Mail me at sharmispassions@gmail.com. Also, follow me Instagram, Facebook, pinterest, youtube And Twitter .

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