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Atukulu Laddu / Poha Ladoo

South Indian style, traditional, Energy Balls with flattened rice flakes. Quick, Easy, Gluten free, storage friendly festive sweets / kids snack.

Recipe Cooked, Photographed and Written by Praveena

PrepTime:5 mins   CookTime:10 mins   Cuisine:Indian


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Atukulu / Poha laddoo recipe I am sharing below is one such instant dessert recipe, that can be made in a jiffy and needs just 3 main ingredients.

Traditionally speaking, Flattened Rice Flakes / Atukulu / Poha is used as Breakfast Cereal in ancient India. Many breakfast recipes are also associated with it.

These, Atukulu / Poha laddoo are definitely made as an offering for Sri Krishnashtami (Birth festival Indian God Sri Krishna) as Atukulu / Poha are considered as the Lord’s favourite food item.

If you would like to know more about this festival, its cause, purpose, how its celebrated and my special platter for this festival, just check this link⇒  SriKrishnashtami Vindhu Bhojanam / Festive Platter

Possible Alterations for the recipe, ‘Poha Ladoo / Atukulu Laddu’:

Using Jaggery: Just use same amount of grated jaggery. But in this case warm ghee has to be used, for the jaggery to melt in easily while you mix and make the ladoo.

Vegan Options: Best option is to use melted plant based butter. Or else go for coconut oil.

To avoid nuts: Yes, you can. Instead you can add raisins, kishmish, sunflower seeds, pumpkin seeds. Just to add some crunch and nutrients.

Health Benefits of ‘Poha Ladoo / Atukula Laddu’:

Poha: Its widely used because of its tremendous all in one health benefits, like, gluten free, rich in iron, vitamin B, carbohydrates and protein. 

As these flakes are rice based, it is a very good source of instant energy. Just put it in hot water for 2-3 mins, drain and add some salt, pepper/sugar, makes an excellent instant food when you are feeling sick / lazy.

To Conclude: this recipe gives you both carbs and fat at the same time. Its suitable for Vegetarian, Weight Gain, Kids Friendly, Gluten free diets.

Before starting to cook, don’t forget to see the Tips mentioned in the end.

Krishnashtami Special Thali⇒  SriKrishnashtami Vindhu Bhojanam / Festive Platter

Other Sweet recipes collection⇒ Desserts / Mithayi

Festive Recipes collection⇒  Traditional Indian Recipes for Festivals / Panduga Nayivedyalu

Related Posts:

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Ingredients:

  • Flattened Rice Flakes / Poha / Atukulu – 1 cup
  • Chopped Nuts / Dry Fruits –  ¼ cup
  • Sugar / Grated Jaggery – ¾ cup
  • Homemade Ghee / Melted Butter – ¼ to ½ cup
  • Cardamom / Elaichi –  3

Special Ingredients:

  • Homemade Ghee / Melted Butter
atukulu laddu / poha ladoo. flattened rice flakes balls. Aval Laddoo, Gluten free, storage friendly Indian festival sweets for Krishnashtami.

Step Wise pics Procedure for ‘Poha Ladoo / Atukulu Laddu Recipe’:

Gather the nuts, dry fruits. Chop the nuts finely.
Take a heavy bottomed pan, put it in stove top under medium flame. Add 1 tablespoon of ghee/butter and fry all the chopped nuts / dry fruits until they turn golden colour. Take them into a wide mixing bowl.
poha / atukulu taken on stove top pan for frying.
Into the same pan, add 1 more tablespoon of ghee. Add all the poha. Keep stirring continuously.
lightly fried atukulu / poha for making poha ladoo / atukulu laddu
Dry roast until you get a pleasant aroma, and the poha turns crispy. Switch the flame off, let them cool completely.
grind mixture ready for making atukulu ladoo / poha laddu recipe
take the roasted poha into the blender, finely powder and transfer it to the same mixing bowl. Finely powder the sugar as well, add it into the mixing bowl. Using a dry spoon combine all the items in the mixing bowl.
atukulu laddu / poha ladoo. flattened rice flakes balls. Aval Laddoo, Gluten free, storage friendly Indian festival sweets for Krishnashtami.
Warm the ghee/butter, slowly pour into the mixing bowl with a tablespoon. Using your bare hands, combine the mix along with the warm ghee, roll into small balls. Arrange the shaped ladoos in a wide plate / sheet for them to dry at least for 30 mins. Done!!

Tips:

  • Vegans, can use coconut oil in the place of ghee / butter.
  • Keep stirring continuously while roasting, so that you don’t burn the rice flakes / poha.
  • Be generous while using the ghee/butter in making the ladoos/balls.
  • You can use half & half sugar & jaggery as well. I used only white sugar to get the white colour for the ladoos. 
  • Serve the ladoos soon as you shape them but you can even dry them for 20 mins.
  • Storage: Store them in an air-tight container for longer shelf life.
  • These stay good up to a 7-10 days at room temperature, and up to a month when refrigerated.

Result:

  • These, Atukulu Laddu / Poha ladoo, tasted more similar to Rava Ladoo, but this is perfectly Gluten free.
  • Personally, I  love these soft-soft, guilt free white ladoos.
atukulu laddu / poha ladoo. flattened rice flakes balls. Aval Laddoo, Gluten free, storage friendly Indian festival sweets for Krishnashtami.

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Atukulu Laddu / Poha Ladoo / Energy Balls with Flattened Rice Flakes

VegCookBook by Praveena
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Dessert, Sweet
Cuisine Indian, South Indian
Servings 10 ladoos

Equipment

  • Sauce Pan / Vessel (for stove-top method)
  • Blender/Grinder/Mixie.
  • Wide Mixing Bowl

Ingredients
  

  • 1 cup Flattened Rice Flakes / Poha / Atukulu
  • ¼ cup Chopped Nuts / Dry Fruits
  • ¾ cup Sugar / Grated Jaggery
  • ¼ to½ cup Homemade Ghee / Melted Butter
  • 3 pods Cardamom/Elaichi

Instructions
 

  • Gather the nuts, dry fruits. Chop the nuts finely.
  • Take a heavy bottomed pan, put it in stove top under medium flame.
    Add 1 teaspoon of ghee/butter and fry all the chopped nuts / dry fruits until they turn golden colour.
    Take them into a wide mixing bowl.
  • Take a heavy bottomed pan/vessel, put it in stove top under low flame.
    Add 1 tablespoon of ghee/butter into the pan and fry all the chopped nuts / dry fruits until they turn golden colour.
    Take them separately into a wide plate / mixing bowl.
  • Into the same pan, add 1 more tablespoon of ghee.
    Add all the poha / atukulu / rice flakes.
    Dry roast until you get a pleasant aroma and the poha turn crispy.
    Switch off the flame and let them cool completely.
  • In a blender, finely powder the sugar & cardamoms together.
    Transfer into the same mixing bowl as the dry fruits / nuts.
  • Now, take the roasted poha into the same blender, finely powder them and transfer to the same mixing bowl.
  • Using a dry spoon combine all the dry items in the mixing bowl.
  • Warm the ghee/butter, and start pouring the warm ghee into the mixing bowl slowly with a tablespoon.
  • Using your bare hands, combine the mix along with the warm ghee, roll into small balls.
  • Arrange the shaped ladoos in a wide plate / sheet for them to dry at least for 30 mins. Done!!

Notes

Please see the MAIN POST for recipe with step wise PICS & TIPS!
Keyword atukulu laddu recipe, how to make bhog for krishnashtami festival, how to use poha for making indian sweet, Indian festival special poha ladoo recipe, kids after school snack gluten free recipe, poha ladoo recipe with pics

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6 comments

  1. OMG your recipes solved my problem. I have now a few healthy ideas for my kids lunch box. And I can choose not to add nuts for school snacks. On top of that, these are very easy recipes. I am looking for wheat free and egg free recipes.you have quite different choices. Love it . Thanks.

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