Avalose Unda | Avalose Laddu


Avalose Unda is a delicious and traditional styled snack, very popular in Kerala Cuisine. This is also a Christmas time treat well favored by kids as well as elders. This is an enjoyable tea time snack that is usually prepared at various times in a year. Proper frying of Avalose Podi grants longer shelf life and it can be stored for months together. This is an easy to prepare treat. Two vital points have to be noted while preparing Avalose Unda. While roasting the rice flour mixture with coconut, take care that the flour is roasted in low flame. Otherwise the rice flour mixture will be too much browned and it will lose the texture. The other vital point is that jaggery should not be cooked beyond the one string consistency which will make the laddus hard and stone like. Kids and elderly will find it hard to relish such hard Avalose Unda. Munching on soft laddus is a relishing experience and you will be tempted for more.

This is one of the easiest and tastiest of sweet dishes in Kerala Cuisine. The gluten free sweet dish is a highly favored sweet that is commonly available in all bakery stalls. This is an authentic dish that will make you nostalgic when you journey down the memory lane. You can clearly memorize the sweet prepared in your grandparents house, the churning of the Avalose Podi in huge stone mortars since electric blenders were not available in those days and the smoky ‘Aduppu’ on which the Undas were taking shape….the memory goes on and on. Now times have changed, work has become easier and little effort and time is required, thanks to the recent developments in the industrial sector. This is a healthy sweet that you can feed your young children and be content that they are relishing something great. You can explore a well detailed recipe here that can be easily prepared at home.

Avalose Unda | Avalose Laddu

Prep Time 30 minutes
Total Time 30 minutes
Cuisine Kerala
Servings 4 people



  • For preparing the dish, first blend the grated coconut in a mixer for a couple of times so the coconut is blended to fine flakes. Do not grind too much otherwise the coconut is ground to paste.
  • In a heavy bottomed kadai, mix the blended coconut and rice flour so that the moisture from the coconut moistens the rice flour. Leave covered for half an hour.
  • Meanwhile dry roast the cumin seeds so that they release an aroma. Grind the seeds to powder form.
  • Now fry the rice coconut mixture in low flame, stirring thoroughly, to a golden brown color until it releases an aroma. Do not overheat the mixture to brown beyond this point. Fry the mixture patiently in low flame which will take around 30 minutes or more. Now the Avalose Podi is ready.
  • Just before taking the Avalose Podi from flame, stir in powdered cumin seeds and mix well. Stir the mixture for a couple of times and put off heat. Crush any lumps in the rice flour mixture with a spatula. You can also blend in a mixer for smoother finish. Spread out the rice mixture in a plate for cooling.
  • Meanwhile add water to jaggery and heat the mixture to remove impurities. Boil and cook the jaggery mixture until it reaches one thread consistency. Ensure that the jaggery is not boiled beyond this point lest the Unda/Laddu becomes too much hard.
  • Remove jaggery off flame and stir in cardamom powder and ghee. Add the hot jaggery syrup to the Avalose Podi, mix well and shape into small balls or Avalose Unda. See that the balls retain its shape. Apply some ghee on your palms before shaping balls. Make sure that the Avalose Podi mixture is hot and comfortable while shaping.
  • Roll the Avalose Unda in finely powdered podi. Shape into balls the entire mixture. Store the laddus in air tight containers.


You can visit this link Rava Ladoo Without Coconut. You can also visit this link Besan Ladoo.
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