Atukula Laddu - Beaten Rice Recipe - Sri Krishanashtami festival sweet

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Atukula Laddu ~ Beaten Rice Recipe

Atukula Laddu ~ Beaten Rice Recipe

atukula laddu
Atukula Laddu

Atukula Laddu is a simple and easy to make festive sweet that is prepared in many homes for Sri Krishna Jayanthi festival. Beaten rice or flattened rice flakes is a popular ingredient that is used to prepare many varieties of savory and sweet dishes for Janmashtami. There are numerous variations to the Atukula laddu recipe which is also known as Atukula Unda/Vundalu in Andhra. A popular variation is the additon of dry coconut powder, roasted chick peas (dalia) or peanuts and jaggery.

Today, I am posting a slightly different version of the beaten rice recipe which calls for yellow moong dal, vermicelli and powdered sugar. These laddus can be stored upto a month in an air tight container. Just ensure that you grind all the ingredients to a very fine powder before forming the mixture into laddus.

More Sri Krishna Jayanthi festival recipes

Atukula Laddu ~ Beaten Rice Recipe

  Prepare time:  Cook:  Serves: 16  Cuisine: andhra beaten rice,festival_sweets,laddu,All Recipes,Andhra Recipes,Festival Foods,Indian Festivals,Indian Sweets Recipes,Sweet Dessert Recipes
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 Ingredients

  •   Atukulu 1 cup (Poha/Aval/Beaten Rice flakes)
  •   Yellow split moong dal 1/2 cup (pesara pappu)
  •   Vermicelli 1/3 cup (semiya) - optional
  •   Sugar 1 1/4 cups, ground to a fine powder
  •   Ghee 1/4 cup + 2 tbsps, slightly warm
  •   Cashew nuts 5-6, finely chopped
  •   Cardamom powder 1/2 tsp

Method for making Atukula Laddu ~ Beaten Rice Recipe

  1. In a heavy bottomed vessel, dry roast beaten rice on low flame for 4 mts. Remove to a plate and cool. In the same vessel, add vermicelli and dry roast for 4 mts on low flame. Remove to a plate and cool. In the same vessel, add moong dal and dry roast on low flame for 4 mts. Remove to a plate and cool.

  2. Grind each of the three roasted ingredients to a fine powder and keep them each in different bowls. Do not mix them.

  3. Heat a tsp of ghee in the vessel, add the ground vermicelli and roast on low flame for 2 mts. Remove to a plate.

  4. In the same vessel, add 1 1/2 tsps of ghee and add the ground moong dal. Roast on low flame for 2 mts. Remove to a plate.

  5. In the same vessel, add 1 1/2 tsps of ghee and add the ground beaten rice. Roast on low flame for 2 mts. Remove to a plate.

  6. Mix all the three roasted ground powders in a wide plate. Add the roasted nuts, caradamom powder and powdered sugar and mix well.

  7. Slowly add the warm ghee and mix well. Shape into small laddus. If you have difficulty in shaping laddus, add more ghee and make laddus.

  8. Store in air tight container upto 3 to 4 weeks.

Tips

  •   Vermicelli is optional. If you omit it, increase beaten rice by 1/3 cup. Or use oats instead of vermicelli.
  •   Ensure you roast all the ingredients on very low flame. Do not burn them.
  •   Grind the vermicelli to a very very fine powder, if using it.
By Published: Atukula Laddu is a classic beaten rice (flattened rice flakes) recipe prepared as part of Sri Krishnashtami festival sweet dishes. Simple and tasty mithai.