Aval Vilayichathu | Sweet Poha Recipe | Sweetened Rice Flakes
Posted on 19 Apr 2024, by
Preparation
00:10 minutes
Resting
00:00 minutes
Cooking
00:35 minutes
Total Time
00:45 minutes
Servings
6-8 servings
Difficulty
MODERATE
Recipe Video
Ingredients
- Aval / Flattened Rice / Beaten rice flakes - 3 cups, approx: 100 - 125 Grams
- Grated Jaggery - 1 1/2 - 2 cups , adjust according to your taste
- Grated Coconut : 1 1/2 - 2 cups
- Water : 3/4 cup
- Green Cardamom - 3 - 4 Nos, OR Cardamom powder - 1/2 Teaspoon
- Dry Ginger - 1 small piece, OR Dry Ginger powder - 1/2 Teaspoon
- Cumin seeds - 1/2 Teaspoon, OR Cumin powder - 1/2 Teaspoon
- Cashew Nuts - 10 - 12, cut into small pieces
- Split Chick Peas / Roasted Gram /Pottukadala : 1/4 cup
- Sesame Seeds, black or white - 1 - 2 Tablespoon, optional
- Ghee - 2 Tablespoons
Directions
- Take the crushed jaggery and water in a sauce pan. Boil on low-medium heat until the jaggery is completely melted. Then strain to remove the impurities and set aside.
- Heat ghee in a heavy bottomed wide pan on medium heat.
- Add in the Split Chick Peas, Cashew nuts and fry on low-medium heat, until the color changes to light golden brown.
- Then add in the raisins and fry until the raisins puffed up. Transfer to a bowl and set aside.
- Pour the filtered jaggery syrup into the same pan and stir on low-medium heat.
- When it starts to boil, add in the grated coconut and mix well. Stirring frequently till it becomes almost dry.
- Remove from heat. Add in the rice flakes and combine well.
- Add in the cardamom powder, cumin powder, dry ginger powder, roasted nuts mixture and combine well. Dry roasted sesame seeds can be added to this, if desired. You can add black or white sesame seeds.
- Allow it to cool. To keep it for a long time, store it in an airtight glass container. It can be stored up to a week at room temperature and up to 1 month in the refrigerator.
NOTES
- It’s better to use Red rice flakes and dark brown jaggery for better taste and color.
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