Aval Vilayichathu (Jaggery candied Poha/ Rice Flakes)

Recipe No: 190

I should say, it was very unfortunate for me that I was not able to enjoy a lot of 'Grandmother cooking' that most of the people cherish. But I vaguely remember the taste of my maternal Grandmothers Aval Vilayichathu, which she used to make often. This is my take on that classic snack which will stay good in an airtight container for sometime in your pantry.

Ingredients                                          Serves 8

• Aval/ Poha………...........2 heaping cups (Brown variety preferred)
• Grated Coconut………….1 ¾ cup
• Jaggery……………………..1 ½ Cups (cut into small pieces; dark brown Kerala style preferred)
• Ghee………………………...1 Tablespoon
• Cashew Nut Pieces…....3 Tablespoons
• Raisins…………………....1 Tablespoon
• Channa Dal……………...1 Tablespoon (Optional)
• Cardamom……………….8-10 (Crush thoroughly)
• Dry Ginger Powder…….1/4 Teaspoon

Method of Preparation

1. Melt Jaggery with half cup of Water on medium high heat and strain it two times to get rid of all the bits n pieces that may present in it. Keep it aside till ready to be used.
2. Heat Ghee in a pan on medium heat and fry Channa Dal and Cashew Nuts till they start to brown along the edges.
3. Add Raisins and fry till it plumps up. Remove these from the Ghee and keep it aside till ready to be used.
4. To the same pan, add the melted and strained Jaggery and on high heat let it boil and reach a one thread consistency, stirring often.
5. Add the grated Coconut; mix well and let it attain a one thread consistency, stirring often. (The Water from the Coconut will loosen the Jaggery a bit)
6. Once the consistency is reached, switch off the heat and add Aval, fried Nuts and Raisins, Cardamom Powder and Dry Ginger Powder.
7. Mix well and let it cool down before serving with Banana.
8. Keep the leftovers in an airtight container and it will stay good for a long time.

Notes:

• It’s better to use brown Aval/Poha and dark blackish brown Kerala style Jaggery for better taste.
• Melted Jaggery, when pressed between your thumb and index finger should form one thread, for a one thread consistency.
• You shouldn't use the entire amount of Dry Ginger powder mentioned in the recipe if you are using freshly powdered Dry Ginger.
• It is very important to let all the Water evaporate or it will go rancid fast.

 




Make it, enjoy the deliciousness and 
serve it to your family with love…