Kerala style sweet aval
A traditional sweet made for Krishnajayanthi with poha and jaggery
Servings: 2
Ingredients
- ½ cup aval | poha
- ¼ cup powdered jaggery
- ¼ cup water
- 2 tsp ghee
- 2 tbsp coconut bits
- 2 tbsp grated coconut
- 6 cashew nuts
- 1 tbsp raisins
- 1 tsp cardamom powder
- 1 tbsp kalkandu |sugar candy
- ½ chopped banana
Instructions
- In a pan add ghee and add the cashew nuts.
- Roast for few seconds and add the raisins.
- Saute till the raisins puffs up.
- Take out and keep it aside.
- In the same pan add the coconut bits.
- Roast till they turn golden brown.
- Keep this aside.
- Now add ¼ cup jaggery and ¼ cup water to the pan.
- Melt the jaggery and let this boil this for 2 minutes.
- Now lower the flame and add the poha. You can wash the poha and add too.
- If using thick poha, soak in water for 5 minutes, drain and add.
- Add the grated coconut to the pan.
- Mix well and cook for a minute.
- The aval will absorb all the jaggery water.
- Switch off the flame.
- Add the sugar candy(kalkandu), roasted cashew nuts, raisins, roasted coconut, cardamom powder and banana to this.
- Add the lemon juice. This gives a very nice taste to this vella aval, so do not miss this.
- Also adding lemon juice helps the poha to stay soft without getting hard.
- Mix well.
- Aval is ready for neivedyam, offering to God.
- You can serve this as a snack for kids too.
Notes
Notes:
1. Traditionally they add dry roasted black sesame seeds. If you want you can add 1 tbsp of roasted sesame seeds.
2. If you get Kerela Nendram banana use it for this recipe.
3. You can use red poha for making this Aval varattiyathu recipe | sweet aval
