Vella Aval

Method

1. 1

   Rinse aval: Wash 2 cups thick aval (flattened rice / poha) in cold water for 30 seconds. Drain immediately. Do not over-soak. Rest 5 minutes.

2. 2

   Melt jaggery: In a pan heat half cup water with three-quarter cup grated jaggery on medium heat. Stir until jaggery completely dissolves. Strain to remove impurities.

3. 3

   Add cardamom: Add 1 tsp cardamom powder and a pinch of dry ginger to the jaggery syrup.

4. 4

   Add coconut: Add half cup freshly grated coconut to the jaggery syrup. Mix well.

5. 5

   Add drained aval: Add the drained aval to the jaggery-coconut mixture. Fold gently until every flake is coated with the sweet mixture.

6. 6

   Rest briefly: Let rest 5 minutes so the aval absorbs the jaggery flavour.

7. 7

   Fry cashews and raisins: Heat 2 tbsp ghee. Fry 15 cashews until golden. Add 1 tbsp raisins until puffed.

8. 8

   Add to aval: Add the fried cashews and raisins with the ghee to the vella aval. Fold gently.

9. 9

   Taste: Vella aval should be sweet, coconutty and slightly chewy from the jaggery coating.

10. 10

    Serve: Adjust sweetness. Vella aval (sweet poha with jaggery and coconut) is a traditional Tamil Nadu prasad and festive snack.