Appetizers/snack/ Desserts and Sweets/ Kerala -Snacks/ Kerala Recipes/ Kids Special

AVAL VILAYICHATHU | AVAL VARATTIYATHU

Ingredients

  1. Jaggery -cut into small pieces- 1 cup ( or to taste)
  2. Water- 1/2 cup
  3. Aval/Poha/flattened rice flakes- 2 1/2 cup
  4. Grated coconut- 1 cup
  5. Cardamom powder- 1 tsp
  6. Ginger powder /Chukku- 1/4 tsp( optional)
  7. Ghee- 1 tsp  & more for frying
  8. Chana Dal /Kadala parippu- 1 1/2 tbsp
  9. Cashew nuts and raisins- 8 to 10 nos

Method

  • Heat ghee in a pan and  fry chana dal ,cashew nuts and raisins separately  until it turns golden brown.Drain and keep aside.
  • In a heavy bottomed pan ,add jaggery with  1/2 cup  water and cook over low flame until it begins to thicken .(or until you get one thread consistency)
  • Now add grated coconut and mix well.Cook for few minutes over low flame until it is thick.
  • Add aval and mix well until combined.Switch off the stove.
  • Now sprinkle cardamom and ginger powder followed by fried chana dal and cashew nuts.
  • Finally drizzle 1 tsp ghee ( if using) and mix everything thoroughly.

NOTE
You can also add a pinch of roasted cumin powder ,if desired.
Strain the melted jaggery ,to remove impurities,if any.

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7 Comments

  • Reply
    Julie
    January 28, 2013 at 1:52 am

    my favorite snack,love this a lot!!
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  • Reply
    great-secret-of-life
    January 28, 2013 at 2:03 am

    my fav snack too.. Looks so yummy nice shots
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  • Reply
    divyagcp
    January 28, 2013 at 4:11 am

    Delicious traditional snack.. Very inviting..

  • Reply
    Rafeeda AR
    January 28, 2013 at 6:29 am

    beautiful pictures… such a simple snack is made to look so glamorous… could have this anytime!!! 🙂

  • Reply
    Aruna Manikandan
    January 28, 2013 at 6:40 am

    wow….
    looks delicious and lovely clicks 🙂

  • Reply
    Prathima Rao
    January 30, 2013 at 11:11 am

    This looks mouthwatering!!!Nice & neat pics!!
    Prathima Rao
    Prats Corner

  • Reply
    kangna
    April 11, 2013 at 11:18 am

    gr8 blog!!i think u have to use roasted dalia(pottukadala) here and not kadalaparippu

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