Name: Aval-Vilayichathu recipe by Tisa Jacob (Thomas) at BetterButter
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 8
Ingredients: *1 ½c jaggery, cut or shaved into small pieces; ¾c -1 cup water; 2 tablespoon ghee (clarified butter); 2 tablespoon coconut flakes or slices; ¼ cup chana gram dal; ¼ cup cashews; 1 cup shredded, unsweetened coconut; 2 cardamom, powdered or crushed; 2 cups aval ( poha, as it's seen on labels)

Ingredients Serving: 8

*1 ½c jaggery, cut or shaved into small pieces
¾c -1 cup water
2 tablespoon ghee (clarified butter)
2 tablespoon coconut flakes or slices
¼ cup chana gram dal
¼ cup cashews
1 cup shredded, unsweetened coconut
2 cardamom, powdered or crushed
2 cups aval ( poha, as it's seen on labels)

Instructions

Put your jaggery pieces in a saucepan with the water. Bring to boil, until jaggery melts in the water and the whole thing becomes liquid and smooth. Take off heat and keep aside.
Over medium flame, heat ghee in a deep sided, heavy bottomed pan.
Add coconut flakes, dal and cashews to the ghee, bring to a light brown.
Pour the jaggery liquid into this.
Add the grated coconut to the mixture.
Bring to a boil, reduce heat to medium until the liquid becomes a syrup of single thread consistency (when syrup drops from a spoon, it forms thin threads in water). On a candy thermometer, this reads around 223° F .
Switch off the heat.
Mix in the powdered cardamom. In intervals, using a wooden spoon, slowly add in the aval, coating each addition fully, till all the aval is glazed and covered.

Similar Recipes