Aval-Vilayichathu | How to make Aval-Vilayichathu

By Tisa Jacob (Thomas)  |  22nd Nov 2016  |  
4 from 1 review Rate It!
  • Aval-Vilayichathu, How to make Aval-Vilayichathu
Aval-Vilayichathuby Tisa Jacob (Thomas)
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About Aval-Vilayichathu Recipe

It is a jaggery syrup-encoated, beaten rice dish known as aval vilayichathu.

Aval-vilayichathu, a deliciously finger licking recipe to treat your family and friends. This recipe of Aval-vilayichathu by Tisa Jacob (Thomas) will definitely help you in its preparation. The Aval-vilayichathu can be prepared within 5 minutes. The time taken for cooking Aval-vilayichathu is 30 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 8 people. The recipe details out how to make Aval-vilayichathu step by step. The detailed explanation makes Aval-vilayichathu so simple and easy that even beginners can try it out. The recipe for Aval-vilayichathu can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Aval-vilayichathu from BetterButter.


Ingredients to make Aval-Vilayichathu

  • *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)

How to make Aval-Vilayichathu

  1. 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.
  2. Over medium flame, heat ghee in a deep sided, heavy bottomed pan.
  3. Add coconut flakes, dal and cashews to the ghee, bring to a light brown.
  4. Pour the jaggery liquid into this.
  5. Add the grated coconut to the mixture.
  6. 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 .
  7. Switch off the heat.
  8. 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.

My Tip:

It makes a large amount, but keeps well, unrefrigerated for a week or two ( if you get it to last that long).

Reviews for Aval-Vilayichathu (1)

Shiva Pande2 years ago

Wow, really an interesting recipe! But I don't understand the name...

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