I still remember the golden childhood days when we lived together with my grandparents and cousins in my native. My grandmother gave us Aval with sugar and coconut as one of our after school evening snacks. So, when I saw Aval as the main item for Krishna Jeyanthi, I was super excited and came up with this simple and yummy Aval Urundai. Happy tasted it for the first time and she loved it.
Pictures and Recipe Updated on 21st August 2016
Ingredients:Aval/Poha/Flattened Rice - 1.5 cups(I used thin Vareity)
Crushed Jaggery - 1/2 cup
Coconut (cut pieces) - 1/4 cup(can use grated too)
Cardamom pods - 3 to 4
Ghee - to grease hands while rolling
Method:
1. In a mixie jar, take the cut coconut pieces and pulse it roughly once. Along with this add the Aval/poha and crushed jaggery.
2. Add the cardamom pods too. Then grind everything coarsely and transfer it to a bowl.
3. Grease your hands with ghee and form it into smooth balls.
Serve the yummy and delicious Aval Urundai as an evening snack. Kids will love it.
Points to remember:
- The moisture content present in the coconut and the jaggery is enough to bring everything altogether after grinding. I have not added anything as the binding agent. If it seems to be crumbly, then add few drops of ghee and form the balls.
- I have used dark variety jaggery hence the colour of the urundai is a little dark.
- Adjust the jaggery as per your sweet preference.
- If refrigerated and handled properly, it stays good for 3 to 4 days.
Happy's Cook - Divya
looks yum
ReplyDeletex❤x❤
http://indianveggiesbhojan.blogspot.in/
Delicious looking recipe.
ReplyDeleteThat's something new to me.. Aval in urundai form.. Looks inviting :)
ReplyDeleteSounds very nice, perfect for the festival!
ReplyDeletelovely recipe
ReplyDelete