Happy's Cook

Sunday, September 02, 2018

Vella Aval Recipe | Sweat Aval | Jaggery Poha | Krishna Jayanthi Recipes

Wishing everyone a Happy Janmashtami!! Today I am sharing another simple and yummy recipe to celebrate this occasion. Though I am a little late in posting the recipe, I wanted to add this to my already existing Janmashtami special recipes. This jaggery aval is one of my after-school snacks during my school days and last Friday I made it mainly to post it here on the blog. Happy liked it very much and hopefully, I should make it again for her. Off to the recipe:
Ingredients:
Aval/Poha - 1/2 Cup 
Powdered Jaggery - 1/4 Cup + 1 tblsp 
Coconut - 1/4 Cup 
Cardamom Pods - 2 
Ghee - 1 tsp 
Cashew Nuts - few 
Salt - a pinch
Method:
1. Wash the aval/poha in running water for 2 to 3 times. If using the thick variety aval, then soak it in water until it becomes soft(approximately 15 minutes) and then drain the water. If using the thin variety aval, then it is not required to soak the aval. Add a pinch of salt to the aval and leave it aside. Now, add the jaggery in a pan.
2. Add 1/4 cup of water and melt the jaggery by heating it. Then strain it to remove impurities and keep it aside.
3. Now, heat the ghee and roast the cashew nuts until golden brown. Remove the roasted nuts and keep it aside. In the same pan, add the jaggery solution and bring it to boil. Add the crushed cardamom powder and the grated coconut.
4. When the jaggery solution becomes thick add the aval/poha. Mix it all together and switch off the flame. Add the roasted cashew nuts.
Allow it to rest for 15 to 30 minutes before serving.
Points to remember:
  • I used thick poha and soaked it until soft before adding it to the jaggery.
  • Adding a pinch of salt enhances the sweetness and hence I prefer to add it. Adjust the jaggery as per your need.
  • I used dark coloured jaggery and hence the colour is dark brown.
Warm Regards,
Happy's Cook - Divya

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