Meena's Taste Mantra

Sweet Aval | Flattened Rice sweetened with Jaggery

Sweet Aval is an all time favourite. A classic SouthIndian sweet which is made as naivedhyam for many festivals such as Ganesh Chathurthi, Gokulashtami and Navratri.

This is loved by all at home. However this is my sister's favourite! The crunchy Poha with the sweetness of Jaggery and hints of dry ginger powder and the slight sweetness from coconut is just divine! The way Amma makes it is simply delicious and the very thought of it makes my mouth water!

Amma learnt this from her father and as per her, her Appa's Sweet Aval was out of this world! I never got the opportunity to relish Sweet Aval made by my grandpa...but no regrets as for me my Amma's Sweet Aval is the best!

INGREDIENTS

500 gm Aval | Poha | Flattened Rice

500 gm Vellam | Gur | Jaggery, grated

150 ml Water

2 tsp Chukku Podi | Sunth | Dry Ginger Powder

1 Fresh Coconut. grated

2 tsp Homemade Ghee | Clarified Butter

METHOD

In a wide vessel, add poha and grated coconut. Mix this well with clean hand. Keep aside.
Place a thick bottomed kadhai on gas. Add water, grated jagerry and dry ginger powder. Stir continuously.
In a small bowl add 2 tblsp water and keep ready.
Once the Jaggery is completely dissolved, let it come to a boil for about 5 minutes. Reduce the flame to low.
Take a drop of the Jaggery syrup and put it into the bowl of water. The Jaggery should not spread and when you remove it from the water, it would be solid like a stone. The syrup must reach this consistency.
Once the syrup reaches this consistency, switch off the gas.
Add coconut-poha mixture and combine immediately with the syrup. Mix well such that the poha is coated well with Jaggery.
Add ghee and mix well again.
After naivedhyam, serve.
This can be stored in refrigerator for a month. If keeping in room temperature, consume within 4 days. Since coconut is added, it may affect the taste.

Apart from the other occasions, Amma makes this Sweet Aval as naivedhyam for Ramanavami. We usually make this along with Medu Vada as an offering on this day.

Please Note:
a. The Poha to be used is the patla|thin variety. This is neither the thick|jada poha or the nylon poha.
b. The jaggery we used is Kolhapur Gur, which is sweet and has no salt in it. This is the regular Gur and not chikki. This gur does not have any impurity. Sometimes while making the jaggery syrup, we need to skim off the impurities, if any.

About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.