Vella Aval
Vella Aval is an Indian sweet made with flattened rice called Aval, jaggery and coconut. We usually prepare it as an offering to Lord Krishna during Janmashtami.
Ingredients
- 1 cup Aval (180 -200g)
- 3/4 cup Powdered Jaggery (130-150 g)
- 3/4 cup Grated Coconut
- 1/4 tsp Cardamom Powder
- 2 tbsp Ghee
Instructions
- Rinse and soak Aval in water to soften it up. The aval should be soft within 10-15 minutes. I generally rinse the poha thoroughly by running it under water for a few minutes and allowing the water to drain in a sieve.
- Place a pan on low heat, add 1/4 cup water followed by the powdered jaggery. Use the back of the spoon to split any lumps of the powdered jaggery.
- Allow this jaggery to thicken up but make sure the heat is low-medium since you do not want the sugars in the jaggery to harden rapidly.
- The jaggery is ready when most of the water has evaporated. You may also check for 1 string consistency - but be careful, the jaggery syrup will be extremely hot.
- Add the grated coconut and mix well.
- Next, add the soaked aval to the pan. Make sure the flame is on low heat. Mix well.
- Sprinkle in 1/4 teaspoon cardamom powder and 1-2 tablespoons of ghee and mix well the ingredients well.
- Your Vella Aval is ready!