Monday, September 14, 2015

Vella Aval

Vella aval - as the name says it is aval or flattened rice flakes mxed with jaggery and nothing fancy about it.



This is a very simple traditional dish - a very filling and nutritious snack or dessert. This is one of the easiest  healthy traditional recipe which is forgotten by many. It is perfect neiveidhyam. God Krishna loves aval and hence it is a perfect offering for Krishna Jayanthi. Also this is perfect for Ganesh Chaturthi. Flattened rice flakes, soaked in water and cooked with jaggery to make this yummy delicacy. Within 15 to 20 min. this can be prepared - when the aval soaks, get ready with jaggery, mix it up and enjoy. Since this can be prepared in such a short time, this can be great after school snack. I use both the regular aval and rosematta aval and are equally flavorful. Try this for Ganesh Chaturthi.







Ingredients

Serves 8 to 10


Aval / flattened rice - 2 cups
Jaggery - 1 and 1/2 cups plus 3 tbsp
Cardamom - 2 or 3, crushed or powdered
Ghee - 6 to 7 tsp
Cashews - 6 or 7
Almonds - 6 or 7
Raisins - 1 and 1/2 tbsp
Water



Method

Wash the aval well and soak with water. Let it be just immersed. Soak for 3 -4 min. Do not soak for longer, else it will result in a mushy aval.



In the meantime, in a pan, add the jaggery and heat till the jaggery dissolves. Filter and discard impurities. Heat the jaggery water till it becomes a little thick. Add the crushed cardamom.






Filter the soaked aval and fluff it up.




Add this to the jaggery mix and gently fold in the aval and mix thoroughly.



Add 4 or 5 tsp ghee and mix well. Continue cooking on a low flame till the jaggery is completely absorbed. Make sure the texture is maintained.



Heat the remaining ghee in a pan and fry the nuts and raisins till golden brown. Add this to the aval jaggery mixture.





Fold in well gently. That's it. Delicious vella aval is ready.



By the way, my quilled Krishna is cute, right! Check out my jazzling creations blog for a few more pictures of quilled Krishna!

Tips

Always use thick or extra thick aval. Thin flakes will result in a mushy texture.

Color depends on the type of aval and jaggery too.

I will post the picture soon for the vella aval made with regular aval.









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