Aval is the malayalam word for beaten rice or rice flakes.
In Kerala, Red / Brown aval is commonly used. Whenever there was a big family get together, Aval vilayichathu was one of the regular items. It can be made in advance.
- Aval/ Rice flakes 2 cups
- Jaggery (grated) 1 cup
- Fresh grated Coconut 1 cup
- Cardamom Powder 1/2 tsp
- Black Sesame Seeds 1tsp
- Dry Ginger Powder 1/4 tsp
- Chana Dal 2tbsp(optional)
- Cashew nuts 3 tbsp(optional)
- Black Raisins 3 tbsp(optional)
- Brown Raisins 3 tbsp(optional)
- Ghee 4 tsp
- Water 1/4 cup
In a thick bottomed pan, melt the jaggery with water on low flame. Strain this to remove any impurities.
Now reheat the strained syrup on a medium heat, stiring frequently till it reaches one thread consistency.
Add grated coconut and continue to stir till all the water is absorbed from the coconut.
Add the rice flakes, mix and cook over a low flame, stirring constantly to coat the rice flakes with jaggery and coconut.
Add cardamom powder, dry ginger powder, when the mixture thickens turn off the fire and set it aside.
In a small pan, heat ghee, when it is hot add chana dal and roast them golden brown, remove the chana dal from ghee and add to the sweetened rice flakes mixture.
In the same pan add one tsp ghee add cashew nuts roast them golden brown, remove cashew nuts from ghee and add to the sweetened rice flakes mixture.
In the same pan add 1tsp ghee add black and brown raisins roast them, remove raisins from ghee and add to the sweetened rice flakes mixture.
Add black sesame seedsI (i didn't get black sesame seeds when i was making this so used white sesame seeds) to the hot ghee and roast lightly ( be careful not to burn the seeds) .Pour the ghee and sesame seeds on to the sweetened rice flakes mixture. Mix everything well and serve.
This can be stored in the refrigerator for a month. But before you store let it cool completely. Store this in an airtight container. You can take out required quantities and steam or warm in a microwave and use.