"Aval Vilayichathu" Kerala Style Roasted Rice Flakes

Ingredients

1. Brown aval/ poha / matta rice flakes – 2 cups

2. Jaggery – 1 cup, grated

Water – 3/4 cup

3. Ghee – 1 – 2 tsp

4. Raisins – 2 tbsp (optional)

Cashews – 2 tbsp (optional)

Pottu kadala / roasted gram – 1 tbsp

Black sesame seeds – 1 tsp

5. Grated coconut – 1.5 cup

6. Cardamom powder – 1/4 tsp, heaped

Dry ginger powder / chukku podi – 1/4 tsp

Method

1. Dissolve jaggery in 3/4 cup water on medium heat. Set aside.

2. In a heavy-bottomed pan / uruli at medium heat, add 1 tbsp ghee. Fry raisins until plump and set aside. Fry cashews, pottu kadala, black sesame seeds and set aside. Strain and add the dissolved jaggery and bring to a boil. Stir continuously and boil for4 – 5 minutes until it reaches a one-thread consistency (A drop of the jaggery syrup should form a thread between your thumb and index finger when pressed and stretched.) Add the grated coconut and stir for 1 – 2 minutes until moisture evaporates. Switch off. Add the rice flakes, 1 tsp ghee, cardamom powder, dry ginger powder, fried raisins, cashews, roasted gram, black sesame seeds and mix well. Cool down and have with ripe banana or as is. Store the left-overs in an air tight container. It will keep for about 4 – 6 weeks in the refrigerator.