A traditional snack for teatime in Kerala, it is best eaten with a ripe banana. Jaggery is an energy booster with innumerable health benefits. It is rich in minerals, esp. iron. Both my kids have loved eating this snack after a long day at school. I tell them now to make it for my grandchildren :)
Ingredients:
Matta Rice flakes (Brown Aval) - 4 cups (250 gms)
Jaggery - 1 lb (around 450 gms)
Water - 2 cups
Grated coconut - 2 to 3 cups (as preferred), I used around 250 gms
Black Sesame seeds - 2 tbsp.
Roasted Bengal gram (Pottu Kadala) - 4 tbsp.
or Yellow Moog dal (split) - 1/3 cup
Cardamom powder - 1 tsp.
Dry ginger powder- 1 tsp.
Cumin powder - 1/2 tsp.
Ghee - 3 tbsp.
Method:
In a hot pan, melt 1 tbsp. ghee. Roast the sesame seeds and the pottu kadala (or yellow moong) separately and set aside. Warm Aval in a hot pan to remove the raw taste and keep aside. Crush lightly to crumble the flakes.
In an urali (or kadhai or thick bottomed wok), melt the jaggery in water over medium heat. When all the jaggery is melted, remove from fire and let it cool a bit. Then pour through a metal sieve to remove impurities.
Pour the jaggery syrup back into the urali and add grated coconut. Let it boil for 5-8 minutes. Remove from fire before it becomes sticky i.e. before it starts to become one thread consistency.
Add the rice flakes and the roasted sesame, pottu kadala / yellow moong. Sprinkle cardamom powder, dry ginger powder, cumin powder and the remaining ghee. Mix well and let it cool to room temperature before serving.
Jaggery - 1 lb (around 450 gms)
Water - 2 cups
Grated coconut - 2 to 3 cups (as preferred), I used around 250 gms
Black Sesame seeds - 2 tbsp.
Roasted Bengal gram (Pottu Kadala) - 4 tbsp.
or Yellow Moog dal (split) - 1/3 cup
Cardamom powder - 1 tsp.
Dry ginger powder- 1 tsp.
Cumin powder - 1/2 tsp.
Ghee - 3 tbsp.
Method:
In a hot pan, melt 1 tbsp. ghee. Roast the sesame seeds and the pottu kadala (or yellow moong) separately and set aside. Warm Aval in a hot pan to remove the raw taste and keep aside. Crush lightly to crumble the flakes.
In an urali (or kadhai or thick bottomed wok), melt the jaggery in water over medium heat. When all the jaggery is melted, remove from fire and let it cool a bit. Then pour through a metal sieve to remove impurities.
Pour the jaggery syrup back into the urali and add grated coconut. Let it boil for 5-8 minutes. Remove from fire before it becomes sticky i.e. before it starts to become one thread consistency.
Add the rice flakes and the roasted sesame, pottu kadala / yellow moong. Sprinkle cardamom powder, dry ginger powder, cumin powder and the remaining ghee. Mix well and let it cool to room temperature before serving.
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