Vella Aval இனிப்பு அவல் Video Recipe

Vella Aval / Sweetened Poha is an easy neivedhyam / prasad for upcoming Hindu festivals and also a quick evening snack for after school or after work. Poha is made from flattened rice hence its gluten free and this sweet is healthy with red variety poha, palm jaggery and nuts. Avalakki / Aval dishes are very popular during Krishna Jayanthi, Vara Lakshmi Nombu (this year celebration pictures at the end of the post) Ganesh Chaturthi . I also make this recipe during Sathya Narayana Vrat and sometimes if we crave for sweet

during Saturday veg lunch. This sweet can be done in less than 10 minutes (excluding soak time) and I am planning to come up with more red poha recipes in near future so stay tuned.

Ingredients

Red Aval / Poha – 1/2 Cup
Milk – 1/2 Cup (refer variations section)
Palm Jaggery or Jaggery – 1/3 Cup to 1/2 Cup
Ghee – 2 Tbsp + 2 Tbsp
Assorted Nuts – 2 Tbsp
Cardamom Powder – 1tsp
Shredded Fresh or Dessicated Coconut – 2 Tbsp

Video Tutorial

Vella Aval Preparation

• Wash the aval (optional) and squeeze extra water (no need to soak), keep aside.
• In a pan melt 2 tbsp ghee , fry the assorted nuts and keep aside.
• In the same pan melt remaining 2 tbsp ghee and add cleaned aval.
• Saute the aval in ghee in medium flame for few minutes (say 3-4 minutes), make sure not to burn it.
• Warm the milk and add the fried poha/aval to it.
• Let it soak in the milk for 15-20 minutes or till aval absorbs the milk as shown in the video.
• Heat the same pan add jaggery/palm jaggery and a little water.
• When the jaggery comes to thick syrup consistency (no need to check for string consistency), add cardamom powder.
• Now add soaked aval/atukula saute till it turns dry.
• Finally add separately fried nuts and shredded coconut.
• Tastes good whether its hot or cold and stays fresh for 5-7 hours at room temperature.

Variations

• Tastes great with Red poha if not use white / regular aval.
• As much you fry poha in ghee it retains the texture till end.
• Instead of jaggery use condensed milk for fusion taste.
• No need to soak white poha if using condensed milk in case of regular milk.
• You can add powdered nuts to enhance the taste.
• Replace fresh coconut with Dessicated Coconut for longer shelf time and skip milk for the same.

Recipe Card

Print

Vella Aval

Prep Time

3 hrs 5 mins

Cook Time

10 mins

Soak Time

20 mins

 

Learn to make Sweet Poha Vella Aval

Servings: 3

Author: Sangeetha Priya

Ingredients

• Red Aval / Poha – 1/2 Cup
• Milk – 1/2 Cup refer variations section
• Palm Jaggery or Jaggery – 1/3 Cup to 1/2 Cup
• Ghee – 2 Tbsp + 2 Tbsp
• Assorted Nuts – 2 Tbsp
• Cardamom Powder – 1tsp
• Shredded Fresh or sweetened Coconut – 2 Tbsp

Instructions

1. Wash the aval (optionaand squeeze extra water (no need to soak), keep aside.
2. In a pan melt 2 tbsp ghee , fry the assorted nuts and keep aside.
3. In the same pan melt remaining 2 tbsp ghee and add cleaned aval.
4. Saute the aval in ghee in medium flame for few minutes (say 3-4 minutes), make sure not to burn it.
5. Warm the milk and add the fried poha/aval to it.
6. Let it soak in the milk for 15-20 minutes or till aval absorbs the milk as shown in the video.
7. Heat the same pan add jaggery/palm jaggery and a little water.
8. When the jaggery comes to thick syrup consistency (no need to check for string consistency), add cardamom powder.
9. Now add soaked aval/atukula saute till it turns dry.
10. Finally add separately fried nuts and shredded coconut.
11. Tastes good whether its hot or cold and stays fresh for 5-7 hours at room temperature.

Recipe Notes

1. Tastes great with Red poha if not use white / regular aval.
2. As much you fry poha in ghee it retains the texture till end.
3. Instead of jaggery use condensed milk for fusion taste.
4. No need to soak white poha if using condensed milk in case of regular milk.
5. You can add powdered nuts to enhance the taste.
6. Replace fresh coconut with sweetened store bought for longer shelf time.

Will be adding some thali pictures with sweet aval soon.

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