Authentic Aval Recipe – Poha with Jaggery & Cashews

Last Updated on 2 months by Neha Deshmukh

Authentic Aval Recipe – Poha with Jaggery & Cashews

Hey everyone! Today, I’m sharing a recipe that’s incredibly close to my heart – a traditional Aval recipe, also known as Poha, made with jaggery and a delightful crunch of cashews. This isn’t just breakfast; it’s a warm hug in a bowl, a taste of home, and something my grandmother always made with so much love. It’s surprisingly easy to make, and I promise, the aroma alone will transport you!

Why You’ll Love This Recipe

This Aval recipe is more than just a quick and easy meal. It’s a beautiful blend of flavors – the sweetness of jaggery, the subtle earthiness of flattened rice, and the fragrant spices. It’s comforting, nourishing, and perfect for a cozy breakfast, a light lunch, or even a satisfying evening snack. Plus, it’s naturally gluten-free and can easily be made vegan!

Ingredients

Here’s what you’ll need to create this magic:

• 1 cup aval (flattened rice)
• 3 tablespoons cooked moong dal
• ½ cup powdered jaggery
• 2 tablespoons ghee
• 5 cashews
• 10 raisins
• 1 clove
• 1 cardamom
• 1 pinch nutmeg
• 1 pinch edible camphor
• 1 pinch salt

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Aval (Flattened Rice) Varieties

There are different types of aval available. The medium-thick variety works best for this recipe, as it holds its shape well and absorbs the flavors beautifully. You can find it at most Indian grocery stores.

Jaggery: Types and Substitutions

Jaggery is unrefined cane sugar, and it gives this Aval a unique, caramel-like sweetness. I prefer using organic jaggery for the best flavor. If you can’t find jaggery, you can use brown sugar, but reduce the quantity slightly (about ¼ cup) as it’s sweeter.

Moong Dal: The Protein Boost

Cooked moong dal adds a lovely creaminess and a boost of protein. Make sure it’s well-cooked and slightly mashed for the best texture. I usually pressure cook mine until soft and then lightly mash it with a fork.

Ghee: Clarified Butter & Its Significance

Ghee is clarified butter, and it’s a staple in Indian cooking. It adds a rich, nutty flavor that’s simply divine. You can substitute with coconut oil for a vegan version, but the flavor will be different.

Unique Spices: Camphor & Nutmeg in Aval

Don’t skip the camphor and nutmeg! They might seem unusual, but they add a subtle, aromatic complexity that truly elevates this dish. Edible camphor is traditionally used for its digestive properties and a unique fragrance.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give your aval a quick sieve to remove any dust. This ensures a light and fluffy poha.
2. In a small saucepan, melt the jaggery with ½ cup of water. Strain it to remove any impurities and set it aside – we want a smooth syrup!
3. Now, heat 1 teaspoon of ghee in a pan. Roast the cashews, clove, and raisins until they turn golden brown and fragrant. Set these aside; they’re our crunchy topping.
4. In the same pan, roast the aval until it puffs up slightly. This takes just a couple of minutes, but it’s important for getting that perfect texture.
5. Add 1.5 cups of water and a pinch of salt to the roasted aval. Cover the pan and let it cook until the aval is soft and has absorbed most of the water.
6. Time to bring it all together! Mix in the cooked moong dal and the jaggery syrup. Simmer for about 2 minutes, allowing the flavors to meld.
7. Now, gradually add the remaining ghee (4 teaspoons), stirring continuously. Once the ghee is incorporated, add the pinch of edible camphor and nutmeg.
8. Finally, sprinkle the roasted cashews and raisins over the top. Drizzle with any remaining ghee and serve hot!

Expert Tips

• Don’t overcook the aval! It should be soft but still have a slight bite.
• Adjust the amount of jaggery to your liking.
• A squeeze of lemon juice at the end can brighten up the flavors.

Variations

This recipe is a great base for experimentation!

Vegan Aval Recipe

Simply substitute the ghee with coconut oil. It won’t have the exact same flavor, but it will still be delicious! My friend, Priya, swears by using coconut oil – she says it adds a lovely tropical touch.

Gluten-Free Aval Recipe

This recipe is naturally gluten-free, as long as you ensure your aval is sourced from a gluten-free facility.

Spice Level Adjustment

If you like a little heat, add a pinch of red chili powder along with the salt.

Festival Adaptations (e.g., Makar Sankranti)

During Makar Sankranti, some families add sesame seeds and peanuts to their Aval for extra warmth and flavor.

Serving Suggestions

Serve this Aval hot, straight from the pan! It’s wonderful on its own, but you can also pair it with a side of yogurt or a cup of masala chai.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving. It’s best enjoyed fresh, though!

FAQs

Let’s answer some common questions:

What is the best type of Aval to use for this recipe?

Medium-thick aval works best. It holds its shape well and absorbs the flavors beautifully.

Can I use sugar instead of jaggery? What adjustments should I make?

Yes, you can use brown sugar, but reduce the quantity to about ¼ cup as it’s sweeter.

How do I cook the moong dal perfectly for this recipe?

Pressure cook the moong dal until it’s very soft and then lightly mash it with a fork.

What is edible camphor, and where can I find it? Is it essential?

Edible camphor is a natural resin with a unique aroma. You can find it at Indian grocery stores. It’s not essential, but it adds a traditional flavor.

How can I adjust the sweetness level in this Aval recipe?

Start with ½ cup of jaggery and taste as you go. Add more, a little at a time, until you reach your desired sweetness.

Enjoy making this delicious and comforting Aval recipe! I hope it brings a little bit of Indian sunshine into your kitchen. Let me know how it turns out in the comments below!