Authentic Aval Recipe- Poppy Seed & Coconut Rice Flakes Dessert

Last Updated on 4 months by Neha Deshmukh

Authentic Aval Recipe – Poppy Seed & Coconut Rice Flakes Dessert

Introduction

There’s just something so comforting about a warm, subtly sweet dessert, isn’t there? This Aval recipe – a creamy, dreamy concoction of rice flakes, poppy seeds, and coconut – is exactly that. I remember my grandmother making this during festivals, the aroma filling the entire house. It’s a little bit of effort, but trust me, every spoonful is worth it! It’s called Aval in many parts of India, and it’s a dish that truly showcases the beauty of simple ingredients.

Why You’ll Love This Recipe

This isn’t just another dessert; it’s a hug in a bowl! It’s wonderfully flavorful, with the nutty notes of poppy seeds balanced by the sweetness of jaggery and the richness of coconut milk. Plus, it’s a fantastic way to use up those rice flakes. It’s a unique treat that’s sure to impress your family and friends.

Ingredients

Here’s what you’ll need to create this delicious Aval dessert:

• 2.5 cups coconut milk
• 0.5 cup roast rice flakes (aval/atukulu/poha)
• 0.5 cup grated jaggery
• 0.5 tsp cardamom powder
• 6-7 cashew nuts
• 1 tbsp raisins
• 1 tbsp ghee
• 0.5 tbsp dry roasted poppy seeds (khus-khus)
• 1.5 tbsp grated coconut
• 5-6 cashew nuts (for paste)
• 5 tbsp milk (for soaking paste ingredients)

Ingredient Notes

Let’s talk ingredients! A few things can really elevate this dish:

• Aval/Poha/Atukulu: Aval is the South Indian name, Poha is common in the North, and Atukulu in Andhra Pradesh. They’re all flattened rice, but the thickness varies. I prefer the medium-thick variety for this recipe – it holds its shape beautifully.
• Jaggery: Jaggery is unrefined cane sugar, and it adds a beautiful caramel-like flavor. You can use dark or light jaggery depending on your preference. Dark jaggery has a stronger molasses flavor. If you can’t find jaggery, brown sugar is a decent substitute, but it won’t have quite the same depth of flavor.
• Poppy Seeds (Khus-Khus): These little seeds are nutritional powerhouses and add a lovely texture. They’re often used in Indian cuisine for their cooling properties. Make sure to use food-grade poppy seeds!
• Coconut Milk: Full-fat coconut milk is best for richness, but you can use light coconut milk if you prefer.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat the ghee in a pan. Add the cashew nuts and raisins and toast them until golden brown. Be careful not to burn them! Set these aside – they’re our crunchy topping.
2. Now, let’s make the paste. Grind the poppy seeds, coconut, and cashews with the milk until you have a super smooth paste. This is key to the creamy texture.
3. In the same pan you toasted the nuts, cook the ground paste with about half a cup of water for 4-5 minutes. Stir constantly to prevent sticking.
4. Add the grated jaggery to the pan and simmer for another 5-6 minutes, until the jaggery is completely dissolved.
5. Time for the rice flakes! Add the roasted rice flakes and coconut milk to the pan. Simmer for 10-12 minutes, stirring occasionally, until the mixture thickens.
6. Finally, stir in the cardamom powder and the toasted nuts and raisins. Give it one last good stir, and it’s ready! Serve warm or chilled.

Expert Tips

• Don’t skip toasting the nuts and raisins – it really enhances their flavor.
• Keep stirring while simmering to prevent the mixture from sticking to the bottom of the pan.
• If the mixture becomes too thick, add a splash more coconut milk.

Variations

This recipe is pretty versatile! Here are a few ways to customize it:

• Vegan Adaptation: Swap the ghee for a plant-based alternative like coconut oil, and use your favorite plant-based milk.
• Gluten-Free Confirmation: This recipe is naturally gluten-free, as long as your rice flakes are certified gluten-free.
• Spice Level: If you like a little more warmth, add a pinch of nutmeg or a tiny bit of ginger along with the cardamom.
• Festival Adaptations: My family always makes this during Onam in Kerala, but it’s also popular during Poush Sankranti in West Bengal. Each region has its own little tweaks!

Serving Suggestions

This Aval dessert is wonderful on its own, but you can also serve it with a dollop of yogurt or a sprinkle of chopped nuts. It’s a lovely ending to a spicy Indian meal.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It might thicken up a bit, so you can add a splash of coconut milk when reheating.

FAQs

• What is Aval/Atukulu/Poha and can I use a different type of flattened rice? They’re all flattened rice, but the thickness varies. Medium-thick works best, but you can experiment!
• Can I make the paste ahead of time? Absolutely! You can make the paste a day in advance and store it in the refrigerator.
• What is the best way to grate jaggery? If your jaggery is hard, warm it up slightly to make it easier to grate.
• How can I adjust the sweetness of this dessert? Adjust the amount of jaggery to your liking. Start with less and add more as needed.
• Is poppy seed (khus-khus) safe to consume, and are there any alternatives? Yes, food-grade poppy seeds are safe. If you’re concerned, you can omit them, but they do add a unique flavor and texture.