Aval Poha Recipe – Jaggery & Cashew Sweet Rice Flakes Dessert

Last Updated on 3 months by Neha Deshmukh

Aval Poha Recipe – Jaggery & Cashew Sweet Rice Flakes Dessert

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Aval Poha. It’s a comforting, subtly sweet dessert that my grandmother used to make, and honestly, it always feels like a warm hug in a bowl. It’s incredibly easy to make, and perfect when you’re craving something a little special but don’t want to spend hours in the kitchen. Let’s get started!

Why You’ll Love This Recipe

This Aval Poha isn’t just delicious; it’s wonderfully versatile. It’s a fantastic way to use up rice flakes, and the combination of jaggery and cashews is just divine. Plus, it’s a relatively quick dessert – ready in under 20 minutes! It’s a great option for a simple weeknight treat or a festive celebration.

Ingredients

Here’s what you’ll need to make this delightful Aval Poha:

• ?? cup Aval (rice flakes/poha)
• ?? cup + 2 tbsp Jaggery
• 1 cup Milk
• 1 Cardamom pod
• 5 Cashews
• 2 teaspoon Ghee

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference in how this recipe turns out.

Aval (Rice Flakes/Poha) Varieties

There are different types of aval available. I prefer the medium-sized, flattened rice flakes. They hold their shape well during cooking. You can find them at most Indian grocery stores, and increasingly in well-stocked supermarkets too.

Jaggery: Types and Substitutions

Jaggery is unrefined sugar, and it gives this dish a beautiful, caramel-like flavour. You can use dark or light jaggery – dark will give a richer flavour. If you can’t find jaggery, you can use sugar (see the FAQs for adjustments!), but the flavour won’t be quite the same.

Ghee: The Importance of Quality

Ghee, clarified butter, adds a lovely richness. Using good quality ghee really elevates the flavour. Homemade is best, of course, but a good store-bought brand works perfectly well too.

Cardamom: Fresh vs. Ground

Freshly crushed cardamom is always best! The aroma is incredible. If you’re using ground cardamom, use about ¼ teaspoon.

Milk & Water Ratio – Achieving the Right Consistency

I usually use just milk for a richer flavour, but you can use a combination of milk and water (about ½ cup milk and ½ cup water) if you prefer a lighter consistency. We’ll adjust this as we go, so don’t worry too much!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat 1 teaspoon of ghee in a pan over medium heat. Add the cashews and fry them until they turn golden brown and fragrant. Be careful not to burn them! Set them aside.
2. In the same pan, add the aval (rice flakes) and roast them until they become golden and aromatic. This usually takes about 3-5 minutes. Keep stirring to prevent burning. Once roasted, set aside.
3. Now, in a saucepan, boil the milk (and water, if using). Add the roasted aval to the boiling milk and simmer for about 8 minutes, or until the aval is soft and has absorbed most of the milk. Stir occasionally to prevent sticking.
4. While the aval is simmering, let’s prepare the jaggery syrup. In a separate pan, dissolve the jaggery in ?? cup of water. Heat gently until the jaggery is completely dissolved. Strain the syrup through a fine-mesh sieve to remove any impurities.
5. Slowly pour the jaggery syrup into the cooked aval mixture, stirring constantly to combine. Make sure everything is well mixed.
6. Crush the cardamom pod slightly to release its aroma, and add it to the mixture. Simmer on low heat for about 1 minute, stirring continuously. This helps the flavours meld together and prevents the jaggery from curdling.
7. Finally, mix in the roasted cashews. If the mixture is too thick, add a splash of milk or water to adjust the consistency to your liking.

Expert Tips

A few little secrets to make your Aval Poha perfect!

Roasting Aval to Perfection

Don’t skip the roasting step! It adds a lovely nutty flavour and prevents the poha from becoming mushy. Keep a close eye on it, as it can burn quickly.

Preventing Jaggery from Curdling

Simmering on low heat and stirring constantly when adding the jaggery syrup is key to preventing curdling.

Adjusting Sweetness Levels

Taste as you go! Jaggery sweetness can vary. Add more jaggery if you prefer a sweeter dessert.

Achieving the Ideal Consistency

You want the Aval Poha to be creamy but not too runny. Adjust with milk or water until you reach your desired consistency.

Variations

Want to switch things up? Here are a few ideas:

Vegan Aval Poha

Simply substitute the ghee with coconut oil and the milk with plant-based milk (almond, soy, or oat milk work well).

Gluten-Free Aval Poha

This recipe is naturally gluten-free! Just double-check that your aval is processed in a gluten-free facility if you have severe allergies.

Spice Level Adjustment (Adding Saffron or Nutmeg)

A pinch of saffron strands soaked in warm milk adds a beautiful colour and aroma. A tiny grating of nutmeg also works wonderfully. My friend, Priya, always adds a pinch of nutmeg – it’s delicious!

Festival Adaptations (Onam, Diwali)

During Onam, this is often served as part of the sadya. For Diwali, you can add a sprinkle of edible silver leaf (varak) for a festive touch.

Serving Suggestions

Serve Aval Poha warm or chilled. It’s lovely on its own, but you can also garnish it with extra cashews or a few rose petals for a pretty presentation.

Storage Instructions

Leftover Aval Poha can be stored in an airtight container in the refrigerator for up to 3 days. It may thicken upon cooling, so you might need to add a splash of milk when reheating.

FAQs

Got questions? I’ve got answers!

What is Aval/Poha and where can I find it?

Aval, also known as poha, is flattened rice. You can find it at Indian grocery stores, and increasingly in the international aisle of larger supermarkets.

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

Yes, you can! Use about ¾ cup of sugar for every 1 cup of jaggery. Sugar doesn’t have the same depth of flavour as jaggery, so you might want to add a tiny pinch of molasses to mimic the caramel notes.

How do I know when the Aval is perfectly roasted?

The aval should be golden brown and crispy, and it should have a lovely nutty aroma. Taste a few flakes – they should be light and airy.

Can this be made ahead of time?

Yes, you can make it a day ahead. Store it in the fridge and reheat gently.

What are some other nuts I can use instead of cashews?

Almonds, pistachios, or even walnuts would be delicious substitutes for cashews.