Aval Poha Recipe – Jaggery & Coconut Beaten Rice Dessert

Last Updated on 4 months by Neha Deshmukh

Aval Poha Recipe – Jaggery & Coconut Beaten Rice Dessert

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Aval Poha. It’s a sweet and comforting dish made with beaten rice, jaggery, and coconut. Growing up, my grandmother would make this during festivals, and the aroma would fill the entire house. It’s incredibly easy to make, and I promise, it’s a treat you’ll want to make again and again!

Why You’ll Love This Recipe

This Aval Poha is more than just a recipe; it’s a little piece of home. It’s quick, taking only about 15 minutes from start to finish. Plus, it’s naturally gluten-free and can easily be made vegan! The combination of the slightly crunchy beaten rice, the sweetness of jaggery, and the fragrant coconut is simply divine. It’s perfect as a snack, a light dessert, or even a festive offering.

Ingredients

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

• 1 cup aval (beaten rice) – about 150g
• ¾ cup jaggery (shaved) – about 150g
• ⅓ cup grated coconut – about 30g
• ¼ tsp cardamom powder
• 4-5 cashew nuts (optional)
• 1 tsp ghee (clarified butter) – about 5ml

Ingredient Notes

Let’s talk about the ingredients a little more, shall we? A few little tips can make all the difference!

Aval (Beaten Rice) Varieties

There are different types of aval available. You can find thin, medium, and thick varieties. I prefer the medium thickness for this recipe, as it holds its shape well. If you’re using a thicker variety, you might need to soak it for a bit longer – around 20 minutes.

Jaggery – Regional Differences & Substitutions

Jaggery is unrefined sugar, and it adds a beautiful caramel-like flavour. You can find it in different forms – blocks, shaved, or powder. I use shaved jaggery for convenience. If you can’t find jaggery, you can use sugar, but the flavour won’t be quite the same. Brown sugar is a closer substitute than white sugar.

Ghee – The Importance of Clarified Butter

Ghee adds a lovely richness to the poha. It’s clarified butter, meaning the milk solids have been removed, giving it a higher smoke point and a nutty flavour. You can make your own ghee at home, or buy it pre-made. If you’re vegan, you can substitute with coconut oil.

Cardamom – Freshly Ground vs. Store-Bought

Freshly ground cardamom has the most vibrant flavour. If you have whole cardamom pods, lightly toast them and grind them yourself. But store-bought cardamom powder works just fine in a pinch!

Coconut – Fresh vs. Dried

Freshly grated coconut is always best, but unsweetened desiccated coconut works well too. If using desiccated coconut, you might want to lightly toast it for a minute or two to enhance its flavour.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse the aval (beaten rice) thoroughly 2-3 times under cold water. This removes any dust or starch. Drain it completely and let it sit for about 10 minutes. If you’re using a thicker variety, sprinkle a little extra water over it to help it soften.
2. While the aval is soaking, let’s make the jaggery syrup. In a pan, dissolve the jaggery in ¼ cup of water over medium heat. Stir until it’s completely dissolved.
3. Bring the jaggery syrup to a boil and continue to cook until it reaches one-string consistency. To check, take a small drop of the syrup between your thumb and forefinger – it should form a single thread. Simmer for another 3-4 minutes.
4. Remove the syrup from the heat. Stir in the cardamom powder, softened aval, and grated coconut until everything is evenly coated.
5. Heat the ghee in a separate small pan. Fry the cashew nuts (if using) until they turn golden brown. Add the fried cashews to the aval mixture.
6. Serve warm and enjoy!

Expert Tips

• Don’t oversoak the aval, or it will become mushy.
• Keep stirring the jaggery syrup to prevent it from burning.
• Adjust the amount of jaggery to your liking.

Variations

• Vegan Aval Poha: Simply substitute the ghee with coconut oil.
• Gluten-Free Aval Poha: This recipe is naturally gluten-free! Just double-check that your jaggery doesn’t contain any hidden gluten ingredients.
• Spice Level Adjustment: Add a pinch of nutmeg or a tiny bit of ginger powder for a warmer flavour. My friend, Priya, loves adding a dash of cinnamon!
• Festival Adaptations (Onam, Pongal): During Onam and Pongal, this is often made in larger quantities and offered as naivedyam (offering to the deity).

Serving Suggestions

Aval Poha is delicious on its own, but you can also serve it with a glass of warm milk or a cup of chai. It’s a lovely treat to enjoy during a rainy afternoon or as a festive snack.

Storage Instructions

Leftover Aval Poha can be stored in an airtight container at room temperature for up to 2 days. It might lose a little of its crunchiness, but it will still taste delicious! You can gently warm it up before serving.

FAQs

What is Aval/Beaten Rice and where can I find it?

Aval, also known as beaten rice or poha, is made by parboiling rice, drying it, and then flattening it. You can find it in Indian grocery stores, or online.

Can I use sugar instead of jaggery in this recipe?

Yes, you can, but the flavour will be different. Brown sugar is a closer substitute than white sugar.

How do I know when the jaggery syrup has reached one-string consistency?

Take a small drop of the syrup between your thumb and forefinger. If it forms a single thread, it’s ready.

Can I make this recipe ahead of time?

You can prepare the jaggery syrup ahead of time and store it in the refrigerator. But it’s best to assemble the poha just before serving.

What is the best way to store leftover Aval Poha?

Store it in an airtight container at room temperature for up to 2 days.