Aval Poha Recipe – Jaggery & Coconut Prasadam with Ghee

Last Updated on 2 months by Neha Deshmukh

Aval Poha Recipe – Jaggery & Coconut Prasadam with Ghee

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Aval Poha. It’s a simple, comforting dish, often made during festivals or as a sweet treat. I remember my grandmother making this for me during Ganesh Chaturthi, and the aroma of jaggery and ghee still brings back such warm memories. It’s a beautiful blend of flavors and textures, and I can’t wait to share it with you!

Why You’ll Love This Recipe

This Aval Poha isn’t just delicious; it’s incredibly easy to make! It comes together in under 30 minutes, and requires minimal ingredients. Plus, it’s a wonderful way to enjoy the goodness of rice flakes, jaggery, and coconut. It’s a perfect prasadam (offering) or a delightful snack any time of day.

Ingredients

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

• 1 cup thick poha / rice flakes / aval (about 150g)
• ¾ cup powdered jaggery (about 150g)
• ¼ cup grated coconut (about 30g)
• ¼ tsp cardamom powder
• 5 cashew nuts
• 5 dry grapes
• 1 clove
• A pinch of edible camphor
• 1 tbsp ghee (about 15ml)

Ingredient Notes

Let’s talk about the stars of the show! Getting these right will really elevate your Aval Poha.

Aval (Rice Flakes) Varieties: You can find different types of aval. I prefer the thicker variety for this recipe as it holds its shape well. Thin poha works too, especially for the no-cook version (more on that later!).

Jaggery: Types and Flavor Profiles: Jaggery is unrefined sugar, and it comes in different colors and flavors depending on the sugarcane used. I like using a dark jaggery for a richer, more caramel-like flavor. You can find it in most Indian grocery stores.

The Significance of Coconut in South Indian Cuisine: Coconut is a staple in South Indian cooking, adding a lovely sweetness and texture to dishes. Freshly grated coconut is best, but you can use desiccated coconut in a pinch.

Cardamom: Aromatic Spice & Its Uses: Cardamom adds a beautiful fragrance to this recipe. A little goes a long way, so don’t overdo it!

Edible Camphor: Traditional Use & Flavor: Edible camphor (pachai karpooram) is traditionally used in South Indian sweets and prasadam. It has a unique, cooling flavor. Don’t worry if you can’t find it – the recipe still tastes great without it!

Ghee: Clarified Butter & Its Benefits: Ghee adds a wonderful richness and aroma. You can use unsalted butter if you don’t have ghee, but ghee really takes it to the next level.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash and soak the thick aval in water for 10-15 minutes. You want it to become nice and fluffy, but not mushy. Drain the excess water and set aside.
2. In a kadai (or a deep pan), melt the powdered jaggery with ½ cup of water. Stir until the jaggery dissolves completely. Strain the mixture to remove any impurities, then return the syrup to the kadai.
3. Bring the jaggery syrup to a boil and cook until it becomes frothy. This usually takes about 5-7 minutes. Keep an eye on it, as it can burn easily!
4. Turn off the heat. Add the soaked aval, grated coconut, and cardamom powder to the kadai. Mix everything thoroughly until the aval absorbs all the jaggery syrup.
5. Now, let’s make the tempering! In a separate small pan, heat the ghee. Add the cashew nuts, dry grapes, and clove. Fry until the cashews are golden brown and the dry grapes plump up.
6. Pour the tempering over the aval mixture, along with a pinch of edible camphor. Give it one final mix.
7. Serve warm as prasadam or a sweet treat!

Expert Tips

Here are a few tips to help you make the perfect Aval Poha:

• Soaking the Aval for Perfect Texture: Don’t oversoak the aval! You want it to be soft and fluffy, but still retain some texture.
• Achieving the Right Jaggery Syrup Consistency: The jaggery syrup should be frothy and slightly sticky. If it’s too thin, the aval will be soggy. If it’s too thick, it will be difficult to mix.
• Roasting Nuts for Enhanced Flavor: Roasting the nuts in ghee brings out their flavor and adds a lovely crunch.

Variations

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

• Vegan Aval Poha: Substitute the ghee with coconut oil or any other plant-based oil.
• Gluten-Free Aval Poha: This recipe is naturally gluten-free! Just double-check that your jaggery doesn’t contain any gluten-based additives.
• Spice Level Adjustment (Adding a Hint of Ginger): My friend loves adding a tiny bit of grated ginger to the jaggery syrup for a warm, spicy kick.
• Festival Adaptations (Ganesh Chaturthi, Onam, etc.): During Ganesh Chaturthi, some families add a little bit of saffron to the Aval Poha for a beautiful color and aroma.

No-Cook Aval Poha Version

Feeling lazy? No problem! You can make a no-cook version of this recipe. Simply combine the drained thin poha directly with the powdered jaggery, grated coconut, cardamom powder, and a pinch of edible camphor. Mix well and enjoy! It’s perfect for a quick and easy snack.

Serving Suggestions

Aval Poha is delicious on its own, but you can also serve it with a side of yogurt or a glass of milk. It’s often offered as prasadam during religious ceremonies.

Storage Instructions

Leftover Aval Poha can be stored in an airtight container at room temperature for up to 2 days. It might lose some of its fluffiness, but it will still taste delicious!

FAQs

Let’s answer some common questions:

What is the difference between Aval and Poha? Aval and poha both refer to flattened rice flakes, but aval generally refers to the thicker variety, while poha is often thinner.

Can I use brown sugar instead of jaggery? You can, but the flavor will be different. Jaggery has a unique, molasses-like flavor that brown sugar doesn’t quite replicate.

What is edible camphor and is it essential? Edible camphor is a traditional ingredient that adds a unique flavor. It’s not essential, but it does add an authentic touch.

How can I adjust the sweetness level of this recipe? You can adjust the amount of jaggery to your liking. Start with ¾ cup and add more if needed.

Can this be made ahead of time for a large gathering? Yes, you can make the aval mixture ahead of time and store it in the fridge. Just make the tempering and add it right before serving.

Is there a substitute for ghee? You can use coconut oil or any other vegetable oil, but ghee adds a unique flavor and aroma.

Enjoy making this delicious Aval Poha! I hope it brings as much joy to your kitchen as it does to mine. Let me know how it turns out in the comments below!