Aval Poha Recipe – Jaggery & Saffron Flavored Indian Breakfast

Last Updated on 2 months by Neha Deshmukh

Aval Poha Recipe – Jaggery & Saffron Flavored Indian Breakfast

Hey everyone! If you’re looking for a comforting and flavorful breakfast (or even a cozy dessert!), you absolutely have to try this Aval Poha recipe. It’s a classic Indian dish, and honestly, it’s one of those recipes that instantly feels like home. I remember my grandmother making this for me when I was little, and the aroma of the ghee and cardamom still brings back such lovely memories. It’s surprisingly easy to make, and the combination of jaggery and saffron is just divine. Let’s get cooking!

Why You’ll Love This Recipe

This Aval Poha isn’t just delicious; it’s also wonderfully versatile. It’s quick enough for a weekday breakfast, special enough for a festive brunch, and satisfying any time of day. The subtle sweetness from the jaggery, the fragrant saffron, and the crunchy nuts make every bite a little piece of heaven. Plus, it’s a great way to use up any leftover aval (poha)!

Ingredients

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

• 1/4 cup Aval/Poha (about 50g)
• 1/4 cup Jaggery (about 60g)
• 2 1/2 cups Milk (600ml)
• 2 1/2 tsp Ghee (about 15ml)
• 5-6 Cashew nuts
• 1/4 tsp Cardamom powder (about 1g)
• 2-3 Saffron strands
• 8-10 Raisins

Ingredient Notes

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

Aval/Poha Varieties

There are different types of aval/poha available. I prefer the medium-sized flattened rice – it holds its shape well while still being soft and fluffy. You can find it at most Indian grocery stores.

Jaggery – Types and Substitutions

Jaggery is unrefined cane sugar, and it gives this dish a beautiful, caramel-like flavor. You can use dark or light jaggery, depending on your preference. If you can’t find jaggery, you can use sugar, but you’ll lose some of that unique depth of flavor (more on that in the FAQs!).

Ghee – Clarified Butter & Its Benefits

Ghee is clarified butter, and it’s a staple in Indian cooking. It adds a rich, nutty flavor that’s just irreplaceable. You can make your own ghee, or buy it pre-made. A little goes a long way!

Saffron – The Spice of Royalty

Saffron is the most expensive spice in the world, but a little goes a long way. It adds a beautiful color and a delicate floral aroma. Don’t skip it if you can help it – it really elevates the dish!

Cardamom – Aromatic Flavor Profile

Cardamom powder adds a warm, fragrant note. Freshly ground cardamom is best, but pre-ground works just fine.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s get those nuts ready. Heat 1 tsp of ghee in a pan over medium heat. Fry the cashew nuts and raisins separately until they’re golden brown and fragrant. Set them aside – they’ll be our beautiful garnish.
2. Now, for the saffron. Soak the saffron strands in 1 tbsp of warm milk. This will help release their color and flavor. Just let it sit for about 10-15 minutes.
3. If your jaggery is a little impure (sometimes it has bits of sediment), dissolve it in 1/4 cup of warm water, then strain it to remove any impurities. Set the jaggery syrup aside.
4. Heat the remaining ghee in the same pan. Add the aval/poha and sauté for a few minutes until it’s lightly toasted and aromatic. You’ll start to smell that lovely, nutty fragrance!
5. Pour in the boiled milk and bring the mixture to a simmer. Keep stirring gently to prevent the aval from sticking to the bottom of the pan. Continue simmering until the milk thickens and the aval softens – about 5-7 minutes.
6. Now, it’s time to add the magic! Stir in the jaggery syrup, cardamom powder, and the saffron-infused milk. Mix everything well until the jaggery is completely dissolved and everything is nicely combined.
7. Remove the pan from the heat. Garnish with the fried cashew nuts and raisins. Serve warm or chilled – it’s delicious either way!

Expert Tips

• Don’t overcook the aval! You want it to be soft, but still retain a little bit of texture.
• Stir frequently to prevent sticking and ensure even cooking.
• Adjust the amount of jaggery to your liking.

Variations

This recipe is a great base for experimentation! Here are a few ideas:

Vegan Aval Poha

Simply substitute the ghee with coconut oil or any other plant-based oil, and use 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 ghee and any other ingredients you use are certified gluten-free if you have a severe allergy.

Adjusting Sweetness Level

My family loves it pretty sweet, but you can easily reduce the amount of jaggery if you prefer. Start with 2 tablespoons and add more to taste.

Festival Adaptations (Onam, Makar Sankranti)

During Onam, you might add a pinch of nutmeg for extra warmth. For Makar Sankranti, some people like to add a sprinkle of sesame seeds.

Serving Suggestions

Aval Poha is wonderful on its own, but you can also serve it with a side of fresh fruit or a dollop of yogurt. It’s a perfect breakfast, snack, or even a light dessert.

Storage Instructions

Leftover Aval Poha can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave. It might thicken up a bit when chilled, so you might need to add a splash of milk when reheating.

FAQs

Let’s answer some common questions!

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

Medium-sized flattened rice works best, as it holds its shape well.

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

Yes, you can! Use the same quantity of sugar as jaggery. However, sugar doesn’t have the same depth of flavor, so you might want to add a tiny pinch of molasses to mimic the caramel notes.

How can I make this Aval Poha recipe ahead of time?

You can prepare the aval poha up to the point of adding the jaggery and saffron. Store it in the fridge and then finish the recipe just before serving.

What if I don’t have saffron? Can I skip it or use a substitute?

Saffron adds a unique flavor and color, but if you don’t have it, you can skip it. A tiny pinch of turmeric can give it a similar color, but it won’t have the same flavor.

How do I prevent the Aval Poha from becoming mushy?

Don’t overcook the aval! Simmer it gently and stir frequently. Also, don’t add too much milk at once.

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!