Aval Recipe- Jaggery & Coconut Beaten Rice Flakes Delight

Last Updated on 4 months by Neha Deshmukh

Aval Recipe – Jaggery & Coconut Beaten Rice Flakes Delight

Hey everyone! Today, I’m sharing a recipe that’s incredibly close to my heart – Aval, also known as beaten rice flakes, cooked with jaggery and coconut. It’s a classic Kerala snack, and honestly, it reminds me of my grandmother’s kitchen. The sweet, slightly crunchy texture is just so comforting. It’s perfect for a quick evening treat or even as a festive offering. Let’s get started, shall we?

Why You’ll Love This Recipe

This Aval recipe is more than just a snack; it’s a little piece of home. It’s quick to make, requires minimal ingredients, and is naturally gluten-free. Plus, the combination of jaggery, coconut, and the subtle aroma of cardamom is simply divine! It’s a delightful treat that’s both satisfying and wholesome.

Ingredients

Here’s what you’ll need to whip up this delicious Aval:

• 2 cups aval (beaten rice flakes) – about 200g
• 1 cup jaggery – about 200g
• 1 cup grated coconut – about 100g
• 2 tbsp roasted gram dal (pottukadala) – about 20g
• 3-4 cardamom pods
• 1 tbsp ghee – about 15ml

Ingredient Notes

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

Aval (Beaten Rice Flakes) – Types & Quality

There are different types of aval available. You can find thin, thick, and even puffed varieties. I prefer the medium-thick ones for this recipe as they hold their shape well. Look for aval that’s light in color and doesn’t smell stale.

Jaggery – Regional Variations & Substitutions

Jaggery is unrefined cane sugar, and it comes in various forms – blocks, powder, or liquid. I usually use a solid jaggery block. If you can’t find jaggery, you can substitute it with brown sugar, but the flavor won’t be quite the same. You’ll need about 3/4 cup of packed brown sugar.

Grated Coconut – Fresh vs. Dried

Freshly grated coconut is always best! It adds a wonderful aroma and sweetness. However, if you don’t have access to fresh coconut, unsweetened desiccated coconut works perfectly well.

Roasted Gram Dal (Pottukadala) – Significance & Alternatives

Roasted gram dal adds a lovely nutty crunch. It’s a common ingredient in South Indian snacks. If you can’t find it, you can use roasted chana dal (split chickpeas) as a substitute.

Cardamom – Flavor Profile & Freshness

Cardamom lends a beautiful fragrance to the Aval. Always use fresh cardamom pods – you’ll get a much more potent aroma. Gently crush them just before using to release their flavor.

Ghee – Clarified Butter & Its Role

Ghee adds richness and a lovely sheen to the Aval. You can use butter if you prefer, but ghee imparts a more authentic flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, dry roast the aval in a pan over medium heat until it becomes crisp. This usually takes about 5-7 minutes. Be careful not to burn it! Set aside.
2. Next, melt the jaggery in ½ cup of water (about 120ml) in a separate pan. Let it simmer until the jaggery is completely dissolved. Strain the jaggery syrup through a fine-mesh sieve to remove any impurities. Return the strained syrup to the heat.
3. Add the grated coconut to the jaggery syrup and mix well. Cook for another 2-3 minutes until the coconut is well combined.
4. Now, add the roasted aval to the jaggery-coconut mixture. Stir continuously until the aval is evenly coated. This is where a little patience comes in handy!
5. Crush the cardamom pods and roasted gram dal. You can use a mortar and pestle or a spice grinder. Add this mixture to the aval and mix thoroughly.
6. Finally, drizzle the ghee over the mixture and combine everything well.
7. Allow the Aval to cool completely before serving. Store it in an airtight container to maintain its crispness.

Expert Tips

Here are a few things I’ve learned over the years to make this recipe even better:

Achieving the Perfect Crispness for Aval

Roasting the aval is key! Keep a close eye on it and stir frequently to prevent burning. You want it to be golden brown and crispy.

Working with Jaggery Syrup – Avoiding Crystallization

Straining the jaggery syrup is crucial to prevent crystallization. If crystallization does occur, add a tablespoon of water and heat gently until it dissolves.

Ensuring Even Coating of Aval

Stirring continuously while adding the aval to the jaggery syrup ensures that each flake is coated evenly.

Roasting & Grinding Spices for Maximum Flavor

Freshly crushing the cardamom pods and grinding the roasted gram dal releases their aromatic oils, enhancing the overall flavor.

Variations

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

• Vegan Adaptation: Substitute the ghee with coconut oil for a vegan version.
• Spice Level Adjustment – Adding a Hint of Spice: A pinch of nutmeg or a tiny bit of chili powder can add a lovely warmth. My friend, Priya, loves adding a dash of ginger powder!
• Nutty Delight: Add a handful of roasted peanuts or cashews for extra crunch and flavor. My family loves this addition during festivals.

Gluten-Free Confirmation

Yes! This Aval recipe is naturally gluten-free, making it a great option for those with gluten sensitivities.

Festival Adaptations – Onam & Kerala New Year Special

Aval is a traditional dish made during Onam and Kerala New Year (Vishu). It’s often offered as a naivedyam (offering to the deity).

Serving Suggestions

This Aval is delicious on its own as a snack. You can also serve it with a cup of hot tea or coffee. It’s a perfect treat for any time of day!

Storage Instructions

Store the cooled Aval in an airtight container at room temperature. It should stay fresh for up to a week, but honestly, it rarely lasts that long in my house!

FAQs

Let’s answer some common questions:

What is Aval and where does it come from?

Aval is beaten rice flakes, a staple in South Indian cuisine, particularly in Kerala and Tamil Nadu. It’s made by parboiling rice, drying it, and then beating it flat.

Can I use powdered jaggery instead of solid jaggery?

Yes, you can! Use about ¾ cup of powdered jaggery. You might need to adjust the amount of water slightly.

How can I make Aval more crunchy?

Roasting the aval properly is key. Also, ensure it cools completely before storing it, as it will crisp up further as it cools.

What is the best way to store Aval to maintain its freshness?

Store it in an airtight container at room temperature. Avoid storing it in the refrigerator, as it can become soggy.

Can I add nuts and dry fruits to this Aval recipe?

Absolutely! Feel free to add your favorite nuts and dry fruits like almonds, cashews, raisins, or dates.