Vella Aval – Sweet Poha
Vella Aval is a simple and easy-to-make dessert made with Aval (Poha) and Jaggery. This sweet poha is perfect recipe to make for Neivedhiyam on festival days and special occasions.
Navarathri is in full swing and we are having a lot of fun having people over and also visiting others golu. On the days when I have friends for dinner, the menu is elaborate.
There are days in between when it is quiet and I make something simple for neivedhiyam. One such simple recipe is this vella aval suggested by my mother to make as neivedhiyam along with sundal. I already have a no-cook version of vella aval in the blog that is my all-time favorite. This recipe is a little more elaborate but worth the effort.
Blogging has really been taking a back seat for a while now as it is crazy with all the festivals and Diwali practices for the kids. I am hardly finding time to sit and write even though all my dishes are cooked and photographed.
My last week's theme for BM was desserts and this, Sweet Poha, is the third recipe I made for that. I am a little late posting it but did not want to miss the fun and hence posted it a week later.
Preparation time - 15 minutes
Cooking time - 30 minutes
Difficulty level - easy
Ingredients to make Vella Aval - serves 4
- Aval / poha / Beaten rice flakes - 1 cup
- Jaggery / vellam - ¾ cup
- Coconut - ¼ cup (grated)
- Cardamom powder - ¼ tsp
- Ghee - 2 tbsp
- Cashew nuts - a few (optional)
Procedure to make Sweet Poha -
- Wash the poha / aval well in running water a couple of times and then drain the water entirely. Let it sit for about 10 minutes to soften a bit. I used thin poha and hence it became soft very quickly. If using a thicker variety, you might want to sprinkle some water every now and then and let it soak a little longer.
- If using cashew nuts, heat a pan with about a teaspoon of ghee and then roast the cashews. Remove it and keep it aside.
- Measure the jaggery in the same pan and add just enough water to cover the jaggery. I added about ¼ cup of water. Let the jaggery melt and come to a boil. If needed strain the syrup and then bring it back to boil. Make thick syrup out of the jaggery. There is no hard and fast rule of how thick the syrup should be. If it is a thick syrup, there is less stirring after we add the aval / poha, but there is no going wrong in the recipe.
- Now add the grated coconut and the softened aval / poha to the syrup and stir well to coat. Add the cardamom powder and mix well. The mixture will liquefy a bit and then will begin to thicken again. Add the ghee and stir until the mixture starts to leave the sides of the pan.
- Turn off the flame and garnish the vella aval with cashews and roasted coconut (optional).
Other Festival Recipes
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Recipe
Vella Aval - Poha With Jaggery
Equipment
- pan
- spatula
Ingredients
- 1 cup Aval / poha / Beaten rice flakes
- ¾ cup Jaggery / vellam
- ¼ cup Coconut grated
- ¼ tsp Cardamom powder
- 2 tbsp Ghee
- Cashew nuts optional
Instructions
- Wash the poha / aval well in running water couple of times and then drain the water entirely. Let it sit for about 10 minutes to soften a bit. I used thin poha and hence it became soft very quickly. If using thicker variety, you might want to sprinkle some water every now and then and let it soak a little longer.
- If using cashew nuts, heat a pan with about a teaspoon of ghee and then roast the cashews. Remove it and keep aside.
- Measure the jaggery in the same pan and add just enough water to cover the jaggery. I added about ¼ cup of water. Let the jaggery melt and come to a boil. If needed strain the syrup and then bring it back to boil. Make thick syrup out of the jaggery. There is no hard and fast rule of how thick the syrup should be. If it is thick syrup, there is less stirring after we add the aval / poha, but there is no going wrong in the recipe.
- Now add the grated coconut and the softened aval / poha to the syrup and stir well to coat. Add the cardamom powder and mix well. The mixture will liquefy a bit and then will begin to thicken again. Add the ghee and stir until the mixture starts to leave the sides of the pan.
- Turn off the flame and garnish with cashews and roasted coconut (optional).
Love it! I do make the dry version (my mother’s recipe) which wS our tea tine snack. We crushed cardamon as well.
Thank you. We make the dry version as well. One of my favorites to make as a quick evening snack. Thanks for your feedback.
I so love this dish Sandhya...thanks for reminding me..must make it sometime soon..