Ingredients:

3 cups beaten rice flakes / aval

300 gm jaggery

1/2 cup water

3 cups grated coconut

1 tsp cardamom powder

1/4 tsp dry ginger powder / chukkupodi (optional)

2 tbsp ghee

1/2 cup roasted gram / pottu kadala

1 1/2 tbsp black sesame seeds

Preparation:

1. Melt jaggery adding 1/2 cup of water at low flame to thick syrup. Strain it and keep it aside.
2. In a thick bottomed pan, add 1 cup strained jaggery syrup and boil until it reaches one thread consistency, stirring continuously.
3. Add grated coconut into this and cook well stirring continuously until the moisture evaporates and jaggery is coated well with the coconut. The mixture will be sticky.
4. Switch off the flame and keep for 3-4 minutes.
5. Then add beaten rice flakes / aval and mix well till combined and well coated with jaggery.
6. Add cardamom powder and dry ginger powder and mix well.
7. Heat ghee in a pan and and roasted gram and fry till golden brown.
8. Switch off and and add black sesame seeds and mix well.
9. Add this to the prepared aval mixture and combine well.
10. Cool completely and can eat as it is or serve with banana. Store the leftover aval vilayichathu in an air tight container.