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