During the last Krishna Jayanthi festival, while I was speaking with my mum, she told me that Lord Krishna loves aval or poha which are flattened rice flakes and that I should include this dish when I make my neividhyam to the Lord. I had not made this recipe before so I asked her the recipe and this is what she told me. The result was a sweet dish which was not too rich and once that took me barely 15 minutes to make. All the ingredients are usually pantry staples, so if you are in a hurry and have these ingredients on hand, you can make a quick offering to God in 15 minutes or less. The colour of your dish will depend on your jaggery, so try and get the darkest jaggery you can find.
Sweet Aval or Poha
- 1 cup aval or poha
- ½ cup powdered jaggery
- ¼ tsp cardamom powder
- 1 tbsp grated coconut
- 1 tbsp ghee
- 5-10 cashew nuts
- Wash the poha well, drain and keep it aside
- In a pan, heat the ghee and when the ghee heats up, fry the cashew nuts to a golden brown colour. Drain into a kitchen towel and keep aside.
- In the same pan, add the powdered jaggery and 1 tbsp of water and bring the jaggery to a nice rolling boil.
- When the jaggery has completely melted, add in the washed and drained poha and mix well.
- Add the cardamom powder and coconut and mix well.
- Add in the fried cashew nuts, mix well and switch off the gas.
- Remove to a serving dish and serve hot.
Note: I used organic powdered jaggery, so I didn’t have to strain it. If you are using the lump jaggery, chop enough to make ½ a cup and heat it with a tablespoon of water. Once the jaggery syrup has cooled down, strain it to remove any impurities and continue with the recipe.