You can use any type of aval like brown rice or white rice....though brown rice aval is a bit thicker than the white rice aval.
Here I used brown rice aval.
This snack can be stored for up to 1 or 2 weeks at room temperature.
Most malayalies mix aval vilayichathu with ripe plantain or "pazham" ....you can even have it on its own.
It is supposed to be healthy with jaggery and coconut....well that's what my grandma (ammachi) used to say during my childhood....so I make this often for my kids...ofcourse they mix it with ripe plantain and have it as an after-school-snack.
Do check out aval nanachathu, a similar version of this snack which can be made instantly.
Ingredients:
Aval (brown or white rice): 1 kg.
Jaggery: 1/2 kg.
Water: 1/2 to 1 cup.
Cardomon: 4 or 5.
Roasted Jeera powder: 1/2 tsp.
Dry ginger powder: 1/4 tsp.
Coconut: 1 whole coconut scraped.
Fresh coconut oil: 1 tbsp.(or you can use ghee).
Method:
Since I make this and store I used 1 kg aval.....you can reduce the quantity by half.
Put the aval in a heavy bottomed kadai and dry fry it on low flame. The aval will shrink and become stiff...and when you take a handful it should crumble. Remove this on to a newspaper or another pan.
In another pan heat water and add jaggery (if your jaggery is not clean you have to strain it once it is melted, since the one I used here was clean I did not seive it). After the jaggery is melted allow it to simmer for sometime till you get a 1 string consistency (thread like).
Then add the scraped fresh coconut.
Mix well and allow it to simmer for another 3 or 4 minutes so that the moisture in the fresh coconut will be absorbed.
Add the roasted aval into this.
Mix well. Lastly temper coconut oil or ghee add cardamons and drizzle on the aval. Sprinkle jeera powder and dry ginger powder and again mix well. When it is completely cooled, store in a jar.
Serve with ripened plantains.
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