Aval / Rice Flake / Flattened Rice Vilayichathu

Aval or Rice flake or flattened rice is a very nutritious item.  This contains iron, carbohydrates, etc… So today we are going to prepare aval vilayichathu, a sweet recipe with brown rice flake… It’s a common snack in Kerala…. Everyone will love the taste….

 

Ingredients:

1.     Aval / Rice Flake / Flattened Rice ------------------------1/2 Kilogram

2.     Grated coconut ----------------------------------------------- 1 to 2 cups

3.     Jaggery / Vellam / Sarkara --------------------------------- 1 – 1 ½ Kilogram

4.     Cashew nut ---------------------------------------------------- 10-15

5.     Raisins ---------------------------------------------------------- 10-15

6.     Water ----------------------------------------------------------- 3 cups

7.     Ghee ------------------------------------------------------------- ¼ cup

8.     Cardamom powder ------------------------------------------ 2 teaspoon

 

Preparation:

1.     Heat the pan and put the jiggery and water and allow it to boil and melt. After it melt fully, switch off the flame and sieve the water and keep it aside

2.     Heat another pan and pour ghee and fry cashew nut and raisins and keep it aside

3.     Heat a pan with thick bottom, and pour the jaggery water into the pan and allow it to boil and stir well, after the water boils, add grated coconut into the jaggery water and stir well in low flame

4.     Stir till the water content in the coconut goes, and the jaggery water become very  thick

5.     Take the pan out of the flame and allow it to cool for 5 minutes and then add rice flake / aval into the thick jaggery and coconut mixture and stir well

6.     Add fried cashew nuts and raisins and cardamom powder into the mixture and mix well

7.     Allow it to cool and serve as a snack

 

 

Notes:

·        We can prepare this snack and keep for more than a week, so after it cool down, put the aval vilayichathu in a good container and keep.

·        It can be served alone or with banana.

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