Cuisine
South Indian
Total Time
45 m
Servings
4
– Wash the poha / aval well in running water couple of times and then drain the water entirely. Let it sit for about 10 minutes to soften a bit. I used thin poha and hence it became soft very quickly.
– If using cashew nuts, heat a pan with about a teaspoon of ghee and then roast the cashews. Remove it and keep aside.
– Measure the jaggery in the same pan and add just enough water to cover the jaggery. I added about ¼ cup of water. Let the jaggery melt and come to a boil. If needed strain the syrup and then bring it back to boil. Make thick syrup out of the jaggery.
– Now add the grated coconut and the softened aval / poha to the syrup and stir well to coat. Add the cardamom powder and mix well. Add the ghee and stir until the mixture starts to leave the sides of the pan.
– Now add the grated coconut and the softened aval / poha to the syrup and stir well to coat. Add the cardamom powder and mix well. Add the ghee and stir until the mixture starts to leave the sides.