Aval Vilayichath

Aval Vilayichath (Recipe 21

Ingredients for Aval Vilayichath:

1. Red aval (rice flakes) – ½ kg

2. Jaggery – 1.5 kg

   Water – 2 litres

3. Coconut grated – 4

4. Cardamom powder – 1 small spoon

5. Ghee – ½ cup

6. Coconut pieces – 2 big spoons

7. Sesame seeds – 2 big spoons

   Roasted Bengal gram split – ½ cup

How to prepare Aval Vilayichath?

1. Add water to jaggery and melt in a pan.

2. Then strain it to a small urli.

3. Add coconut scrapings, and continue boiling till it turns liquid-like (not thread-like, but breaking type). Turn the flame off.

4. Allow it to cool for a while.

5. When it’s warm (not cooled completely), add rice flakes and cardamom powder.

6. Heat ghee in a pan, and fry coconut pieces.

7. When it turns brown, add sesame and split grams & fry for a few minutes.

8. Pour this hot mixture into the rice flakes mixture and mix well.

9. Transfer your Aval Vilayichath to a plate and allow to cool. You can store it for 1 week without damage.

Courtesy: Vanitha Magazine October 1-14, 2010

Aval Vilayichath (Recipe 2)

Ingredients for Aval Vilayichath (Recipe 2):

1. Melted ghee – ¼ cup

2. Coconut pieces – ½ cup

    Sesame seeds -1/2 cup

    Roasted Split Gram (Pori Kadala) – 1 cup

3. Jaggery – 1.5 kg

    Water – 3 cups

4. Coconut – 4, grated

5. Rice flakes (Aval) – ½ kg

6. Cardamom powder – 2 small spoons

How to prepare Aval Vilayichath (Recipe 2)?

1. Heat ghee in a pan and fry ingredients no: 2. Keep it aside.

2. Add water to jaggery and boil it to prepare 6 cups of jaggery solution. Strain it and keep aside.

3. Heat an urli and add jaggery solution.

4. When it starts to boil, add grated coconut and reduce the flame. Keep stirring.

5. When water content is fully absorbed, and the solution turns stringy, turn off the flame.

6. When it almost cools, add rice flakes and mix well.

7. Add fried ingredients no: 2 and cardamom powder too.

8. You can store it in dry containers once your Aval Vilayichath is fully cooled off.

Courtesy: Vanitha Magazine October 1-14, 2022

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