Cuisine: South India
Ingredients:
Avalakki / Poha (flattened or beaten rice) - 2 cups
Jaggery - 2 cups
Coconut oil - 6 tablespoons
Cardamom powder - a pinch
Cashew nuts (broken) - 1 teaspoon
Raisins - 1 teaspoon
Water - 4 cups
Method:
Dry roast the avalakki over low-medium flame until crispy and let it cool completely. Grind roasted avalakki into a coarse powder (like rava). Heat coconut oil in a heavy bottomed vessel and add cashew nuts to it. Fry until golden brown. Remove the fried cashews from the oil and set aside. Then add raisins and fry until golden brown. Remove them from the oil and set aside. In the same coconut oil, add ground avalakki / poha. Saute for 2 minutes. Then pour 4 cups of water. Mix well without lumps. Cover with the lid and cook until the ground avalakki is completely cooked. Add jaggery and cardamom powder. Mix well and cook on low flame by sauteing occasionally. When the mixture thickens and starts leaving the sides of the vessel, add fried cashews and raisins. Mix well and turn off the stove. Serve warm or after cooled.
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