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  • Sweet Aval Recipe / Aval Jaggery Recipe / Sweet Poha Recipe

Sweet Aval Recipe / Aval Jaggery Recipe / Sweet Poha Recipe

Posted on Aug 9th, 2020
by Sowmya Venkatachalam
Categories:
  • All Recipes
  • Sweet Varieties
5 from 4 votes
Sweet Poha, Very simple, yet traditional offering on the auspicious day if Krishna Jayanthi / Gokulashtami. We make lots of different prasad for Krishna Jayanthi but this simple Sweet Aval is alwayas favorite for Sri Krishna. Poha is just mixed with strained jaggery juice is a quick and easy to make Prasad on this auspicious day!
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Jump to Recipe Print Recipe
Reading Time: 4 minutes

Sweet Aval or Aval jaggery or Sweet Poha  is one of the simplest Prasad to make. For Krishna Jayanthi traditionally we make Uppu Seedai, Vella Seedai, Nei Appam , Thenkuzhal, Thattai, Aval Puttu and sweet poha.  As per our scriptures, Poha( Aval) is one of the favorite food for Lord Krishna. Even if we don’t have time to make so many offerings(Prasad) to Sri Krishna, making this Sweet Poha (Aval Jaggery) itself is enough to get his blessings. There is no big cooking process in this recipe. We are just heating jaggery to melt so that we could strain the juice get rid off any sand or dust in jaggery. Otherwise its just mixing of soft aval and jaggery juice.

You may also want to try:

  • Aval Puttu
  • Aval (Poha) Kesari
  • Poha (Aval) Payasam
  • Aval Upma
  • Aval Vadai

 

Recipe card to make Sweet Poha

Sweet Aval | Aval with Jaggery
Pin Recipe

Sweet Aval Recipe / Aval Jaggery Recipe / Sweet Poha Recipe

Course: Festival, Sweet Varieties
Cuisine: Indian, Tamilnadu
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 3 people
Calories: 183kcal
Author: Sowmya Venkatachalam
Sweet Poha, Very simple, yet traditional offering on the auspicious day if Krishna Jayanthi / Gokulashtami. We make lots of different prasad for Krishna Jayanthi but this simple Sweet Aval is alwayas favorite for Sri Krishna. Poha is just mixed with strained jaggery juice is a quick and easy to make Prasad on this auspicious day!
Print Recipe

Ingredients

  • 1 cup Poha (Aval / Flattened Rice) 1 Cup - 250ml
  • ½ cup Grated Jaggery
  • ¼ tsp Cardamom Powder
  • 2 tsp Ghee (Clarified butter)
  • 5 Cashew
  • 1 tbsp Grated Coconut

Instructions

Soaking poha & Frying Cashew

  • Take the aval in a bowl and rinse it in water twice. Drain the water and keep it aside for 10 minutes.
  • Take a pan add ghee and roast the cashews till they turn golden brown color. Take the roasted cashews aside

Preparing Jaggery

  • Heat a pan and add the grated jaggery to the pan and add a teaspoon of water. When the jaggery is dissolved, strain it to remove any sand particles or impurities in it.
  • Again add the strained jaggery juice to the pan and bring it to boil. Add the aval to the pan and mix well.

Garnishing Process

  • Add cardamom powder and grated coconut to the sweet aval and give a good mix. Finally add ghee and roasted cashews and mix well and remove the sweet aval from flame

Serving Time

  • The simple and yummy Sweet Aval / Aval Jaggery / Swee Poha is now ready for neivedhyam or for serving!

Notes

 
  • We can also add sugar instead of jaggery just for an evening snack.
  • The colour of the Sweet aval is fully based on  the type of jaggery. I have used Pagu vellam( Dark brown jaggery) and hence dark brown colour.

Nutritional Info

Nutrition Facts
Sweet Aval Recipe / Aval Jaggery Recipe / Sweet Poha Recipe
Amount Per Serving (1 Cup)
Calories 183 Calories from Fat 18
% Daily Value*
Fat 2g3%
Carbohydrates 28g9%
Protein 6g12%
* Percent Daily Values are based on a 2000 calorie diet.
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Sweet Aval Recipe / Aval Jaggery Recipe / Sweet Poha Recipe
Sweet Aval Recipe / Aval Jaggery Recipe / Sweet Poha Recipe

Instructions with Step by Step Pictures:

  • Take the aval in a bowl and rinse it in water twice and drain the water and keep it aside for 10 minutes. Heat a pan add ghee and roast the cashews till they turn golden brown color. Take the roasted cashews aside
>
  • Heat a pan and add the grated jaggery to the pan and add a teaspoon of water. When the jaggery is dissolved, strain it to remove any sand particles or impurities in it. Again add the strained jaggery juice to the pan and bring it to boil. Add the aval to the pan and mix well.
  • Add cardamom powder and grated coconut to the sweet aval and give a good mix. Finally add ghee and roasted cashews and mix well and remove the sweet aval from flame
  • The simple and yummy Sweet Aval / Aval Jaggery / Swee Poha is now ready for neivedhyam or for serving!
Sweet Aval Recipe / Aval Jaggery Recipe / Sweet Poha Recipe
Sweet Aval Recipe / Aval Jaggery Recipe / Sweet Poha Recipe

 

 

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  • Instant Wheat Flour Appam | Instant Sweet Paniyaram
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  • Krishna Jayanthi
  • Neivedhyam Dishes

Sowmya Venkatachalam

IT Engineer turned full time Food Blogger. I ♡ FOOD. I also love food blogging. Did you make a recipe? Tag @Subbusktichen on Instagram. I WANNA SEE!

7 Comments Hide Comments

udhaya says:
August 11, 2014 at 5:20 pm

dear madam which type of aval we use thin or thick aval ?.

Reply
subbuskitchen says:
August 12, 2014 at 8:44 am

Hi Udhaya, we can use any type. Thick aval needs more soaking time than the thinner variety. So we can have our choice.

Reply
Anonymous says:
August 24, 2014 at 8:56 am

Dear Maami,

I really just love your site and started trying so many dishes. when i tried this it became very hard at the final stage can u please guide me where i went wrong……….. in order i will try once again Thanks

Reply
Bala says:
September 1, 2018 at 8:42 pm

Mam
What consistency should the jaggery be in to add aval. The paagu consistency?

Reply
Sowmya Venkatachalam says:
September 1, 2018 at 9:27 pm

no consistency for jaggery. Just melt jaggery strain it and then again keep in flame and when it starts to boil, add aval

Reply
Saraswathi Rao says:
August 11, 2020 at 4:15 pm

5 stars
I prepared today
It came out very well,Thank you

Reply
Sowmya Venkatachalam says:
August 11, 2020 at 9:59 pm

So glad Thank you so much

Reply

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