The traditional way of making Aval Villayichathu
ingredients
300 grams jaggery (palm sugar)
½ cup water
1 tablespoon ghee
1 tablespoon roasted cashews (you can add more if you like)
¼ cup roasted pottukadalai (split black gram)
1 tablespoon golden raisins
1 tablespoon black raisins
1 tablespoon roasted black sesame seeds (you can add more if you like)
1 cup grated coconut
250 grams flat aval (beaten rice)
1 teaspoon cardamom powder
Preparation
First, melt the jaggery in a separate pan over low heat with ½ cup of water.While the jaggery is melting, heat another pan with ghee. Add cashews and pottukadalai and roast them for a short while.Then, add the raisins, sesame seeds, and grated coconut to the pan and saute them until everything is well coated. Make sure to keep the heat low.Once the jaggery has melted, add it to the pan with the other ingredients. Mix well and continue to cook over medium heat until the mixture thickens. Be careful not to overcook it, or the aval will become hard.
Once the mixture has thickened slightly, add the flat aval and mix well.Finally, turn off the heat and add cardamom powder for extra flavor.
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