2 cups aval thick variety (also called poha or flattened rice)
3 tablespoon ghee (or clarified butter)
2 tablespoon white sesame seed
1/2 cup grated coconut
1/2 cup jaggery (also called gud or vellum)
1/2 teaspoon crushed cardamom seeds( also called elakai or elachi)
1/4 cup water
Rinse and drain the aval once. Do not let it stand in the water or it will get soggy.
To a pan on medium heat with 3 tablespoon of ghee add the white sesame seeds and saute for a few seconds until it starts to sizzle and some of them start to turn brown, add the grated coconut and saute it until the coconut starts to turn light brown.
Next, add the jaggery and a little water to help melt the jaggery.
When the jaggery has all melted, add the rinsed and drained aval and the crushed cardamom seeds.
Mix thoroughly turn the heat off and serve.
Serves 4. This dish is generally prepared for Janmashtami celebrations. It can be served as dessert any time