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Vella Aval
Prep Time
3 hrs 5 mins
Cook Time
10 mins
Soak Time
20 mins

Learn to make Sweet Poha Vella Aval

Servings: 3
Author: Sangeetha Priya
  • Red Aval / Poha - 1/2 Cup
  • Milk - 1/2 Cup refer variations section
  • Palm Jaggery or Jaggery - 1/3 Cup to 1/2 Cup
  • Ghee - 2 Tbsp + 2 Tbsp
  • Assorted Nuts - 2 Tbsp
  • Cardamom Powder - 1tsp
  • Shredded Fresh or sweetened Coconut - 2 Tbsp
  1. Wash the aval (optionaand squeeze extra water (no need to soak), keep aside.
  2. In a pan melt 2 tbsp ghee , fry the assorted nuts and keep aside.
  3. In the same pan melt remaining 2 tbsp ghee and add cleaned aval.
  4. Saute the aval in ghee in medium flame for few minutes (say 3-4 minutes), make sure not to burn it.
  5. Warm the milk and add the fried poha/aval to it.
  6. Let it soak in the milk for 15-20 minutes or till aval absorbs the milk as shown in the video.
  7. Heat the same pan add jaggery/palm jaggery and a little water.
  8. When the jaggery comes to thick syrup consistency (no need to check for string consistency), add cardamom powder.
  9. Now add soaked aval/atukula saute till it turns dry.
  10. Finally add separately fried nuts and shredded coconut.
  11. Tastes good whether its hot or cold and stays fresh for 5-7 hours at room temperature.
Recipe Notes
  1. Tastes great with Red poha if not use white / regular aval.
  2. As much you fry poha in ghee it retains the texture till end.
  3. Instead of jaggery use condensed milk for fusion taste.
  4. No need to soak white poha if using condensed milk in case of regular milk.
  5. You can add powdered nuts to enhance the taste.
  6. Replace fresh coconut with sweetened store bought for longer shelf time.