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Aval Vilayichathu (A sweet delicacy for Easter)

by Elcy Yohannan Sankarathil, New York


1. Aval (puffed rice) - 1 pound (lb.) i.e. 5 cups

2. Shredded coconut - 2.5 cups

3. Dark brown sugar - 1.5 lbs.

4. Water - 3 cups (250 ml. cup)

5. Ghee - 1/4 cup

6. Thinly sliced coconut - 1/2 cup

7. Sliced cashew nut - 1/2 cup

8. Raisins - 1/2 cup

9. Roasted Bengal gram dahl - 1 cup (kadala parippu)

10. Cardamom powder - 1 tsp

11. Vanilla essence - 1/4 tsp

12. Sugar - 4 tsp


Melt the dark brown sugar in the water, cook to one strand paani (oru nool paruvam - when pressed and stretched between the thumb and the point finger) consistency, turn the heat off, set aside.

Heat the ghee in a pan, brown the sliced coconut, remove, fry the cashew, bengal gram dahl and the raisins without losing color, strain them out, in the same left over ghee toast the shredded coconut to dryness (light brown), transfer only the shredded coconut to the sarkkara paani already made, cook for 5 minutes, set aside to cool for 10 minutes.

In the same pan after transferring the roasted coconut, slightly toast the aval (puffed rice) for 2 minutes, turn the heat off.

To the warm sarkkara paani mixture (hot paani will make the aval mushy, so only warm paani is desired) slowly add the aval, nutty mixture, cardamom, vanilla essence while mixing, and finally the 4 tsp sugar, mix well till no separation is visible, transfer to the desired vessel, level off the surface of the dark brown, shiny, moist and sweet Aval vilayichathu with the slight pressure of the spatula, loosely cover the vessel to prevent surface dryness, could be used after a while.

Yield: Serves 15 people minimum, enjoy with ripe banana.

Have a blessed Easter.

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