1. Brown aval/ poha / matta rice flakes – 2 cups
2. Jaggery – 1 cup or to taste, grated
Water – 3/4 cup
3. Ghee - 1 tbsp
4. Raisins – 2 tbsp
Cashews – 2 tbsp
Pottu kadala / roasted gram – 2 – 3 tbsp
Black sesame seeds – 1 – 2 tsp
5. Grated coconut – 1.5 cup
6. Cardamom powder – 1/4 tsp, heaped
Dry ginger powder / chukku podi – 1/4 tsp
1. Dissolve jaggery in 3/4 cup water on medium heat. Set aside.
2. In a heavy-bottomed pan / uruli at medium heat, add 1 tbsp ghee. Fry raisins until plump and set aside. Fry cashews, pottu kadala, black sesame seeds and set aside. Strain and add the dissolved jaggery into the uruli and bring to a boil. Stir continuously and boil for4 – 5 minutes until it reaches a one-thread consistency (A drop of the jaggery syrup should form a thread between your thumb and index finger when pressed and stretched.) Add the grated coconut and stir for 1 – 2 minutes until moisture evaporates. Add cardamom powder and dry ginger powder. Mix well. Switch off. After 1 – 2 minutes, add the rice flakes, fried raisins, cashews, roasted gram, black sesame seeds and mix well. Cool down and have with ripe banana or as is. It tastes best after 1 day. Store the left-overs in an air tight container. It will keep for about 4 – 6 weeks in the refrigerator.