Aval /Poha Sarkkarai Pongal
Amma made Sarkkarai Aval for prasadham today; offered to the Goddess, and relished!!!
Aval (thicker variety) - 1 cup
Jaggery - 1/2 cup
Ghee - 2 teaspoons
Cashewnuts - 5 to 6 pieces
Elaichi - 3, powdered
Sukku (Dry Ginger) Powder - 1/4 teaspoon
Coconut, grated - 2 tablespoons
Wash the Aval / Poha and keep aside for ten minutes.
Grate the jaggery. Add very little water in it and melt over a slow flame. Strain and simmer until it becomes a thick syrup. Keep aside.
Heat 1 teaspoon ghee in a heavy based Kadai. Saute the cahewnut pieces until golden.
Fluff up the Aval / Poha and add it to the pan. Sprinkle water and stir cook until it softens.
Cover the pan if necessary with a pan and simmer for two minutes.
Add the jaggery syrup along with powdered cardamom, coconut, and sukku powder (dry ginger).
Mix gently until it is mixed through.
Serve hot; topped with a little ghee.