Aval Vilayichathu, Jaggery candied Rice Flakes

1. Take the crushed jaggery and water in a sauce pan. Boil on low-medium heat until the jaggery is completely melted. Then strain to remove the impurities and set aside.
2. Heat ghee in a heavy bottomed wide pan on medium heat.
3. Add in the chana dal, cashew nuts and fry on low-medium heat, until the color changes to light golden brown. Transfer to a bowl and set aside.
4. Pour the filtered jaggery syrup into the same pan and stir on low-medium heat.
5. When it starts to boil, add in the grated coconut and mix well. Stirring frequently till it reaches one thread consistency.
6. Then add in the crushed cardamom, dry ginger and mix welll.
7. Remove from heat. Add in the rice flakes, fried cashew nuts, chana dal and combine well.
8. Allow it to cool. To keep it for a long time, store it in an airtight glass container.

Tips:

• It’s better to use rose aval and dark brown jaggery for better taste.