Vel Avil (Beaten rice with Jaggery)

This is one of my fave simple sweet dishes:) . Especially if guests come over, it can be quickly prepared at short notice. During Navratri, I made this for neivedyam (offering to God).

So, here’s the recipe of a sweet poha/avil.





Thick/Jada Poha (thick beaten/pounded rice): 1 cup

Jaggery or brown sugar: ½ cup or to your taste

Ghee: 1 teaspoon

Green Cardamom (Elaichi) powder: 2 pinches



  1. Clean and wash the avil/poha gently (so that they don’t crumble into a mush) in a colander and keep the colander in a bowl of water for a minute such that the poha are immersed in it. Remove colander from the water after a minute and set aside to soften and drain. Perform this step gently and carefully – as it the main one!
  2. As the avil drains, you can make the jaggery syrup.
  3. In a heavy-bottomed (non-stick) pan (kadhai), melt the jaggery in ½ a cup of water.
  4. Once the jaggery is completely dissolved, turn off the heat and set aside to allow settling of any foreign particles. After about 2-3 minutes, filter the solution and discard the residue.
  5. Add the solution back to the pan (kadhai) and bring to a boil. Mix in the elaichi powder too.
  6. Now, loosen the avil gently and add to the jaggery solution. Stir gently so that the avil (poha) absorb the jaggery solution and are coated evenly. Add the ghee too and mix carefully.
  7. Cook covered for about 5 minutes and turn off the heat.
  8. Fluff up and serve hot.

3 Responses to “Vel Avil (Beaten rice with Jaggery)”

  1. I love avil made like this.
    My mom used to make it for us often when we came back from school for snacks.

    From skribles: Wow it is a great option as an afternoon snack 🙂 – Thanks HappyCook

  2. good to see you back! How are you? vel avil looks so delicious.

    From skribles: Thanks Uma – I am good … 🙂

  3. You touched a sweet chord and brought back such sweet memories of my mother, grandmother and all those affectionate relatives whom we used to meet during our school vacations – we , in Malabar , top the dish with fresh grated coconut -tastes divine .

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s