SWEET AVAL PORI (PUFFED RICE FLAKES) (KARTHIGAI PORI)

SWEET AVAL PORI:

Ingredients:

Aval pori  8  cups

Jaggery  3  cups

Roasted ground nuts  1  cup  ( Skin removed)

Roasted gram  1 cup

Sesame seeds  1/2  cup

Copra  1/2  cup  (Kopparai thengai) (Finely cut pieces)

Cashews  1/2 cup  (Cut  into pieces)

Cardamom  4

Raw rice  1/2  tsp

PREPARATION METHOD:

Cleaning the aval pori is the most important part.

First sieve the aval pori little by little.

So that the dust will be removed.

Now remove the unpuffed and  half puffed aval pori.

Add the sesame seeds to a hot pan and sprinkle little water.

Now fry the seeds in medium heat, till it splutters.

Transfer it to a plate.

Now add a tsp of ghee to the hot pan and add broken cashews.

Fry in medium heat till it turns golden.

Transfer it to the plate.

Add finely cut copra pieces and fry in medium heat, for a minute till it becomes hot.

Remove the seeds of cardamom and powder it, with raw rice.

Add all the contents, except cardamom powder and jaggery,  to a big, dry vessel.

Mix them well and keep it aside, closed with a lid.

Add jaggery and 200 ml of water into a bowl and stir it till it dissolves, in medium heat.

Now filter the dissolved jaggery liquid.

Add the liquid to a broad, big and thick bottomed vessel.

Keep stirring in high heat till bubbles appear.

Now reduce the heat to minimum.

Add a few drops of that liquid to a small cup, with little water.

After a few seconds, check the consistency of jaggery liquid.

If the jaggery is thick enough to make a small ball, that is correct consistency.

If it is not thick enough, stir for few more minutes.

Once you reach the correct consistency switch off the heat.

Add cardamom powder and aval pori mixture in the jaggery little by little.

Keep mixing till all the ingredients are added.

Mix well till all the ingredients get coated with jaggery.

Now add the contents to a broad plate and keep it aside.

When it comes to the room temperature, break it into small pieces.

Put it in a plastic cover and tie it with a rubber band.

Store the packet in an air tight container.

PS:  Instead of copra, you can use finely cut coconut pieces.

Fry coconut pieces in medium heat with a spoon of ghee.

When  the moisture is absorbed, remove from heat.