INNIPU AVAL

Ingredients
Beaten Rice - 1 cup (poha/atukulu/aval)
Jaggery - 1/2 cup
Cardamom powder - 1/4 tsp
Dry coconut powder - 2 heaped tbsps
Cashew nuts - 7-8, broken into pieces
Almonds - 6-7, sliced fine
Ghee - 1/2 tbsp
Method
Wash the beaten rice/poha well and drain. Sprinkle 2 tbsps of water over the beaten rice and
keep aside for 10 mts.
Heat a small pan with ghee, add the broken cashew nuts and almonds and roast them to a
golden brown and turn off flame. Pour the nuts along with left over ghee to a small bowl. Add
dry coconut powder and cardamom powder to the bowl and keep aside.
Heat 1/2 cup water, add the grated jaggery, allow it to melt and bring to a boil. Reduce to low
flame and cook the jaggery to softball consistency, apporx 8-10 mts. When you place a little
jaggery syrup in a cup of water, it will form a soft ball. Turn off flame at this stage.
Add the drained beaten rice to the dry coconut-roasted nuts mixture and mix well. Add this
mixture to the jaggery syrup and mix well such that the contents are well combined.