Ingredients
Ist method
1/2 cup + 3 tbsp- Very thin Poha(white or red Rice flakes), Please do not attempt from the thick aval . Check the thickness of the Poha again.
1/4 cup-Jaggery
1/4 cup- Water
2 cups -Grated coconut
1/2 tsp -Cardamom powder
For Garnishing
1 tbsp- Ghee
10 -cashew nuts
2.5 tbsp - pottukadala/Porikadalai
1.5 tbsp sesame seeds
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IInd- method
1/2 cup - Very thin Poha(Rice flakes), Please do not attempt from the thick aval .Check the thickness of the Poha again.
1/4 cup-Jaggery
1/4 cup- Water
1/4 cup +1 tbsp coconut grated
1/8 tsp cumin seeds / cumin powder
1/8 tsp cardamom powder
For Garnishing
1.5 tbsp pottu kadala
1.5 tbsp peanuts/kappalandi
1.5 tbsp cashews
1.5 tbsp raisins
1 tsp ghee
Preparation
1. In a pan, melt the jaggery with water and filter it. Then add the cardamom powder and stir thoroughly; the jaggery syrup should be of a soft ball consistency.
2. Don't wait to dry roast the coconut; place it in a nonstick pan and do so as soon as the moisture has evaporated.
3. Take a pan, add the jaggery syrup, and stir over a medium heat until big bubbles start to develop. Make sure the jaggery mixture is the proper consistency(If you drop some in a bowl of cold water, it usually forms a soft ball or a soft line.).
4. Add the coconut and poha, and mix them well.
5 Take a pan, add the ghee, and then add the cashew nuts, porikadalai, and sesame. Include it in the poha mixture..