Aval Nanachathu or Sweetened Rice Flakes is a popular teatime snack in Kerala household. It’s a no-slog sweet treat that is loved by kids and adults alike.
“Mom, we are hungry!” is a daily prayer we do at 4 pm every day since childhood. We (almost always) need something to munch on with our evening tea and “Naalu Mani Palaharam” aka Four-o’-clock Snacks is customary. I’m sure it is the same in most of the households in our country.
Back in those days, my sister and I always found a bowl of Aval Nanachathu at home as we came starving from school. Mom was working too and she knew we didn’t have the patience to wait for her to munch on goodies which she brought from nearby bakeries. Aval Nanachathu was definitely a life-saver for us and her (because it doesn’t involve cooking and is quite easy to prepare).
Aval is popularly known as Poha in Northern states of the country. It is basically, flattened beaten rice and is used to make a variety of dishes that are mostly savory. However, this particular recipe is sweet for it contains sugar, jaggery, and grated coconut.
Aval can be found in two varieties – the brown rice flakes are made from parboiled brown rice, popularly known as Kerala rice and the white rice flakes. You can use any of these to make this recipe, though my favorite is the former one.
How to Make Aval Nanachathu
“Nanachathu” in Malayalam means wet or dampened. So, here we are dampening the rice flakes by adding jaggery syrup, sugar, and grated coconut.
In a mixing bowl, add grated coconut, grated jaggery or jaggery syrup, sugar and crushed cardamom. Blend well using your hands. Add aval or beaten rice to it. Crush and squish again until you feel it is dampening by releasing the moisture from sugar, jaggery, and grated coconut.
You can keep aside for a couple of hours to infuse more flavour to the rice flakes or serve immediately with tea.
Additionally, you can top it with a teaspoon of ghee or milk and serve with banana slices.
Aval Nanachathu Recipe:Print
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That’s all for now!
Easy-peasy, don’t you think? Let me know.