Aval is considered as a wholesome meal. It is a good source of carbohydrates and iron, rich in fibre, a good source of antioxidants and essential vitamins and is gluten free. So this snack is must try for this Diwali season.
In a thick bottom pan add jaggery powder/grated in a pan. Add water melt the jaggery to syrup. Keep aside. Heat a broad heavy bottom pan add ghee, in medium flame fry pottukadali and sesame seeds, and keep aside. Now using a strainer, strain (to remove impurities if any) the jaggery syrup to the pan. Boil till it thickens to the consistency of 1 string. Now in medium flame add grated coconut and fry for 3 minutes. Keep the flame to low, then add aval and mix well, stirring well so that the jaggery gets coated well to the aval. Finally add the fried pottukadalai, sesame seeds, cardamom powder, dry ginger powder( ginger powder is optional, I have not used in this recipe). Allow it to cool down completely and store in a air tight jar for 3 to 4 days.
Note : Take a drop of the jaggery solution in a spoon. Let it cool a bit and then touch it with a clean forefinger and your thumb together and pull them apart gently. If the solution forms a thread between your two fingers, then it has reached thread consistency.