Red Aval Paal Pongal | Red aval Sakkarai pongal | Red poha sweet recipe | Krishna Jayanthi Recipes

Red rice flakes/beaten rice/flattened rice/poha/aval paal(milk) pongal is a healthy and tasty recipe to offer  to lord Krishna on Sri Krishna Jayanthi/Janmashtami(Aug 14,2017).  Advanced wishes to all my readers 🙂

Aval is lord Krishna’s favorite and am sure your lil Krishnas and Radhais too will enjoy this Red Aval sweet.  This delicious Red aval pongal treats the sweet tooth as well as supplies enormous nutrients. Red aval/rice flakes are healthy option to snack on. For savory version, try Red aval upma recipe(click here).

Usually, lil amount of cooked and mashed moong dal is added to this and so it is officially named “sakkarai pongal”.. But, I personally don’t like the addition of dal to it. I am an aval-lover and I feel dal dominates aval taste and so I always skip it and call it as “Aval paal pongal” 😉 The choice is left to u !

Red Aval Paal Pongal | Red aval Sakkarai pongal | Red poha sweet recipe

 

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Prep time

10 mins

Cook time

30 mins

Total time

40 mins

 

Serves: 2

Ingredients

• Red beaten rice/poha/aval - ½ cup thin flakes
• Milk - 1 cup
• Jaggery - ⅓ cup
• Cardamom powder - a generous pinch

To garnish:

• Ghee - 1 tbsp
• Broken cashews - 1 or 2 tbsp
• Grated coconut - ¼ cup

Instructions

1. Take ½ cup thin Red aval and rinse in water.
2. Rinse once or twice. Then add lil water just till immersing level and let the aval soak for 10 mins.
3. Boil 1 cup milk in a pan and once it rises up, stir with a long handled ladle. Leave the ladle inside and let the milk boil in medium high heat for 5+ mins.
4. Add ⅓ cup jaggery and 1 tbsp water to a pan.
5. Let it boil until nicely bubbles up and looks like honey. Filter for impurities and keep aside. Let it cool down completely.
6. Milk would have been reduced in volume by now. Add soaked red aval to the boiling milk.
7. Cook aval for 10 mins in milk. Then simmer the stove and add cooled jaggery syrup to it.
8. Mix well and add a generous pinch of cardamom powder and cook in sim for 5 more mins.
9. In a kadai, add a tbsp of ghee and fry broken cashews in medium flame till slightly browned. Take out the fried cashews from ghee and keep aside.
10. Add ¼ cup grated coconut to the same ghee and fry till nice aroma wafts and coconut slightly changes to yellow color.
11. Add ghee-fried cashews and coconut to cooked aval. Give a mix and switch off. The pongal will be slightly loose when switching off. It will thicken in 10 mins.

Notes

1.Optional : Dry-roast 2 tbsps of moong dal and cook it with lil water until soft, mash it and add it after adding aval. Add ghee-fried raisins for additional toppings.
2. Do not boil jaggery till it forms string/ball consistency. Just boil till thick enough to
flow thru a strainer.
3. Add cooled jaggery syrup, else it will curdle the milk.
4. After adding jaggery, don't forget to simmer the stove. If you allow to boil well
after adding the syrup, it might curdle the milk too.

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Preparation – Steps to make Red aval paal pongal sweet recipe

1.Take 1/2 cup thin Red aval and rinse in water.2.Rinse once or twice. Then add lil water just till immersing level and let the aval soak for 10 mins.3.Boil 1 cup milk in a pan and once it rises up, stir with a long handled ladle. Leave the ladle inside and let the milk boil in medium high heat for 5+ mins.4.Add 1/3 cup jaggery and 1 tbsp water to a pan.5.Let it boil until nicely bubbles up and looks like honey. Filter for impurities and keep aside. Let it cool down completely.6.Milk would have been reduced in volume by now. Add soaked red aval to the boiling milk.7.Cook aval for 10 mins in milk. Then simmer the stove and add cooled jaggery syrup to it.8.Mix well and add a generous pinch of cardamom powder and cook in sim for 5 more mins.9.In a kadai, add a tbsp of ghee and fry broken cashews in medium flame till slightly browned. Take out the fried cashews from ghee and keep aside.10.Add 1/4 cup grated coconut to the same ghee and fry till nice aroma wafts and coconut slightly changes to yellow color.11.Add ghee-fried cashews and coconut to cooked red aval. Give a mix and switch off. The pongal will be slightly loose when switching off. It will thicken in 10 mins.

Tasty Red Aval paal pongal is ready for lil Krishnas to taste 🙂

Tips/Tricks in making Red aval paal pongal sweet recipe

• Optional : Dry-roast 2 tbsps of moong dal and cook it with lil water until soft, mash it and add it after adding aval. Add ghee-fried raisins for additional toppings.
• Do not boil jaggery till it forms string/ball consistency. Just boil till thick enough to flow thru a strainer.
• Add cooled jaggery syrup, else it will curdle the milk.
• After adding jaggery, don’t forget to simmer the stove. If you allow to boil well after adding the syrup, it might curdle the milk too.