Aval pori

tAval Pori is a traditional South Indian snack made from puffed beaten rice (aval/poha) and jaggery, often prepared during the Karthigai Deepam festival. Known for its crispy texture and light sweetness, this delicacy is simple to make and holds a special place in Tamil households. Aval Pori’s airy nature and the combination of earthy jaggery with a hint of coconut and cardamom make it a perfect festive offering and snack.

Key Ingredients 

Aval Pori is made with a few basic ingredients, yet it packs a flavourful punch:

• Puffed Beaten Rice (Aval/Poha): The main component, giving it a light and crispy texture.
• Jaggery: A natural sweetener made from sugarcane juice, imparting rich caramelized flavours.
• Cardamom: A fragrant spice that enhances the sweetness of the dish.
• Coconut: Adds a nutty richness and softens the sweetness with its subtle flavour.

A Quick and Easy Festive Recipe

Aval Pori is incredibly easy to prepare, making it a go-to dish during festivals like Karthigai Deepam. The puffed rice is mixed with jaggery syrup, flavored with cardamom and coconut, creating a sweet treat that’s light yet delicious. The key is getting the jaggery syrup to the perfect consistency so that it binds the aval without becoming too sticky.

Aval Pori vs. Nel Pori: What’s the Difference?

Although Aval Pori and Nel Pori are both popular during Karthigai Deepam, there are distinct differences between the two:

• Main Ingredient:
  • Aval Pori is made from puffed beaten rice (aval/poha), which is flat and light in texture.
  • Nel Pori is made from puffed paddy (nel pori), which is round and crunchier.
• Texture and Crunch:
  • Aval Pori is softer and airier, while Nel Pori has a more solid, crispy texture.
• Cultural Usage:
  • Both are used as festival offerings, but Nel Pori is more closely tied to traditional rituals and symbolism during Karthigai Deepam.

A Healthy, Guilt-Free Snack

Aval Pori, like Nel Pori, is naturally sweetened with jaggery, making it a healthier alternative to snacks made with refined sugar. It’s perfect for those looking for a quick, light, and nutritious sweet that’s easy on the stomach while still satisfying the sweet tooth. Packed with iron from jaggery and low in fat, i is not only a festive treat but also a wholesome snack to enjoy anytime.

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Aval Pori

Niranjana Sankaranarayanan

Aval pori and Nel pori are the two main recipes that we make for Karthigai Deepam. Aval pori is made by dry frying the beaten rice flakes or Aval in high heat. It is easily found in stores during the time of the Karthigai Deepam Festival. Aval Pori, Nel Pori, Neyyappam, Karthigai Adai are the traditional recipes made on Karthigai Deepam day as neivedhyam / Prashad. We lit lamp in the evening, do pooja, offer all the Prashad to God. This festival of lights is similar to Bhai Dooj or Rakshabandhan in other parts of India, so we pray for the goodness and welfare of our brothers on this special day. We give all the dishes made on this day to them and bless them if we are elders or get the blessings from them if we are younger to them.

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Course Dessert, Sweet

Cuisine Indian, South Indian

Servings 4 cups

Equipment

• Pan

Ingredients

  

• 4 cups Aval pori
• 1 cup Jaggery
• 1/2 cup Finely chopped coconut pieces
• 1/2 tsp Dried ginger powder or Cardamom powder (Chukku powder / Elaichi powder )
• 1 tsp Ghee
• 1/4 cup Water

Instructions

 

• In a heavy bottomed vessel, add a cup of jaggery, little water and dissolve it completely.
• Once the jaggery is disolved, you can strain it if it has dust paricles in it. Otherwise you can proceed with the next step directly.
• Once the jaggery is dissolved completely, add coconut pieces, dried ginger powder and ghee.
• Continue to boil it until you get a soft ball consistency.
• To check the syrup consistency, add a drop of syrup into the water.
• It should not dissolve. You should be able to make ball out of it.
• It is the right stage to add the aval pori into the syrup. Keep the stove in medium flame while adding the aval pori.
• Mix it well and turn off the stove. Aval pori is ready.

Video

Notes

Mix it well and turn off the stove. Aval pori is ready.

Keyword Aval pori, Easy recipe, Festival recipes, Traditional sweet, Traditional sweets

INSTRUCTIONS

• In a heavy bottomed vessel, add a cup of jaggery, little water and dissolve it completely.
• Strain the jaggery syrup if it has dust particles in it. Otherwise you can proceed with the next step directly.
• Once the jaggery is dissolved completely, add coconut pieces, dried ginger powder and ghee.
• Continue to boil it until you get a soft ball consistency.

• To check the syrup consistency, add a drop of syrup into the water.
• It should not dissolve. You should be able to make ball out of it.

• It is the right stage to add the aval pori into the syrup. Keep the stove in medium flame while adding the aval pori.

• Mix it well and turn off the stove. Aval pori is ready.

Ideal for Festivals and Daily Snacking

Aval Pori’s simple preparation and delicious taste make it a versatile snack, perfect for special occasions or everyday consumption. Whether offered to the deities or enjoyed with family during tea-time, Aval Pori brings the authentic taste of South Indian tradition to your home, combining nostalgia with a crispy, flavourful bite.

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