Recipe source - Mrs. K. M. Mathew
1. Aval/poha/pressed rice - 1/2 kg
2. Jaggery/Sarkarai - 1 1/2 kg
Water - 3 cups
3. Ghee for frying
4. Black sesame seeds - 1/2 cup
5. Roasted chana dal/pottukadala - 1 1/2 cups
Coconut pieces/thengakothu - 1/2 cup
6. Grated coconut - 1
7. Melted ghee - 1/4 cup
8. Cardamom powder - 1 tsp
Melt the jaggery in water and strain. There should be 6 cups of this thin syrup.
In a hot kadai, add some ghee and fry black sesame seeds. Fry the roasted chana/pottukadala in 3 tsp of ghee without losing color. Fry the coconut pieces also in ghee.
Place uruli or kadai on fire. Pour the thin syrup into it and boil. When it bubbles, toss in the grated coconut, lower the flame and stir continuously till all the water is absorbed. Removed coconut mixture from fire before it becomes sticky. When it becomes slightly cool, toss the aval into the coconut mixture and stir well till it is thoroughly mixed. Then add the fried black sesame seeds, chana dal and the coconut pieces. Add 1/4 cup of ghee and the cardamom powder.
Mix thoroughly and allow it to cool. When it is absolutely cold, store it in a big, dry vessel. Keep it for a day before using. Sprinkle cardamom powder now to retain the flavor.