Rinse the aval (flattened rice, beaten rice) well 2-3 times and then drain the water completely. Let it sit for 10 minutes. You can use any aval, thin or thick or any variety. I have used Kerala Red rice aval (thick variety). If you use thick variety, after draining the water completely, sprinkle some water and keep it aside for 15-20 minutes. If you are using thin variety, just drain the water completely and keep it aside for 10 minutes. Whatever variety you use, make sure the aval is soft.
Boil the filtered jaggery water until you get a one string consistency* (see notes). Once you get one string consistency, boil for a further 3-4 minutes until the jaggery water becomes thick. Switch off the flame.
Add cardamom powder, aval and mix well. Then add grated coconut and mix well.
Heat a tsp of ghee and fry the cashew nuts until golden brown. Add it to the aval mixture.
Serve as a dessert or snack.
Notes -What is one string consistency? Take a little jaggery syrup in a spoon. Allow it to cool a little. Now touch the jaggery syprup with your forefinger and then touch the forefinger with your thumb. Pressing the syrup between your thumb and forefinger, pull apart gently, you should be able to see a single string/thread connecting both the fingers. This is one string consistency.
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