Aval Kadala Burfi
By: Sharmilee
Published: Monday, March 8, 2010 - 5:43pm

Ingredients




1 cup poha, thick or thin
1/2 cup peanuts
4 tablespoons jaggery, powdered or syrup
1 tablespoon coconut (opional)
1 teaspoon elaichi powder 
ghee, enough to shape

Preparation

1 Soak poha in water for 5 minutes; drain water and keep poha aside. 2 Dry roast peanuts in a tawa until they turn light brown. Peel skin, and blend with poha to a coarse mixture resembling breadcrumb texture. Add jaggery, coconut, and elachi powder, and grind once again just to combine. 3 Form into small balls or any of your preferred shape. Add ghee for shaping to avoid stickiness.

About


A recipe from the cook at our office, which he served as a evening snack a few weeks back. It was soo tasty that I wanted another plate ;) 
This variation uses poha instead of steamed rice flour, as the lazy me found poha instant still not much difference in taste.