Poha Halwa Recipe | Aval Halwa

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Poha Halwa Recipe | Aval Halwa | Atukula Kesari with detailed photo and video recipe. An easy and straightforward creamy dessert recipe prepared with beaten rice, jaggery, and coconut milk. It is extremely popular in South Indian cuisine, especially from Kerala cuisine, and is designed for festivals like Deepavali and Ganesh Chaturthi. The ingredients used for this recipe are fundamental and should be available in all the kitchen pantries and hence can be attempted by any interested chef.
Poha Halwa Recipe


Poha Halwa Recipe | Aval Halwa | Atukula Kesari with step-by-step photo and video recipe. Poha or aval is a basic ingredient in Indian cuisine and it is mainly used for breakfast or alternative to rice. In general, it makes an ideal ingredient for myriad types of savory recipes, but it can also be used for sweets and dessert recipes. One such hugely popular South Indian dessert recipe is poha halwa or aval halwa known for its texture, softness, and creamy taste.

The origin of poha halwa is controversial and is seen in both North and Southern India. But I totally believe these 2 are separate recipes with different textures and tastes from it. Basically, the North variant halwa carries a dense pudding texture, whereas the South Indian has a barfi-like shape with a soft texture in it. Also, the South variant is made with additional ingredients i.e coconut milk which makes it more interesting and appealing. More importantly, it can be an ideal alternative to the other popular South Indian halwa recipes like banana halwa or wheat halwa. Typically these halwa’s are more complicated to prepare and hence aval halwa can be an ideal choice to make for any occasion.

Aval Halwa Furthermore some more related and additional tips, suggestions, and variants to the poha halwa recipe. Firstly, for the best result, you need to use the best or high-quality poha. Fresh and crisp poha would yield nice textured halwa which can be easily handled and shaped. I have used this poha category but you may use any type of poha for this recipe. Secondly, this recipe uses jaggery as an alternative to sugar. Jaggery helps to get the dark texture and is also the best choice from a health perspective. Lastly, you may experiment with this halwa by adding extra toppings and flavors. I have limited it to just nuts and dry fruits, but you can extend it to additional flavors like vanilla, chocolate, and rose flavors.

Finally, I request you to check my other related Dessert Recipes Collection with this post on poha halwa recipe. It mainly includes my other related recipes like Protein Bites Recipe, Marie Biscuit Pudding Recipe, Rabdi Kheer Recipe, Kaddu Ki Kheer Recipe, Food After Delivery For Mother, Pal Payasam Recipe, Fruit Cream Recipe, Papaya Halwa Recipe, Paal Kozhukattai Recipe, Rasgulla Recipe. Further to these, I would also like to add some more related recipe categories like,

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About Poha Halwa:

Halwa recipes are perhaps one of the most common dessert sweet recipes from Indian Cuisine. These are generally prepared with vegetables or grains that give them a perfect creamy texture. However, it can also be made with other basic ingredients like poha or beaten rice to make a simple and tasty poha halwa recipe. It is made with other simple ingredients like coconut milk, jaggery, and cardamom for essence. The end product when compared to traditional sweets, it is simply comparable.

Moreover, it takes only a few minutes to prepare when compared to the traditional halwa and hence can be an ideal choice for any occasion. Due to the nature of poha, it can easily dissolve when mixed with liquids and hence gets a perfect halwa texture. In addition, the combination of poha and jaggery gives it a perfect texture and color. It can be prepared with sugar but a jaggery is an ideal option for any kind of halwa sweet.

Video Recipe:

Recipe Card for Poha Halwa:

Poha Halwa Recipe

Poha Halwa Recipe | Aval Halwa

HEBBARS KITCHEN
Easy Poha Halwa Recipe | Aval Halwa
4.99 from 134 votes
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course sweet
Cuisine kerala
Servings 24 pieces
Calories 150 kcal


Ingredients 

  • 2 cup poha / aval (thick)
  • 5 cup coconut milk
  • cup jaggery
  • 1 cup water
  • 2 tbsp cashew (chopped)
  • ½ tsp cardamom powder


Instructions 

  • firstly, in a pan dry roast 2 cup poha on medium flame.
  • roast until the poha turns crisp.
  • cool completely, and grind to a fine powder.
  • transfer the poha powder to a large bowl.
  • add 5 cup of coconut milk and mix well.
  • whisk and mix making sure there are no lumps. keep aside.
  • in a large kadai take 1½ cup jaggery and 1 cup water.
  • stir and dissolve the jaggery.
  • add in the prepared poha mixture and mix well.
  • continue to stir until the mixture starts to thicken.
  • the mixture starts to release oil from coconut milk after 30 minutes.
  • keep stirring until the mixture starts to hold shape and turns dark in color.
  • now add 2 tbsp cashew and ½ tsp cardamom powder. mix well.
  • transfer the mixture to the tray lined with baking paper.
  • level up uniformly and allow it to cool completely.
  • now cut into pieces.
  • finally, enjoy aval halwa / poha halwa or store it in the refrigerator and use it for a week.


Nutrition

Calories: 150kcalCarbohydrates: 14gProtein: 1gFat: 10gSaturated Fat: 9gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gSodium: 7mgPotassium: 110mgFiber: 0.04gSugar: 13gVitamin C: 0.5mgCalcium: 13mgIron: 2mg

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How to make Aval Halwa with step-by-step photos:

  1. firstly, in a pan dry roast 2 cup poha on medium flame.
  2. roast until the poha turns crisp.
  3. cool completely, and grind to a fine powder.
  4. transfer the poha powder to a large bowl.
  5. add 5 cup of coconut milk and mix well.
  6. whisk and mix making sure there are no lumps. keep aside.
  7. in a large kadai take 1½ cup jaggery and 1 cup water.
  8. stir and dissolve the jaggery.
  9. add in the prepared poha mixture and mix well.
  10. continue to stir until the mixture starts to thicken.
  11. the mixture starts to release oil from coconut milk after 30 minutes.
  12. keep stirring until the mixture starts to hold shape and turns dark in color.
  13. now add 2 tbsp cashew and ½ tsp cardamom powder. mix well.
  14. transfer the mixture to the tray lined with baking paper.
  15. level up uniformly and allow it to cool completely.
  16. now cut into pieces.
  17. finally, enjoy aval halwa / poha halwa or store it in the refrigerator and use it for a week.
    Aval Halwa

Notes:

  • Firstly, make sure to roast the poha and grind it to a fine powder, to prevent lump forming.
  • Also, adding jaggery gives a nice color to the halwa.
  • Additionally, you can add 2 tbsp ghee at the end to enhance the flavour of halwa.
  • Finally, aval halwa / poha halwa recipe tastes great when prepared slightly sweeter.