How to make Aval Vilayichathu -

Puffed rice in jaggery and coconut makes a delicious dessert.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Pressed Rice, Jaggery

Cuisine : Kerala

Course : Desserts

For more recipes related to Aval Vilayichathu checkout Jhatphat Poha Kheer, Poha Kheer. You can also find more Desserts recipes like Coffee Fudge Jackfruit seed Halwa Crepe Stack Hazelnut Custard

Aval Vilayichathu

Aval Vilayichathu Recipe Card


The cuisine of Kerala is very hot and spicy and offers several gastronomic opportunities. The food is generally fresh, aromatic and flavoured. Keralites are mostly fish-and-rice eating people. The land and the food are rich with coconut, though one cannot imagine Kerala food without chillies, curry leaves, mustard seeds, tamarind and asafoetida. Just a little tamarind can substitute tomatoes, but there is no real substitute for curry leaves. 
The locals put to good use whatever the land offers and the result is a marvellous cuisine that is simple yet palate tickling. 
Kerala has an abundance of jackfruits, pineapples, mangoes, custard apples and an endless variety of bananas. The unusual cuisine of Kerala brings to the fore the culinary expertise of the people of Kerala. Producing some of the tastiest foods on earth, the people of Kerala are gourmets with a difference.

Prep Time : 11-15 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Sweet

Ingredients for Aval Vilayichathu Recipe

  • Pressed Rice 250 grams

  • Jaggery grated 750 grams

  • Ghee 2 tablespoons

  • Coconut slivered 1/4 cup

  • Sesame seeds (til) 1/4 cup

  • Roasted chana dal (dalia) 1/2 cup

  • Coconut scraped 2

  • Green cardamom powder 1 teaspoon


Step 1

Heat ghee in a pan and lightly fry coconut slivers till golden. Drain and set aside. In the same ghee roast sesame seeds and roasted Bengal gram. Drain and set aside. Dissolve jaggery in one and half cups of water over low heat. Strain. Heat this syrup in a heavy bottomed vessel. Add scraped coconut and cook over low heat, stirring continuously, till one-thread consistency is reached.

Step 2

Remove from heat, cool slightly and add the beaten rice and mix well. Add fried coconut slivers, sesame seeds and Bengal gram. Mix well and add green cardamom powder. Mix with a light hand. Cool and store in a dry container. It remains for several days.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.