The rituals and customs surrounding each festival in India are diverse and unique. Be it Holi, Diwali or Janmashtami, the celebrations differ from region to region. Falling on August 19 this year, Janmashtami is the birth anniversary of Lord Krishna. During this festival, which is believed to bring joy and happiness in the lives of the worshippers, several dishes are prepared to offer to the lord.
In Odisha’s Jagannath Puri temple, the revered Chhappan Bhog (a 56-course meal) is prepared. In some other parts of North India, makhan mishri, panjiri, and charanamrit are also prepared as offerings for the lord. Since sweets and butter are considered some of Krishna’s favourite foods, there are many prasads that are prepared in South India. One of them is Vella Aval. This sweet prasad is an intrinsic part of Janmashtami celebrations in the southern parts of the country.
Vella Aval is a sweet poha made with beaten rice and coconut where aval refers to rice flakes or poha. The sweetness is added to the dish with jaggery. This humble prasad is a quick and easy preparation. While it doesn’t need many ingredients, it is said to be closest to the lord’s heart, because it was the same dish that was brought to him by his dearest friend Sudama, who was a poor peasant. Try this recipe to make Vella Aval at home.
Ingredients:
• 1 cup aval or flattened rice
• ¼ tsp cardamom
• ¾ cup powdered jaggery
• 2 tbsp grated coconut
Method:
• Take a pan and add jaggery to it along with water.
• Boil it till the jaggery thickens to a desired consistency.
• Meanwhile, soak the poha in water for a few minutes.
• Next, add cardamom powder and grated coconut to the jaggery.
• Combine it with the poha and stir continuously.
• Once it binds together, serve it hot with a garnish of grated coconut.