Ten minutes, no cooking to speak of, and it saves a festival morning. When visitors arrive unannounced during Chaturthi week, vella aval is what goes onto the plate.
The one thing that matters is how you treat the poha. Rinse it briefly in a colander and then leave it alone for ten minutes to soften in its own moisture. Soak it in standing water and it collapses into porridge, which is the most common way this simple dish gets ruined.
Jaggery melted and strained, coconut folded through, a spoon of ghee, cashews and sultanas on top.
Everything you need for this recipe is on the shelf at One Place Bazaar, delivered to all 32 counties. See the rest of our Ganesh Chaturthi recipes.
