Avalose / Avilose Podi

Course: Snack
Cuisine: Indian, Kerala, Keralan, South Indian
Author: Maria Jose Martin
Print Recipe


  • 1 cup Rawa (semolina)
  • 1/2 cup Sugar refer notes
  • 1/4 - 1/2 cup Grated Coconut
  • A handful of Cashew nut & Raisins
  • 1 tbsp Ghee refer notes
  • 1/2 tsp Cardamom powder


  • Heat ghee in a pan and fry the cashew & raisins. Keep it aside. Add rawa to the same pan & fry it till it starts changing colour, about 3-4 mins. Add sugar & coconut. Mix it well. Fry it till it becomes golden brown colour. Sprinkle the cardamom powder & stir it. Remove from gas & let it cook. Powder the cooled rawa mixture. Add the fried cashews & raisins to this & mix well. Store in an airtight container.


I used a little less than 1/2 cup of sugar. I found that itself a bit sweet. If you dont want it very sweet, adjust the quantity of sugar accordingly. You can always add sugar while having it. I kept it at room temperature for a week. If you want to keep it for a longer time, refrigerate it. Usually this is served with sugar or banana. You can aslo serve it with steamed banana, drizzled with honey.