Aval Puttu Recipe (Poha Puttu)

Aval Puttu is a mild sweet dish made by pulsing poha / aval & blending it with jaggery syrup, cardamom powder. Aval Puttu is commonly made for Gokulashtami and a nice choice for dinner as well. How to make Aval Puttu is presented in this post with step by step pictures.

I have already tried sweet aval, aval kesari and aval sakkarai pongal and so was searching for aval recipes for gokulashtami found this Aval Puttu recipe quite interesting…I searched many sites but found this one perfect.Don’t under estimate seeing the ingredients list, it is so tasty.

I have already made this 2 times as we loved the taste and texture.This can be made easily so can be a great snack for kids too. As Gokulashtami is fast approaching I thought to start with a easy sweet, hold on for few more interesting recipes for the festival.

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Aval Puttu | Poha Puttu

Aval Puttu is a mild sweet dish made by pulsing poha / aval & blending it with jaggery syrup, cardamom powder. Aval Puttu is commonly made for Gokulashtami and a nice choice for dinner as well. How to make Aval Puttu is presented in this post with step by step pictures.

Prep Time15 mins

Cook Time25 mins

Servings2

AuthorSharmilee J

1x2x3x

Ingredients

• 1 cup aval / poha
• 1/2 cup jaggery
• 2 tbsp coconut
• 6 cashews broken & ghee fried
• 1/4 tsp cardamom powder
• 2 tsp ghee
• 1/8 tsp salt
• 1/2 cup water for jaggery syrup + as required (for cooking poha)

Instructions

• Dry roast poha for 3mins until nice aroma wafts.
• Add 1/2 tsp ghee and fry the cashews and set aside.
• Cool down and grind in mixer to a fine rava mixture.Collect it in a mixing bowl, mix salt, mix well and keep aside.
• Sprinkle little water, mix well add water little by little till the mixture holds together when you press with it with your palms.Set aside for 10mins.
• Meanwhile take your jaggery and add 1/2 cup water to it and mix well.
• Strain to remove impurities.Now take the strained jaggery mixture in a pan and heat it up till it becomes thick.
• Keep water in a plate to check the consistency. When you pour a drop of the jaggery syrup in water it should not get dissolved, in the first pic you can see that it gets dissolved so keep boiling got few more mins until you reach a consistency when a drop is poured it should not get dissolved, it should form a soft ball. This is the correct consistency.
• Now keep in low flame add cardamom powder then powdered aval mixture and mix well.
• Sprinkle little water and cook covered for 2mins until its fluffy and the aval is cooked to soft.
• Add grated coconut and cashews.Mix well.Finally garnish with ghee, fluff it up and switch off.
• Serve Aval Puttu hot / warm.

Notes

• Poha should be cooked to soft so I sprinkled little water and cooked it covered and the poha became soft and fluffy.
• The consistency check is the most important here other than that there is no risk factors involved.Make sure you don’t miss the consistency else the next stage will be hard ball consistency.
• While making jaggery syrup first you can keep in medium flame once it becomes thick then switch it to low medium flame and cook till perfect consistency is reached.If you are not confident then what I suggest is to switch off the flame once you reach the consistency add the powdered poha mix well then switch on the flame.
• I have tried this with homemade jaggery syrup too.If its of honey consistency then the measure you can use is 1/3 cup for 1 cup of aval.
• Make sure to strain the jaggery syrup to avoid impurities.

Nutrition Facts

Aval Puttu | Poha Puttu

Amount Per Serving (150 g)

Calories 643 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 5g31%

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 23mg8%

Sodium 827mg36%

Potassium 147mg4%

Carbohydrates 121g40%

Fiber 3g13%

Sugar 51g57%

Protein 13g26%

Vitamin A 17IU0%

Vitamin C 0.2mg0%

Calcium 78mg8%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.

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How to make Aval Puttu

1. Dry roast poha for 3mins until nice aroma wafts.Add 1/2 tsp ghee and fry the cashews and set aside.Cool down and grind in mixer to a fine rava mixture.Collect it in a mixing bowl, mix salt, mix well and keep aside.
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2. Sprinkle little water, mix well add water little by little till the mixture holds together when you press with it with your palms.Set aside for 10mins.
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3. Meanwhile take your jaggery and add 1/2 cup water to it and mix well.Strain to remove impurities.Now take the strained jaggery mixture in a pan and heat it up till it becomes thick.
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4. Keep water in a plate to check the consistency.When you pour a drop of the jaggery syrup in water it should not get dissolved, in the first pic you can see that it gets dissolved so keep boiling got few more mins until you reach a consistency when a drop is poured it should not get dissolved, it should form a soft ball.This is the correct consitency.
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5. Now keep in low flame add cardamom powder then powdered aval mixture and mix well.
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6. Sprinkle little water and cook covered for 2mins until its fluffy and the aval is cooked to soft.Add grated coconut and cashews.Mix well.Finally garnish with ghee, fluff it up and switch off.
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Serve hot / warm.

Expert Tips

• Poha should be cooked to soft so I sprinkled little water and cooked it covered and the poha became soft and fluffy.
• The consistency check is the most important here other than that there is no risk factors involved.Make sure you don’t miss the consistency else the next stage will be hard ball consistency.
• While making jaggery syrup first you can keep in medium flame once it becomes thick then switch it to low medium flame and cook till perfect consistency is reached.If you are not confident then what I suggest is to switch off the flame once  you reach the consistency add the powdered poha mix well then switch on the flame, this way
• I have tried this with homemade jaggery syrup too.If its of honey consistency then the measure you can use is 1/3 cup for 1 cup of aval.
• Make sure to strain the jaggery syrup to avoid impurities.

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