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    You are here: Home / Recent Posts / Aval Puttu | Poha Puttu

    Aval Puttu | Poha Puttu

    Last Updated On: Aug 7, 2024 by Sharmilee J

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    Aval Puttu is a mild sweet dish made using poha, jaggery syrup, ghee, nuts and cardamom powder. Aval Puttu is commonly made for Gokulashtami and a nice choice for snack as well. Learn to make Aval Puttu with step by step pictures and video.

    aval puttu in a gold color bowl

    Aval Puttu is one the quickest snack that you can try for any festival or even as a snack. Aval and Butter are Lord Krishna’s favorite, Usually we make aval urundai and fresh homemade butter and serve as neiveidhyam on Krishna Jayanthi, but attimes make this aval puttu too, it tastes so good. If you haven’t tried it yet then you should definitely try it!

    Jump to:
    • About Aval Puttu
    • Aval Puttu Video
    • Aval Puttu Ingredients
    • How to make Aval Puttu Step by Step
    • Expert Tips
    • Serving & Storage
    • FAQS
    • 📖 Recipe Card

    About Aval Puttu

    Aval Puttu is one of the quick and simple sweet that you can offer God as prasad. This Aval Puttu is a variation to sweet aval that we usually make. Aval Puttu is easy to make if you follow the measurements and steps aptly. It is one of those sweet dishes that even beginners can try for Gokulashtami.

    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. Don’t under estimate seeing the ingredients list, it is so tasty.

    I have already made this few 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.

    aval puttu in a gold color bowl

    Aval Puttu Video

    Similar Recipes

    • Gokulashtami Recipes
    • Seedai Recipes
    • Uppu Seedai
    • Vella Seedai

    Aval Puttu Ingredients

    • Aval (Poha) – Poha or aval or flattened rice flakes thick variety is used for this recipe. If you do not get thick variety then use thin variety but add water accordingly as the thin variety needs less water only.
    • Jaggery – Use grated or powdered jaggery. If you have block jaggery then grate, measure and use it as I have did.
    • Ghee – Use homemade ghee for best aroma and flavor. Use fresh ghee for best taste.
    • Nuts – I have used cashew nuts broken fried in ghee, you can add almonds, raisins too based on your choice
    • Flavorings – The main and only flavoring is cardamom powder. I used homemade cardamom powder.
    ingredients needed to make aval puttu

    How to make Aval Puttu Step by Step

    Roasting poha

    1.Dry roast 1/2 cup poha for 2-3 mins, do not brown it.

    roast poha

    2.Cool down then transfer to a dry mixer jar.

    transfer to a mixer jar

    Making poha powder

    3.Grind it to slightly coarse which resembles fine rava.

    grind it slightly coarse

    Preparing Poha Mixture

    4.Collect it in a plate, add warm water little by little, mix well .

    add water little by little

    5.Sprinkle water little by little.

    mix well

    6.Mix well add water little by little till the mixture holds together. The mixture should be crumbly and fluffy.

    it should be crumbly

    7.When you press with it with your palms, it should hold its shape. Set aside for 10 mins.

    hold and check

    Frying Cashews

    8.Heat 1 teaspoon ghee and fry the cashews until golden and set aside.

    fry cashews in ghee

    Preparing Jaggery Syrup

    9.Add 1/2 cup jaggery along with 1/4 cup water and let it boil until jaggery completely melts.

    melt jaggery in water

    10.Let it boil – Boil until jaggery melts completely.

    melt jaggery completely

    11.Strain using a metal strainer to remove impurities.

    strain the syrup

    12.Now rinse the kadai well then add the syrup again to the kadai.

    add it back to kadai

    13.Let it boil, add 1/4 teaspoon cardamom powder, a tiny pinch salt.

    add flavoring and salt

    Checking Jaggery Syrup Consistency

    14.Keep water in a bowl to check the consistency.When you pour a drop of the jaggery syrup in water it should not get dissolved, in this pic you can see that it gets dissolved so keep boiling for few more seconds in low medium flame.

    check jaggery syrup

    15.Now again pour to check – when a drop is poured it should not get dissolved.

    add syrup in water and check

    16. It should form a soft ball. This is the correct consistency.

    loose ball consistency

    Adding Poha mixture

    17.Switch off and add prepared poha mixture.

    add poha mixture

    18.Mix it well. It will fluffy and soft. If it is too dry or feel the hard texture while tasting then sprinkle little water and keep mixing, it will get cooked in that heat itself.

    mix it well

    19.Now add fried cashews, 2 tablespoon coconut and 1 teaspoon ghee.

    add cashews, coconut and ghee

    20.Mix it well.

    mix it well

    Delicious aval puttu is ready.

    aval puttu in a gold color bowl

    Expert Tips

    • Poha should be cooked soft.
    • While grinding poha make sure to grind it slightly coarse like fine rava.
    • Sprinkle warm water little by little and mix poha well. By now poha should be 3/4th cooked and once added to jaggery syrup and mixed it will be fully cooked.
    • In case after adding to jaggery syrup and mixing well also you feel poha is not soft then sprinkle little water, switch on the flame and cook covered for 2 minutes, then it will be cooked soft, fluffy and perfect.
    • Aval Puttu color depends on the jaggery variety you use. I used regular block jaggery which I had in hand.
    • If you use paagu vellam then your aval puttu will be more dark brown in color.
    • Add more coconut if you like.
    • 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.
    • If the jaggery syrup becomes very thick or hard do not panic – switch off the flame sprinkle around 2-3 tablespoon water mix it well, then add poha mixture and mix.
    • 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.
    • Make sure to strain the jaggery syrup to avoid impurities.

    Variations

    • You can use thick or thin poha as per your preference but make sure to add water accordingly.
    • You can even use saffron for flavoring, just soak in hot water and add it may be 5-6 strands will be fine.
    • Instead of jaggery you can use cane sugar too.

    Serving & Storage

    Serve it as such or garnish with more coconut and serve.

    Store in an airtight container to retain freshness. Need not refrigerate. Aval Puttu keeps well for about 1 day in room temperature and 2 days in fridge.

    FAQS

    1.I do not have / get jaggery, what can I replace?

    You can use cane sugar or honey. If using cane sugar – heat the cane sugar syrup until thick then add poha mixture. If using honey you should cook poha first by sprinkling water and cooking covered then switch off and add honey.

    2.The syrup has become very thick/ hard. How to fix it?

    If the jaggery syrup becomes very thick or hard like stone do not panic – switch off the flame sprinkle around 2-3 tablespoon water mix it well, then add poha mixture and mix.

    3.My Poha Puttu is not fluffy, How to make it fluffy?

    If water content is more poha puttu may become lumpy. In that case ue a fork to fluff and break the lumps formed then switch on the flame and covered until the moisture is absorbed.

    4.When can I make Poha Puttu?

    You can make Aval Puttu or Poha Puttu for festive occasions or as a tea time snack or even as a after school snack.

    aval puttu in a gold color bowl

    If you have any more questions about this Aval Puttu Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

    Tried this Aval Puttu Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

    📖 Recipe Card

    AvalPuttu2 e1660189720242
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    Aval Puttu | Poha Puttu

    Aval Puttu is a mild sweet dish made using poha, jaggery syrup, ghee, nuts and cardamom powder. Aval Puttu is commonly made for Gokulashtami and a nice choice for snack as well. How to make Aval Puttu is presented in this post with step by step pictures and video.
    Prep Time10 minutes mins
    Cook Time15 minutes mins
    Total Time25 minutes mins
    Servings2
    AuthorSharmilee J

    Ingredients

    • 1/2 cup aval / poha preferably thick variety
    • 1/2 cup jaggery
    • 1/4 cup water for jaggery syrup + as required (for cooking poha)
    • 2 tablespoon coconut
    • 6 nos cashews broken
    • 1/4 teaspoon cardamom powder
    • 2 teaspoon ghee
    • a very tiny pinch salt

    Instructions

    • Dry roast 1/2 cup poha for 2-3 mins, do not brown it.
    • Cool down then transfer to a mixer jar.
    • Grind it to slightly coarse which resembles fine rava.
    • Collect it in a plate, add warm water little by little, mix well .
    • Sprinkle water little by little.
    • Mix well add water little by little till the mixture holds together. The mixture should be crumbly and fluffy.
    • When you press with it with your palms, it should hold its shape. Set aside for 10 mins.
    • Heat 1 teaspoon ghee and fry the cashews until golden and set aside.
    • Add 1/2 cup jaggery along with 1/4 cup water and let it boil until jaggery completely melts.
    • Let it boil, boil until jaggery completely melts.
    • Strain using a metal strainer to remove impurities.
    • Now rinse the kadai well then add the syrup again to the kadai.
    • Let it boil , add 1/4 teaspoon cardamom powder, a tiny pinch salt.
    • Keep water in a bowl to check the consistency.When you pour a drop of the jaggery syrup in water it should not get dissolved, in this pic you can see that it gets dissolved so keep boiling for few more seconds.
    • Now again pour to check – when a drop is poured it should not get dissolved.
    • It should form a soft ball.This is the correct consistency.
    • Switch off and add prepared poha mixture.
    • Mix it well. It will fluffy and soft. If it is too dry or feel the hard texture while tasting then sprinkle little water and keep mixing, it will get cooked in that heat itself.
    • Now add fried cashews, 2 tablespoon coconut and 1 teaspoon ghee.
    • Mix it well.
    • Delicious aval puttu is ready.

    Video

    Notes

    • Poha should be cooked soft.
    • While grinding poha make sure to grind it slightly coarse more like fine rava.
    • Sprinkle warm water little by little and mix poha well. By now poha should be 3/4th cooked and once added to jaggery syrup and mixed it will be fully cooked.
    • Incase after adding to jaggery syrup and mixing well also you feel poha is not soft then sprinkle little water, switch on the flame and cook covered for 2 mins, then it will be cooked soft, fluffy and perfect.
    • Aval Puttu color depends on the jaggery variety you use. I used regular block jaggery which I had in hand.
    • If you use paagu vellam then your aval puttu will be more dark brown in color.
    • Add more coconut if you like.
    • 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.
    • If the jaggery syrup becomes very thick or hard do not panic – switch off the flame sprinkle around 2-3 tablespoon water mix it well, then add poha mixture and mix.
    • 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.
    • 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.
    Tried this recipe?Mention @sharmispassions or tag #sharmispassions
    Like our video?Subscribe to our youtube channel to get latest updates!

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    Filed Under: Gokulashtami, Kozhukattai, puttu recipes, RandomPosts, Recent Posts

    Reader Interactions

    Comments

    1. Ramya Venkateswaran

      August 11, 2014 at 10:53 am

      am too trying to post some recipes related to gokulashtami but yet am in delay.healthy puttu sharmi

      Reply
    2. geetha harish

      August 11, 2014 at 12:32 pm

      mouth watering…. congrats ! very easy receipe

      Reply
    3. vidhya

      August 11, 2014 at 4:26 pm

      Very yummy

      Reply
    4. Hamaree Rasoi

      August 11, 2014 at 4:31 pm

      Puttu looks so tastty and comforting. The backdrop looks so delicious and mouthwatering.
      Deepa

      Reply
    5. Raks anand

      August 12, 2014 at 1:20 am

      Wonderful healthy recipe for the family. Cute krishna too

      Reply
    6. traditionallymodernfood

      August 12, 2014 at 5:07 pm

      Love the Krishna in last pic:-) delicious puttu

      Reply
    7. Mahalakshmi

      August 17, 2014 at 8:24 am

      Thank you so much for this wonderful recipe.. I made it today and ..HURRAY! It came out very well..

      Reply
    8. Sangita

      September 08, 2014 at 11:46 pm

      Thank you very much for this delicious recipe Sharmi. I tried it today and it came out very well.. 🙂

      Reply
    5 from 3 votes (3 ratings without comment)

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