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.
Servings2
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.
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