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. Learn to make Aval Puttu with step by step pictures and video.

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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.

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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.

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.

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

Making poha powder

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

Preparing Poha Mixture

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

5.Sprinkle water little by little.

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

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

Frying Cashews

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

Preparing Jaggery Syrup

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

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

11.Strain using a metal strainer to remove impurities.

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

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

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

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

Adding Poha mixture

17.Switch off and add prepared 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.

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

20.Mix it well.

Delicious aval puttu is ready.

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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.

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