Aval Puttu is a delicious snack and is prepared as a neivedhyam for Krishana jayanthi festival.Normally, people will soak the aval in water and add grated jaggery and mix it and keep that for neivedhyam. This has to be consumed the same day itself. But this yummy aval puttu can be prepared easily and can be kept even for 2-3 days.



Preparation and Yield:
Preparation time30 mins
Cooking Time1 Hour
Yield2 Cups

Ingredients:

Thick Aval1 cup
Grated Jaggery1 Cup
Grated Coconut4 teaspoon
Ghee2 teaspoon
Cardamom powder1 teaspoon


Aval Puttu
Aval Puttu

Method:


  • Grind the aval in mixer like rawa
  • Take the grinded aval in a bowl and sprinkle some water and mix it well
  • After 10 mins again sprinkle some water and mix well
  • The aval should be soft and broken
  • In a heavy bottomed pan, add the grated jaggery and little water
  • When the jaggery starts to boil, strain the water to avoid stones and sand particles.
  • Now add the jaggery mixture in the same pan, and add grated coconut and stir it well.
  • After some tiem, add little boiling jaggery in water and check if it forms a ball
  • This is the correct consistency.
  • Lower the flame and add the aval little by little and stir continuously.
  • Keep the flame low and allow for 3-5 minutes till the aval puttu is broken down
  • When the aval puttu mixture is broken down completelyy, add ghee and cardamom powder and mix it well
  • The delicious Aval Puttu is ready for neivedhyam and for serving
Aval Puttu
Aval Puttu

Post a Comment Blogger

  1. In Aval Puttu,Ghee is the main factor,it gives more taste to aval puttu

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  2. Before grinding aval ,slightly roast it with little ghee. In the end we can add roasted cashew for garnishing

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  3. hi friends, i'm new to this site.i've seen the receipes and tried some its very nice.

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  4. hi i tried this recipe.it s yummy

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  5. Maami, first of all thanks a lot for this easy recipe, i tried this today and it came out very well.

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  6. mami, I made it today. it came out very well. Thank you very much!

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  7. i tried this receipe yday for krishna jayanthi. it came out well. thanks for all the receipes. ur site is the quick book for me for any receipe. u r rocking...:-)

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  8. i tried this receipe but it became hard at the end.......please guide me in order to correct

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    Replies
    1. Hi, if you keep the puttu in flame for a long time, the ghee tends to become harder and makes the puttu much harder. That is one of the reason for hardness. Also we need to coarsely grind the aval and need to soak /sprinkle it in water for some time till it is soft and fluffy. Aval quality is also one of the main reason for hardness.

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  9. I tried this receipe but it become sticky like kesari. It should be dry & little seperated type right. Can u just guide me on this

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    Replies
    1. Hi, Nothing to worry, just we need to keep in low flame for some more time then the aval will get separated.

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  10. Tried your recipes...super...thanx for the info...

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  11. Tried this receipe yesterday, it was fantastic n everybody liked it. Thanks once again for sharing such delicious and traditional receipe

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  12. Can we use white aval for puttu

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  13. I tried this recipe. It came out very well.
    Thanks

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  14. Hi mami
    Thank you for your wonderful recipe.I usually made aval for nsivedhyam and I haven't tried this method.surely I will try this for goulashtami and will tell u the responds of my appa and hubby.It looks really yummy.thank you once again.

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  15. Thank you mami for wonderful recipe.I.I will try it for janmashtami and tell you the responses from my family.
    Regards
    vidhya

    ReplyDelete

 
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