Subbus Kitchen

menu icon
go to homepage
  • Home
  • Recipe Index
  • About Us
  • Contact Us

search icon
Homepage link
  • Home
  • Recipe Index
  • About Us
  • Contact Us

×
Home » Recipes » Sweet Varieties

Aval Puttu

Last Updated On: Aug 25, 2021 by Sowmya Venkatachalam

Aval Puttu | Poha Sweet Puttu
Jump to Recipe Jump to Video Print Recipe

Aval Puttu is a delicious sweet usually prepared as an offering to Lord Krishna. In our home we make this for Krishna Jayanthi.  Usually the the soaked aval with grated jaggery will be prepared for Neivedhyam. But in this recipe, we cook the Aval in the Jaggery Syrup. This not only enhances the taste but also increases the shelf life of the puttu. We can keep and consume the aval puttu for upto 2-3 days.

Table of Contents

Toggle
    • Tips to make Aval Puttu
    • Recipe Video by Mrs. Subbalakshmi Renganathan
    • Recipe card to make Aval Puttu
  • Aval Puttu | Poha Puttu | Gokulashtami Recipes
        • Equipments Needed
    • Ingredients
    • Instructions 
      • Preparing Poha for Puttu
      • Preparing Jaggery Syrup
      • Roasting Cashews
    • Video
    • Notes
    • Nutritional Info
    • INSTRUCTIONS WITH STEP BY STEP PICTURES:
      • PREPARING POHA FOR PUTTU
      • PREPARING JAGGERY SYRUP
      • ROASTING CASHEWS

Tips to make Aval Puttu

  1. Do not add more water and make the poha powder like a thick dough. Just sprinkle water. If you take a hand full of poha powder and hold together you should be able to make a ball but if you drop it should crumble. That is the right consistency.
  2. If the jaggery syrup becomes too thick and becomes more of stone or hard consistency, do not panic, just sprinkle little water that will dilute the syrup again and we can cook till correct consistency
  3. If you add the poha before the jaggery syrup reaches the consistency, do not panic, just keep the flame low and let the putt crumble on its own in low flame
  4. The color of the puttu depends upon on the color of jaggery. If the jaggery is very pale then the puttu will be in pale color. But if we use "Paagu Vellam" then the puttu will be in brown color.
Please click on this link for more Krishna Jayanthi Recipes

Recipe Video by Mrs. Subbalakshmi Renganathan

Recipe card to make Aval Puttu

Aval Puttu | Poha Sweet Puttu
Pin Recipe

Aval Puttu | Poha Puttu | Gokulashtami Recipes

Course: Festival, Sweet
Cuisine: Indian, South Indian, Tamil Nadu
Equipments Needed
  • Heavy Bottomed Pan
  • Mixer Grinder
Prep Time: 30 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 1 hour hour
Servings: 4 People
Calories: 143kcal
Author: Sowmya Venkatachalam
Aval is one of the favorite food for Lord Krishna. Aval Puttu is one of the simple sweet that we can make for an offering to Lord Krishna. Aval Puttu is made using Aval (Poha), Jaggery and grated coconut and seasoned with cashews.
Print Recipe

Ingredients

  • 1 Cup Aval / Poha / Flattened Rice Use Thick white or Red Poha. 1 Cup - 250ml
  • 1 Cup Grated Jaggery
  • ½ Cup Grated Coconut We can reduce the quantity of coconut. We can just use ¼ cup if we prefer.
  • 2 tablespoon Ghee
  • a Pinch Cardamom Powder
  • 1 tablespoon Cashews

Instructions 

Preparing Poha for Puttu

  • First step for making this puttu is grinding the Aval to a coarse powder. The powder should be like sooji. Take the Aval in a mixer jar and grind it to coarse powder. Take this coarse powder in a mixing bowl
  • Sprinkle water little by little and mix the poha. We should not add more water. Just sprinkle and crumble the coarse poha powder. The poha powder should be wet but at the same time should be in crumbled form. If we add more water, the poha powder will be so damp and puttu ends up like upma instead of crumbled soft puttu.
  • Cover the puttu with a lid and let it aside for 10 mins. Then again take out the lid and sprinkle water and crumble the aval powder gently and again cover & set aside for 10 mins
  • Repeat if for one more time and you can see the aval powder has become soft and increased in quantity too. Now our Aval (Poha) is ready for making Puttu

Preparing Jaggery Syrup

  • Take Jaggery in a vessel. Add ½ cup of water and allow the jaggery to dissolve completely
  • Once the jaggery is dissolved, Strain the jaggery juice in a heavy bottomed pan.
  • Bring the jaggery to boil and cook the jaggery till it becomes thick. We can check the consistency by dropping a small drop of jaggery syrup in a bowl of water. If the drop of jaggery doesn't dissolve in water and if you are able to pick up that drop, then the jaggery syrup has reached its right consistency
  • Now, add the grated coconut and poha and give a gently mix. Add Ghee and Keep the flame in low and let the puttu crumble for 2 mins

Roasting Cashews

  • Heat ghee in a pan. Fry the cashews in ghee till it becomes golden brown. Take this aside
  • Finally add cardamom powder and ghee-roasted cashews and add it to the Aval puttu.
  • The delicious Aval Puttu is ready for offering to Lord Krishna and for serving

Video

Notes

  1. Do not add more water and make the poha powder like a thick dough. Just sprinkle water. If you take a hand full of poha powder and hold together you should be able to make a ball but if you drop it should crumble. That is the right consistency.
  2. If the jaggery syrup becomes too thick and becomes more of stone or hard consistency, do not panic, just sprinkle little water that will dilute the syrup again and we can cook till correct consistency
  3. If you add the poha before the jaggery syrup reaches the consistency, do not panic, just keep the flame low and let the putt crumble on its own in low flame
  4. The color of the puttu depends upon on the color of jaggery. If the jaggery is very pale then the puttu will be in pale color. But if we use "Paagu Vellam" then the puttu will be in brown color.

Nutritional Info

Nutrition Facts
Aval Puttu | Poha Puttu | Gokulashtami Recipes
Amount Per Serving (1 Cup)
Calories 143 Calories from Fat 9
% Daily Value*
Fat 1g2%
Carbohydrates 30g10%
Protein 3g6%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @subbuskitchen or tag #subbuskitchen!
Subscribe to our YouTube ChannelSubscribe! to get Latest Subbuskitchen Video Recipes
Good PracticeAll the Images and videos are Copyright Protected. So please do not copy the content or images. If you want to use, please ask for it

INSTRUCTIONS WITH STEP BY STEP PICTURES:

PREPARING POHA FOR PUTTU

  • First step for making this puttu is grinding the Aval to a coarse powder. The powder should be like sooji. Take the Aval in a mixer jar.

  • Grind it to coarse powder.

  • Take this coarse powder in a mixing bowl. Sprinkle water little by little and mix the poha. We should not add more water. Just sprinkle and crumble the coarse poha powder. The poha powder should be wet but at the same time should be in crumbled form. If we add more water, the poha powder will be so damp and puttu ends up like upma instead of crumbled soft puttu.

  • Cover the puttu with a lid and let it aside for 10 mins. Then again take out the lid and sprinkle water and crumble the aval powder gently and again cover & set aside for 10 mins. Repeat if for one more time and you can see the aval powder has become soft and increased in quantity too. Now our Aval (Poha) is ready for making Puttu.

PREPARING JAGGERY SYRUP

  • Take Jaggery in a vessel. Add ½ cup of water and allow the jaggery to dissolve completely.

  • Once the jaggery is dissolved, Strain the jaggery juice in a heavy bottomed pan.

  • Bring the jaggery to boil and cook the jaggery till it becomes thick. We can check the consistency by dropping a small drop of jaggery syrup in a bowl of water. If the drop of jaggery doesn't dissolve in water and if you are able to pick up that drop, then the jaggery syrup has reached its right consistency.

  • Now, add the grated coconut to the pan.

  • Also add cardamom powder.

  • Next, add the crumbled soft poha and give a gently mix.

  • Add Ghee and Keep the flame in low and let the puttu crumble for 5 mins. Allow the puttu to completely cool down for 10 mins. Cooling down crumble the puttu further.

ROASTING CASHEWS

  • Heat ghee in a pan. Fry the cashews in ghee till it becomes golden brown.

  • Add ghee-roasted cashews and add it to the Aval puttu.

  • The delicious Aval Puttu is ready for offering to Lord Krishna and for serving

 

Aval Puttu | Poha Sweet Puttu
Aval Puttu | Poha Sweet Puttu
Love the Recipe? Share with Everyone
   11   
11
Shares

More Sweet Varieties

  • A bowl of rich and creamy Carrot Halwa (Gajar Ka Halwa) garnished with fried cashews, almonds, and pistachios.
    Carrot Halwa | Gajar Ka Halwa
  • Plate of Rasmalai, featuring soft paneer discs soaked in creamy saffron milk, garnished with chopped pistachios and almonds.
    Rasmalai Recipe
  • Sojji Appam Recipe | Sweet Poori
    Sojji Appam Recipe | Sweet Poori Recipe
  • Special Aval Payasam | Kalyana Aval Payasam
    Special Aval Payasam | Red Poha Kheer | Special Rice Flakes Kheer
About Us

Hi! I'M SOWMYA.

Welcome to Subbus Kitchen!
I’m an IT professional with a passion for cooking. Inspired by my mother-in-law Subbalakshmi’s culinary wisdom and supported by my husband Venkatachalam, Subbus Kitchen celebrates flavors, heritage, and the joy of cooking!

Learn more →

Latest Recipes

  • Delicious bowl of Thakkali Kuzhambu (South Indian tomato curry) served with idli, garnished with fresh coriander leaves, and accompanied by a side of crispy dosa.
    Thakkali Kuzhambu | Tomato Kurma Recipe

  • Traditional South Indian Ulundhu Kanji (Urad Dal Porridge) served in a bowl, garnished with spices and a smooth, creamy texture.
    Ulundhu Kanji | Ulutham Kanji | Urad Dal Porridge

  • Golden brown, crispy Poha Vada served on a plate, garnished with fresh coriander and accompanied by green chutney. The vadas have a crunchy exterior with a soft, spiced flattened rice (poha) filling.
    Crispy Poha Vada (Aval Vadai) Recipe

  • A bowl of Dal Palak, a creamy and nutritious Indian lentil curry made with spinach, garnished with a flavorful ghee tempering of cumin seeds, red chilies, and garlic, served alongside rice and roti.
    Dal Palak

  • A bowl of rich, dark brown Vatha Kuzhambu Paste with a glossy texture, garnished with fried curry leaves and turkey berries, placed on a wooden surface alongside tamarind, red chilies, and spice ingredients.
    Vatha Kuzhambu Paste

  • A delicious bowl of Kadhi Pakora, featuring golden, crispy pakoras served in a creamy, tangy yogurt gravy, garnished with fresh cilantro and a tempering of mustard seeds and curry leaves.
    Kadhi Pakora | Besan Ki Kadhi

Footer

↑ Back to Top

Links

  • Home
  • Recipe Index
  • About Us
  • Privacy Policy
  • Contact Us

Copyright © 2024 Subbus Kitchen | Managed by HostMy.Blog

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required