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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.

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Tips to make Aval Puttu

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.
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
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
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

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.