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Aval Puttu

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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.
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
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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.
Please click on this link for more Krishna Jayanthi Recipes

Recipe Video by Mrs. Subbalakshmi Renganathan

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.

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
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 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 1/4 cup if we prefer.
  • 2 tbsp Ghee
  • a Pinch Cardamom Powder
  • 1 tbsp 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 1/2 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.
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Method with Step by Step pictures:
  • 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  puttu is broken down
  • When the 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

 

 

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Sowmya Venkatachalam

IT Engineer turned full time Food Blogger. I ♡ FOOD. I also love food blogging. Did you make a recipe? Tag @Subbusktichen on Instagram. I WANNA SEE!

20 Comments Hide Comments

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…:-)

Reply

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.

Reply

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

Reply

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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