Poha Puttu Recipe / Aval Puttu Recipe with stepwise pics and a short YouTube video. If you like my video, please share it and don’t forget to SUBSCRIBE to my channel. This is a delicious sweet recipe made with Poha / flattened rice or aval, the most favourite food of Lord Krishna. The recipe calls for 2 main ingredients only, poha and jaggery but the only tricky part is to keep an eye on the jaggery syrup consistency, that’s it ! you can taste a yummy sweet within 20 minutes. I usually prepare this for some simple poojas in-home or sometimes for an evening snack to satiate to my sudden sweet cravings. If interested check my, Kerala Puttu Recipe, a collection of numerous Janmashtami Recipes and 100+ Lockdown Recipes.
Check my other Poha Recipes like
1. Aloo Poha / Kanda Batata Poha
2. Aval Kesari
3. Aval Ladoo
4. Aval Payasam
5. Aval Mixture
6. Inippu Aval / Sweet Poha
Aval Puttu Recipe
Poha Puttu Recipe / Aval Puttu Recipe is a delicious sweet recipe made with Poha / flattened rice or aval, the most favourite food of Lord Krishna.
- 1 Cup Poha / Aval
- ¾ Cup Jaggery
- ½ Cup Water
- 1 tsp Ghee Link for Homemade Ghee
- 5 to 6 Cashews
- 2 to 3 Pods Cardamom
- ¼ Cup Grated Coconut
- 1 Generous Pinch Salt
- First, measure and keep all the ingredients ready.
- Then, break the cashews into small pieces and crush the cardamom pods. If you have cardamom powder in hand, use 1/4 tsp.
Heat 1 tsp of ghee in a pan, then add the cashews, cardamom pods and fry till golden colour. Keep by side.
- To a pan, add the poha. Then, dry roast it for 2 to 3 minutes in low flame till it turns crispy. Ensure not to burn it, otherwise, the puttu smells bad. Let it cool down.
- Transfer the roasted poha to a dry mixer.
- Pulse it to a semi coarse powder.
- Just sprinkle little water and mix the poha. It should be moist only not watery or like a paste. Take little flour between your fist and shape it, if the flour holds the shape, the consistency of the flour is right. After that when you break the flour it should also crumble easily.
- Then, crumble the flour gently and ensure there are no small lumps too. Set aside for 10 minutes, so it becomes soft and fluffy.
- In a pan, add jaggery and water.
- Heat in medium flame, till the jaggery completely dissolves. Then, strain the jaggery and keep it on flame again. When bubbles start to appear, simmer the flame and keep a bowl of water nearby (watch my video for more clarity).
- Once the jaggery syrup thickens a little, just take a bit of jaggery in your fingers and start to check the jaggery consistency by dropping it in the water. 1st stage – it dissolves in water, 2nd stage – not dissolve, you will be able to make a ball, it should be soft, jelly-like ball and slide from your fingers.
- Now, add the softened poha to the jaggery syrup. Cook for 2 more minutes, so the poha absorbs the jaggery syrup well.
- Add the grated coconut, fried cashews and cardamom pods.
- Add a generous pinch of salt.
Finally, mix everything well, if preferred drizzle a few drops of ghee.
Try this Aval Puttu Recipe for this coming Gokulashtami festival.
Recipe Video
Tips for Poha Puttu Recipe
1. I dry roasted the poha slightly, which lends a nice aroma. If you want to shortcut the process, directly pulse it in the mixer.
2. Always add water little by little to the poha flour, never pour all the water at a time, it should be moist only not like a paste.
3. The poha flour should hold the shape and also break easily when you crumble it, that is the perfect consistency of the flour.
4. Give a resting time of 10 to 15 minutes to the flour, so it absorbs the water and becomes soft.
5. Ensure the puttu flour is without any tiny lumps too, before adding to the jaggery syrup.
For making Jaggery Syrup / Vella Paagu
- Use Paagu Vellam or Mandai Vellam to get a dark coloured Aval Puttu Recipe.
- Always make this syrup / paagu in low flame only, as there is a chance to miss the syrup consistency.
- Keep an eye when the syrup starts to thicken itself and keep a bowl of water nearby. When you drop a pinch of syrup in the water,
- 1st stage - the syrup dissolves in the water
- 2nd stage - the syrup stands not dissolves, you should be able to make a ball which should be soft, jelly-like and it should slide from your fingers.
- If you pass the syrup stage, from soft to hardball the puttu will definitely turn hard.
Aval Vella Puttu Recipe
Method for Aval Puttu Recipe
1. First, measure and keep all the ingredients ready.
2. Then, break the cashews into small pieces and crush the cardamom pods. If you have cardamom powder in hand, use 1/4 tsp.
3. Heat 1 tsp of ghee in a pan, then add the cashews, cardamom pods and fry till golden colour. Keep by side.
4. To a pan, add the poha. Then, dry roast it for 2 to 3 minutes in low flame till it turns crispy. Ensure not to burn it, otherwise, the puttu smells bad. Let it cool down.
5. Transfer the roasted poha to a dry mixer.
6. Pulse it to a semi coarse powder.
7. Just sprinkle little water and mix the poha. It should be moist only not watery or like a paste. Take little flour between your fist and shape it, if the flour holds the shape, the consistency of the flour is right. After that when you break the flour it should also crumble easily.
8. Then, crumble the flour gently and ensure there are no small lumps too. Set aside for 10 minutes, so it becomes soft and fluffy.
9. In a pan, add jaggery and water.
10. Heat in medium flame, till the jaggery completely dissolves. Then, strain the jaggery and keep it on flame again. When bubbles start to appear, simmer the flame and keep a bowl of water nearby (watch my video for more clarity).
11. Once the jaggery syrup thickens a little, just take a bit of jaggery in your fingers and start to check the jaggery consistency by dropping it in the water. 1st stage – it dissolves in water, 2nd stage – not dissolve, you will be able to make a ball, it should be soft, jelly-like ball and slide from your fingers.
12. Now, add the softened poha to the jaggery syrup. Cook for 2 more minutes, so the poha absorbs the jaggery syrup well.
13. Add the grated coconut, fried cashews and cardamom pods.
14. Add a generous pinch of salt.
15. Finally, mix everything well, if preferred drizzle a few drops of ghee.
Try this Aval Puttu Recipe for this coming Gokulashtami festival.
Poha Puttu Recipe
Welcome to my blog www.asmallbite.com. Thanks for reading my blog! I hope you’re enjoying my recipes to make the taste forever. I am Priya Santhamohan, writer and photographer (with hubby’s help) of this blog.
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