Aval puttu recipe | Vella puttu | Poha puttu | Gokulastami recipe | Aval vella puttu | Navaratri prasadam | crumbled sweet poha | avalakki sweet | sweet poha | poha jaggery puttu | festive sweet recipe step by step pictures and video recipe. You can also check out the Aval puttu recipe. If you like this recipe pls SUBSCRIBE to my channel
Aval Puttu | Vella puttu | sweet puttu is an easy and tasty jaggery-based sweet recipe. Puttu is often prepared for Navaratri and Krishna Jayanthi. Puttu stays good for 2-3 days
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Can I fine grind Aval?
I always pulse the Aval to Rava | sooji-like texture. Avoid fine grinding as that will alter the puttu texture. Make sure Aval is pulsed well else thick aval puttu won't cook properly. Pulse as we do for Aval Kesari
Can I add extra water and cook Aval?
No, avoid adding more water like we do Aval upma as that will affect the texture of Aval upma. To check if the water is the right amount, take a hand full of poha powder and hold it together you should be able to make a mass but if you try to break and drop it should crumble, That is the right consistency. It should look soft
Aval Puttu Video
Watch Aval puttu Video in my youtube
How much water should I add?
The amount of water might vary depending on the aval you use. I generally use 1: 1/4 quantity of water initially. Then add water little by little required. After resting Aval it should turn soft, add water till that. Thick aval might require water compared to thin aval
How much jaggery should I add for Poha puttu?
The amount of jaggery depends on your taste. In our home, we have sweet tooth so I generally add a 1:1 ratio of flattened rice to jaggery. If you prefer mild sweet you can add 1/2 quantity of jaggery
How to check if the jaggery syrup turned “soft ball” stage?
After the jaggery syrup boils well (for around 5 mins) start checking the syrup. Take water in a bowl and add jaggery syrup
The first stage - immerse in the water
The second stage - syrups stays in water but we can't roll it
The third stage- strip stays in the water and you can combine it into a soft ball (not so firm and you can easily press it). That's is the consistency we are looking for. Avoid hard/ stone ball consistency.
How to fix if I cook jaggery syrup till hard ball consistency
Add little water and boil for a few more minutes till you get softball consistency
Should I cook Aval after the soft ball jaggery syrup stage?
Yes, it is important to cook the puttu after adding aval. I generally mix well then cover and cook for 6-8 minutes until the aval is well cooked and jaggery syrup is well blended in the aval. though we already cooked aval don't skip cooking it again else aval might turn hard crisp
Will the Aval puttu looks crumble when I turn off the stove?
No, when you turn off the stove. Puttu comes together without sticking it to the pan. Transfer the puttu to a plate. It turns to the perfect texture over time.
Aval puttu color
The color of the Vella puttu depends upon the color of jaggery. If you are using pale color vellam puttu looks light brown
How to fix if aval turns hard crisp after preparing puttu
Just sprinkle some water and cover and cook for extra time till they turn soft. Extra water might affect jaggery syrup consistency so cook puttu for a longer time. Vella puttu will crumble on its own in low flame
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Recipe card
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Ingredients
Cook Aval:
- 1 cup Aval | Flattened rice | Poha
- 1/4 cup + 1 Water as required
- 1/8 teaspoon turmeric powder
- pinch of salt
To roast:
- 1 tablespoon ghee
- 10 cashew roughly chopped
- 2 tablespoon coconut
Jaggery water:
- 1 cup jaggery
- 1/2 hot water
Puttu
- 1/4 cup coconut
- 1 tablespoon ghee
- 1/4 teaspoon cardamom powder
Instructions
Pulse Aval
- Pulse Aval into a coarse mixture. Resembles Rava (sooji). Make sure all the flattened rice is equally pulsed
Roast Cashews and coconut
- Add ghee to the pan when ghee is got add cashew and saute
- When cashew starts to brown add coconut and roast till they turn golden brown. Transfer and keep aside
Prepare Aval
- In the same pan saute Aval in lowest flame for 2 minute
- Furthermore add turmeric powder and salt, mix well and turn off the stove
- Add hot water and mix well. If you try to hold it stays at the same time it can be easily crumbled
- Cover and rest for 10 minutes
- After 10 minutes if it looks dry add 1 tablespoon of hot water or as required and cover for 10 minutes
- Avoid adding extra water as it might turn into upma instead of puttu
Prepare jaggery syrup
- In a microwave-safe add 1/2 cup of water and jaggery
- Microwave for 2 minutes or until jaggery dissolves completely
- Filter and add the jaggery water. Turn on the stove on medium flame and boil for around 4-5 minutes
Check Jaggery syrup
- When jaggery syrup boils well, start checking jaggery syrup
- Take a little jaggery syrup in a water
- The first stage - immerse in the water
- The second stage - syrups stays in water but we can't roll it
- The third stage- syrup stays in the water and you can combine it into a soft ball (not so firm and you can easily press it). That's is the consistency we are looking for. Avoid hard/ stone consistency
Prepare puttu
- Add grated coconut and cardamom powder; mix well
- Furthermore add crumbled soft poha and ghee; mix well
- Add roasted cashew and coconut, mix well
- Cover and cook for 5-6 minutes; mix well in between for even cooking
- Puttu crumbles over time. When you turn off the stove it looks like a mass but turns to perfect consistency as it cool. Tasty Aval Vella Puttu is ready for offering to Navaratri | Lord Krishna
Video
Ingredient:
Cook Aval:
1 cup Aval | Flattened rice | Poha
1/4 cup + 1 Water (as required)
1/8 teaspoon turmeric powder
pinch of salt
To roast:
1 tablespoon ghee
10 cashews, roughly chopped
2 tablespoon coconut
Jaggery water:
1 cup jaggery
1/2 hot water
Puttu
1/4 cup coconut
1 tablespoon ghee
1/4 teaspoon cardamom powder
How to make Aval Vella putu with step by step pictures
Pulse Aval
- Pulse Aval into a coarse mixture. Resembles Rava (sooji). Make sure all the flattened rice is equally pulsed
Roast Cashews and coconut
- Add ghee to the pan when ghee is got add cashew and saute
- When cashew starts to brown add coconut and roast till they turn golden brown. Transfer and keep aside
- In the same pan saute Aval in lowest flame for 2 minute
- Furthermore add turmeric powder and salt, mix well and turn off the stove
- Add hot water and mix well. If you try to hold it stays at the same time it can be easily crumbled
- Cover and rest for 10 minutes
- After 10 minutes if it looks dry add 1 tablespoon of hot water or as required and cover for 10 minutes
- Avoid adding extra water as it might turn into upma instead of puttu
Prepare jaggery syrup
- In a microwave-safe add 1/2 cup of water and jaggery
- Microwave for 2 minutes or until jaggery dissolves completely
- Filter and add the jaggery water. Turn on the stove on medium flame and boil for around 4-5 minutes
Check Jaggery syrup
- When jaggery syrup boils well, start checking jaggery syrup
- Take a little jaggery syrup in a water
- The first stage - immerse in the water
- The second stage - syrups stays in water but we can't roll it
- The third stage- syrup stays in the water and you can combine it into a soft ball (not so firm and you can easily press it). That's is the consistency we are looking for. Avoid hard/ stone consistency
Prepare puttu
- Add grated coconut and cardamom powder; mix well
- Furthermore add crumbled soft poha and ghee; mix well
- Add roasted cashew and coconut, mix well
- Cover and cook for 5-6 minutes; mix well in between for even cooking
- Puttu crumbles over time. When you turn off the stove it looks like a mass but turns to perfect consistency as it cool. Tasty Aval Vella Puttu is ready for offering to Navaratri | Lord Krishna
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