Pulse Aval into a coarse mixture. Resembles Rava (sooji). Make sure all the flattened rice is equally pulsed

Add ghee to the pan; when ghee is hot, add cashew and sauté

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 minutes

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 tbsp of hot water or as required and cover for 10 minutes

Avoid adding extra water as it might turn into upma instead of puttu

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

When jaggery syrup boils well, start checking jaggery syrup

Take a little jaggery syrup in water

The first stage - immerse in the water

The second stage - syrup 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 is the consistency we are looking for. Avoid hard/ stone consistency

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 cools. Tasty Aval Vella Puttu is ready for offering to Navaratri | Lord Krishna