Aval puttu is a traditional sweet prepared using the beaten rice mainly for Chithirai Vishu (Tamil New Year). Beaten rice or rice flakes are easily digestible as the gluten in rice is reduced to a large extent. Aval puttu can be offered to deities as neivedyam during festivals and served as prasadam particularly during Navarathri. It may also be served with breakfast, or as a snack on any day, and it tastes divine when served with a scoop of ice cream.
Aval puttu is a simple sweet dish but we need to be careful in each and every step to make it perfect. It tastes scrumptious when we get the right texture. Please check out the recipe for aval puttu as below:
Time Taken: 30 min
Serves : 3
- Thick beaten rice (ketti aval) or poha – 1 cup
- Turmeric powder – 1/4 tsp
- Salt – 1/8 tsp
- Water – 1 cup (for soaking beaten rice)
- Jaggery – 3/4 cup
- Water – 1/2 cup (for syrup)
- Coconut – 1/3
- Cardamom – 1 No.
- Ghee – 1 tsp
- Cashewnuts – 14 Nos.
- Grind coconut & cardamom coarsely and keep aside.
- Heat a pan with ghee, roast cashew nuts till golden and keep aside.
- Dry roast poha in a hot pan, grind into a coarse powder and keep aside.
- Boil water with turmeric powder & salt.
- Pour hot turmeric water over powdered poha gradually, mix well and set aside to absorb the liquid completely.
- Heat a pan with jaggery & water.
- When the syrup starts thickening add swollen poha and mix well.
- Add ground coconut & roasted cashews.
- Sweet poha is ready to serve.
- Turmeric powder is added only for its color.
- Please refer the pictures below to know how the volume of aval changed in every stage: when ground the volumed is reduced by half, but when soaked in hot water the volume is doubled.