Aval puttu is a traditional sweet prepared using beaten rice mainly for Chithirai Vishu (Tamil New Year). We usually offer this sweet dish to the deities at home as neivedyam during festivals especially Chithirai Vishu and also serve as prasadam during Navarathri. Beaten rice (rice flakes) is easily digestible, and the gluten in rice is reduced to a large extent when beaten. So we can also serve aval puttu as a light healthy snack on other days.
This humble sweet tastes divine when served with a scoop of ice cream or served with payasam.
It is a simple dish but it tastes scrumptious only when we get the right texture. So we need to follow each and every step meticulously to make perfect puttu. Now let’s look into the recipe for aval puttu as below:
Aval puttu recipe:
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.
- It is optional to use turmeric powder, but it is useful to adding color.
- Please refer the pictures below to find out how the volume of aval is changed in every stage: when ground the volume is reduced by half, but when soaked in hot water the volume is doubled.