Aval vella Puttu / Flattened rice jaggery Puttu

Aval Vella Puttu /  Flattened rice jaggery Puttu

Poha  /  Aval  /  Flattened Rice : 1 cup

Jaggery powder :  ½  cup

Water as required

Salt : a pinch

Turmeric powder : a pinch

Cashews :  6 ( chopped )

Ghee :  2 tbsp

Cardamom : 2 ( powder it )

Coconut : 2 tbsp  ( grated )

Dry fry Aval, without changing its colour and powder it coarsely to rawa consistency.  

Fry cashews in ghee and keep it aside.

Heat some water and add a pinch of salt and a pinch of turmeric.

And add hot water, gradually , on the coarsely ground poha . Add water very less at a time.  You should be able to make a stiff ball , when you press the poha mix with your palm.  No need to make balls,  this is just for checking consistency.  Close it with a tight lid .    

After 10 mts make the poha loosen, by mixing it with your hands gently.  It will be cooked , soft and look grainy now.

Heat jaggery with a ladle of water and when it is melted completely , filter it to remove impurities.  

Heat it again to get thick Paagu .  i.e…  Take a ladle of water in  a cup and do test.  When you pour a drop of jaggery syrup in the water , the syrup should not dissolve .  When it becomes to form a soft ball consistency …. Switch off .

Add ghee, coconut, cardamom, cashews, poha and mix nicely without any lumps. 

Keep it closed .

When it comes to room temperature , it will become like feather touch soft and will be loose in texture ( Udhir , Udhir ).  If you find any lump, loosen it.    

Aval Puttu is ready .

This is usually prepared for Krishna Jayanthy  and  Navrathri . 

Can prepare for a healthy evening snack too.

Note : 

·       Thick Poha / Getti Aval is used for preparing this . 

·       Choose Paagu vellam , the jaggery which gives best result.

 

 

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