Aval | poha 1/2 cup (thick or medium thick variety) Jaggery 1/4 cup Cashew nuts few (optional) Coconut 1 tblsp Ghee 1 tsp Cardamom powder a pinch
Pulse the poha | aval in a mixie to get a rava consistency.
Do not make it a powder.
Sprinkle 2 tblsp of hot water to this and gently mix it together and keep it aside for 10 minutes. After 10 minutes the poha would have observed the water and sprinkle 1 or 2 tblsp of water to it. Keep it aside for 10 minutes. Now the poha|aval will be very soft.
Melt the jaggery in a pan by adding 2 tblsp of water to it. Filter for impurities if any and boil this again. We need to get a hard ball consistency.
You can check this by adding little jaggery water to the a small bowl of water. If you could make a hard ball out of this then the consistency is perfect.
Switch off the flame. Add the aval to this and mix evenly.
Add the cardamom powder and coconut. Mix well.
In 1 tsp of ghee fry few cashew nuts and add it to the aval puttu. If you do not want to add cashew nuts just add 1 tsp of ghee only. Mix well.
Aval vella puttu is ready for neivedhyam.
Δ
