Aval or flattened rice can be eaten raw or made into delicious meal of the day. It can be had for breakfast, packed for lunch, had as an evening snack or even dinner. Jaggery is a more complex form of carbohydrates than plain sugar. It is digested and absorbed gradually in the body releasing energy over extended period of time. Jaggery is a good source of minerals and fiber, it cleanses the body and helps to improve the immune system.

Aval is a very popular food in India  and it is offered to lord Krishna as a neivedhayam on Krishna Jayanti.

Preparation time – 15 mins

Ingredients (Serves – 4)
Aval – 1 cup
Jaggery – 1/2 cup
Cashews – 10 nos
Ghee – 5 tsp
Cardamom – 3


Dry roast the aval for 3 to 4 mins until it is slightly roasted and allow it to cool. In a sauce pan take the jaggery and dilute it with enough water. Add the cardamom pods in the jaggery. Once it is diluted strain the jaggery.

Transfer the jaggery to another sauce pan and allow it to boil. The consistency of the jaggery has to be checked from time to time by pouring few drops of jaggery in water. At the right consistency the jaggery should not dissolve in water, instead it should separate from water and be able to form a ball.

Meanwhile powder the roasted aval into a slightly coarse powder, sprinkle some water and allow it to soak for at least 10 mins. Once the jaggery is ready pour it and mix well. Allow them to cook for another 2 mins in a low flame until the aval and jaggery are mixed well.

Care should be taken to mix the jaggery with the aval once the jaggery is of the right consistency else the jaggery gets thickened and is difficult to mix, we have to then reheat the jaggery to dilute.

In a small kadai heat some ghee and add the split cashew nuts, fry them until they are golden brown and mix them with the aval puttu.

Yummy aval puttu can be had as a snack or can be one of the dishes for lunch on special occasions or festivals.