Aval puttu recipe

1. Dry roast poha for 3mins until nice aroma wafts.Add 1/2 tsp ghee and fry the cashews and set aside.Cool down and grind in mixer to a fine rava mixture.Collect it in a mixing bowl, mix salt, mix well and keep aside.
Sprinkle little water, mix well add water little by little till the mixture holds together when you press with it with your palms.Set aside for 10mins.
Meanwhile take your jaggery and add 1/2 cup water to it and mix well.Strain to remove impurities.Now take the strained jaggery mixture in a pan and heat it up till it becomes thick.
Keep water in a plate to check the consistency.When you pour a drop of the jaggery syrup in water it should not get dissolved, in the first pic you can see that it gets dissolved so keep boiling got few more mins until you reach a consistency when a drop is poured it should not get dissolved, it should form a soft ball.This is the correct consitency.
Now keep in low flame add cardamom powder then powdered aval mixture and mix well.
Sprinkle little water and cook covered for 2mins until its fluffy and the aval is cooked to soft.Add grated coconut and cashews.Mix well.Finally garnish with ghee, fluff it up and switch off.