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Puttu
By : Deepa VenkatramanCategory : Rice, Tamilnadu, Steamed recipes, Jaggery, Coconut
Servings : 4
Time Taken : 15-30 mins
Rating :
Method
- Wash and soak rice for half and hour.
- Then drain the water and spread the rice in cotton cloth in shade for about 10 - 15 minutes or till the water is absorbed.
- Roast rice in a heavy bottomed kadai on a medium flame.
- Cool it to room temprature.
- Then grind the rice coarsely in a blender (it should be in the texture of suji).
- Spread it on a broad plate, add a pinch of salt and sprinkle some water (if you touch the powder you should feel the moisture) and mix the powder.
- Transfer the powder to a clean cotton cloth and steam for 10-15 minutes (you can steam them in the idli cooker using the idli plate).
- After steaming transfer the powder in a broad plate and keep it aside.
- In a heavy bottom kadai put 1 cup jaggery, add some water and boil.
- Once the jaggery has dissolved filter the syrup to remove the dust in the jaggery.
- Again transfer the syrup to the kadai and put it on a medium flame till it reaches the single string consistency.
- Pour the syrup on the rice power, add the coconut, cardamom powder and cashew nuts and mix well.
- The final outcome will be in the form of golden yellowish powder.
Ingredients:
1 cup - rice
1 cup - jaggery
1 tbsp coconut, chopped into length-wise pieces, roasted in ghee
cardamom power, a pinch
1 tsp - cashew nuts, roasted in ghee
1 cup - rice
1 cup - jaggery
1 tbsp coconut, chopped into length-wise pieces, roasted in ghee
cardamom power, a pinch
1 tsp - cashew nuts, roasted in ghee
