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Sify Home > Food > Vegrecipes > Ingredient > Vegetables > Coconut > Puttu
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Puttu
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By : Deepa Venkatraman
Category : Rice, Tamilnadu, Steamed recipes, Jaggery, Coconut
Servings : 4
Time Taken : 15-30 mins
Rating :
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Method
  1. Wash and soak rice for half and hour.
  2. Then drain the water and spread the rice in cotton cloth in shade for about 10 - 15 minutes or till the water is absorbed.
  3. Roast rice in a heavy bottomed kadai on a medium flame.
  4. Cool it to room temprature.
  5. Then grind the rice coarsely in a blender (it should be in the texture of suji).
  6. 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.
  7. 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).
  8. After steaming transfer the powder in a broad plate and keep it aside.
  9. In a heavy bottom kadai put 1 cup jaggery, add some water and boil.
  10. Once the jaggery has dissolved filter the syrup to remove the dust in the jaggery.
  11. Again transfer the syrup to the kadai and put it on a medium flame till it reaches the single string consistency.
  12. Pour the syrup on the rice power, add the coconut, cardamom powder and cashew nuts and mix well.
  13. The final outcome will be in the form of golden yellowish powder.
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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
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