Ingredients

• 1/2 cup - Bengal gram dal
• 1/2 cup - Green gram dal
• 1 cup - Powdered jaggery
• 2- Cardamom
• 1 tbsp - Ghee
• Cashew nuts, a few
• Raisins, a few

How to Make Paruppu Puttu

• Dry roast the dals together till they turn red and give out a pleasant aroma.
• Wash and soak the roasted dals for 45 minutes.
• Drain and grind the soaked dals into a coarse paste; sprinkle a little water if necessary.
• Steam the paste in a pressure cooker for 10 minutes and cool.
• Break the steamed lump into pieces.
• Heat ghee in a pan and roast the cashew nuts and raisins.
• Add the lentil pieces and cook them on low fire until they crumble into a fine sand like texture; stir now and then with a spatula.
• In a separate pan, dissolve jaggery in one cup of water and strain.
• Heat the jaggery water in another pan until it starts foaming to get a one string consistency.
• Pour the jaggery syrup into the prepared dal and blend well.
• If it becomes soggy you can put it on low flame and stir until you get the required texture.
• Mix in powdered cardamom.
• Serve either hot or cold.
• Recipe courtesy: Chitra Amma's Kitchen
• http://chitra-ammas-kitchen.blogspot.in/