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

How to Make Special Puttu

• Wash and soak rice for half an hour. Then drain the water and spread the rice in cotton cloth in shade for about 10-15 minus or till the water is absorbed.
• Roast rice in a heavy bottom kadai on a medium flame.
• Cool it to room temperature.
• 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 to a broad plate and keep it aside.
• In a heavy bottom kadai, add 1 cup jaggery and 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 powder, add the coconut, cardamom powder, cashewnuts and mix well.
• The final outcome will be in the form of golden yellowish powder.