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1 cup -
1 cup -
1 tbsp - coconut, chopped into length-wise pieces, roasted in
power, a pinch
1 tsp - cashew nuts, roasted in
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.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.