Special Puttu

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Steam Recipe
Difficulty: Easy

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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

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.

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