Rice Puttu (அரிசி புட்டு)

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This is the perfect Neivedhyam for God. Especially during Navrathri or any auspicious friday.

Rice Puttu (அரிசி புட்டு)
SERVING SIZE – 3 to 4

INGREDIENTS:
  • Rice flour – 1 cup
  • Turmeric powder – 2 pinches
  • Grated Jaggery – 1.5 cup
  • Cardamom – 2
  • Fried Cashewnuts – 7 nos or to taste
  • Ghee – 4 tbsp
  • Grated Coconut – 3 tbsp
  • Salt – 1  pinch
  • Warm water – 1/2 cup
PREPARATION:
  • Take a kadai and dry roast the rice flour until golden color. Let it cool.
  • Boil the 1/2 cup water and cool it down to be mild warm. Then add 1 pinch of Salt and 2 pinch of Turmeric powder and mix it well. Let it cool.
  • Slowly Sprinkle the water into the rice flour and mix it well.
  • Take a clean white cloth and add the mixed rice flour and put a knot. Bake this in the cooker up to 10-15 min. Don’t put the cooker weight. Instead you can close the stream vessel by using tumbler.
  • Once cooked, take it out and put it in a plate and let it cool. Sieve it nicely. If there are remaing lumps you can pulse it in the mixie and use it.
  • Add the cardamom powder and fried cashew nuts (u can grind half of the fried cashewnuts into fine powder and mix it).
  • Fry the coconut using ghee until golden color and mix it well in the above mix.
Making Jaggery Caramel:
  • Take a heavy bottom pan, add 4 tbsp of water and add the jaggery. After it melts, strain the impurities. Again add it into the pan and boil it until thick consistency (parupputhenkai padham).
Prep contd..
  • Slowly add the jaggery caramel and ghee into the  rice flour and mix it well using hand. Then let it cool down in room temperature.
  • Store it in a dry and air tight container.
  • Enjoy the yummy sweet.
Tip:
  • Jaggery Caramel Parupputhenkai Padham – If you dip a drop of the boiled jaggery caramel in cool water and take it out, you should be able to roll it into a ball and when dropped on a plate – it should sound like throwing a stone. This is only to test and you should never do it to the full jaggery.

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