Sweet Puttu is a very tasty sweet in the coarse powder form with a special flavour and mild sweetness.My mother in law is an expert in making this sweet Puttu.My son loves this Puttu very much.
Ingredients :
Roasted Rice Flour / Puttu Mavu 1 cup
Powdered Jaggery 3/4 cup
Grated coconut 3 tbsp.
Ghee 2 tsp.
Cardamom Powder, Fried Cashew ( Optional )
Method :
1. Add water little by little with the rice flour and mix well. There is no actual
measurement for the water to be added. The flour should not become mashy.
Even after mixing the water with the flour, the mixture will be in the powder form.
Set aside for 10 mins. The water is absorbed and flour expands, nearly double as water
has been added to the dry flour.
2. There may be lumps. Crush the lumps and seive through the strainer with big holes,
by pressing the lumps.Otherwise powder in the mixi.
3. Steam cook the flour in the Puttu Maker or in the Idli vessel.
4. Add 1/2 cup water to the jaggery and heat till it dissolves.Filter the impurities
and boil the sweet syrup till a thick consistency is reached. That is, if a drop of syrup
is poured in water, it should not dissolve.It could be pressed into a small ball.
5. Mix the coconut in the hot syrup. Switch off. Add cardamom powder. Add the cooked
flour little by little and mix well. If the consistency of the syrup is correct, there will
be no lumps.Add ghee and if preferred roasted cashew.
6. The tasty and soft Puttu is ready.
Note :
We soak 2 Kgs. of Mavu Pacharisi ( Raw Rice ) for 2 hours, drain the water, dry the rice
for 30 mins. by spreading on a piece of cloth in the shade. The rice should not be too dry
or too wet. Then we get it powdered in the machine meant for powdering soaked rice
in the flour mill. Taking back home, immedietely, we roast half of the flour in a
dry Kadai, seive and powder the lumps in the mixi. This can be stored for 3 months.
This is very handy for making Puttu, Idiappam, Kozhukattai etc.
The Puttu Mavu, available in the stores can also be used.
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| Sweet Puttu |
Ingredients :
Roasted Rice Flour / Puttu Mavu 1 cup
Powdered Jaggery 3/4 cup
Grated coconut 3 tbsp.
Ghee 2 tsp.
Cardamom Powder, Fried Cashew ( Optional )
Method :
1. Add water little by little with the rice flour and mix well. There is no actual
measurement for the water to be added. The flour should not become mashy.
Even after mixing the water with the flour, the mixture will be in the powder form.
Set aside for 10 mins. The water is absorbed and flour expands, nearly double as water
has been added to the dry flour.
2. There may be lumps. Crush the lumps and seive through the strainer with big holes,
by pressing the lumps.Otherwise powder in the mixi.
3. Steam cook the flour in the Puttu Maker or in the Idli vessel.
4. Add 1/2 cup water to the jaggery and heat till it dissolves.Filter the impurities
and boil the sweet syrup till a thick consistency is reached. That is, if a drop of syrup
is poured in water, it should not dissolve.It could be pressed into a small ball.
5. Mix the coconut in the hot syrup. Switch off. Add cardamom powder. Add the cooked
flour little by little and mix well. If the consistency of the syrup is correct, there will
be no lumps.Add ghee and if preferred roasted cashew.
6. The tasty and soft Puttu is ready.
Note :
We soak 2 Kgs. of Mavu Pacharisi ( Raw Rice ) for 2 hours, drain the water, dry the rice
for 30 mins. by spreading on a piece of cloth in the shade. The rice should not be too dry
or too wet. Then we get it powdered in the machine meant for powdering soaked rice
in the flour mill. Taking back home, immedietely, we roast half of the flour in a
dry Kadai, seive and powder the lumps in the mixi. This can be stored for 3 months.
This is very handy for making Puttu, Idiappam, Kozhukattai etc.
The Puttu Mavu, available in the stores can also be used.
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